Hailing all the way from Taipei, the famed Ningxia Night Market has, at long last, arrived on our shores. The critically acclaimed Asian Night Market: Taiwan Food Festival has recreated a mini version of the bustling night market — a popular spot among locals and tourists for Taiwanese delicacies — which will span across Siloso Beach and Siloso Point from 16 January to 9 February 2020 (excluding 20 – 22 Jan).

Coined ‘the stomach of Taipei’, Ningxia Night Market Singapore will be offering a diverse range of mouthwatering Taiwanese street food such as Flaming Beef Cubes, Scallion Pancake and Taiwanese Oden. Locals can look forward to feast on an assortment of Taiwan’s exquisite delicacies in our very own Lion City as we will be featuring more than 30 vendors and chefs from the original market itself.

Here are 12 Taiwanese street food and drinks at Ningxia Night Market Singapore that you should not miss out on. So, put your new year dieting resolutions on hold, bring your family and friends down, and get ready to stuff yourself silly with snacks!

SESAME CHICKEN MEE SUA (STALL #7)

A perennial household favourite dish, Sesame Chicken Mee Sua is a hearty bowl of noodles that makes for a splendid comfort meal.

Stewed with wolfberries and bok choy, the broth was herbaceous with gingery nuances. It was also rich and full-bodied, pairing impeccably well with the silken noodles. Slurp the noodles with the aromatic soup to truly enjoy the dish.

BRAISED PORK RICE (STALL #7)

Braised Pork Rice is a dish testament to Taiwan’s food paradise. Essentially a dish comprising of braised minced pork served on a bed of steaming rice, this comforting bowl is sure to remind you of your grandmother’s cooking.

This simple dish is highly raved about by both locals and tourists and we can understand why. The pork was fork-tender and paired nicely with the fragrant rice, which was coated with a thin layer of flavourful oily sauce. The braised gravy also brought out the innate savouriness of the meat.

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BROWN SUGAR BUBBLE MILK (STALL #11)

Brown Sugar Bubble Milk has captured the hearts of many with its combination of fresh milk, brown sugar syrup and chewy tapioca pearls. Nicknamed “dirty tea”, the original brown sugar bubble tea fad was birthed in Taiwan, where Taiwanese brands pride themselves on their “QQ” tapioca pearls and creamy milk.

First boiled with handmade brown sugar, the sweetness-infused pearls are cooked till chewy. Cold ice milk is then added to the piping hot pearls where it blends to become a “dirty” mixture, allowing the drink to be a harmonious blend of saccharine and rich milk.

SCALLION PANCAKE (STALL #9)

The scallion pancake is an iconic local snack in the “OG” Ningxia Night Market — this well-loved, crispy delicacy is known for its gigantic size and crisp texture, reminiscent of Singapore’s very own roti prata. Customers can eagerly await their turn as they watch their pancakes being expertly prepared right in front of their eyes!

The dough is first flattened, then sprinkled with seasoning and spring onions before it is fried to crunchy, golden-brown perfection. An unpretentious dish, it is simple and prepared quickly, relying only on the strong fragrance from the onions to bring out its savouriness.

FLAMING BEEF CUBES (STALL #9)

Locals will be familiar with flame-grilled beef cubes — we have seen this beloved snack at every night market or festival. A Taiwanese street food favourite, these beef steak cubes are compactly packaged, making it a convenient snack to munch on.

The beef steak cubes are cooked over a grill and sprinkled with seasoning. Each beef cube was caramelised to perfection, giving it an addictive, smoky taste. Grilled to a medium-rare, the exterior of the beef was nicely charred and boasted juicy, tender meat.

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BRAISED BEEF NOODLES (STALL #13)

Taiwan’s “national dish” is none other than beef noodles! Featuring Braised Beef Noodles, this beloved delicacy is whipped up by renowned chef, Cheng Cheng-chung. Boasting a potent broth with morsels of beef, each bite is guaranteed to bring you an authentic Taiwanese experience.

The al dente noodles were infused with the piquant herbal notes of the full-bodied soup, allowing customers to thoroughly savour its distinct, rich flavours. The braised beef chunks were also juicy and tender.

FRIED SQUID (STALL #12)

Stroll along the stretch of food stalls, and this Fried Squid will stick out from the crowd. A giant deep-fried squid skewered on a stick, this snack will capture your attention with its monstrous size. A testament to Taiwan’s rich marine life, this is the treat to go for if you are looking to nibble on something hearty.

The battered squid is garnished with salt and pepper, allowing us to taste its rich and briny seafood flavour. The tentacles were also nicely charred, adding smokiness to the snack. We also appreciated how the meat was chewy and extremely “QQ”.

MENTAIKO PIZZA (STALL #11)

Pizza lovers should definitely check out the Mentaiko Pizza! The mentaiko is imported all the way from Japan to ensure that customers savour the dish only with the freshest ingredients.

The pizza dough is thinly spread and baked, rising to form a crumbly, flaky crust. Toppings such as the cheese and mentaiko are then sprinkled and laden on the base before it is baked in the oven a second time. This allows the layered snack to have contrasting textures of both a doughy middle and crisp exterior.

TAIWANESE SAUSAGE WITH GLUTINOUS RICE (STALL #19)

Sink your teeth in one of the most unique goodies available at the market: Taiwanese Sausage with Glutinous Rice. Known as “little sausage inside big sausage”, a pork sausage is wrapped in a bigger sausage made from glutinous rice. Customers can also spice the snack up with a variety of condiments such as garlic, peppers, or pickled cucumber.

A perfect harmony of sweet and savoury, this pork sausage is addictively good. Chomp on the springy meat and you get a satisfying burst of flavour!

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WINTER MELON TEA (STALL #3)

Beat Singapore’s sweltering heat with a cup of Winter Melon Tea! Attaining the title of Taiwan’s national tea treasure, this chilled drink is made from winter melon and sugar that has been boiled for an hour.

Regarded as a summer beverage with hydrating health benefits, the drink was mellow with just the right amount of sweetness. The usage of fresh winter melon fruits also lent the drink a fragrant, all-natural nectarine aftertaste.

TAIWANESE ODEN (STALL #3)

Taiwanese Oden, also known as Tian Bu La, is a traditional fried fish cake dish that has been moulded into various shapes and sizes. Made from a thick fish fillet paste, the mixture is slathered with sauce and seasoning before it is deep-fried. It is then skewered and enjoyed as a snack to go.

STIR-FRIED BRAISED SNACKS (STALL #12)

Known as Lo-Wei, Stir-fried Braised Snacks features an assortment of vegetables and sides that customers can choose from before it is stir-fried and served. Customers can also have a fun time watching the chefs skillfully toss their ingredients!

Expect a colourful mixture of ingredients such as chicken hearts, livers and drumsticks that individually adds a unique flavour to the dish. Distinct, herbal flavour from its gravy also entirely permeated the various snacks, making it all the more delectable.

Promising good vibes and good food, Ningxia Night Market is the perfect destination to make a beeline for when you are planning a day out during the weekends. Come on down and spoil yourself with Taiwan’s delicacies!

Ningxia Night Market Singapore
Siloso Point, Sentosa
Singapore 098997
Date: 16 Jan to 9 Feb 2020
Time: 5pm – 10:30pm

This post was brought to you by Asian Night Market: Taiwan Food Festival.

Hanabi festivals (or fireworks festivals) are integral to Japanese summers. This long-standing tradition is held practically in Japan every weekend for a few months each year country-wide. In addition to the fireworks show, locals can enjoy a selection of Japanese snacks and drinks that many stalls known as Yatai offer.

It’s no wonder locals look forward to this breathtaking spectacle every year! Here in Singapore’s SingPost Centre, we have our own Hanabi Food Festival too; you’ll definitely be able to experience the summer vibes and Yatai food as if you were in Japan.

From 06 to 18 June 2019, experience the Hanabi Food Festival by Isetan at SingPost Centre Main Atrium Level 1 from 11 am to 9 pm daily. Here are some highlights to look out for. Itadakimasu!

From sweet to savoury, there’s something for everything at the Hanabi Food Festival, so please go with empty tummies!

Choose from the mouth-watering Wagyu Don to the delectable Takoyaki with generous chunks of octopus.

Complement your street snacks with a cup of frozen Kirin Beer—a Hanabi favourite; we paired ours with the crispy assortment of Seafood and Chicken Karaage.

Also, we couldn’t get over the fresh produce air-flown in from Japan! Savour warm Baked Sweet Potatoes (S$2 per 100g) or treat yourself to some Japanese grapes which are known to be very plump, sweet and juicy. Choose from the luxurious Japanese Shine Muscat (S$48/pkt) or fragrant Japanese Kyoho Grapes (S$28/pkt).

A must-have and most popular Yatai food at Hanabi festivals is the Zuwai Crab BBQ. We predict very long queues for these! Look forward to succulent skewered Zuwai crab meat, it comes in Original (S$9.80/pc), Cheese (S$13/pc) and Mentaiko (S$15/pc). Or sink your teeth into the fluffy Hokkaido Okonomiyaki (S$5/pc) that is stuffed with various combinations of goodies such as seafood, mentaiko and cheese.

You’ll be spoilt for choice with the sheer amount of sweet treats offered—creamy ice cream made from Naganuma milk, warm and fluffy Okinawa Brown Sugar Steam Cake and Danish Taiyaki—the options are endless.

Coming to Singapore for the first time is Koganei Cheesecake. For those who didn’t manage to catch Sakura season in Japan this Spring, you can still relish the remnants of the flowers with the gorgeous and naturally sweetened Sakura Honey Cheesecake (S$5.50/pc).

At the festival, you’ll be able to find Hokkaido Corn Soup from Island, a myriad of fruit honey from Sugi Yohoen, various mint products from Kitami Hakka as well as a range of horse oil skin care from Hokkaido Junbayu Honpo!

Other than the stalls at the festival, you can also look forward to long-standing Japanese retailers at SingPost Centre. There is an array of Japanese restaurants so that gives you many more reasons to pop by the mall for great Japanese meals that won’t have your wallets take a beating.

At AJI ICHI, we love the gyudon that comes with melt-in-your-mouth beef slices atop Koshihikari rice, You should also try the AJI Special Maki which features an addictive, creamy homemade century egg sauce.

Over at Minako, there’s also the signature Pork Katsu meals (from S$7.90) that come doused in luscious curry sauce for a flavourful one-dish meal.

At Maki-San, take-outs for the busy ones include the new Super Snack Set (S$29.90) that comprises popular Japanese fried goodies such as Shisasamo, Karaage and Ebi—on top of a customized maki roll.

Have a sweet ending with desserts from Beard Papa’s or Châteraisé.

Indulge in Beard Papa’s brand new Gelato Puff (S$3.50 – S$4.20) which features three new mouth-watering flavours: Hokkaido Milk, New York Cheesecake and Matcha.

The kids will love Châteraisé’s airy fruit pancakes! They come in mango, strawberry and white peach.

Done with eating? Go shopping.

SingPost Centre also features Japan lifestyle concept shops. Well-loved discount store Daiso has launched their exclusive Singapore Souvenir Product series showcasing popular local favourites such as Chicken Rice, Laksa, Chilli Crab, Kaya Toast and Kopi O — all only for S$2!

At OWNDAYS, select from their large collection of frames that is suitable for all ages. Ladies, the Graph Belle is for you: simple but sophisticated, this frame is definitely a must-have.

Enjoy exciting rewards when you shop and dine at SingPost Centre! From now until 30 June 2019, receive parking rebates with a minimum spending of S$30 or a S$5 CapitaVoucher with minimum spending of S$120 (S$100 when charged to American Express CapitaCard). Note that this is limited to the first 2,000 redemptions. The first 300 new CapitaStar sign-ups will also earn 2,000 STAR$ with minimum spending of $20 in a single same-day receipt.

Terms & Conditions

• All redemptions can be made at the Customer Service Counter located at Level 2 daily from 10 am to 9.30 pm.

• Limited to 1 redemption per shopper per day, regardless of the amount spent, while stocks last, and on a first-come, first served basis.

• Maximum 3 same-day combined receipts unless otherwise stated.

• Information is correct at time of print and is subject to change without prior notice.

• Redemptions are valid from 24 May to 30 June 2019, unless otherwise stated.

• Other T&C apply.

SingPost Centre Hanabi Food Festival
Main Atrium Level 1
10 Eunos Road 8
Singapore 408600
Tel: +65 6909 1644
Daily: 11am – 9pm
Nearest Station: Paya Lebar

If you need another reason to hit up Orchard Road this weekend, here’s one to finally tip the balance: Takashimaya Food Fiesta is back!

Presenting you with an incredible line-up of delicious Asian street food, you will get to choose from cuisines around the Asian region including Taiwanese, Japanese, Korean, as well as local delights! Prepare to feast as this festival has over 50 stalls for you to fill your tummies.

From 30 May to 16 June 2019, Takashimaya Food Fiesta will be taking place at Basement 2 of Takashimaya Square. Not sure what to indulge in? We were lucky enough to try a myriad of food here, so here is what to expect.

XING FU TANG

Bubble Tea enthusiasts, rejoice! The food fiesta has not one, two or three bubble tea stalls, but four!

Amongst them is a preview stall of Xing Fu Tang, which hails from the streets of Taiwan. We can say that, without a doubt, Singapore has just gained another worthy competitor for the title of best Brown Sugar Boba Milk.

The pearls are stir-fried in a wok before you to ensure freshness. Also unique to the brand is the shape of the pearls; they’re more like rounded discs rather than circular in shape.

Importing their sugar from Taiwan, Xing Fu Tang’s Brown Sugar Boba Milk is easily one of the best in Singapore. If there is only one thing you have to try at this festival, this is it.

KAZO

Light and flaky, the Original Kazo Polo is a must-try for all pastry lovers. We also had the Kazu Kazu with both of the fillings in Hokkaido Cream and Chocolate Cream; these make lovely sweet treats and we love how flaky and crispy the pastry is.

Durian Lovers will definitely enjoy the Durian Cream Puff. The filling is so sweet, velvety and smooth that even non-durian fans will be able to enjoy and appreciate this dessert.

BBQ CHEF

Creating their own unique rendition on a classic Swiss Rosti by fusing beloved Southeast Asian flavours, BBQ Chef offers an addictive selection of rosti that make for something different at the food fare.

Taking the cult-favourite salted egg flavour and combining it with crispy golden-brown potatoes, the Salted Egg Rosti with Chicken Bratwurst is a must-try! Although the rosti was a tad greasy, it was not too overwhelming on the palate.

Stick to a recognised favourite with the Classic Rosti with Smoked Salmon. Complemented by the addition of sour cream, this left us craving for more.

Cheese Stick with Special Sauce has 5 sticks per serving; cheese lovers will get a kick out of the drool-worthy cheese pull and the delicious crunchy batter the sticks are coated in.

BAO MAKER

We love mantou, whether dipped in a luscious helping of Chilli Crab sauce or not, and Bao Maker’s contemporary take on the Asian bun is something different to love.

Immediately drawing our attention was the Blackened Chicken Bao, which arrived with a piece of chicken that was actually black. Don’t let that deter you though, the bun was garlicky and well-paired with the soft bun.

A match made in heaven, the Chilli Crab Bao was no surprise with the crispy exterior of the deep-fried mantou paired with everyone’s favourite crab meat coated in rich chilli sauce.

XI PIN XIAN

It is Xi Pin Xian’s first time in Singapore, and they feature incredibly tasty lunchboxes that will instantly transport you to the busy streets of Taiwan. Their lunchboxes are loaded with fragrant rice, bamboo shoots, mixed vegetables and your choice of meat.

We got the Braised Minced Meat with Pork Belly and the Braised Pork Trotters. The meat was really well-seasoned and had been steeped for a long time. Our favourite of them all was the Pork Belly; it was insanely good with how melt-in-your-mouth the fat was.

THE KIMCHI POT

Featuring a colourful plethora of lunchboxes, The Kimchi Pot is a true Asian favourite.

We had the Bulgogi Lunchbox; it was well-rounded and wholesome with well-seasoned slices of beef along with side dishes of japchae and kimchi, as well as fluffy brown rice!

We couldn’t resist the Egg Rolls too—cooked with seaweed, spring onions and carrots, this is a dish that the little ones would surely love!

BONCHON

Bonchon is a favourite amongst locals for their mouth-watering Korean Fried Chicken. At the food fiesta, they also offer Rice Burgers.

The Luncheon Meat with Egg Rice Burger could be an exciting alternative for breakfast, the creamy mayonnaise in the rice burger complemented the luncheon meat and egg nicely.

Also, try the Truffle Mushroom Rice Burger, it held the alluring smoky aroma of truffle and proved to be a unique rendition of rice burgers.

TAMARU & BAR FIRST DINING (HIROSHIMAYAKI)

If you love Japanese Street Food, head on over to Hiroshimayaki, which is located in the corner close to the water fountain.

Presenting a selection of Dango, Japanese Rolled Omelette and Yakisoba, this stall is as authentic as it gets; it is run by friendly Japanese staff who cook the Rolled Omelette right before your own eyes!

The Rolled Omelette we tried was topped with mentaiko sauce, and biting into it was unbelievably satisfying with creamy sauce flavouring the fresh and distinct layers of egg wrapped around one another.

We also had the takoyaki skewer. Delightfully crisp and generously covered with a sweet and savoury sauce, the takoyaki batter itself was light yet fragrant, and encased in every ball is a chunk of fresh octopus.

MURUAMAMI

Selling addictively squishy and chewy mochi pancakes, expect unique flavours that are oh-so-creamy and rich at Muruamami.

Try the Hokkaido Melon and the seasonal Mao Shan Wang Durian flavours, both of which tasted accurately true to the fruit sans the artificial flavouring. If you want something heavier, go for the Purple Sweet Potato which is filled with a rich puree of the vegetable.

SAWADEE THAI

Thai street food is always a hit, and Sawadee Thai proves this with their diverse selection of dishes.

The Crispy Chicken Wings is a crispy rendition that is subtly packed with a little spice for a robust aftertaste. The Grilled Pork Collar features thickly-cut pieces of meat served with a special sauce; so aromatic and flavourful, you’d want seconds for sure.

Also, try their Glutinous Ball in Coconut which is served with generous portions of sweet rice balls and fresh coconut flesh!

DOCTOR C MALA MALA

Sourcing pure white Snow Corn all the way from Cameron Highlands, the passionate stall owner of Doctor C Mala Mala informed us of how each and every piece of Snow Corn is pleasantly sweet and tasty despite only being steamed and prepared as it is—no frills, no fuss.

The Roasted Sweet Potato here left a lingering earthy scent of roasted goodness throughout the festival. Wonderfully roasted and perfectly gooey inside, the sweet potato was caramelised and amazingly sweet on its own.

COOKIES FOR YOU BY SCOOPZ

To end off our feast on a delightfully sweet note, of course, we had to get ice cream! Scoopz handcrafts all of their uniquely-flavoured ice cream, and the stall at the Takashimaya Food Fiesta is no different.

We selected the soft pink coloured grape ice cream that’s exclusive to the fair, and also paired Avocado and Chocolate Ice Cream together.

Takashimaya Food Fiesta
391A Orchard Rd
Takashimaya Square, B2
Singapore 238873
Daily: 10am – 9.30pm
Nearest Station: Orchard/Somerset
Open from 30 May to 16 June 2019

This post was brought to you by Takashimaya.

Put all your weekend plans on hold because from 16 November to 18 November 2018, you need to head down to Singapore Turf Club @ Kranji for Let’s Go Jalan Jalan, an inter-generational food and music festival that marries amazing food and live music—all for a single weekend!

A food and music event of mega proportions—we’re looking at more than 130 booths dedicated to food and festival grub alone—this is one event you do not want to miss out on. There are also game stalls scattered all over the event space and even a go-kart. On the main stage, be swept off your feet to the sounds of local musical acts such as ORANGECOVE, Goose (Angus Sham) and local jazz maestro, Robert Fernando.

Suitable for both the young and young at heart who adore good music and better food, you are guaranteed to find a vast diversity of fun things to do here, so if you’re all out of ideas for plans for the family this weekend, you know where to go. Here’s a little insight into the things we saw, did and ate!

BUTTERBEER  – SAIKO BUTTER BREW (BOOTH 125)

Fancy something ice-cold to cool yourself off with? Then you should definitely get yourself a Butter Beer (S$5) from Saiko Butter Brew. Made to taste, look and feel like beer without actually containing any alcohol, the froth at the top is actually made using a butterscotch foam that is both creamy, luscious and well, buttery.

MALA POPCORN CHICKEN – SHACKMIE (BOOTH 75)

Festival grub comes in all shapes and sizes nowadays. Many of them stem from different cuisine and the one that has recently gained quite a following for its sheer versatility is fried chicken.

Over at Shackmie, be sure to try their signature Mala Popcorn Chicken (S$4) that comes coated generously with their own blend of mala powder. Punchy, numbing (just the way we like it) and tasty, this is something that we can imagine ourselves going back for.

SATAY, PUFFS AND OTHER MALAY DELIGHTS – MALAY FOOD BOOTH (LOCATED IN FRONT OF THE MAIN STAGE)

For a hit of nostalgia and the flavours of good-old Singaporean local food, be sure to stop by the Malay food booth right in front of the main stage to savour one of their many traditional Malay delights.

Backed by several years of experience cooking authentic Malay food and ultimately, with lots of heart, their satay, assorted puffs and nasi biryani come with the promise of vibrant flavours and alluring aromas.

DURIAN ICE CREAM – 211 HOUSE OF DURIAN (BOOTH 183)

Being massive fans of the iconic ‘king of fruits’, there was no way that we were going to pass up on the durian ice cream from 211 House Of Durian. A notch more flavourful (and richer) than its recent McFlurry counterpart, we highly recommend getting this if you’re looking to cool off or simply satisfy your craving for durian.

And costing S$5 for a large cone, this is something many people would often brush off, but we assure you that doing so would be a huge mistake.

NEON BUBBLE WAFFLES (BOOTH 194)

Inspired by the popular Hong Kong street food snack, ‘gai dan zai’, this stall sells innovative egg waffles that come in all shapes, colours, fillings and toppings.

We ordered for ourselves their signature Bubble Waffles (S$6) which comes filled with all sorts of sweet, diabetes-inducing delights such as Oreos, whipped cream, M&Ms and more.

CHEESEWHEEL PASTA – GIOIA (BOOTH 120)

When it comes to creamy pasta, cheese is a must—and lots of it. Over at Goia, get your hands on their Cheesewheel Pasta (S$8) that features freshly cooked pasta, mixed around directly on a cheese wheel.

Tossed and swirled until everything is properly covered in cheese, the pasta develops a rich, creamy exterior that tastes as delicious as it looks. S$8 may seem hefty but it really is worth the splurge.

LIVE MUSIC PERFORMANCES (MAIN STAGE)

In between activities, be sure to pop by the Main Stage to check out the repertoire of musical acts in store. The music line-up comprises various local talents ranging from the established musicians to the young and budding ones, so what you can expect is a vibrant mix of sounds from yesteryear and of today.

Let’s Go Jalan
Singapore Turf Club @ Kranji (Carpark B)
16 Nov – 18 Nov 2018
Fri: 5pm – 11pm
Sat & Sun: 11am – 11pm
Nearest Station: Kranji

Returning for the third year in a row, Chang Sensory Trails—the annual Thai food festival organised by Thailand’s award-winning beer, Chang—lands back in Singapore after a world tour in London and Los Angeles to bring a weekend that celebrates everything we love about Thai cuisine and culture through the culmination of Singapore’s finest Thai restaurants, art, music and not forgetting, refreshing Chang beer.

Chang Sensory Trails is the perfect festival for all Thai food lovers to experience and savour different varieties and sample different styles of Thai cuisine. Celebrating the delicacy and diversity of Thai cuisine, this year’s edition of Chang Sensory Trails features 24 signature dishes by eight Singapore-based Thai restaurants.

At the event, the chefs vow to serve nothing but authentic flavours of Thailand—delving deep into the country’s rich culinary heritage and exploring both Northern and Southern cuisine instead of just your usual tom yum and green curry.

From the 31 August to 01 September 2018, 4pm to 10pm, expect nothing but the best of authentic Thai home recipes done by eight Singapore-based Thai restaurants. Are you ready?!

With a focus on Thai home recipes this year, the festival aims to share with the world the Thai philosophy of Lamiat through food. Lamiat means paying attention to detail and looking beyond the ordinary in order to appreciate the small things that refine and produce perfection.

With Thai cuisine demonstrating the purest expression of Lamiat through its use of different herbs, spices and fresh ingredients, Chang and the featuring Thai chefs and restaurants strive to bring the real and natural flavours of Thailand to its international audience.

AROY DEE

A definite must try on the list is their Thai Style Prime Ribs with Aroydee Signature Sauce. Their prime rib is huge and juicy with a crisp and satisfying bite to it. Not to be missed are also their Stir-Fried Soft Shell Crab With Chilli And Garlic and their Green Mango Salad.

BAAN YING

Serving up a stellar repertoire of tasty dishes that stem from Northeastern Thailand’s Isaan cuisine, Baan Ying is one that delves away from your typical Thai fare. They offer a twist on a classic with their Dry Tom Yum Goong Noodles with Lava Egg as well as their finger-licking-good Hai Yat Fried Chicken with Sticky Rice.

BANGKOK JAM

Bangkok Jam strikes familiar chords with all of us and for a good reason too. At the event, indulge in their Thai Style Fish & Chips that are served with crispy fries, tom yum aioli as well as their Grilled Australian steak paired with papaya salad and pandan sticky rice. There’s no need to be jealous of what others are having when you finish your meal off with their Green with Envy Snow Ice.

GIN KHAO

As if fried rice in a pineapple didn’t seem interesting enough, Gin Khao serves Watermelon Fried Rice in, well, a watermelon. Loaded with ingredients, it makes for the perfect main alongside their Tom Yum Spam Fries and their Salted Egg Fish Skin.

LITTLE ELEPHANT

Serving up succulent morsels of pork, Little Elephant’s Kor Moo Yang(Grilled Pork Neck) is sure to have you salivating while they plate up your orders for you. If that’s not enough, order their Nam Tok Kor Moo Yang (Grilled Pork Neck Salad) and Stir Fry Sliced Beef with Holy Basil, they’re sure to leave you satisfied.

LONG CHIM

Sticking to mainly rice mains, Long Chim offers dishes such as Grilled Pork Skewers with Sticky Rice, Spicy Pork with Rice Cakes as well as Deep Fried Wings with Sticky Rice.

TAMARIND HILL

Tamarind Hill is serving up Deep-fried Prawns with Crispy Noodles, reminiscent of our favourite bamee noodles, but better. Top it off with their Mango Sticky Rice and Taro Fritters for the most indulgent meal ever.

UNYANG KORDAI

Their Grilled Khao Yai Chicken is their signature grilled chicken, marinated with coriander and white peppercorns which goes well with their Glutinous Brown Rice. As to what to end your meal with, perhaps their Thai Milk Tea Pudding would be the answer.

AND THERE’S MORE!

Treat not just your taste buds at Chang Sensory Trails. Adding to the multisensory experience, illustrations by GalactikCaptain from the local collective Band of Doodlers can be found adorning the facades of the food booths, decorating the tabletops as well as all over the Chang Sensory Trails’ photo wall.

Be entertained by musical acts from local bands O.K Ready! on the 31st of August and 53A on the 1st of September while you enjoy all your Thai culinary favourites—not forgetting crazy amounts of Chang beer as well. This is going to be an event to remember so you best round up best pals quick!

Chang Sensory Trails 2018
The Lawn at Marina Bay
8A Marina Boulevard
Singapore 018984
31 Aug 2018 (Fri) to 1 Sep 2018 (Sat)
4pm – 10pm
Website: www.changbeer.com
Facebook: https://www.facebook.com/changbeersg
Instagram: @changbeerglobal
Nearest Station: Downtown

This post was brought to you by Chang Beer.

The holiday mood has arisen as we approach the end of the year! This is the time when Singaporeans are counting down to the days when we can feast on good food every day and soak up the good cheers of ongoing festivities. Now, one major food festival all food enthusiasts must not miss is the AccorHotels Food & Wine Festival from 04 to 12 Nov 2017.

In Singapore, delectable food and excellent wine is not simply just a national pastime but considered an inalienable right and AccorHotels knows that best. This festival will spread across nine days in 40 restaurants and bars of hotels under the group. Organised by the largest and most prestigious hotel operator in Singapore, you can be assured that the festival will be nothing short of grand.

This inaugural gourmet food & wine festival will play host to over 100 chefs across AccorHotels’ massive network of Michelin-starred chefs from multiple award-winning restaurants and chefs such as Michelin-star Chef Kirk Westaway of JAAN, Raffles Singapore’s Amos Ting and Chef Louis Tay of Swissôtel Merchant Court who won the Culinary Olympics 2016.

Starring ‘Super Sunday Brunch’ held at Sofitel Singapore Sentosa Resort & Spa, the coolest pool parties and masterclasses, treat yourselves to exciting culinary creations and interesting alcoholic beverages by more than 100 highly dedicated chefs from AccorHotels.

Here’s what you can expect from this 9-day Food & Wine Extravaganza. 

WHAT TO EXPECT AT ACCORHOTELS FOOD & WINE FESTIVAL 2017

The AccorHotels Singapore Food & Wine Festival 2017 is perhaps one of the grandest food festivals Singapore has ever seen and it speaks of the innate passion that we Singaporeans have for food. For nine full days, expect pool party across several different hotels, masterclasses from cocktail shaking to world-class baking, various set lunch and dinner menus, foodie influencer meet-ups and the Biggest Brunch—one that we are totally stoked about.

Guests will be amazed by culinary geniuses who are able to celebrate Singapore’s multi-ethnic influences through delectable food and drinks in beautiful settings. This scale of the event is impressive to say the least, and as Michael Issenberg, Chairman and Chief Operating Officer of AccorHotels, Asia Pacific says, “It speaks to the passion Singaporeans have for food.”

THE BIGGEST BRUNCH IN SINGAPORE

Held on 12 Nov 2017 at Sofitel Singapore Sentosa Resort & Spa, all AccorHotel’s restaurants and bars will showcase their signature dishes and beverages alongside entertainment and fun for everyone in the family. Imagine being surrounded by the finest foods from some of the best restaurants and bars in the city—all at one destination.

One of the star dishes that stole our hearts was Hen’s Egg, Celeriac, Caviar whipped up by Michelin-star Chef Kirk Westaway from JAAN at Swissôtel The Stamford, Singapore.

It was a dream dish by Chef Kirk who cleverly tied in nature’s finest produce coupled with precise culinary techniques. The key here is to use simple methods that best enhance the natural flavours of each unique ingredient.

Alternatively, diners can also look forward to Lobster Bisque & Octopus Avocado by Chef Jean-Charles Dubois from the newly-opened Sofitel Singapore City Centre; and the Saute Slipper Lobster with Black Bean Sauce, Mango Salsa & Sesame, a recipe created by Chef Louis Tay of Swissôtel Merchant Court.

If you are there for the drinks, we highly recommend Anti:dote’s mixologist Bannie Kang’s Hwa Chae and the original Singapore Sling prepared by Amos Ting from Raffles Hotel. Both make stunning cocktails at extremely fast speed. And, we can always do with an extra glass of good cocktail, right?

HAVE A SPLASHIN’ GOOD TIME AT POOL PARTIES

A festival is just incomplete without pool parties so gather all your friends and have a wild time together! Since this is a food festival, partygoers will be treated to freshly made dishes and local BBQ items. What’s more, there will also be a fully-stocked bar serving stylish cocktails, bubbly champagne and a range of local and imported beer on tap!

Your night will be made memorable with DJs spinning the latest hit songs and live performances from solo musicians and bands, depending on which hotel you choose to go to.

There are five hotels in total for you to pick from—Fairmont Singapore, Swissôtel The Stamford, Singapore, ibis Styles Singapore On MacPherson, Mercure Singapore Bugis and SO Sofitel Singapore.

SIGN UP FOR THE MASTERCLASSES

Pick up some culinary skills along the way when you join in the masterclasses. From cocktail shaking and world-class baking to making latte art and chocolate demonstration workshops, surely there is something that will interest you.

Parents would also be pleased to know that they can sign their young ones up for kids cooking classes, ice cream making lessons and even a pasta necklace crafting session. These are perfect bonding activities for families, ain’t it?

SPECIAL SET MENUS CURATED BY RESTAURANTS OF PARTICIPATING HOTELS

Just for this festival alone, there will be special 3-course set menus at participating restaurants under AccorHotels. Prices range from S$15++ to S$47++ for lunch and S$27++ to S$67++ (including a glass of red or white wine) for dinner.

In particular, you have to try the Pan-Seared Sea Bass with Morel Crust at Royale Restaurant, Mercure Singapore Bugis. Executive Chef Nicholas Sia uses the freshest seafood that are all locally farmed from Ah Hua Kelong.

WIN PRIZES WHILE ENJOYING SPECIAL PROMOTIONS

The AccorHotels Singapore Food & Wine Festival is proudly sponsored by Mastercard and British Airways.

Throughout the course of the nine days, attendees can also collect stamps using a special “Foodie Passport” and lucky winners will stand a chance to win a trip to Sydney or Paris courtesy of British Airways—one of the event’s sponsors—as well as hotel stays at the various hotels under the AccorHotels group.

All participating restaurants and bars are listed in the passport and dining at any one of them will award you 1 stamp*(terms and conditions apply).

Le Club AccorHotels’ members will receive a 2nd stamp upon verification, and the 3rd stamp will be awarded when you pay via MasterCard.  Diners must have at least 3 stamps before 12 November in order to qualify for the F&B voucher.

If all these talks about good food have gotten you on the edge of your seat, then what are you waiting for? Book your tickets now at accorhotelsfoodfestival.com.

Tickets for the pool party on 04 November start at S$22 and tickets for the festival lunch and dinner set menu from 04 to 12 November start at S$15.

This post is brought to you by AccorHotels Asia Pacific.

OmNomNom Feastival is happening at ION Orchard from 18 to 24 July 2016.

The folks behind Free Folk and Imaginator Studio have teamed up to bring you a sensorial wonderland right in the heart of Orchard Road – you can look forward to dining in a whimsical garden.

The feastival has curated a strong line-up of local artisanal F&B players as well as independent designers. So jump down the rabbit hole and head to OmNomNom Feastival. Here’s what you can expect:

Salted egg yolk dishes are aplenty, but have you heard of You Tiao with Salted Egg Yolk and cheese sauce? Yes, that’s right. Look out for FFS kiosk to try their take on the “Cheena Churros”.

Over at Sah Won, they have prepared a Salmon Burger which they have dubbed the Filet-O-Fish, but better. We can’t wait to try this and to see if it is indeed better than everyone’s favourite McDonald’s burger.

WORD has been getting very popular with its unicorn rainbow bagels at the Ramadan Bazaar at Geylang Serai. Can’t get enough of the Insta-worthy bagels? They will be making an appearance at the food fair, too.

Abracowdabra – the cookie dough specialist – has two dishes that will get everyone’s attention – a Cookie Dough Waffle and a Cookie Dough French Toast. Now that’s unusual but surely very persuasive.

There’s also Alarice. The team has prepared a Peanut Brittle – which is a modernised version of the traditional snack that all of us are familiar with.

To cut the long story short, you can look forward to A LOT OF FOOD at the OmNomNom Feastival. It sure is going to be a lot of feasting, and we are totally marking our calendars for this. In addition, there will be many exciting activities such as free wine tasting and a contest to win a staycation at Marina Bay Sands. Check out Free Folk’s Facebook Page for more details.

OmNomNom Feastival
ION Orchard B4 Event Hall
18 – 24 July 2016
Nearest Station: Orchard

This post is brought to you by Free Folk. 

Singapore Restaurant Month is here again!

This year’s Singapore Restaurant Month will be held from 01 July 2016 to 31 July 2016. In collaboration with the Health Promotion Board and Singapore Tourism Board, the Restaurant Association of Singapore has made ‘healthy dining’ the main theme for this year. Now, aren’t we all more conscious about eating healthier lately?

This year’s slew of dishes have to contain either 500 calories or less, or it has to be made up of at least 8% wholegrains such as oatmeal, brown rice and wholemeal bread. All of these dishes have been approved by certified Health Promotion Board nutritionists.

“The main aim of Singapore Restaurant Month 2016 is to encourage people to explore the option of healthier dining with the introduction of either lower calorie or higher wholegrain content dishes,” explained Mr Andrew Tjioe – President of RAS and Executive Chairman of Tung Lok Group.

46 RESTAURANT BRANDS – 95 HEALTHY DISHES

A total of 46 restaurants have dished out a whopping total of 95 wholesome dishes for Singapore Restaurant Month 2016. The participating restaurants range from Chinese, Thai, Western, Japanese, Indian, Spanish, vegetarian, Korean and fusion cuisine.

Among the 46 restaurants, 22 are new to Singapore Restaurant Month.

HERITAGE RESTAURANTS

Singapore Restaurant Month strongly supports heritage restaurants in Singapore which have been around for decades.

Some of them include Prima Tower Revolving Restaurant, Gim Tim Restaurant, Fatty Weng Restaurant, Beng Thin Hoon Kee Restaurant and Moi Lum; and they are all part of the lineup for Singapore Restaurant Month 2016.

SNEAK PEEKS OF 2016′S CREATIONS

We went on a food trail with the food community in Singapore and we had a preview of some of this year’s highlights.

Earle Swensen’s executive chef has created the Baked Hoisin Cod Fish (S$35.90) for Singapore Restaurant Month 2016. We especially loved the cod fish – almost creamy and very delicious when doused in the savoury goodness of the sauce.

The dish is also served with potato balls to fulfil your carbohydrate intake and sautéed mushrooms.

Total calories (full portion): 470.2

When you think of Si Chuan dishes in general, only crazy mala dishes will come to your mind. However, at this beautiful Chinese restaurant – Si Chuan Dou Hua Restaurant – the kitchen whips up very refined Sichuan-inspired dishes that will change the way you think about Si Chuan cuisine.

The Double-boiled White Fungus in Pear Vessel (S$15) is their addition to this year’s line-up. The soup sits within a pear, and is presented atop a bed of dry ice. Very dramatic, but don’t take your attention away from the sweet broth.

Total calories (full portion): 454.2

The Soup Spoon Union is a well-loved brand in Singapore. They are participating with The Grill Knife’s Grilled Salmon with Cauliflower Rice (S$15.80).

The cauliflower rice is mixed in with other ingredients such as coriander, cranberries, edamame, assorted nuts and quinoa. A huge slab of grilled salmon sits atop the rice. The accompanying black pepper sauce elevated the overall taste of the dish.

Total calories (full portion): 486.3

This is UNA’s submission for 2016′s list – Coca De Higos Y Foie Con Vermouth (S$26).

If you do not understand Spanish, that means Foie Gras and grilled figs on a crisp Spanish flatbread with vermouth reduction. The generous slabs of foie gras were pan-seared beautifully, and the accompaniment with the grilled figs gave the dish a refreshing taste.

Total calories (full portion): 384.1

Probably the most beautiful dim sum platter! This Eight Immortals Dim Sum Platter (S$12) is a treasure trove that you can find at Shin Yeh. In this platter are Steamed Chives Pork Dumpling, Crystal Mixed Vegetable Dumpling, Steamed Shrimp Dumpling and Steamed Chicken Dumpling.

Total calories (full portion): 107

Singapore Restaurant Month 2016 is held in conjunction with the Singapore Food Festival that will take place from 15 July 2016 to 31 July 2016, and Health Promotion Board’s upcoming food and drink campaign taking place from 28 July 2016 to 28 October 2016.

Singapore Restaurant Month 2016
When: 01 July to 31 July 2016
For full list of participating restaurants and dishes, visit www.singaporerestaurantmonth.com
Official hashtags: #singaporerestaurantmonth #singaporerestaurantmonth2016

This post is brought to you by the Restaurant Association of Singapore (RAS).

This year’s Singapore Food Festival comes back bigger and better, focusing on local flavours, as well as celebrating our country’s best dishes unique to our own. Titled “A Fresh Taste of Tradition”, Singapore Food Festival (SFF 2015) hopes to bring foodies together to revisit some of Singapore’s most iconic dishes and to remember our very special food heritage.

A variety of festivities and events have been lined up over the course of two weeks – 17 July to 2 August – where you will get a more hands-on and close up experience of Singapore’s amazing local fare.

Here are some events to note, and the highlights of Singapore Food Festival 2015 that you must not miss the world for:

STREAT BY SINGAPORE TOURISM BOARD

The first of the festivities lined up would be STREAT (Reinventing Local Street Food), an initiative created by the Singapore Tourism Board (STB). Each year, one local chef will create his/her own pop-up restaurant together with his/her choice of notable Singapore food establishments. The 2015 edition would be the inaugural edition of STREAT.

This year’s featured chef is none other than our very own Chef Justin Quek of Sky on 57, who is undisputedly one of Singapore’s top chefs. He will be bringing together Singapore’s best hawkers & chefs, and working with some of them to put a modern spin on classic local fare.

You can taste Mod-Sin dishes such as fresh Pacific Oysters in Ginger Flower Dressing and Gula Java Creme Brûlée. Using contrasting flavours and marrying them together perfectly, Chef Justin Quek’s dishes are a treat for both the young and old.

Some hawker favourites to look out for include Nasi Kerabu and Suckling Pig Sandwich with Salted Vegetable Relish from 16 different stalls at the event. STREAT will take place from 24 to 25 July 2015 (Fri – Sat), 6pm – 10pm at Clifford Square, 80 Collyer Quay.

Chef Justin’s pop-up restaurant will include a 3-course set menu at S$35, and seats are very limited. Sign up for a cooking workshop with the chef himself or visit his 2-day only pop-up restaurant at STREAT. More details are available at www.singaporefoodfestival.com.

REVISITING LOCAL HAWKER FOOD

There will be three dedicated hawker spots during SFF 2015, and they are:

• “A Wok Down Memory Lane at Ellenborough Market”

During the 1800s to 1960s, the Ellenborough Market (aka Teochew Market) was home to some of the best local hawker and street food before it was burned down in 1968. To relive the good old memories of this very special market, it will be recreated as part of this year’s Singapore Food Festival at Read Bridge, Clarke Quay from 24 July to 2 August 2015, 5pm – 11pm.

Authentic Teochew favourites will be served here and they are sure to take you on a trip down memory lane. Prices range from only S$2-S$5 for a drink and S$2-S$14 for food.

• Mod-Local Fest at Chinatown Food Street

Kick off SFF with Chinatown Food Street’s special gala dinner of modern local dishes that takes place on 17 & 18 July only. Expect to catch celebrities such as radio personality Fen Ying, and renowned local chef Jimmy Chok. Be entertained by performances on stage as you enjoy your dinner and engage in fun on-stage activities too.

To find out more on how you can attend this dinner, visit www.chinatownfoodstreet.sg/mod-local-fest

• 51 Old Airport Road Food Centre

This iconic food centre is the appointed featured hawker centre for SFF 2015. First built way back in 1973, this is one of Singapore’s oldest hawker centres. Old Airport Road Food Centre has always been known as a food haven, offering mouth-watering local hawker fare at pocket-friendly prices.

Mark your calendars and make a trip down from 17 July to 2 August 2015, where hawker stalls will be having special deals for their respective food.

HIGHLIGHTING SINGAPORE’S HERITAGE IN OUR FOOD

• Cooking Workshops with Violet Oon

Violet Oon is one of Singapore’s most renowned chefs that focuses on preserving local flavours and passing on to future generations. Learn a trick or two with “Living Culinary Treasures” – eight cooking workshops where you get to learn traditional cooking techniques in an intimate setting.

The workshops will take place on 21 & 28 July, 23 to 25 July, and 30 July to 1 August from 9.30am – 1pm. Prices are at S$129 and you can make a reservation at info@violetoon.com or call +65 8533 1122

• Celebrating Traditional Malay Cuisine

Get your hands working and create delicious and hearty Malay dishes at AKAR-Social Heritage Kitchen. Learn more about this exciting event at www.culinaryart.sg

• Kueh Appreciation Day

Kuehs play such a big part in our life, and we all grew up with our respective favourites. Come enjoy all the delicious local kuehs you love on this special day, 26 July 2015, and take part in festivities such as kueh-making demonstrations. To find out more, visit www.slowfood.sg/programs/kueh-appreciation-day-2015/

SETTING THE GUINNESS WORLD RECORD FOR THE LARGEST AMOUNT OF CURRY

Join in for an iconic event by the Indian Chefs & Culinary Association as they attempt to break two records – Largest Amount of Curry Cooked at a Single Time and Largest Cooking Vessel. They will be attempting to cook the most amount of curry in a vessel that is said to be 11 meters wide!

The event will take place at Tan Quee Lan Street at the open field opposite Bugis Junction from 30 July – 2 August 2015, 12pm – 11pm. Get a taste of local Indian fare from S$5 – S$15 only.

STORIES – A THEATRICAL DINNER SERIES BY MY PRIVATE CHEF

My Private Chef and the Sentosa Leisure Group collaborated to create STORIES, a pop-up theatrical dinner series that features two chapters. The first chapter will be held during SFF 2015 at Fort Siloso.

The 5-Course dinner menu is lovingly curated by top local chefs such as Chef Malcolm Lee from Candlenut. This unique dining experience will take place on 25 July 2015 at 6.30pm – 9pm. Prices start from S$138 per pax.

For more information on this event, visit www.myprivatechef.com.sg

OTHER HIGHLIGHTS

• Singapore Hawker Feast at Ngee Ann City, 18 – 19 July 2015 from 12pm – 10pm
• Singapore Restaurant Month at various venues from 1 July – 10 August 2015 (more information on www.ras.org.sg/srm.html)
• The Line at Shangri-La “SG50 + 50″, featuring an exclusive range of local dishes from 24 – 31 July 2015. Make your reservations at www.shangri-la.com/singapore/shangrila/dining/restaurants/the-line/
• Carousel at Royal Plaza on Scotts presents 50 local dishes in conjunction with SFF 2015 and SG50 from 17 July – 10 August 2015. Make your reservations at www.carouselbuffet.com.sg

In lieu of Singapore Food Festival 2015?s theme – ‘A Fresh Taste of Tradition’, share your Family’s signature dish and stand a chance to win weekly prizes including exclusive event passes to SFF 2015 and F&B dining Vouchers!

For more information on Singapore Food Festival 2015, visit www.singaporefoodfestival.com

This post is brought to you by the Singapore Tourism Board.

This year’s Singapore Food Festival (SFF) focuses primarily on local food and chefs, circling around the theme of ‘A Fresh Taste of Tradition’. From 17 July to 2 August 2015, indulge in the festivities of Singapore Food Festival with various locations around Singapore, featuring modern takes on nostalgic local food by some of Singapore’s top chefs.

Do you miss the dishes your grandma or your parents used to cook when you were younger (or still do now)? As our society progresses, more and more people have taken the initiative of putting their own spin on these classic dishes to produce some of the best modern-traditional Singaporean fare.

In lieu of Singapore Food Festival 2015′s theme – ‘A Fresh Taste of Tradition’, share your Family’s signature dish and stand a chance to win weekly prizes including exclusive event passes to SFF 2015 and F&B dining Vouchers!

Be it using your family’s special recipe passed down for generations or one that you have experimented with yourself, if you think that your dish tastes fantastic, share it with all of us!

To celebrate Singapore’s tradition and all of the unique flavours we call our own, start a conversation flowing with Singaporeans who share the same passion in food as much as you do by starting with any of of the following:

1. Blog about it. You can choose to share photos, recipes and a little back story on the inception of your dish and what it means to you. If you want to keep your family’s ‘secret’ recipe to yourself, you need not share the recipes, just talk about the dish itself and maybe a little history of how it came about.
2. Social media. Take a beautiful photo of your dish and Facebook or Instagram it! Share it with your social circles and a conversation is bound to start. Your friends may ask you to share with them the recipe or even offer their own. It is always refreshing and eye-opening to hear about others’ very own dishes, unique to their own family.

From here on out, you can encourage these friends, family or acquaintances of yours to share these dishes on Hungrygowhere.com (http://sff2015.hungrygowhere.com/), where they stand a chance of winning exclusive event passes to Singapore Food Festival 2015 and F&B dining Vouchers. It is that simple!

For social media posts, use hashtags - #SFF2015, #myfamilyssignaturedish, and #YourSingaporeFood so others can find your photos easily using these to navigate. Also remember to mention that this initiative is part of Singapore Food Festival 2015.

Here is an example of how you can share your dishes.

For us, our family’s signature dish is Go Lo Yuk (Sweet & Sour Pork in dialect). Sweet & Sour Pork is a classic dish and has it’s own interpretations around the world. However, we do love the local version of dish this and especially the one cooked by our mother or grandmother.

This dish is a mainstay at dinner where mom would whip this up from scratch, using ingredients acquired from the wet market in the neighbourhood. She would sometimes add a little more spice to it to even out the sweetness of the pork.

Every family has their own special take on this dish, some would add a variety of fresh fruits and vegetables like cucumber and pineapple and some would omit these completely. If your family has a unique version of this classic local dish, remember to share it using the steps stated above. Good luck!

This post is brought to you by Singapore Tourism Board.