The Singapore Food Festival returns from 11 to 20 July. In celebration of its 21st year, this edition will take foodies on a trip down memory lane.
Popular events from past editions are brought back with new twists.
From the 2012 edition of the festival, BBQ by the Beach will once again unfold on Sentosa's Palawan beach. Seated at tables on sand, diners can tuck into a mouth-watering spread of classic favourites like sambal stingray and spiced meats grilled to perfection in an underground Hawaiian barbecue pit known as an "imu". Measuring four by five feet with a depth of three feet, this pit takes six hours to set up! Soak in the atmosphere as you enjoy exciting fire twirling performances under a star-studded sky.
[Clockwise from left: Chef Malcolm Lee, Stingray, Sambal Udang, Chef Damian, Chef Kenny Chan, Pongteh, Sambal Prawn, Beef Buah Keluak, BBQ Seafood & Meat Platter]
For a taste of Singapore's original fusion cuisine, explore the colourful world of Peranakan fare with the travelling Nyonya Mobile which will feature well-loved Peranakan chefs.
Chef Malcolm Lee of Candlenut Kitchen and chef Kenny Chan will be in the line-up. Chan has appeared on a local comedy cook show titled 'The Cook, His Food & The Dishy Nonyas'. His food has also been well-received at establishments like Goodwood Park hotel. Also part of the line-up is chef Nelson Li, who was the consultant for local television drama, 'The Little Nonya'.
Each chef will present a traditional as well as a modern interpretation of a Peranakan dish. Chef Malcolm, for example, will be preparing beef buah keluak (Indonesian black nut) and buah keluak ice cream, while chef Kenny will serve sambal udang (prawns in chilli paste) together with sambal prawn sandwiches. Chef Nelson will be offering ayam sioh (a sweet and sour chicken dish) along with a contemporary rendition served in a bun. Available only in limited quantities, these tasty morsels can be sampled for free on a first come first serve basis. While sampling these dishes, learn more about Peranakan heritage and culture; the Nyonya Mobile will also feature educational elements like interactive exhibits and live cooking demonstrations.
Symbolic of Singapore's melting pot culture, Eurasian cuisine draws on the best elements of the food enjoyed by the country's different ethnic groups. While perhaps not seen often enough in a restaurant setting, chef Damian D’Silva of Immigrants Gastrobar has been instrumental in bringing Eurasian dishes to a wider audience. He will be running South East Sliders at Ion Orchard during Singapore Food Festival 2014, a pop-up restaurant serving Singapore classics reimagined as sliders, or miniature sandwiches. Chicken debal (or "devil's curry", a dish of Eurasian heritage traditionally cooked on Boxing Day with a blend of meats, chilli, onions, ginger, vinegar and mustard) and beef rendangwill be given a makeover as "The Big D" and the "Lim Peh Slider".
For more information on the full line-up of exciting events, head to www.singaporefoodfestival.com.