{"id":11476,"date":"2013-11-12T11:37:00","date_gmt":"2013-11-12T03:37:00","guid":{"rendered":"http:\/\/www.thehoneycombers.com\/singapore\/?p=11476"},"modified":"2014-08-08T06:09:23","modified_gmt":"2014-08-08T06:09:23","slug":"feast-senses","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/feast-senses\/","title":{"rendered":"Feast your Senses"},"content":{"rendered":"<p>Imagine feasting on gourmet fare served up by Michelin-starred chefs, accompanied by an excellent wine list, and surrounded by gorgeous artwork from our homegrown talent\u2026in a bouncy castle. Intrigued? Welcome to Singapore\u2019s largest pop-up dining experience &#8211; <a href=\"https:\/\/www.4xfour.sg\">4XFOUR<\/a>.<!--more--><\/p>\n<p>Held over 20 gut-busting days, this gastronomic showcase is flying in internationally acclaimed chefs from all over the globe to satisfy us Singaporean foodies. And lucky us, we managed to snare tickets to the opening night, starring British chef <a href=\"https:\/\/www.4xfour.sg\/#!tom-kerridge\/c1yn8\">Tom Kerridge<\/a> of The Hand &amp; Flowers (the only gastropub in the world with two coveted Michelin stars). We were wowed even before stepping in \u2013 the purpose built pop-up structure along Bayfront Avenue resembles a large, airy bouncy castle. It\u2019s like we were back to being kids \u2013 this place was delights galore, albeit of a different kind!<\/p>\n<p>We loved Chef Kerridge\u2019s take on traditional British pub grub. The turbot fritters (really fish &amp; chips) dished up with \u2018helluva expensive taters\u2019 imported from the UK was great, but the very tender treacle cured fillet of beef (<i>a la<\/i> Sunday Roast) was almost ambrosial. Dessert junkies will appreciate the sparks created by the combination of blowtorched meringue and lemon curd.<\/p>\n<p><a href=\"https:\/\/d22ir9aoo7cbf6.cloudfront.net\/wp-content\/uploads\/sites\/2\/2013\/11\/4xFOURinside1.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-11478 lazyload\" alt=\"4xFOURinside\" data-src=\"https:\/\/d22ir9aoo7cbf6.cloudfront.net\/wp-content\/uploads\/sites\/2\/2013\/11\/4xFOURinside1.jpg\" width=\"640\" height=\"479\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 640px; --smush-placeholder-aspect-ratio: 640\/479;\" \/><\/a><\/p>\n<p>To say we\u2019re looking forward to the other sessions helmed by the hottest chefs in the culinary world is really an understatement. The dynamic duo behind Bali\u2019s Mozaic (which made it to San Pellegrino\u2019s Asia&#8217;s 50 Best Restaurants in 2013), <a href=\"https:\/\/www.4xfour.sg\/#!chris-salans\/cpd6\">Chris Salans<\/a> (14-16 Nov) and <a href=\"https:\/\/www.4xfour.sg\/#!chris-salans\/cpd6\">James Ephraim<\/a> (17-18 Nov) will be presenting modern European cooking, with a touch of Indonesian flavour. \u00a0So, expect interesting plates like ocean trout with kaffir lime dressing, topped with fennel and caviar.<\/p>\n<p>4XFOUR will go out with a bang with <a href=\"https:\/\/www.4xfour.sg\/#!alvin-leung\/c1tw2\">Alvin Leung<\/a> (19-23 Nov), the genius holding the reins of Bo Innovation in Hong Kong. No stranger to pushing limits (he was trained as an engineer), Chef Leung\u2019s brand of Xtreme Chinese cuisine is out to thrill you gourmands. We can\u2019t wait to taste molecular <i>Xiao Long Bao<\/i> (steamed pork dumplings) and foie gras with <i>mui choy<\/i> (preserved Chinese mustard green)!<\/p>\n<p>If you\u2019re not convinced, the one-of-a-kind multi-sensorial dining experience you get is yet another reason to head down. Aside from the mini art gallery, amazing light projection art on the walls of the dining hall makes this an event not to be missed.<\/p>\n<p>Tickets of the remaining sessions are selling like hotcakes, so make your reservations now.<\/p>\n<p><i>For tickets and more information on 4XFOUR, visit <\/i><a href=\"https:\/\/www.4xfour.sg\/\"><i>www.4xfour.sg<\/i><\/a>.<\/p>\n<p><i>This article was sponsored by 4XFOUR.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Imagine feasting on gourmet fare served up by Michelin-starred chefs, accompanied by an excellent wine list, and surrounded by gorgeous artwork from our homegrown talent\u2026in a bouncy castle. Intrigued? Welcome to Singapore\u2019s largest pop-up dining experience &#8211; 4XFOUR.<\/p>\n","protected":false},"author":21,"featured_media":11477,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4],"tags":[9838],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.7 (Yoast SEO v23.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dining out Singapore I Honeycombers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/feast-senses\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Feast your Senses\" \/>\n<meta property=\"og:description\" content=\"Imagine feasting on gourmet fare served up by Michelin-starred chefs, accompanied by an excellent wine list, and surrounded by gorgeous artwork from our\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thehoneycombers.com\/singapore\/feast-senses\/\" \/>\n<meta property=\"og:site_name\" content=\"Honeycombers Singapore\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/thehoneycombers\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-11-12T03:37:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-08-08T06:09:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2013\/11\/4xFOURfront.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"479\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Nina Hearne\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@honeycombers\" \/>\n<meta name=\"twitter:site\" content=\"@honeycombers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Nina Hearne\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/feast-senses\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/feast-senses\/\"},\"author\":{\"name\":\"Nina Hearne\",\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/#\/schema\/person\/1655c23f243ae4481ba0a0169185ca71\"},\"headline\":\"Feast your Senses\",\"datePublished\":\"2013-11-12T03:37:00+00:00\",\"dateModified\":\"2014-08-08T06:09:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/feast-senses\/\"},\"wordCount\":425,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/#organization\"},\"image\":{\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/feast-senses\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2013\/11\/4xFOURfront.jpg\",\"keywords\":[\"4xfour\"],\"articleSection\":[\"Eat &amp; 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