WHAT TO EAT AND DRINK

1. FRIED CHICKEN FROM YARDBIRD SOUTHERN TABLE & BAR. Making its festival debut before opening its Singapore outpost next year, the restaurant is serving its signature Fried Green Tomato BLT (S$5), Mini Mama’s Chicken Biscuits (S$6), Devilled Eggs (S$3) and its famous Lewellyn’s Fried Chicken, watermelon and waffles (price TBA). The fried chicken is chef-owner John Kunkel’s grandmother’s recipe, where the chicken is brined for 27 hours and placed in a spiced flour before being cooked in a pressure fryer. It is served with spiced watermelon and savoury waffles made with cheddar cheese and chives.

2. BAR GRUB FROM CUT. Chef Joshua Brown is introducing new daily specials at the Cut booth, including an Indian Spiced Shrimp Torta (S$12) and Lamb Shawarma (S$18), which will be launched at the restaurant’s bar menu following the Epicurean Market.

3. RARE RUM FROM PROOF & COMPANY. Spirits collectors would want the Diplomatico Ambassador Rum (S$388), an ultra-limited edition buy — only 60 bottles are released to Asia each year. This premium rum is aged for 12 years in American Oak barrels then hand selected, blended and finished for an additional 14 months in ex-sherry casks.

4. CHINESE FOOD FROM THE VENETIAN MACAU’S NORTH. The restaurant is making a one-time only appearance and is serving poached farm chicken and shrimp in Chinese yellow wine (S$8); Sichuan-style double boiled pork dumplings in spicy broth (S$8) and grilled lamb skewers with chili and cumin (S$8).

5. AWESOME BEERS FROM LITTLE ISLAND BREWERY. The brewery is a new purveyor at Epicurean Market this year, and visitors can look forward to having its award-winning Sister Golden Ale available on draught. There is also The Old Black Magic Stout, a Gold Medal Winner in the 2016 Asia Beer Awards, exclusively available at Epicurean Market, alongside a range of beers and ciders, including the London Pale Ale (draught only) from London’s Meantime Brewery, and Elderflower Cider from Sheppy’s Cider, also from England.

6. EXCELLENT COCKTAILS FROM JIGGER & PONY AND EMPLOYEES ONLY SINGAPORE. Weekends are not complete without a little cocktail, so check out the daily cocktails by featured bartenders. Today’s drink is the Darwin’s Fashion, made with Bulleit Bourbon, coconut cold brew, gula melaka syrup and pandan bitter, by Boo Jing Heng of Jigger & Pony. Tomorrow, Steve Schneider, principal bartender and co-owner of cocktail bar Employees Only Singapore, will be serving the EO Manhattan Cocktail, made with Bulleit Rye whiskey, sweet vermouth, Grand Marnier and bitters.

INSIDER TIPS

“The best way to enjoy Epicurean Market is to plan on making a weekend of it. There is so much to eat, drink, discover, learn and experience that it is nearly impossible to try and take it all in over the course of one day. The best part: One ticket is good for three full days of F&B bliss. The masterclass line-up (this year) is better than ever and includes the first ever Sands Signature Series, a selection of premium paid masterclasses that allow participants to learn from leading experts in wines, beers and spirits. The Singleton Whiskey booth is a sensorium with interactive whisky learning activities including virtual reality features.” — Lucas Swallows, property mixologist, Marina Bay Sands

“Try to engage with the chefs. We all love interacting with our guests and don’t always get the opportunity to interact with so many of our patrons. And we love to party and that is why the festival is so fun! Waku Ghin is one of my favourite restaurants in Asia; last year, Chef Tetsuya Wakuda did a black pepper spanner crab on garlic butter toast that was mind blowing. His Marinated Botan Shrimp with Sea Urchin and Caviar is a show stopper as well.” — Executive chef Jonathan Kinsella, db Bistro & Oyster Bar

“Walk into the Wine Zone, where you can select from an array of products showcased by more 25 wine suppliers – and then sign up for one of our Masterclass sessions. You can discover the latest tips, culinary craft and techniques from over 50 Masterclasses and workshops available over the Epicurean Market weekend. The activities will pace you for the next round of food tasting … Sky on 57’s booth offers Justin Quek’s signature (dish of) poached Lu Shiu (duck) foie gras on crispy man tou and pickles, while at db Bistro & Oyster Bar’s booth, you can tuck into their signature lobster rolls.” — Executive chef Christopher Christie, Marina Bay Sands