10 Aug 2021
Singapore's borders might not be open yet, but the country's wide variety of food outlets will be ready to welcome UK visitors as soon as they can. In the meantime, the city-state is preparing to host a new edition of the popular Singapore Food Festival (SFF) and has recently welcomed new eateries for future Foodies to experience. Plus, a variety of Singaporean chefs are conquering Europe.
Singapore Food Festival (SFF) – THE food festival returns next month
The Singapore Food Festival (SFF) is almost upon us. Taking place from 27 August to 12 September, SFF is Singapore's only event dedicated to local cuisine and local F&B talent. The festival celebrates the best of Singapore's food culture: from haute cuisine to hawker culture, as inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. At SFF 2021, foodies will be able to experience an unforgettable showcase of culinary delights, with virtual tours and live masterclasses to be enjoyed from home.
Some of the live masterclasses featured on SFF's 2021 programme include the following – they are all free to join from SFF Facebook page:
- 27 August, 10am BST: The Padang-Style Burrito
Join third-generation business owner, Chef Ariff, as he whips up a Padang-style burrito stuffed with traditional components of chicken Gulai and Acar Padang laced with green chilli balado and rendang sauce. Yummy!
- 27 August, 1pm BST: For Love of the S.E.A.
Celebrate the flavours of Southeast Asia with Chef Lim Hoe Gern (Singapore), and Chef Ton (Bangkok). In their 4-hands livestreamed masterclass, they will each be cooking up their locally inspired versions of pan-roasted prawns dressed with herbs, served with an umami laden simmered-rice staple.
- 29 August, 10am BST: Focusing of Fresh Flavours: Seasonal Simplicity
Award-winning Chef Jeremy Gillon, from Michelin-starred restaurant JAG in Singapore, will demonstrate the process of making tender ravioli from scratch, utilising locally grown kale and spinach as well as seasonal herbs.
- 29 August, 1pm BST: The Boyster Omelette
Chefs Bjorn Shen (Singapore) and JP Anglo (Philippines) come out to play – cook along as these two fun chefs show you their riffs on a classic Singaporean favourite: an oyster omelette.
- 3 September, 10am BST: Chilli Crab Sichuan-ation
Pang Kok Keong is a Singaporean pastry chef famous for his French pastries – he currently sells his delicious Swiss rolls at Hainanese eatery, The Hainan Story. Besides his famous sweet treats, Chef Pang is also an avid fan of delicious noodle meals. Join him in this class as he works two famous flavour profiles into one delectable bowl of spicy goodness, combining piquant mala ingredients with a Chilli crab sauce for serious slurpy satisfaction.
- 3 September, 1pm BST: Two Men and a Bottle
Singaporean chef, Eric Neo, will show the ropes as he builds on the heady flavours of a slow-cooked ayam buah keluak – a traditional Peranakan dish made of chicken, tamarind gravy and buah keluak nuts – with a luxurious (large) dash of Noblige cognac for a dish layered with rich elements. Wash this down with a brightly refreshing cocktail from the ever-charismatic Peter Chua, of Junior, the Pocket bar.
NEW RESTAURANTS
Casa Restaurant by Remy Lefebvre
Singapore's historic CHIJMES has recently welcomed a new restaurant from acclaimed French chef, Remy Lefebvre. The menu of the 35-seater dining space showcases Remy's travels across Europe and Africa – mixing clean flavours and fresh ingredients with wood fired cooking. Dry-aged wagyu and line-caught cod are some of the dishes that can be found in the new eatery. A former Catholic Convent, CHIJMES is now one of Singapore's top F&B and lifestyle destinations, boasting beautiful courtyards and cosy alfresco dining areas playing host to a wide variety of restaurants and cuisines. https://casarestaurant.sg/
Dopo Teatro – Italian meets Japanese
Future visitors to Singapore's arts centre, Esplanade – Theatres on the Bay (locally known as the “durian” for its resemblance to the popular fruit), will have a new dining option on its doorstep. Dopo Teatro, which means “after theatre”, is where Italian meets Japanese. Diners can expect a typical Italian menu with antipasti, salads, pasta and pizza but with elements of Japanese flavours. For example, calamari is paired with soft shell crab and shisamo; and the homemade pizza comes topped with sake soya mushrooms and halloumi slices. Esplanade – Theatres on the Bay holds a 1,600-seat Concert Hall and a 2,000-seat Theatre that have hosted a range of high-profile events, such as the quintessential musical Les Misérables. www.facebook.com/DopoTeatroSG
Sourbombe Artisanal Bakery
Following the success of the online bakery, this sourdough doughnut specialist has recently opened a bricks-and-mortar storefront in Penang Road, one of Singapore's commercial and shopping hubs. The bakery is purely dedicated to the “sourbombe”: a mashup of sourdough and Italian Bomboloni ('bomb' shaped doughnuts stuffed with pastry cream) – the ultimate treat after a day re-exploring Singapore. Sourbombe Artisanal Bakery is the brainchild of Genevieve Lee, runner-up of MasterChef Singapore 2018.
SINGAPOREAN BRANDS MADE WITH PASSION
Beyond fridge magnets and keyrings, future visitors to Singapore can also take home some tasty foodie souvenirs from home-grown brands: from chocolates and hawker fare to coffee and tea. Not only they will make your return a bit more bearable but these treats will also surprise friends and relatives.
Prima Taste: Launched in 1998, Prima Taste is a Singaporean household brand that takes local favourites and turns them global. Their extensive range of packaged food products includes ready-to-cook meal kits, premium noodle products, ready-to-eat meals, and cooking sauces – ideal to take home. Think of Laksa, curry chicken with rice and satay sauce. www.primataste.com
Fossa Chocolate is the only bean-to-bar company from Singapore to be acclaimed at the International Chocolate Awards. Its team of chocolate makers showcase their passion through every step in the making process, right from using sustainably sourced, specialty-grade cacao beans, down to incorporating unexpected flavours like seaweed, salted egg, and lychee. The result? Chocolate that has great depth, clarity, texture, and intensity in every bite. www.fossachocolate.com
Brass Lion Distillery: A curiosity for gin distillation, combined with a desire for creating a uniquely Singaporean spirit, became the catalyst for the inception of Brass Lion Distillery in 2012. It was founded by F&B veteran, Jamie Koh, whose ambition was to set up Singapore's first-ever standalone distillery, so that Singapore would have a spirit to call its own. The gin is made from locally sourced fruits and botanicals and has a flavour profile that represents Singapore's cultural diversity. Brass Lion is Craft Gin Club's August Gin of the month, available to purchase online.
PPP Coffee is a specialty roaster grounded in the connections formed with the coffee-making process. Starting out as a small-batch specialty roaster, the founders lived off tips collected from strangers-turned-friends in a humble hideout at Hooper Road called 'Papa Palheta'. Today, the brand is a leading specialty coffee boutique, specialising in sourcing, roasting and serving specialty coffee. Established in 2009, their mission is to inspire and connect people through coffee, fostering a sense of belonging across communities. www.pppcoffee.com
Gryphon Tea Company is a Singaporean brand created by a tea lover who infuses fresh blends with passion – something shared with Brits. Gryphon Tea Company believes drinking tea is like travelling – every experience offers a chance for discovery. Created in 2006 with the aim of sparking tea appreciation in Singapore, the brand has since become a leader in its category. It regularly inspires tea makers and lovers with its new and unique blends, made with everything from botanicals to fruits and Turkish spices. www.gryphontea.com
Further information on local Singaporean brands: www.visitsingapore.com/madewithpassion/
SINGAPOREAN CHEFS COOKING UP A STORM IN EUROPE
Behind every great dish, there's a great chef. Singapore is not only famous for its Foodie prowess but also for its talented chefs– passionate foodies who bring Singaporean cuisine to all corners of the world, including the UK. Some of the international Singaporean chefs who are making an impact around Europe are:
Elizabeth Haigh, owner of Mei Mei in London (UK) – New book Makan out now
Singaporean-British chef, Elizabeth Haigh, is the owner of Singaporean kopitiam Mei Mei in London's Borough Market. Meaning 'little sister' in Chinese, Mei Mei showcases Singaporean favourites such as Hainanese chicken rice, kaya toast, nasi lemak and traditional Nanyang coffee and teh (tea).
Haigh competed on MasterChef in 2011. After that, she went on to win a Michelin star at the Hackney-based restaurant Pidgin. She then set up her own enterprise, Kaizen House, a series of projects based around residencies and pop-ups until opening Mei Mei in 2019. During the pandemic, Mei Mei was quick to innovate and fans can now purchase Mei Mei spice mixes, pantry items and meal kits as well as hot food delivery.
Elizabeth recently released a new book called Makan: Recipes from the Heart of Singapore, written in collaboration with her Singaporean mother. Meaning 'to eat' or 'dinner time' in Malay, Makan draws together recipes that have been handed down through many generations of Elizabeth's family, creating a time-capsule of a cuisine. Born in Singapore and raised in the UK, it was through food that Elizabeth's mother demonstrated her affection, and the passion and love poured into each recipe is all collated in Makan; a love letter to Singaporean family cooking and traditions. Nonya-spiced braised duck stew; Singapore chilli crab; and nasi goreng (spicy fried rice) are some of the recipes that can be found in Makan.
Kenneth Foong, head chef of Noma in Copenhagen (Denmark). Noma's newest head chef is their first Asian-born head chef
Singaporean chef, Kenneth Foong, is the head chef of renowned restaurant Noma, in Copenhagen (Denmark). In 2018, Kenneth left his head chef position at Cure, a restaurant serving up nua Irish Cuisine in Singapore, to take up an internship at Noma. Just two years later, he was named the new head chef, becoming Noma's first Asia-born head chef. Noma is a two-Michelin-star restaurant on the cutting edge of new Nordic cuisine.
Matthew Leong, head chef of À L'aise in Oslo (Norway) – Competing in Bocuse d'Or 2021
Singaporean chef, Mathew Leong, is head chef of highly acclaimed restaurant, À L'aise, in Oslo (Norway). It was Mathew's mum who taught him how to cook, as he would always help her in the kitchen when she whipped up a feast for the family. This inspired him to start his culinary journey. At age 13, he joined his first competition and won his first gold medal. When he turned 21, he packed his bags and moved to Norway to become the chef de partie of two-Michelin-starred Re-naa. After just one year, he was offered a position at FISK, a Norwegian-owned restaurant in Singapore. Mathew accepted but returned to Norway in 2018 to work at À L'aise, a Michelin Plate restaurant in the capital, Oslo. There, he climbed the ranks from chef de partie to head chef. At À L'aise, he serves Nordic-style cuisine infused with Asian flavours. While he works full-time at the restaurant, he reserves his off days training for the Bocuse d'Or 2021 competition, a biennial world chef championship that will take place in Lyon in September.
