The annual Singapore Food Festival (SFF) is back in 2015 to bring together Singapore’s best dishes and culinary talents in a single event. Themed “A Fresh Taste of Tradition”, SFF 2015 incites locals and tourists alike to revisit Singapore’s food heritage and rediscover culinary traditions through an exciting line-up of 13 gastronomic events at various locations around the island nation from 17 July to 02 August 2015.
“Launched in 1994, the Singapore Food Festival has been a flag-bearer of Singapore’s vibrant food legacy, presenting varied ways to experience our nation’s culture. Till today, it is the only food festival in Singapore to feature local delights, and at the same time reinterpreting them to showcase the inventive spirit of our ever-evolving local food scene.”
- Ms Ranita Sundramoorthy, Singapore Tourism Board -
Sampling the delicacies from the different culinary partners...
Each year, STREAT will feature a pop-up restaurant helmed by a local chef, accompanied by the chef’s specially-created assortment of Singaporean food establishments. And, for the first time, STREAT will be introduced as a part of the SFF as the anchor event to celebrate Singapore’s local food and culinary talents.
Launching STREAT 2015 is internationally-renowned chef Justin Quek. Justin runs Sky on 57, a panoramic restaurant serving Franco Asian cuisine in MBS. With his culinary expertise, he will elevate the street dining experience by amalgamating Singapore’s popular street food with mod-sin cuisine. Up for savouring include Mod-Sin tapas such as Pacific Oysters in Ginger Flower Dressing and Gula Java Crème Brûlée from his pop-up restaurant. Or, indulge in hawker favourites and other innovative dishes from 16 food stalls, such as Nasi Kerabu and Suckling Pig Sandwich with Salted Vegetable Relish.
Justin Quek shares on STREAT 2015...
Launching STREAT 2015 is internationally-renowned chef Justin Quek. Justin runs Sky on 57, a panoramic restaurant serving Franco Asian cuisine in MBS. With his culinary expertise, he will elevate the street dining experience by amalgamating Singapore’s popular street food with mod-sin cuisine. Up for savouring include Mod-Sin tapas such as Pacific Oysters in Ginger Flower Dressing and Gula Java Crème Brûlée from his pop-up restaurant. Or, indulge in hawker favourites and other innovative dishes from 16 food stalls, such as Nasi Kerabu and Suckling Pig Sandwich with Salted Vegetable Relish.
With flavourful Ginger Flower Dressing, the Pacific Oysters had none of the usual seafood smell, and is instead a taste-worthy appetizer...
Together with STB, culinary talents and establishments, local associations as well as hotels are organising 12 dining events in conjunction with SFF 2015, rounding the festival with a comprehensive array of dining, culture and innovation.
Revisit Singapore’s food heritage through three dedicated hawker spots:
Bak Kut Teh Bisque with Pork Wanton - a unique twist to a traditional peppery Hokkien soup...
Rediscover Singapore’s traditional palates through these heritage highlights:
Recapture Singapore’s love of food through four events celebrating the past, present and future of the local dining scene:
Other dining establishments such as The Line at Shangri-La and Carousel at Royal Plaza on Scotts are joining in with imaginative reinterpretations of local dishes in their menus, e.g. Spherification of Ondeh Ondeh and Stuffed Crab in Spicy Chilli Sauce with ManTous.
In addition, Singaporeans are invited to impart their family recipes and culinary traditions through the “What is Your Family’s Signature Dish” social media initiative, by sharing their unique dishes and other kitchen secrets with the hashtags #SFF2015, #myfamilyssignaturedish, #YourSingaporeFood. Selected participants will get to walk away with SFF 2015 event tickets and F&B vouchers.
For more information on SFF 2015, visit www.singaporefoodfestival.com.
Beetroot & Horseradish Cured King Salmon "Yu Sheng" Wasabi cured with sea salt into a maguro-type pink colour...
Revisit Singapore’s food heritage through three dedicated hawker spots:
"I grew up surrounded by Teochew dishes and was regaled with colourful accounts of the old Ellenborough Market, but I was never given the opportunity to be immersed in this historic marketplace that was so rich in culture. I hope that the Singapore Favourite Food Village will give the younger generation a glimpse into the way of life of their forefathers and witness how much our local cuisine has evolved over the years."
- Luke Lee, Singapore Food & Beverage Alliance (SFBA) -
- “A Wok Down Memory Lane at Ellenborough Market”
To mark Singapore's Jubilee, this year's Singapore Favourite Food Village will be held at Clarke Quay, a former iconic and well-loved marketplace. Organized by the Singapore Food & Beverage Alliance (SFBA), themed "A Wok Down Memory Lane at Ellenborough Market", the event seeks to bring back the dishes of yore to tantalize the taste buds of the present.
Steamed crab with the very solid garlic chili sauce from Swissotel Merchant Court's very own Teochew chef, Jason Teo...
Flavoured with sour preserved plums, fresh shitake mushrooms, ginger slices, carrots and tomatoes, Chef Jason's Steamed Pomfret is served with a dipping sauce of fermented soya bean paste, for the authentic Teochew touch...
Flavoured with sour preserved plums, fresh shitake mushrooms, ginger slices, carrots and tomatoes, Chef Jason's Steamed Pomfret is served with a dipping sauce of fermented soya bean paste, for the authentic Teochew touch...
- Chinatown Food Street
Bak Kut Teh Bisque with Pork Wanton - a unique twist to a traditional peppery Hokkien soup...
- Old Airport Road Food Centre
Green Mango Salad doused with Fried Fish Maw Bits and Jackfruit Kaya served with biscuit sticks -
Surprisingly, the nangka (jackfruit) kaya showed little of the pungency of the strong-smelling fruit, and was instead smooth and creamy...
Rediscover Singapore’s traditional palates through these heritage highlights:
- Violet Oon’s Living Culinary Treasures cooking workshops
Violet Oon shares on her cooking workshops and introduces "Cooking for the President"...
"Cooking for the President" is a new cookbook that was 20 odd years in the making. The book, a labor of love by the daughter of our former President Wee Kim Wee, showcases Mr and Mrs Wee's favourite dishes. Mrs. Wee was well known for her Nonya food which she served at open houses in the embassies that President Wee helmed during his years as a diplomat...
- AKAR - Social Heritage Kitchen
Sumptuous and hearty Malay dishes from Adam Road's nasi lemak and Islamic Restaurant's Nasi Bryani. The nasi lemak is made using coconut steamed long-grained rice topped with a fragrant crispy chicken wing. The gravy of the Nasi Bryani is thick and rich with curry and spices...
- Kueh Appreciation Day commemorates the one delicacy - kueh - that binds ethnic cultures in Singapore together.
Kueh Lapis Kukos (9-Layer Cake): Instead of using the traditional 9 layers, HarriAnns' Head Chef, Oscar Hong, derives his inspiration from the popular Rainbow Cake, creating a Uniquely Singapore localized Nonya themed version...
Deliciously decadent choux - one filled with a light pandan kaya and the other with a rich hazelnut cream. The crust crumbles into fragrant fragments with each bite...
- Suvai 2015 will attempt to set two Guinness World Records for the “Largest Amount of Curry Cooked at a Single Time” and “Largest Cooking Vessel”
Potato & Paneer Croquette with Spinach Puree. In this dish, Chef Vikaneswaran of Picotin Express blends in green chili and mint spices to create the unique green puree which adds a surprising fiery flare to the breadcrumb-coated croquette...
- STORIES, an innovative theatrical dinner series will pay homage to the heritage of its first location: Fort Siloso at Sentosa
Beef Semur (Indonesian Stew) - Semur is a type of meat stew that is braised in thick brown gravy commonly found in Indonesian cuisine. With a taste similar to oxtail soup, its rich flavour lingers in the palate after the sampling...
- Singapore Hawker Feast
A combination of flavours - Confit of Chicken with Crispy Chicken Skin, Black Pepper Chicken Pie & Ginger Glazed Carrots; and crispy Duck Kueh Pie Tee...
- Singapore Restaurant Month
The selection of dishes - Stir Fried Laksa on a Banana Leaf, Sweet & Salty Glutinous Rice with Fried Shrimps & Belachan Chili, Ice Blended with Coconut Ice Cream...
Cooling down the weather with Shirley Temples, Cherry Coolers & a commemorative version of the Singapore Sling...
In addition, Singaporeans are invited to impart their family recipes and culinary traditions through the “What is Your Family’s Signature Dish” social media initiative, by sharing their unique dishes and other kitchen secrets with the hashtags #SFF2015, #myfamilyssignaturedish, #YourSingaporeFood. Selected participants will get to walk away with SFF 2015 event tickets and F&B vouchers.
For more information on SFF 2015, visit www.singaporefoodfestival.com.
