Singapore food fest promises diverse flavors
The highlight of the festival comes at the beginning, on July 12 and 13, at The Promontory @ Marina Bay. The outdoor event will have 12 different stations serving food and drinks to showcase a mix of Singaporean traditional hawker fare, street food and international treats.
Salted and Hung, helmed by Australian chef Drew Nocente, will show the chef’s renditions of the usual Singaporean dishes such as a steak sandwich, crayfish mac and cheese and more. Lawyer-turned-chef and the winner of Master Chef Asia in 2015, Woo Wai Leong, will present his own style of Cantonese cuisine.
Besides offering a variety of chances to taste new dishes, the tourism board has prepared a variety of seminars, including one on how to take attractive food photos for social media. Advance registration is required to take part in the seminars, and a more detailed schedule will be uploaded on the tourism board’s Facebook page.
The festivities continue after the first two days. One of the most anticipated collaborations for the festival is one between Japanese ramen chain Ippudo and local seafood restaurant No Signboard Seafood.
Taking Singapore’s classic chili cab, the two companies worked together to make The Ultimate Chili Crab Ramen, which will be served at branches of Ippudo in Singapore.
The iconic Singaporean breakfast of kaya toast and kopi flavors will be recreated as a stick snack, as Ya Kun Kaya Toast and Kopi O collaborates with snack maker Pocky. The special edition treat will be available throughout the food festival and all Ya Kun outlets until stocks last.
The festival also provides visitors a chance to explore the growing vegan food options provided by many local street vendors. The Singapore Vegan Food Crawl on July 13, 20 and 27, will take people to different neighborhoods including Geylang Serai, Litte India and Chinatown.
For more information, go to www.singaporefoodfestival.com.
BY LEE SUN-MIN [email@example.com]