The Singapore Food Festival is back, but its festival village is not returning this time. Instead, the month-long extravaganza, which runs from Oct 1 to 31, will be split up into over 20 culinary experiences scattered around the island. Themed A...
Chef Akmal Anuar and his mother will host a four-course dinner combining traditional dishes with contemporary interpretations at his restaurant, Harummanis, on Oct 7.Instead, the month-long extravaganza, which runs from Oct 1 to 31, will be split up into over 20 culinary experiences scattered around the island.
“Beyond showcasing traditional and new techniques, we want to spotlight ingredients chosen to support Singapore’s move towards sustainability and preservation of our Singapore heritage,” says Mr D’Silva, 67. He has been appointed one of the ambassadors of this year’s festival, alongside fellow chefs Akmal Anuar of Harummanis and Janice Wong, who runs her eponymous chocolate brand.
Chefs at these restaurants and bars will put together special menus that delve into Singapore’s culinary and cultural heritage. Many of these meals will also be accompanied by song and dance. “It’ll be an elevated version of familiar dishes from these cuisines, like oyster cake, Hokkien laksa, and pomfret with tomatoes and sour plum. Things people can recall and which are close to their heart.”
The festival is organised by STB in collaboration with Blake Harris Entertainment, a Singapore-based creative production agency. Organisers decided to give it a makeover to better set it apart from the rest of Singapore’s food and beverage offerings.
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