Celebrating Edible Delights  

 

Every year, Singapore celebrates the Food Festival. The Festival is organized by the Singapore Tourism Board. The Food Festival celebrates hawker delights. Many people from neighbouring countries look forward to this event. They have to know that they will be treated with tasty events from July 17 to August 2, 2015.

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There’s a line-up of events enough to make our lives juicy and flavourful. Here are some of the events that we should look forward:

  • Streat: If we are into tapa-style dishes, we should head to Marina Bay Sands. Streat features sixteen stalls consolidated by chef Justin Quek of Sky on 57. Aside from tapas, our favourite hawker foods will also be featured together with the dishes of chef Justin. We should anticipate modern twist on dishes like the bak kut the, pacific oysters and nasi kerabu. Streat will be on July 24 to 25, 2015 between 6 to 10 pm at Clifford Square. The good news here is free admission but we have to pay for our portions.
  • Theatrical Dinner: Now this is something new – whilst eating, we will know the island-city’s history. The dinner is at Fort Siloso where we can travel back in time through their five-course dinner tales. Chapter One is from July 22 to 25, 2015 between 6:30 to 9:30 pm at Fort Siloso.

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  • Teochew Throwback: It is time for Teochew to be highlighted. This time Teochew cuisine will meet opera performances. The event is called “A Wok Down Memory Lane” which features thirty food carts. The event will be on July 24 to August 2, 2015 between 5 to 11 pm at Read Bridge. Admission is free but if we purchase food, it costs about S$2 to S$14.
  • Deliciously Singaporean Food Exhibition: The food exhibition will feature heritage hawker dishes. Celebrity chefs (like Jimmy Chok and Fen Ying) will also attend. It will be from July 17 to August 2, 2015 between 12nn to 11pm at Chinatown.
  • Series of workshops: This year is not all about eating foods but also about making delectable foods workshops. We can consider series of workshops conducted by Violet Oon; they will teach us different Eurasian and Peranakan cuisines.
  • Being a part of history: This year, chefs will make history by trying to set 2 Guinness World Records – largest amount of cooked curry and largest cooking vessel. This is something that we should look forward. Whether we set it or not, the important thing is we enjoyed the event.

There are plenty of events not mentioned here. It is time that we join such festivities and appreciate all the good things here.

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