The yearly food festival returns in its physical form after two years.
The festival to honour Singapore’s number one obsession is back with a physical Festival Village for the first time since the start of the pandemic.
The Singapore Food Festival runs till Sept. 11. Visitors can head to the Bayfront Event Space to check out the village, which features over 25 food and drink brands, a gourmet market, a Chef’s Arena dining tent and plenty of picnic-style tables and chairs to enjoy food and snacks.
We know festivals = crowds, so we’ve plucked out the best bits so you can make a beeline straight for them..
Durians, dry laksa and doughnuts with savory fillings
You might have seen some of these brands and restaurants on your food adventures before but definitely not like this. You can only find these signature dishes and unique snacks at this year’s festival.
Durian Concierge has teamed up with local food lifestyle concept The Refectory to roll out a most peculiar durian-centric menu that includes charcoal-grilled durians with cheese and a curry made with durian.
Get savory snacks like a salmon rillette or chilli crab doughnut by artisanal bakery Sourbombe or sample the signature dry laksa with lobster by Jelebu Dry Laksa. For sweet treats, you can find kueh from the Rempapa booth or gelato from Hay Gelato.
Indulge in a 9-course meal prepared by celebrated local chefs
We get it. Sometimes, you just want to sample everything all at once, in one sitting – and you can at the Chef’s Arena.
The curated spread (from S$128) consists of nine courses, each made by chefs from the local scene. Start with a welcome cocktail concocted by Juan Yi Jun from Keong Saik’s No Sleep Club and then ease slowly into the lineup of delicious courses.
Highlights include a spicy Peranakan Fish Cake by Chef Damian D’Silva from Rempapa, which is paired with Otak-Otak Udang by Chef Daniel Sia of The Coconut Club.
Labyrinth’s Chef LG Han and Chef Ton of Le Du also has a hand in an interesting take on bak kut teh that elevates all of its traditional ingredients: pork cheek is pepper crusted and sits on a herbaceous broth that is garnished with roasted garlic puree.
Unexpected flavours collide in the first course, featuring smoked salmon glazed with gula Melaka and complemented with a tangy sambal slaw. Chef Jayce Ho of SGBrisketKitchen is the creative mind behind that dish.
Bookings for the dinner can be made online directly.
Shop at the gourmet market or sign up for free masterclasses
Ready to become a master chef? You can start by purchasing high quality ingredients like cheese, nuts and even Mala chips at the village’s Gourmet Market.
Take the next step by signing up for one of the festival’s onsite masterclasses. If you can’t make it there, their virtual masterclasses allow you to follow the recipes closely and you can even opt to get the ingredients sent over to you.
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