Back for its 28th year, the Singapore Food Festival by the Singapore Tourism Board is a highly-anticipated gastronomic event. After the recent addition of Singapore’s street food on the UNESCO Representative List of Intangible Culture Heritage of Humanity, the Singapore Food Festival further celebrates local Singaporean fare and encourages locals to rediscover the breadth and depth of Singapore’s flavour tapestry through innovative takes on local cuisine.
Following the theme of “Savour Singapore in Every Bite” this year, the festival aims to bring both local and international gourmands to dive into Singapore’s rich culinary landscape and re-ignite their love for food.
For the first time ever, the Singapore Food Festival has gone hybrid and has taken the event both online and offline, putting together a program comprised of virtual walking tours and masterclasses—three of which will be led by MICHELIN-starred restaurant chefs Jeremy Gillon of Restaurant JAG, Haikal Johari of Alma, and Rishi Naleendra of Cheek Bistro.
Focusing on Fresh Flavours: Seasonal Simplicity with Restaurant JAG’s Chef Jeremy Gillon (29 August, 3pm)
Join Chef Jeremy Gillon of MICHELIN-starred restaurant JAG, as he demonstrates the process of making a tender Fresh Spinach and Kale Raviole with Thyme Citron from scratch, utilising locally-grown kale and spinach as well as seasonal French herbs.
Learn more about the class and sign up here.
A Class in Refreshment with Alma’s Chef Haikal Johari (05 September, 8pm)
Sour flavours are prominent in Singaporean cuisine—whether layered in delicate sauces or adding lift to drinks. In this class on refreshment, Chef Haikal Johari of one-starred Alma provides his effervescent take on a classic “assam pedas” dish, paired with a citrusy cocktail.
Learn more about the class and sign up here.
Spice Up Your Meals with Cheek Bistro’s Chef Nishi Naleendra (10 September, 5pm)
Chef Rishi Naleendra of Cheek Bistro and recently recognised Bib Gourmand Sri Lankan eatery Kotuwa walks through the spice journeys of Singapore and Sri Lanka with his process of making a Devilled Prawn Curry and Poricha Erachi, a dish of fried beef cheek in sweet tamarind, chilli, and lime.
Learn more about the class and sign up here.
Photo Credit: The Singapore Tourism Board
