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Four times the indulgence Pop-up gastro events were once limited to temporary restaurants or supper clubs with fashionably restricted seating. Invites were sometimes exclusive, with the clandestine dissemination of information regarding the venue, which could be someone’s home or a vacant shophouse. But business-wise, it also proffered a way to make a quick killing before monotony squeezed the life out of a concept’s novel charms. These days, while the general idea endures, pop-ups have grown to encompass a bloated range of juicy choices. Take Savour Events’ biggest local undertaking since the launch of its eponymous weekend food festival two years ago. Dubbed 4 X FOUR, this large-scale full-service pop-up restaurant (the largest in Singapore so far) debuts with four distinctive cuisines by five internationally acclaimed chefs. It’s a 20-day celebration encompassing nine lunch sessions and 20 dinner services taking place inside a purpose-built structure on Bayfront Avenue in the Marina Bay area, paired with light projection art and installations by local artists. Try to imagine a 7,000sq-ft, 8m-high state-of-the-art venue that can seat up to 100 guests. A draw is the chance to sample possibly one of the last meals by the team from the recently defunct Spanish restaurant Can Fabes, which once sported three Michelin stars in the hands of the late Santi Santamaria. From Nov 8 to 13, Santi’s daughter Regina leads the team that will be reunited with Peruvian chef Daniel Chavez, former head chef at Santi Singapore, offering restrained modern twists of classic Catalan cuisine. (Chavez, by the way, has his own restaurant, Ola — Cocina del Mar at the Marina Bay Financial Centre.) In contrast, Hong Kong’s Bo Innovation chef and founder Alvin Leung will be serving his provocative and decidedly radical interpretation of Chinese fare (Nov 20 to 23). “All dishes have been resized to main-portion sizes so we expect patrons to be happily full,” Leung said. Visit www.4xfour.sg for more details. Source: http://www.todayonline.com/lifestyle/food/four-times-indulgence

Anyone know how to savour those cheese like brie? Am I supposed to smear it on a biscuit or just eat as is? Must drink red wine? Some of them are damn stinko and remind me of smelly tofu. Is the taste also as strong?