Coconuts
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..
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.
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.
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.
RELATED –7 unique mooncakes to get for Mid-Autumn Festival this year
Subscribe to the WTF is Up in Southeast Asia + Hong Kong podcast to get our take on the top trending news and pop culture from the region every Thursday!
You must be logged in as a Coconuts User to comment.
Get the best of Coconuts delivered to your inbox!
Support local news and join a community of like-minded
“Coconauts” across Southeast Asia and Hong Kong.
Featured
Scream for ice cream or for thrills at these events worth taking…
A posse mostly made up of teenagers is now paying the price after…
A Singapore-based actor in the center of mockery has responded to…
Are concerts and gigs making their way back to these parts of the…
Drug use certainly doesn’t pay off – or pay, in this case –…
Copyright © 2022 Coconuts Media Limited. All Rights Reserved.
Terms Of Service Privacy Policy