Singapore Takeout is held in conjunction with Singapore: Inside Out and the Golden Jubilee year-end celebrations. Featuring Singapore’s culinary talents, it highlights their creative interpretation of local fare that is enjoyed by Singaporeans and foreigners alike – from breakfast right through to supper.
Masterchef Asia’s Lennard Yeong and Woo Wai Leong preparing their cocktails take on traditional "kopi & kaya" and "iced teh halia tarik"...
At the Singapore Takeout, more than 10 local chefs will be preparing their creative interpretations of a few local dishes. Visitors can expect to take their taste buds on a gastronomic journey as they savour re-imagined versions local favourites like Chilli Crab, Beef Rendang and Laksa.
Singapore Takeout will take place on 27-29 November and 04-06 December 2015 at Tan Quee Lan Street from 6pm to 10pm daily.
Prices for each dish will range from $2 to $15.
Wayne Liew, Head Chef, Keng Eng Kee Seafood
Chef Wayne started his culinary career as a kitchen assistant at his father’s Chinese restaurant in 2004. Through four years of hard work as a kitchen assistant, Wayne mastered the important basics of kitchen management from scratch, while also learning to manage the stock of kitchen supplies and assisting the Head Chef.
Since then, Wayne has come a long way and today is Head Chef at Keng Eng Kee Seafood (KEK), leading a team of 10. Having gone through the traditional Head Chef training of Chinese restaurants, Wayne has not only learned the culinary skills of his father and fellow chefs, his knowledge has broadened through reading cook books and experimenting with traditional ingredients, adding a new twist to dishes and challenging the taste buds of diners with creations such as Coffee Pork Ribs and Potato Grits Prawns.
Fried softshell crab in a mantou bun with chilli crab ice cream - An interesting twist to a world-famous Singapore favourite...
Chef SR Bala, President, Indian Chefs & Culinary Association (Singapore)
Having been a Chef and Restaurant Owner for over 18 years, Chef Bala spearheaded the Indian Chefs & Culinary Association (Singapore), or ICCA, in 2012. He is currently a World Association of Chefs Societies (WACS)-certified culinary judge, serving as an invited judge for countries such as India, Malaysia and Cambodia.
Under his leadership as the President of ICCA, the association successfully organised major events like Suvai 2014 and Suvai 2015, which holds two Guinness World Records: the Largest Cooking Vessel in the World and the Largest Curry in the World (a record of 15.34 tonnes). He also assisted the People’s Association in achieving a Singapore Record for making 3,375 pratas in two hours in 2015 at Siloso Beach, Sentosa.
A second runner-up for “Samayal Savaal 2012”, a Mediacorp programme featuring Indian Masterchefs from Singapore and India, Chef Bala is also an honourary member and advisor of the South Indian Culinary Association, actively training young culinary talents in competitions and workshops.
