Returning for its 26th year is Singapore’s biggest culinary event, The Singapore Food Festival (SFF). From 12 to 28 July 2019, the event will feature a myriad of dining concepts and gastronomic experiences dedicated to celebrating Singapore’s multicultural heritage through local cuisine and talents.

This year’s line-up of events include exclusive private chef dinners, food tours of Singapore’s heritage districts and theatrical dining experiences. Singaporeans and tourists alike will also be able to experience the full force of Singapore’s multi-faceted cuisine.

This year’s theme reprises the last – “Savour Singapore in Every Bite” – in an effort to continuously encourage innovation in Singapore’s culinary landscape. Through this year’s Singapore Food Festival, both locals and visitors can expect to be re-introduced to Singaporean culture, heritage and history through a journey of tastes and dining experiences.

Events will take place at several locations across Singapore from 12 to 28 July 2019 so everyone can join in on the exciting line-up of activities. Let us celebrate the culinary talents and generations of heritage Singapore has to offer.

KUEH KUEH SYMPOSIUM

In Singapore’s very first Kueh Kueh Symposium, a medley of Singapore’s kueh practitioners will be gathered in hopes of creating greater awareness and appreciation for this local heritage craft.

The event features a plenary revolving around the art of kueh making as well as real-life experiences and recounts of kueh makers in Singapore. In addition to talks, a marketplace will be opened featuring the many kueh kueh from all over Singapore.

The first topic for discussion is “Mamas in Kueh Kueh” (10am to 11am) where the matriarchs of Singapore’s favourite kueh kueh brands answering questions about their journey and craft.

Next, kueh lovers will be able to understand the works of kueh families and how new generations keep the dream alive in “Inheriting a Heritage” (12pm to 1pm).

In the next discussion, writer and cookbook author Christopher Tan delves into the world of kueh and discusses their history and cultural significance in “A Brief History of Kueh” (2pm to 3pm).

Lastly, modern kueh makers debate whether there is room for innovation while still maintaining authenticity and tradition in the panel for “Innovation in Heritage” (4pm to 5pm).

Kueh Kueh Symposium
Straits Clan
31 Bukit Pasoh Road
Singapore 089845
13 July, 10am – 6pm

Marketplace Tickets: S$4/child (under 12 years old) and Pioneer, S$8/public visitor
Marketplace and Plenary: S$14/Pioneer or visitor, S$18/public visitor
Bundle Purchase Marketplace All-Day Pass (4 slots): S$32
Bundle Purchase All-Access Pass (All-Day Marketplace + 4 Plenaries): S$72

Ticket time slots are as follows:

• 10am – 12pm
• 12pm – 2pm
• 2pm – 4pm
• 4pm – 6pm

Tickets can be purchased at https://www.klook.com/en-SG/activity/23207-kueh-kueh-symposium-singapore/.

PARK BENCH DELI X CANDLENUT

Park Bench Deli is back again with their newest Guest Chef Collaboration, where on a monthly basis, they create a sandwich to raise funds for a selected charity. This month, 1 Michelin-starred restaurant, Candlenut, will be collaborating with Park Bench Deli to create a Buah Keluak Burger.

The new burger is made up of a tender beef patty, buah keluak, a fried egg and a toasted potato bun.

PBD x Candlenut
179 Telok Ayer Street
Singapore 068627
1 to 31 July 2019
Mon to Fri: 10.30am – 4pm, 5pm – 9pm
Sat & Sun: 9am – 3pm
Price: S$26.75

Purchase your ticket to Park Bench Deli here.

IPPUDO SINGAPORE PRESENTS: THE ULTIMATE CHILLI CRAB RAMEN

Popular ramen chain IPPUDO Singapore and No Signboard Seafood have collaborated to bring the Ultimate Chilli Crab Ramen to this year’s SFF. Promoted as one of Singapore’s national dishes, Chilli Crab is indeed a wonderful representation of what our sunny island has to offer gastronomically.

The new ramen features a blend of IPPUDO Singapore’s Tonkotsu soup and No Signboard Seafood’s homemade Chilli Crab sauce. The noodles are topped with a crab claw, half-boiled umami egg, black fungus, spring onions and a deep-fried mantou – a must-have with Chilli Crab dishes.

Exclusive to only two IPPUDO Singapore outlets, each bowl will be priced at S$33 and is limited to 30 bowls served daily at each outlet.

IPPUDO Mandarin Gallery
333A Orchard Road,
#04-02/03/04
Singapore 238897
Mon to Sat: 11am – 11pm
Sun/PH: 11am – 10pm

IPPUDO Marina Bay Sands
2 Bayfront Avenue
#B2-54/55, The Shoppes at Marina Bay Sands
Singapore 018972
Sun to Thurs: 10.30am – 11pm
Fri/Sun/PH eve: 10.30am – 11.30pm

For more information, visit IPPUDO Singapore.

STREAT

Setting the stage for the three-week event is STREAT, a two-day outdoor event featuring the best of local culinary talents. This year, STREAT has a line-up of 12 different stations, helmed by renowned local chefs who will present a medley of local and innovative fusion fare.

Some vendors you can expect are the zhi-char inspired Wok-In Burger, the well-loved Jin Ji Teochew Braised Duck and Kway Chap as well as up-and-coming steakhouse Featherblade.

The Promontory@Marina Bay
11 Marina Boulevard
Singapore 018940
12 & 13 July, 5pm – 11pm
Free Entry

For more information, visit STREAT’s Facebook page here.

THE 50 CENTS FEST

This year, the 50 Cents Fest places its focus on the Hokkien dialect group, aiming to educate visitors and allow everyone to appreciate Hokkien culture and cuisine. Various heritage restaurants will be featuring classic Hokkien dishes such as kong ba bao and Hokkien rice dumplings.

Step into a world of Hokkien culture and learn Hokkien with the addition of various interactive installations, decor and activities alongside the food vendors at this year’s 50 Cents Fest.

Chinatown Food Street
Smith Street
Singapore 050335
27 & 28 Jul 2019
11am – 11pm
Free Entry

For more information, visit the 50 Cents Fest.

Are you ready to delight your tastebuds and open your mind to the richness of Singapore’s ever-changing culinary landscape? Head down to experience and indulge the plethora of food and events that The Singapore Food Festival 2019 has to offer!

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

The Singapore Food Festival (SFF) is making its annual return once again from 13 to 29 July 2018, with a sumptuous medley of over 20 gastronomic experiences featuring both traditional and contemporary Singaporean flavours.

In conjunction with the event’s 25th anniversary, there will be a series of culinary offerings that are charmingly whimsical, inventive and yet familiar, as the festival continues to stay true to its roots by shining the spotlight on authentic local flavours and culinary talents taking centre stage during this festival. Guiding this year’s lineup of activities are four multi-faceted pillars—Modernity, Culture, Art and Tradition–that exemplify the wide-ranging events making up the festival.

Themed ‘Savour Singapore In Every Bite’, the festival aims to present Singapore’s rich culture and history through diverse, creative gastronomic experiences such as hands-on workshops, cooking demos and theatrical experiences—with an array of sumptuous local food at the centre of it all.

Taking place at various locations across Singapore from 13 to 29 July 2018, you can be part of all that feasting and the exciting programme too — all in the name of honouring and celebrating Singapore’s generations of food heritage and talents.

BACK TO BASICS – SAVOUR YOUR HERITAGE KUEHS

Back To Basics is all about celebrating the origins of our ingredients and the value of locally-sourced and sustainable produce. With beautiful kuehs by Rainbow Lapis, the programme taps deep into the roots of tradition, allowing visitors to learn and experience for themselves how local farmers work to provide certain ingredients to some top-tier restaurants but more importantly how they keep their heritage alive.

The event brings together three local producers—Ah Hua Kelong, Citizen Farm and Cheng Sugar Candy Factory—with individual experiences crafted around these partners.

Ah Hua Kelong is a local fishery that grows and harvests their own shellfish from mussels, blood cockles, fish and even flower crabs. During the tour to their kelong, they will demonstrate everything from how they go about their day-to-day routine, feeding and monitoring their seafood, to harvesting actual shellfish.

Citizen Farm—Singapore’s first closed-loop urban farm—is all about harvesting farm-fresh vegetables, herbs and edible flowers locally, and the programme includes a tour through their extensive garden where visitors will get to forage, learn about and even taste edible flowers, leaves and herbs.

Cheng Sugar Candy Factory, Singapore’s oldest sugar manufacturer, will also be part of the festival, showing the public all the different types of sugar they create and the many uses and benefits certain varieties have.

Visitors will able to partake in walking tours as well as hands-on workshops, in an immersive experience that brings forth the depth of heritage and culture of our traditional delicacies present. Did you know that the vibrant hues of Singapore’s kuehs were traditionally traced back to plant sources like the blue pea flower? The programme also explores a modern take on kueh, with an innovative take on Udang Lemper with a mussel filling instead.

The series of programmes will culminate in a traditional kueh-making workshop with renowned heritage confectionery house Rainbow Lapis where participants will learn to make kueh using ingredients from each of the local producers be it tubers, roots, edible flowers, sugars and dried seafood.

Ah Hua Kelong
50 Pasir Ris Coast Industrial Park 6
Lor Halus Jetty (meeting point)
28 July, 2pm – 4pm
S$68 per pax

Citizen Farm 
60 Jalan Penjara
Singapore 149375
21 Jul 2018, 10am – 12.30pm
S$68 per pax

Cheng Sugar Candy Factory 
12 Senoko Loop
Singapore 758149
27 Jul 2018, 10am – 12pm
S$48 per pax

For more information, visit www.rainbowlapis.com/workshops.

CURRY DAY 2018

For the culturally-driven, explore the rich and authentic flavours of some of Singapore’s oldest traditions such as learning about the essence of curry and more.

Curry is truly a local favourite and is a prominent mainstay in Chinese, Malay, Indian, Peranakan and even Eurasian cuisine. As such, as part of this year’s festival, the iconic dish is going to be given its own event in full honour of it. On 27 and 28 July, expect a full-on, multi-sensory curry experience at Curry Day 2018, which will be serving up curry-related items from buns to puffs to everybody’s favourite chicken curry, as well as a slew of curry-related activities.

As far as curry-based delights are concerned, who better Old Chang Kee to lead this curry movement than, Old Chang Kee? Over at the event venue, they will be having educational booths that showcase the origins and types and health benefits of curry, retailing corners and even curry puff crimpling sessions where eager foodies and budding cooks can try their hand at making their own curry puffs like a pro.

Velocity @ Novena Square Indoor Atrium
238 Thomson Road
Singapore 307683
27 & 28 July 2018, 11am – 9pm
Free admission

For more information, visit Old Chang Kee.

A SAMSUI LOVE STORY: A FOOD & DANCE AFFAIR

A Samsui Love Story aims to take participants on a sensory journey coupling contemporary dance together with a special five-course modern Singaporean meal.

Curated and choreographer by Chef Nixon Low and Naomi Tan respectively, diners can expect a luxurious line-up of dishes, complemented by a riveting cross-cultural love story between a Satay Man and a Samsui Woman The elements of the dance and the menu were entwined, making for an immersive theatrical experience.

We were treated to one of Chef Nixon’s personal creations, a rendition of a Scotch egg that sees a crust made using otah encased around a ramen egg. The flecks of laksa leaf were prominent and it really gave the dish an interesting lift.

Caldwell House Alcove @ Chijmes
30 Victoria Street, #02-04/05
Singapore 187996
17 Jul to 20 Jul 2018, 7.30pm
Adult: S$105 (5-course menu) Excluding booking fee of S$4
Child: S$48 (3-course menu) Excluding booking fee of S$2

For more information, visit Project Plait.

PARK BENCH DELI COLLABORATIONS

East meets West as this popular sandwich outfit along Telok Ayer collaborates with hawkers from Roast Paradise and the family behind Rumah Makan Minang to showcase an innovative twist to well-loved traditional dishes—think Chinese roasted pork belly and char siew sandwiched in a French loaf slathered with creamy pork pâté and pickled vegetables, as well as slow-cooked beef rendang in a burger.

We tried our hand at crafting our very own banh mi using a mixture of roasted meats, a generous helping of pork pâté, garlic aioli, fish sauce, pickled carrot and radish, julienned cucumber and cilantro stalks.

The collaboration with Roast Paradise will take place on 15 July 2018 from 12pm until sell-out, and the collaboration with Rumah Makan Minang will be happening on 29 July 2018 from 12pm until sell-out.

The awesomeness does not stop there, fortunately. Completing the experience are a slew of cocktails invented by the mixology maestros from Native Bar—a local cocktail haunt known for their love for local flavours and locally grown citrus and herbs.

Park Bench Deli
179 Telok Ayer Street
Singapore 068627
Tel: +65 6815 4600
(Closed on Sundays)
Mon to Fri: 7.30am – 4pm, 5pm – 10pm
Sat: 9am – 3.30pm

Park Bench Deli x Roast Paradise – 15 July, 12pm until sold-out

Park Bench Deli x Rumah Makan Minang – 29 July, 12pm until sold-out

For more information, visit Park Bench Deli.

THERE’S MORE! 

The Singapore Food Festival presents a spread of events that trace the Singapore food story—from traditional food steep in culture to the innovative dining concepts and modern-Singaporean dishes so flagrant in our culinary landscape today. Some other events we’re looking forward to include:

STREAT

Kicking off the festival proper, STREAT is a two-day F&B outdoor event featuring local culinary talents. The programme features a pop-up restaurant, helmed by chefs of Michelin-starred restaurants. Culinary workshops, local entertainment acts and a retail pop-up will also complement the food-driven line-up.

Empress Lawn
10 Empress Place
Singapore 179555
13 Jul, 5pm – 10.30pm
14 Jul, 12pm – 10.30pm
Free Entry

For more information, visit https://goo.gl/68Fh7c 

TIME OUT SINGAPORE BALIK KAMPONG HERITAGE DINNER 

Return to your cultural roots and rich local heritage in this unique seven-course dinner where Chef Damian D’Silva of Folklore Restaurant—and guest chefs Han Liguang of Labyrinth, Haikal Johari of Alma and Pang Kok Keong of Antoinette—take you on a gastronomic journey that revisits beloved local cuisine and disappearing traditional fare.

Cocktails made with distinctively local ingredients by award-winning bar Native are also available in line with the theme of the Heritage Dinner. For those who are feeling wistful and nostalgic, this is one amazing dinner you do not want to miss!

Folklore
700 Beach Road
Singapore 199598
26 Jul to 27 Jul 2018
7pm – 10.30pm
S$150 per pax excluding booking fee

For more information, visit Time Out Singapore. 

BEER YOGA & CITYLIGHTS

If you love beer and you like exercising as well, why not put two and two together? Combining both beer and yoga, head on down to Clifford Square for Beer Yoga & Citylights to experience true serenity for your body, mind and soul—all while taking in the stunning sights of the Marina Bay skyline.

Clifford Square
1 Fullerton Square
Singapore 049178
13 Jul 2018, 7pm – 8pm & 8pm – 9pm
20 Jul 2018, 7pm – 8pm & 8pm – 9pm
27 Jul 2018, 7pm – 8pm & 8pm – 9pm
S$29 per pax

For more information, visit https://goo.gl/CK8m5y

CELEBRATING ALL-TIME FAVOURITE FOOD FILMS & LOCAL CUISINE

Kick back, put your leg up on a saddle and enjoy yourself classic food films such as Chocolat, Eat Drink Man Woman and Like Water for Chocolate at The Screening Room—all while tucking into a menu of local dishes.

The Screening Room
12 Ann Siang Road, #03-00
Singapore 069692
13 Jul to 29 Jul 2018
Mon to Thu: 7pm – 9.30pm
Fri & Sat: 8.30pm till late
Free Entry (Guests are required to spend S$15.00++ per pax on food and beverages to enjoy the screening.)

For more information, visit The Screening Room.

GREAT INDIAN FOOD AFFAIR

Explore the richness of Indian cuisine through savouring an array of Northern and Southern favourites. Outdoor food event Street Food Of India will showcase classic Indian street food at Sayali in Little India, while restaurants, Punjab Grill and Yantra will feature cooking demonstrations and workshops by celebrity chefs, Jawed Ahmed and Sarab Kapoor.

Sayali
18 Belilios Lane
Singapore 219962
28 to 29 Jul 2018
12pm – 3pm
6pm – 9pm
(Walk-ins only)

Yantra
163 Tanglin Road
#01-28/33. Tanglin Mall
Singapore 247933
15 Jul 2018
11.30am – 3pm
Free Entry

Punjab Grill
2 Bayfront Avenue, B1-01A
The Shoppes at Marina Bay Sands
Singapore 018972
21 Jul to 22 Jul
11.30am to 2.30pm
Free Entry

Banana Leaf Apolo (Race Course Road)
54 Race Course Road
Singapore 218564

Banana Leaf Apolo (Little India Arcade)
48 Serangoon Road
#01-32 Little India Arcade
Singapore 217959

Banana Leaf Apolo (Parkway Parade)
80 Marine Parade
#03-01 Parkway Parade
Singapore 449269
16 Jul to 20 Jul 2018
11am – 10pm
(Walk-ins only)

For more information, visit www.deideaz.com

HAWKER SPOTLIGHT 2018

Local institution Amoy Street Food Centre comes under the spotlight with its many heritage hawkers, local delights and some out-of-the-ordinary concepts as well. Grab a copy of the exclusive Hawker Spotlight booklet at the City Gas Gallery and Singapore Visitor Centres to enjoy special deals!

Amoy Street Food Centre
7 Maxwell Road
Singapore 069111
20 Jul to 28 Jul 2018
Free Entry

MCDONALD’S LOVE LOCAL CAMPAIGN

The highly-acclaimed Nasi Lemak Burger was launched during the Singapore Food Festival 2017 and was such a hit that it sold out within two weeks. Come this year, the global food giant will once again be launching a delicious new menu that takes its cue from more Singapore flavours—har cheong gai.

This new offering will be available at all McDonald’s restaurants starting from July.

For more information, visit McDonald’s SG. 

THE 50 CENTS FEST: COLONIAL SINGAPORE

Revel in the nostalgia of olden-day Singapore with local favourites such as Fish Moilee, Kopi Gu You and more while taking in authentic 1930s sights and sounds, featuring traditional opera and even an exciting dance performance among other 1930s-inspired immersive experiences.

Chinatown Food Street
Smith Street
Singapore 050335
28 Jul to 29 Jul 2018
11am – 11pm
Free Entry

For more information, visit Chinatown Food Street.

Ready for a gastronomic journey through Singapore’s rich and robust culinary landscape? Then be sure to attend one or many of the featured events at Singapore Food Festival 2018. The mobile guide is available for download here.

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

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).

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.

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).