Singapore's pride and joy, its local food | Photo: Chinatown Food Street Association
This year commemorates 50 years of tourism promotion and development in Singapore and in conjunction with Tourism 50’s “Rediscoversg” phase, Singapore Food Festival 2014 celebrates local culinary heritage through a journey of authentic flavours.
Ever wanted to learn about the history of the cuisines of Singapore’s Chinese dialect groups? Get a taste of hard-to-find signature dishes from Hakka, Hokkien, Hainanese and other Chinese dialect groups at the Singapore Chinese Dialect Heritage Feast, taking place from 11 to 20 July at the revamped Chinatown Food Street.
Foodies can sample la che mian and kan chia mee (both refer to rickshaw noodles) a favourite of hardworking rickshaw pullers who only had to fork out two cents to buy a bowl in the 1940s. There will also be abacus seeds or suan pan zi – round pieces of yam fried with shrimp, minced pork, mushrooms and bean curd strips – and a favourite treat of yesteryear, the ice ball. Learn the stories behind the food through informational signage which will be posted around the Food Street.
The Grilled Roulade Prata | Photo: Chef Sultanul Arfin
If spices are your thing, drop by Little India to check out Suvai 2014, another key highlight under the Singapore Food Festival 2014.
Suvai – which means “flavour” – is organised by the Indian Chefs and Culinary Association (Singapore) and will feature the creations of ‘Spice Queen of Singapore’ chef Devagi Sanmugam, Vasantham Central cooking show host chef Sultanul Arfin, and visiting chefs from around Asia. It takes place from 17 to 20 July at a festival area along Serangoon Road, opposite Serangoon Plaza.
Visitors can look forward to dishes like the Grilled Roulade Prata – roti prata stuffed with minced mutton and grilled – in addition to celebrity chef master classes, live music performances, a family cooking challenge and fruit and vegetable carving demonstrations. This might be the only opportunity for foodies to sample the delicious creations from eight renowned chefs in one location.
Admission fee is $18 for an all-day pass which includes $10 worth of Suvai dollars and free access to master classes and hands on classes on a first come first serve basis.
For a full line-up of events, visit the Singapore Food Festival 2014 website.