We call forth all foodies! The Restaurant Association of Singapore brings to you the inaugural Singapore Restaurant Festival (SRF) that will take place from 01 July to 30 September 2017. The festival is an extension of the highly lauded Singapore Restaurant Month having seen its success for the past two years.

This year, the Singapore Restaurant Festival has adopted a ‘Flavours of Singapore’ theme, garnering more than 50 restaurant brands with over 200 eateries that offer a range of Chinese, Western, Middle-Eastern, Italian, Korean, Japanese, Indian and buffet restaurants. During this three-month period, expect great savings when you dine at participating restaurants island-wide.

DBS and POSB cardmembers are entitled to purchase the Singapore Restaurant Festival Dining Voucher Set worth $100 at a discounted price of $70, redeemable at over 200 participating restaurants. That’s a whopping 30% discount! The vouchers come in denominations of $25 and can be combined up to $100 value per bill.

In addition, the participating outlets will also offer attractive deals and discounts for cardholders during the event. Here’s everything you need to know about the food festival of the year!

FLAVOURS OF SINGAPORE – HOME IS WHERE THE HEART IS

To Singaporeans, no matter how far we wander off to, home is where our hearts will always be. Local flavours make one of the most vital themes for Singaporeans when it comes to food.

In concurrence with the Singapore Food Festival (14 to 30 July 2017), each participating eatery will showcase a locally-inspired dish for the Singapore Restaurant Festival.

Diners can expect exciting fusion dishes and creative hybrids of local and foreign cuisine. Traditional and modern dishes will be served; some names to note are Joo Bar’s Chicken Rice Risotto, Palm Beach Seafood’s Chilli Crab and Cali Cafe and Bar’s Chicken Tikka Pizza. These toothsome dishes will be available throughout the festival.

The festival will also witness the launch of the ‘Salted Egg Shiok’ Campaign, in which all the salted egg dishes in Singapore are accumulated and compiled into a mapped guide. The website (www.saltedeggshiok.com) is now launched.

Diners are also given an opportunity to vote and review the salted egg dishes in the Salted Egg Shiok campaign. Stand a chance to win brilliant prizes in the grand lucky draw!

SAY HELLO TO THE VETERANS AND THE NEW

Be prepared to greet the heritage restaurants amid the participating restaurants. Fatty Weng Restaurant, Goldleaf Restaurant, Ng Ah Sio Bak Kut Teh, Omar Shariff Authentic Indian Cuisine and Palm Beach Restaurant are some of the participating heritage restaurants that have been veterans in the local food scene for many years.

In addition to all these brands, watch out for the newcomers. They are E!GHT Korean BBQ, Joo Bar, Hoshino Coffee, MUSEO, SUN with MOON Japanese Dining & Cafe, Supply & Demand, Equilibrium and Sakae Sushi. . Make sure you do not miss out all the fun!

Meat lovers, rejoice!

E!GHT Korean BBQ is inviting you to their outlet at The Central for some juicy and tender Har Jeong-flavoured Mangalitsa Pork Belly (S$12). Accompanied with lush and fresh lettuce leaves, these luscious Korean-Singaporean meaty slices are to die for!

Supply & Demand offers an assortment of Italian delights. Dig into the Maiale Orientale Pasta, a take on the locally adored Bak Chor Mee. The dish is priced at S$15 for the tasting portion and S$20 for the full portion.

Notable mentions include the eatery’s Zucca and La Mattina Dopo pizza at S$21 for a regular and S$25 for a large. You can top up an additional $2.50 to the pizza for a 2-in-1 mix and match.

Ng Ah Sio Bak Kut Teh will also be taking the stage with their Signature Bak Kut Teh priced at S$10.50. This restaurant has certainly earned its well-deserved spot as one of the best places in Singapore to eat Bak Kut Teh. Diners are encouraged to drink the restaurant’s Ye Gan Tea prior to their meal.

Be sure to check out and explore these mouth-watering fares during the festival!

For updates on outlets and voucher purchase, do visit www.singaporerestaurantfestival.com for more information.

Singapore Restaurant Festival is organised by Restaurant Association of Singapore and will be held from 01 July to 30 September. It is supported by DBS and POSB as its Official Card Partner.

This post is brought to you by Restaurant Association of Singapore.

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).

Here’s an exciting piece of news for all foodies! The very first Singapore Restaurant Month will be held from 1 July to 10 August 2015. Organised by Restaurant Association of Singapore (RAS), this inaugural event will be showcasing 50 reputable restaurant brands and their 50 unique gourmet creations.

In commemoration of Singapore’s 50th National Day, the talented chefs of the 50 participating restaurant brands have each been invited to creating a toothsome dish made with Singapore’s local produce. Seize this opportunity to savour these exclusive dishes that will be on the menu for a limited time only during Singapore Restaurant Month.

A LINE UP OF 50 DIVERSE RESTAURANT BRANDS

Singapore Restaurant Month’s line up of 50 restaurant brands boasts a variety of cuisines – Chinese, Indian, Malay, Japanese, Korean, American, Australian, European and more. The wide diversity reflects our cosmopolitan hometown’s seamless assimilation of many cultures into an ever-growing melting pot.

Seafood lovers will be thrilled to indulge in Mexican Café Iguana’s Pibil Pescadao in Red Chile Sauce (S$30++, inclusive of Iguana Lager or SG50 margarita), Palm Beach Seafood Restaurant’s Fried Baby Barramundi (market price – about S$18 / 500g) and Timbre’s Laksa Marinated Cripsy Barramundi on a bed of Bee Hoon Crackers (S$16++).

The fresh barramundi mentioned above was reared in Singapore’s Good Aquaculture Practice for Fish Farming (GAP-FF) certified farms.

HIGHLIGHT OF LOCAL HERITAGE RESTAURANTS

12 out of the 50 participating restaurant brands are heritage-listed for their various contributions to Singapore’s burgeoning dining landscape. Despite the many transient food fads, these traditional restaurants have stood true to their rich culinary history. They have persevered over the decades in serving authentic mouthwatering dishes and deserve special recognition for their relentless dedication.

The stalwart pioneers are Bee Heong Palace Restaurant, Beng Thin Hoon Kee Restaurant, Chin Lee Restaurant, Fatty Weng Restaurant, Gim Tim, Hua Yu Wee, Islamic Restaurant, Prima Tower Revolving Restaurant, Red Star Restaurant, Spring Court Restaurant, Westlake and Zi Yean Restaurant. Each establishment has been around for at least 30 years.

All heritage-listed restaurants dishes are available to the public from 17 July to 2 August 2015 in conjunction with Singapore Food Festival.

Noteworthy dishes by heritage restaurants include Prima Tower Revolving Restaurant’s Sauteed Bird’s Nest with Egg White (S$70) and Fatty Weng’s Crispy-fried Barramundi with Asparagus (S$16.80).

SUPPORTING OUR HOMEGROWN INGREDIENTS

More than 90% of the food consumed in Singapore is actually imported. While this may not come as a surprising fact since Singapore is an urbanized country, we should still strive to support our locally produced ingredients. By diversifying our food procurement methods, Singapore can avoid the setbacks of food shortages should any importations be disrupted for whatever reasons.

Homegrown produce is infinitely better in many ways. The minimal distance travelled to the kitchens mean significantly fresher ingredients and tastier meals. Environmental impacts are negligible and safety is guaranteed with the quality assurance schemes implemented by the Agri-Food & Veterinary Authority of Singapore (AVA).

There are 200 food farms in Singapore; 3 hen layer farms, 50 vegetable farms and 130 fish farms. The three key local produces, namely fish (red marine tilapia, black marine tilapia, crimson red snapper, grey mullet, milk fish, mangrove red snapper etc), eggs and vegetables (cai xin, kai lan, sharp leaf bayam, butterhead lettuce, kow peck chye, kang kong, sweet potato leaves, xiao bai cai etc) are used in Singapore Restaurant Month’s specially created dishes.

Usage of homegrown ingredients however remains a tricky issue in this competitive food industry, with its primary barrier being its higher costs. Fortunately, the rise of discerning diners are gradually increasing and they are willing to pay more in order to support local farms and reduce carbon footprints.

RAS President Mr. Andrew Tjoe hopes that Singapore Restaurant Month will simultaneously encourage and educate both restaurants and customers the importance of supporting local ingredients. The end goal would be to convert restaurants to consider local produce in their future operations permanently.

CELEBRATION OF CULINARY CREATIVITY

Food has always been an indelible part of Singaporeans’ lives. The celebration of Singapore’s Golden Jubilee also marks the further advancement of Singapore’s gastronomy scene. Selected restaurants will be recreating local dishes with innovative twists.

Notable mentions include Portico’s 3 Grain Laksa Risotto with Homemade Pulau Ubin Seabass Fish Cake. The interesting fusion fish is part of a five-course S$50 SG50 menu.

Kuhlbarra, a local fish farm specialising in premium barramundi, also deserves a special mention. You can find barramundi by Kuhlbarra being served at several restaurants participating in Singapore Restaurant Month such as TungLok, Jumbo Seafood and Palm Beach Seafood.

Singapore Restaurant Month is held in Singapore from 1 July to 10 August 2015 and is organized by Restaurant Association of Singapore. It will be held in conjunction with Singapore Food Festival and is supported by Agri-Food & Veterinary Authority of Singapore, Singapore Tourism Board and Union Pay.

For more information, visit www.singaporerestaurantmonth.com.

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