Hipster Kills Hawker at the Singapore Food Festival 2019

The Singapore Food Festival (SFF), Singapore’s only event dedicated to local cuisine and local talent, returns for the 26th year to celebrate Singapore’s multicultural heritage with a reprisal of the them “Savour Singapore in Every Bite”. A total of 20 event partners offering a plethora of dining concepts and gastronomic experiences will come together for a two and a half week celebration of Singapore’s dining culture from 12 to 28 July 2019.

Singapore Food Festival aims to celebrate the pioneers of our local food scene and encourages the innovation of Singaporean cuisine. It also aims to engage local and foreign visitors through sharing more about authentic Singaporean flavours and the culinary talents behind them.

The Singapore Food Festival Kicks off at STREAT

STREAT is the Singapore Food Festival’s signature event and will take place in the evenings (from 5pm – 11pm) on 12 and 13 July at The Promontory @ Marina Bay. Held in a casual and contemporary setting, STREAT will offer a range of traditional hawker fare and mod-sin interpretation of Singapore street food from 12 establishments that showcase the breadth and depth of Singapore’s flavour tapestry.

To add to the festive atmosphere, diners will be entertained by popular local music acts like Charlie Lim and Glen Wee. STREAT-goers can also participate in culinary workshops and masterclasses conducted by Singapore’s culinary talents.

Food highlights at STREAT include the Duck Rice Bento from Jin Ji Teochew Braised Duck and Kway Chap, zichar-inspired burgers from Wok in Burger, Salted & Hung’s Chicken Rice Kueh Pie Tee, and an Impossible Burger x FatPapas collaboration. Complementing the culinary experience are locally crafted district-inspired cocktails from Origin Bar and beers at Archipelago Brewery.

For those keen to pick up cooking tips, STREAT will also feature culinary workshops by World Gourmet Summit Overseas Development Programme Recipients – Chefs Edward Chong of Peach Blossoms at Marina Mandarin Hotel, and Sujatha Asokan from Botanico.

Booking for all Singapore Food Festival workshops and activities can be booked through Klook.

Justsaying

After going for the preview for SFF 2019, I couldn’t help but feel that sometimes too much innovation could mean a bad thing.

I was introduced to dishes like Laksagna (Laksa inspired lasagna), Chilli Crab Ramen (that honestly tasted nothing like chilli crab and more like spicy ramen) as well as some mediocre versions of other dishes. There were some highlights like the Cantonese inspired beef curry bowl that was topped with innards, fat and brisket and the Yuanyang Kakigori (Milk tea flavoured shaved ice with bittersweet coffee jelly) as well as the mutton keema served with naan and coin prata (which was the most traditional dish there).

Overall, as much as I am a fan of hawker fare and the promotion of it, I feel like the dishes at the Singapore Food Festival may just have deviated a little too far from the source material to actually be called a representation of Singapore food culture, cuisine and history.

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