SINGAPORE FOOD FESTIVAL 2005 - Home | STB
SINGAPORE FOOD FESTIVAL 2005 (1 -31 JULY 2005)
Table of Events
Updated on 20 June 2005
|No |EVENT |CONTACT |
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|1 |Opening Celebrations |General Enquiries: |
| |Makan Mania of the 60s | |
| | |1.Mr Joel Lee |
| |Date: 1 – 3 July (Fri - Sun) |Project Manager |
| |Time: 11am – 9.30pm |Reed Exhibitions Pte Ltd |
| |Venue: Parco Bugis Junction |The Signature |
| | |51 Changi Business Park |
| |The Singapore Food Festival 2005 will open with a walk down memory lane as we showcase some of the |Central 2 #07-01 |
| |authentic hawker fare and traditional delights from Singapore of the 60’s. |Singapore 486066 |
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| |The streets of Parco Bugis Junction will be decorated to replicate that era, with each food zone |DID: (65) 6780 4614 |
| |dealing with a unique range of cuisine. Visitors can make themselves comfortable on wooden tables |Fax: (65) 6588 3798 |
| |and chairs under canvas shelters and strings of motley ‘ping-pong’ light bulbs. |Email: |
| | |joel.lee@.sg |
| |One of the highlights will be the ‘Childhood Delights’ consisting of stalls serving traditional | |
| |favourites like Pineapple drinks, Chin Chow and Soya Bean drinks. A traditional Sarabat stall | |
| |serving Teh Tarik and even a Satay stall in the evenings will complete the picture. Children and |2.Mr Philip Phua |
| |adults alike can also indulge in games like Five Stones, Kuti Kuti/Bottle Caps, Tikam Tikam, |Marketing Communications |
| |Hopscotch and other such innocent pastimes rarely seen today. |Manager |
| | |BCH Retail Investment Pte |
| |Clusters of stalls along Parco Bugis Junction will showcase the ‘Favourites of Yesteryears’. |Ltd |
| |Long-time Singaporean favourites like Red Wine Chicken Soup, Rickshaw Noodles, Gado Gado, Indian |230 Victoria Street #04-01 |
| |Rojak, and Turtle Soup will be just some of the fare on offer. You can also expect sumptuous hawker|Bugis Junction Towers |
| |classics like Oyster Cakes, Malay Kuih Muih, Hakka Abacus and Kambing Soup on sale and patrons will|Singapore 188024 |
| |surely indulge in a nostalgic trip down memory lane. | |
| | |DID: (65) 6432 5127 |
| |A must-try is the Singapore Satay which consists of bite-size pieces of chicken, mutton and beef in|Fax: (65) 6338 1783 |
| |a sweet-spicy marinade, strung on wooden skewers and grilled to perfection. Served with a punchy |Email: |
| |peanut sauce, fresh cucumbers, raw onion and steamed rice cakes, this is an all-time favourite. In |pphua@.sg |
| |the heydays when street hawkers roamed the neighbourhood, the appetizing aroma wafting from his | |
| |portable grill was the Satay man’s calling card. | |
| | |Media Enquiries: |
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| | |Ms Joyce Liong |
| |UOB Credit and Debit Cardmembers will get a chance to participate in the “Pick & Win” when you |Marketing Manager |
| |flash your UOB Card. Valid for the 1st 100 UOB Cardmembers each day. *Terms & Conditions apply. |Reed Exhibitions Pte Ltd |
| | |The Signature |
| | |51 Changi Business Park |
| | |Central 2 #07-01 |
| | |Singapore 486066 |
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| | |DID: (65) 6780 4668 |
| | |Fax: (65) 6588 3798 |
| | |Email: |
| | |joyce.liong@.sg |
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|2 |Weekend Event l |General Enquiries: |
| |Deep Sea Medley | |
| | |Mr Wong Wai Kit |
| |Date: 8 - 10 July (Fri – Sun) |Project Manager |
| |Time: 5pm – 12 midnight |Reed Exhibitions Pte Ltd |
| |Venue: East Coast Seafood Centre |The Signature |
| | |51 Changi Business Park |
| |Singapore has always been world renowned for its scintillating seafood selections… and a |Central 2 #07-01 |
| |breathtaking variety of seafood will occupy pride of place at this event. It will be a showcase of |Singapore 486066 |
| |uniquely Singaporean seafood where visitors can enjoy chilli or pepper crabs and barbequed seafood,| |
| |and marvel at the rare and unique species of crabs and other seafood on display in tanks specially |DID: (65) 6780 4593 |
| |constructed for the occasion. |Fax: (65) 6588 3798 |
| | |Email: waikit@.sg |
| |This is also a unique opportunity to experience history in the making – the winner of the Seafood | |
| |Category of the New Dish Creation Competition, presented by homegrown supermarket NTUC FairPrice, | |
| |will make its appearance here. Diners will also have the opportunity to taste the new dish and rate| |
| |it. Who knows, you might be witnessing the next step in the evolution of Uniquely Singapore seafood|Media Enquiries: |
| |cuisine. | |
| | |Ms Joyce Liong |
| |A must-try is Singapore’s unofficial “national dish” – Chilli Crab and Black Pepper Crab. Chilli |Marketing Manager |
| |Crab is a truly made-in-Singapore dish created decades ago by local chefs. Each seafood stall has |Reed Exhibitions Pte Ltd |
| |its own spin on the sauce, with fresh red chillies, garlic, ginger, tomato ketchup, and sometimes |The Signature |
| |even eggs and peanuts added. Chilli Crabs are best enjoyed with a ‘hands-on’ experience and each |51 Changi Business Park |
| |drop of the delicious sauce can be moped up with cubes of crusty French bread or Chinese buns |Central 2 #07-01 |
| |(known as mantou). |Singapore 486066 |
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| |Another favourite with the locals is Black Pepper Crab. The thick and fragrant, spicy black pepper|DID: (65) 6780 4668 |
| |sauce smothers the crab, and you can expect a palate sensation that is both spicy and sweet. |Fax: (65) 6588 3798 |
| | |Email: joyce.liong@.sg |
| |Savour this scrumptious feast with an ice-cold Tiger beer, the official beer for this event, while | |
| |the lush sea breeze, fragrances from the sizzling pits, the swaying palms and the rhythmic sounds | |
| |of the ocean create the perfect backdrop. A carnival-like atmosphere will be created by roving | |
| |entertainers who will help make your dining experience unforgettable. | |
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| |UOB Credit and Debit Cardmembers will enjoy a complimentary mug of beer when you flash your UOB | |
| |Card. Valid for the 1st 100 UOB Cardmembers each day. *Terms & Conditions apply. | |
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|3 |Weekend Event ll |General Enquiries: |
| |Sips and Bites Delight | |
| | |Ms Rosalind Loh |
| |Date: 15 – 17 July (Fri – Sun) |Senior Project Sales Executive |
| |Time: 11am – 12 midnight |Reed Exhibitions Pte Ltd |
| |Venue: Suntec Square, Suntec City |The Signature |
| | |51 Changi Business Park |
| |Where there’s brew, there will be snacks. That is what you can expect in Singapore, and at this |Central 2 #07-01 |
| |event, you get to eat like the locals and pair the wide range of beverages with local favourites |Singapore 486066 |
| |such as satay, otak otak, ngoh hiang and barbequed chicken wings. Come have a teh tarik (pulled | |
| |tea) or a beer and pair it with any of the delicious snacks on offer. |DID: (65) 6780 4580 |
| | |Fax: (65) 6588 3798 |
| |Experience the early days of Singapore’s tea and coffee culture with endless combinations of ‘teh’ |Email: rosalind.loh@.sg |
| |- tea with milk and sugar, ‘teh-o’ - tea with sugar, ‘teh kosong’ - tea with milk and no sugar, | |
| |‘teh si’ - tea with evaporated milk. See how these thick, sweet delights are prepared the | |
| |traditional way, strained through a deceptively simple muslin bag stained dark with the dregs of | |
| |tea and coffee. |Media Enquiries: |
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| |Or ask for the traditional favourites of soya bean milk, chin chow or an adventurous mixture of |Ms Joyce Liong |
| |both. Singaporeans enjoy these drinks around the clock, and often pair them with local snacks. |Marketing Manager |
| | |Reed Exhibitions Pte Ltd |
| |Popular breakfast combinations include ‘kopi-o’ (black coffee with sugar) with kaya toast, a sweet |The Signature |
| |egg-and-coconut jam spread generously over toasted bread and eaten with half-boiled eggs with a |51 Changi Business Park |
| |dash of black soya sauce. Slurp the eggs up with a spoon or scoop them up with the bread – locals |Central 2 #07-01 |
| |do both. |Singapore 486066 |
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| |The ‘spirited’ ones can drink their fill of locally brewed beers to see how they compare with |DID: (65) 6780 4668 |
| |better-known international varieties. You will be pleasantly surprised at the strength, taste and |Fax: (65) 6588 3798 |
| |potency of Singapore beer, enjoyed ice cold on hot tropical nights. |Email: joyce.liong@.sg |
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| |That’s not all… What is excellent brew and delectable finger food without some good, foot-tapping | |
| |music? Local bands will be present at the venue to fill the air with heady beats, and you can | |
| |expect to boogie the night away with the choicest drinks and food. | |
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| |UOB Credit and Debit Cardmembers will receive a limited edition cup & saucer set when you flash | |
| |your UOB Card. Valid for the 1st 50 UOB Cardmembers each day. *Terms & Conditions apply. | |
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|4 |Weekend Event lll |General Enquiries: |
| |Vegetarian and Fruits Jamboree | |
| | |Ms Agnes Lim |
| |Date: 22 – 24 July (Fri - Sun) |Senior Project Coordinator |
| |Time: 11am – 9pm |Reed Exhibitions Pte Ltd |
| |Venue: Parco Bugis Junction |The Signature |
| | |51 Changi Business Park |
| | |Central 2 #07-01 |
| |There are so many ways to eat your vegetables and fruit. One of the ways is through a vegetarian |Singapore 486066 |
| |diet. Visitors can learn more about all this information at the Vegetarian and Fruits Jamboree. | |
| | |DID: (65) 6780 4577 |
| |Brightly coloured produce provide a range of vital nutrients, including anti-oxidants that can help|Fax: (65) 6588 3798 |
| |slow the ageing process and offer protection to the heart |Email: agnes.lim@.sg |
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| |Visitors can learn to get the right nutritional balance in their diets by choosing fruits and | |
| |vegetables based on their colour, of which there are four main groups: red, orange-yellow, green | |
| |and blue-purple. Each provides a small group of healthful nutrients. |Media Enquiries: |
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| |Marvel at the ingenuity of local chefs who will create vegetarian versions of uniquely Singapore |Ms Joyce Liong |
| |dishes such as the Singapore Laksa. |Marketing Manager |
| | |Reed Exhibitions Pte Ltd |
| |Visitors can also taste an interesting range of tropical fruit and local juices, which are often |The Signature |
| |exciting blends of various fruits. |51 Changi Business Park |
| | |Central 2 #07-01 |
| |Haagen-Dazs will create two special fruit and vegetable themed desserts — with celery as the star |Singapore 486066 |
| |for their blend of the day and a refreshing toss of ice-cream and fruits on a bed of lettuce for | |
| |their ice-cream creation. This is something you don’t want your taste buds to miss! |DID: (65) 6780 4668 |
| | |Fax: (65) 6588 3798 |
| |As part of the Jamboree, Health Promotion Board is organising a 2+2 Healthy Cooking contest where |Email: joyce.liong@.sg |
| |members of the public are invited to submit recipes for dishes created using vegetables and fruits | |
| |as the main ingredients. The submission must be made by a team of two, and the dish may be an | |
| |appetizer, main course, dessert, or soup. Entries will be judged on taste, nutrition value, | |
| |creativity and presentation. The deadline for submission is 15 July and the finals will be | |
| |conducted at this Vegetarian and Fruit Jamboree event. | |
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| |UOB Credit and Debit Cardmembers will get a chance to participate in the “Wheel of Health” when you| |
| |flash your UOB Card. Valid for the 1st 100 UOB Cardmembers each day. *Terms & Conditions apply. | |
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|5 |Weekend Event lV |General Enquiries: |
| |Foodventure for Kids | |
| | |Ms Karen Leong |
| |Date: 23 – 31 July |Senior Project Manager |
| |Time: 11am – 9pm |Reed Exhibitions Pte Ltd |
| |Venue: Civic Plaza, Ngee Ann City |The Signature |
| | |51 Changi Business Park |
| |A food adventure theme park for families, this event promises to inform, educate and entertain the |Central 2 #07-01 |
| |young and old. Civic Plaza at Ngee Ann City will be transformed into a veritable wonderland of food|Singapore 486066 |
| |and fun to engage and enthral your family. Explore a fantasy palace of bread, take a sugar and | |
| |spice express, and work your way through a maze of vegetables, or attend art and craft workshops |DID: (65) 6780 4631 |
| |and nutrition talks. |Fax: (65) 6588 3798 |
| | |Email: karen.leong@.sg |
| |Fancy your buns? How about a palace full of them! At the Istana Bread-elicious, you can purchase | |
| |kid-size buns, learn how to make bread from the chef and let your kids’ creative juices flow as | |
| |they try their hand at creating their very own flavour of bread. | |
| | |Media Enquiries: |
| |Did you know that Singapore has its own organic farms? At the Vegi-Maze, kids can explore the maze | |
| |and join fun-filled workshops about organic farming, discover the importance of vegetables and |Ms Joyce Liong |
| |fruits in their diet and learn how to prepare delicious meals with these produce. |Marketing Manager |
| | |Reed Exhibitions Pte Ltd |
| |Old MacDonald may have had a farm, but he would be chuffed to have one like the “Nong Fu” |The Signature |
| |(Farmer’s) Market, where you can find food kiosks modelled after a farm. Sample local delights such|51 Changi Business Park |
| |as popiah and kueh pie ti. |Central 2 #07-01 |
| | |Singapore 486066 |
| |If sweets are more your fancy, you mustn’t miss the Sugar & Spice Express where you can find | |
| |vendors selling old time snacks such as dragon beard candy, kachang puteh, traditional ice-cream |DID: (65) 6780 4668 |
| |and ice balls. Entertain your children with stories of yesteryear as you savour the taste of old |Fax: (65) 6588 3798 |
| |time Singapore. |Email: joyce.liong@.sg |
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| |The Wayang House will be a great way to get some rest from all that eating. Parents will be able to| |
| |sit down and listen to a talk on children’s nutrition, while children take part in art & craft | |
| |workshops, allowing them to literally play with their food. Kids can also sit down and watch | |
| |performances and join in contests to win attractive prizes. | |
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| |Don’t miss this great opportunity to spend time with your family and have fun with food at | |
| |Foodventure! | |
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| |UOB Credit and Debit Cardmembers will enjoy a complimentary curry puff when you flash your UOB Card| |
| |at Spice Tree. Valid for the 1st 100 UOB Cardmembers each day. *Terms & Conditions apply. | |
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|6 |Spice Odyssey – Raffles Dinner & Dance |General & Media Enquiries: |
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| |Date: 1 July (Fri) |Mr Richard Rubnan Que |
| |Time: 4pm – 12am |The Singapore Culinary Academy and Spice Garden|
| |Venue: at-sunrice, Fort Canning Centre, Fort Canning Park |Fort Canning Park |
| |Price: S$40 for 5 kingdoms – Inclusive of food |Fort Canning Centre |
| |S$60 for 8 kingdoms – Inclusive of food |Singapore 179618 |
| |S$80 for 10 kingdoms – Inclusive of Dinner and Dance | |
| |Online Booking: sff_spiceodyssey.html |Tel: (65) 63363307 |
| |Advance booking: Two days advance booking required |Fax: (65) 6336 9353 |
| | |Email: |
| | |richard_que@at- |
| |Turn on the heat of the festival with the spiciest dinner and dance in town! As the opening event | |
| |of the festival, Spice Odyssey – Raffles Dinner and Dance sets you loose and makes you indulge in a| |
| |sensory and interactive spice journey right at the heart of an 1822 Spice Garden which ends up with| |
| |a flaming celebration! | |
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| |Move your feet and dance to the grooves of signature spice steps such as Tango with Mango, Wok and | |
| |Roll, Samba Sambal and Chilli Cha Cha as you sink yourself with intoxicating spice beverages and | |
| |liquors. Play spice games, do networking, and dress in your spice-inspired costumes to win the | |
| |Spice King and Princess titles! | |
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| |Spice Odyssey – Raffles Dinner and Dance is an al fresco Culinary Theatre cum DND that takes you on| |
| |a journey through ten ‘spice kingdoms’: aromatics, spiritual, craft, intoxicates, culinary, sex & | |
| |sensual, health & beauty, rainbow, history & commercial and survival & preservation. The Theatre’s | |
| |cast includes 46 Johnson & Wales University and at-sunrice culinary students from around the world,| |
| |and most important, you! | |
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| |Be exposed to the various aspects of commonly-used and exotic spices, pound on piquant herbs and | |
| |spices to create your own signature spice mix, feel and experience the explosion of flavours from a| |
| |wild pepper leaf wrap, experiment with wines and spirits to release scents, and learn how to pair | |
| |them with our local cuisine. | |
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| |Other attractions include a fruit foot spa, a personalized scent factory and an odyssey diary with | |
| |blue pea paint and lemongrass stalk brush! | |
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| |UOB Credit and Debit Cardmembers will enjoy a savings of S$20 when you book for the 6 kingdoms with| |
| |your UOB Card. | |
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|7 |Tastes of Chinatown |General Enquiries: |
| | |Ms Jennifer Lee |
| |Date: 8 – 31 July |Marketing and Promotions Manager |
| |Time: 11am – 9pm |Chinatown Business Association |
| |Venue: Chinatown |29A/B Smith Street S 058 943 |
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| |It may seem strange that there would be a Chinatown in Singapore, but that’s where most of the |Tel : 6372 0478 |
| |Chinese settled when they first arrived here. It is this place, then, that is the origin of much of|Fax : 6372 0438 |
| |Singapore Chinese cuisine… and an ideal starting point for the ‘Best of Chinatown Food Trail’ event| |
| |in the Singapore Food Festival 2005 calendar. |Email: jennifer@.sg |
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| |The month-long celebration will explore the tastes of Chinatown, and its place in the Uniquely | |
| |Singapore experience. |Media Enquiries: |
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| |Highlights of the event include the creation of a “Chinatown Signature Dish” by Masterchefs Lau |Ms Wendy Yong |
| |Yeok Pui, Sin Leong and Hooi Kok Wai. Hailed as the Three Heavenly Kings, they are revered for |Chief Operating Officer |
| |their wealth of experience in bringing back the forgotten dishes of the 40s and 50s. Besides |Global Express Card Pte Ltd |
| |representing Singapore in worldwide culinary events, the Heavenly Kings have also showcased their |7 Temasek Boulevard #43-01 |
| |creativity and skills in memorable occasions such as the Singapore Heavenly Banquet and the Dream |Suntec City Tower One |
| |of the Red Chamber Banquet. Once again, these three famous chefs join hands to cook up a Dish of |Singapore 038987 |
| |Passion…one that speaks Singapore and its people. The treasured recipe will be auctioned for | |
| |charity after its maiden launch on 8 July 2005. Visitors can help to name the dish by |Tel: (65) 6331 8001 |
| |participating in the Signature Dish Naming Contest. |Fax: (65) 6336 5225 |
| | |Email: w.yong@.sg |
| |Visitors can also enjoy the Best of Chinatown Food Trail. A Food Trail map available at | |
| |participating Chinatown restaurants and foodstalls will detail myriad tastes and unique offerings | |
| |to titillate one’s tastebud. Come treat your palate and win attractive prizes by voting for the | |
| |Best of the Bests. | |
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| |Even if you have been to Chinatown before, don’t miss it during the Singapore Food Festival 2005, | |
| |for it is especially at this time that you will see Chinatown in all its glory. After all, the | |
| |event combines two of the greatest passions of the Chinese – good food and a great celebration! | |
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|8 |Pure Pleasures |General Enquiries: |
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| |Date: 2,3 July (Sat, Sun) |Ms Agnes Lim |
| |Time: 1pm – 8pm |Senior Project Coordinator |
| |Venue: Millenia Walk |Reed Exhibitions Pte Ltd |
| | |The Signature |
| |The hot weather in Singapore may take some getting used to for some visitors, but a scoop or two of|51 Changi Business Park |
| |the purest and finest ice creams will surely help make your day. So kick off the Singapore Food |Central 2 #07-01 |
| |Festival 2005 with a taste of premium ice cream brand Haagen-Dazs’s ‘Pure Pleasures’ event at |Singapore 486066 |
| |Millenia Walk. | |
| | |DID: (65) 6780 4577 |
| |The philosophy behind Haagen-Dazs is simple: find the purest and finest ingredients in the world, |Fax: (65) 6588 3798 |
| |and craft them into the best ice cream and sorbet available. In keeping with this, Haagen-Dazs, as |Email: agnes.lim@.sg |
| |the official super premium ice cream sponsor of the Singapore Food Festival, has created exquisite | |
| |ice cream creations, “Pure Pleasure”, “Durian Divine” and “Pacific Paradise”… just for this gourmet| |
| |event. In addition to these great concoctions, the local ice favourite is represented in the |Media Enquiries: |
| |“Singapura Ice” - a Haagen-Dazs special with a local twist. | |
| | |Ms Joyce Liong |
| |So drop by Millenia Walk on 2 and 3 July, and be enthralled by these new creations. Get a sneak |Marketing Manager |
| |taste of the creations that will be featured throughout the Food Festival, while you are |Reed Exhibitions Pte Ltd |
| |entertained by the emcee, and enjoy the music. |The Signature |
| | |51 Changi Business Park |
| |The Haagen-Dazs Pure Pleasure event is not to be missed… and if you find yourself hankering after |Central 2 #07-01 |
| |these special creations afterward, don’t fret – these wonderful creations will be available at all |Singapore 486066 |
| |Haagen-Dazs cafes in July! | |
| | |DID: (65) 6780 4668 |
| | |Fax: (65) 6588 3798 |
| | |Email: joyce.liong@.sg |
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|9 |Peranakan Banquet: The Original Fusion |General Enquiries: |
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| |Date: 8, 15 July (Fri) |Ms Chua Li Koon |
| |Time: 7.30 pm - 9.30 pm |Public Programme Officer |
| |Venue: Soul Kitchen, Purvis Street |Singapore History Museum |
| |Price: S$40 |30 Merchant Road, #03-07/17 |
| | |Riverside Point |
| |Marvel at the rich culinary heritage of the Peranakans at a ‘Tok Panjang’, a veritable table of |Singapore 058282 |
| |delights. | |
| | |Tel: (65) 6332 4075 |
| |Styled as a banquet served at a typical Peranakan or Eurasian home, and in keeping with the |Fax: (65) 6332 3587 |
| |tradition, the dinner will resemble a ‘Tok Panjang’ or a long ceremonial table laden with dishes, |Email: |
| |reserved only for special occasions. |Chua_li_koon@.sg |
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| |With a menu consisting of items like Sambal Buah Keluak, Garam Assam (Fish Fillet), Hati Babi |Media Enquiries: |
| |Bungkus, Itek Sioh (duck), Her Peow Soup, Sambal Belimbing with prawns, Babi Assam, Nonya Chap | |
| |Chye, Sambal Udang, Curry Kapitan (chicken), Kueh Bengkah and Durian Pengat, the event will impress|Ms Dorothy Ng |
| |even the most discerning of the ‘bibiks’ (Peranakan ladies). Even the venue, in particular the 2nd |Public Affairs Asst Manager |
| |level of Soul Kitchen, will be dressed-up to suit the occasion. |Singapore History Museum |
| | |30 Merchant Road, #03-07/17 |
| |The banquet will be prepared by the chef of Soul Kitchen, Damian D'Silva, whose inherited family |Riverside Point |
| |recipes will be presented during this culinary event. The dishes are done in the traditional |Singapore 058282 |
| |Peranakan style, and are a stunning record of the D’Silvas’ food history. | |
| | |Tel: (65) 6332 3251 |
| |This will be an occasion to enjoy one of the distinctive hybrid cuisines of Singapore. It will also|Fax: (65) 6332 3587 |
| |give you the chance to experience a distinctly local fusion cuisine in an authentic and intimate |Email: |
| |setting. |Dorothy_ng@.sg |
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| |UOB Credit and Debit Cardmembers will enjoy a special rate of S$38. | |
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|10 |Cruise of Tea |General & Media Enquiries: |
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| |Date: 16, 17 July (Sat, Sun) |Ms Ong Yi Tian |
| |Time: 2.45pm – 5.30pm |Sales/Event Executive |
| |Venue: Clifford Pier |WaterTours Pte Ltd |
| |Price: S$29 (Adult) S$14 (Child) |Tel: (65) 6533 9811 |
| |Price includes Dragon Cruise and Chinese Tea Appreciation |Fax: (65) 6535 7743 |
| | |Email: |
| |Cruise cuisine… Singapore Style! |sales@.sg |
| |One of the benefits of being in an Island City like Singapore is that you can experience a wide | |
| |array of exotic dining locations. A leisurely cruise around the island is one such experience. As | |
| |part of the Singapore Food Festival 2005 celebrations, locals and tourists alike can take the | |
| |opportunity to experience fascinating ‘Cruise Cuisine’ aboard the vessel Cheng Ho. | |
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| |Set to sail on these two days, this ‘cuisine cruise’ features the Chinese Tea Appreciation Session | |
| |in the afternoon where it will impart visitors with the fine art of making and appreciating tea. | |
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| |These will be enjoyed against the magnificent backdrop of the Singapore skyline – familiar sights | |
| |like the Merlion, the Esplanade and the world’s busiest port at Tanjong Pagar will provide fabulous| |
| |photo opportunities while you tuck in. | |
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| |Places on the Cheng Ho cruises are limited, so book well in advance to make the most of this | |
| |delectable island cruise… and learn more about the traditional art of Chinese tea making! | |
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|11 |Indulge Your Senses |General & Media Enquiries: |
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| |Date: 22 - 23 July (Fri, Sat) |Ms Myra French |
| |Time: 6.30pm – 12 midnight |PR & Marketing Manager |
| |Venue: Eastern & Oriental Express |E&O Services (Singapore) Pte Ltd |
| |Price: S$325 per person |100 Beach Road |
| | |#32-01/03 Shaw Tower |
| |Have a taste of the ultimate in luxury and gourmet dining on the Eastern & Oriental Express this |Singapore 189702 |
| |July. Brought to you by Orient-Express Trains & Cruises in conjunction with the Singapore Food | |
| |Festival 2005, this extraordinary train ride is a stunning reflection of the original Orient |Tel: (65) 6392 3500 |
| |Express train. |Fax: (65) 6392 3600 |
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| |Take a voyage on a train that epitomises fine dining and gracious living and soak in the opulence |Email: |
| |and grandeur of the train while you tuck into a sumptuous four-course dinner with fine wine. |Myra.French@orient- |
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| |Renowned Executive Chef Kevin Cape and his talented team will prepare a feast to remember, with | |
| |such savoury Asian delights as Pan-Fried Sea Scallop Laksa, Medallion of Beef Rendang with potato | |
| |and Asian vegetables and green mango salad, Candied tropical fruits with Praline Delice in light | |
| |sago and mango sauce and a selection of Nonya Kueh and traditional cookies. | |
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| |After you’ve had your fill of these scintillating oriental delicacies, you can top up the | |
| |experience with the rich taste of Cafe de Colombia or Boh Tea from the Cameron Highlands. Or, you | |
| |can bask in some excellent cocktails while the live piano entertainment creates the perfect | |
| |background to the inimitably sumptuous surroundings. | |
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| |To complete the experience, you should dress for the occasion. After all, this is one occasion you | |
| |would want to record for posterity! | |
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|12 |Feast on Banana Leaf |General & Media Enquiries: |
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| |Date: 23 July (Sat) |Ms Devagi Sanmugam |
| |Time: 7.30pm – 10.30pm |Devagi’s Epicurean World Pte Ltd |
| |Venue: The Arches, Sentosa |52 Jalan Leban |
| |Price: S$80 |Singapore 577589 |
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| |If the idea of eating with your hands, off a simple banana leaf, is exotic to you, then join in the|Tel: (65) 6458 0572 |
| |gastronomic indulgence at ‘Feast on Banana Leaf’, on the exotic island of Sentosa. Sit down to a |Fax: (65) 6457 3650 |
| |delectable dinner comprising of 16 vegetarian dishes that originated from Southern India and |Email: |
| |popularised in Singapore, while enjoying the music and dance native to the region. |devagi@.sg |
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| |What better company can you ask for than Singapore’s own ‘spice queen’ Devagi Sanmugam, your host | |
| |for the evening. Devagi’s flair for creating recipes that cut across a range of cuisines and | |
| |cultures has endeared her to legions of fans around the world. | |
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| |For your exclusive pleasure, she will create an eclectic mix of dishes incorporating the flavours, | |
| |colours, fragrances, tastes and visual appeal of South Indian cuisine at its finest, served | |
| |traditionally, on a large banana leaf. Everything is an art form - from the order of dishes served,| |
| |the spices chosen to the order of food consumed. | |
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| |Relax at the Arches, a historical, 2-storey colonial building, while you imbibe and learn more | |
| |about the nuances of banana leaf dining, and discover why the practice originated from South India,| |
| |continues to thrive in modern day Singapore. | |
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| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|13 |A Singapore Taste of Personal Chef |General & Media Enquiries: |
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| |Date: 23 July (Sat) |Mr Richard Rubnan Que |
| |Time: 4pm – 6.30pm |The Singapore Culinary Academy and Spice Garden|
| |Venue: at-sunrice, Fort Canning |Fort Canning Park |
| |Price: S$80 |Fort Canning Centre |
| |Online Booking: sff_personalchef.html |Singapore 179618 |
| |Advance booking: Two days advance booking required | |
| |Here’s your chance to enjoy the royal treatment with your own private chef at this year’s Singapore|Tel: (65) 6336 3307 |
| |Food Festival. To be held at the at-sunrice al fresco patio, Fort Canning Center, the event will be|Fax: (65) 6336 9353 |
| |an eye-opener for those who enjoy food and cooking. |Email: |
| | |richard_que@at- |
| |Start off the evening by entering a Miele & Poggenpohl by kitchen culture luxury kitchen that is | |
| |found in the homes of the rich and famous. Admire the sheer elegance and use the amazing gadgets | |
| |and gizmos of this kitchen amounting to more than S$150,000, before sitting back, relaxing, and | |
| |learning more from the personal chefs. | |
| |Get up close and personal with well-traveled private chefs Chef Gaetano and Chef XiHong, together | |
| |with the at-sunrice team of professional chefs, who will share their experiences and skills that | |
| |have gained them access to the kitchens of the rich and famous all over the world. Listen to the | |
| |experts as they share their experiences and knowledge about the catering business, effective and | |
| |personalised recipe writing, nutrition, events planning and management, fine dining services and a | |
| |whole lot more. You might even hear about the quirky habits of some well-known celebrities. | |
| |Enjoy the rest of the evening in this luxurious and elegant setting while you savour the | |
| |tantalizing local flavours, specially customized to your likes, dislikes, entertainment, | |
| |nutritional and special needs by your own private chef, just like a star or royalty. | |
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|14 |Wine & Dine India-Sea of Love | |
| | |General & Media Enquiries: |
| |Date: 23 July 2005 | |
| |Time: 7.30pm – 11pm |Ms Prema Somayya |
| |Venue: Shahi Maharani Restaurant (Level 3, Raffles the Plaza) |Sinful Indian Concepts |
| |Price: S$140 nett | |
| | |Tel: (65) 6474 1561 |
| |Gastronomic showcase of outlandish Indian seafood cuisine with award winning Indian wines in an |Mobile: (65) 9190 5967 |
| |indulgent evening of ‘Wine Dine India – Sea of Love’. |Email: sinfulindian@.sg |
| |This 5-course dinner will be paired with matching award winning Indian wines course by course. | |
| |Aficionados and connoisseurs expect to be treated to an excellent evening of style, taste and | |
| |heritage. Fresh seafood catches from the great ocean will be loved and romanced with exotic Indian| |
| |spices and herbs. | |
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| |Come to enjoy a pleasurable experience of culinary mastery and renowned royal service of award | |
| |winning Shahi Maharani Restaurant in the true reflection of modern cosmopolitan Singapore! While | |
| |being entertained by live musicians from Dehli dishing out classical Indian music and modern | |
| |bollywood hits; whatever is your wish and request. A total appreciation and delight to the senses! | |
| |We invite you to a truly sinful Indian evening of sheer pleasure. | |
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| |UOB Credit and Debit Cardmembers will enjoy a special rate of S$125nett. (Normal Price S$140+++) * | |
| |Booking must be made before 6th July. | |
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|15 |Singapore Makan Delights @ Food World |General Enquiries: |
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| |Date: 29 - 31 July (Fri - Sun) |Mr Joel Lee |
| |Time: 11am – 9pm |Project Manager |
| |Venue: Singapore Expo |Reed Exhibitions Pte Ltd |
| | |The Signature |
| |Singaporeans have always been passionate about food. Singapore Makan Delights @ Food World, brings |51 Changi Business Park |
| |together a mind-boggling showcase of our local delights found along Singapore’s popular food |Central 2 #07-01 |
| |streets, from Katong to Maxwell. |Singapore 486066 |
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| |What’s more, you can sample some of Singapore’s Top 10 Must Tries including familiar favourites |DID: (65) 6780 4614 |
| |like Satay, Laksa and Chicken Rice. |Fax: (65) 6588 3798 |
| | |Email: joel.lee@.sg |
| |The event will also showcase the proud creations from the winners of the New Dish Creation | |
| |Competition, presented by NTUC FairPrice. Winners in each of the three categories — Seafood, |Media Enquiries: |
| |Healthy Cuisine & Healthy Ethnic Cuisine — will meet and interact with visitors to recommend and | |
| |discuss their recipes. These top dishes will also be made available to the public at discounted |Ms Joyce Liong |
| |prices! |Marketing Manager |
| | |Reed Exhibitions Pte Ltd |
| |The Fresh Food Dome is another attraction to watch out for. NTUC FairPrice will display their fresh|The Signature |
| |food products at the Dome, with cooking demonstrations to showcase home-cooked recipes. |51 Changi Business Park |
| | |Central 2 #07-01 |
| |In keeping with its position as Singapore’s premier supermarket, NTUC FairPrice has organised |Singapore 486066 |
| |several cooking classes with Ms Pauline D Loh, culinary consultant and cookbook author. She will be| |
| |demonstrating simple, quick-to-cook meals for busy cooks at the NTUC FairPrice cooking classes. |DID: (65) 6780 4668 |
| |These recipes will require a minimum of preparation and cooking time, and are tailored to suit the |Fax: (65) 6588 3798 |
| |busy working woman who wants her family to enjoy a delicious home-cooked meal. |Email: joyce.liong@.sg |
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| |Also watch out for Pleasures of Cooking with City Gas, a series of cooking classes by Luo Ziwei, | |
| |food columnist, editor, poet and award-winning food historian. His well-researched food reviews and| |
| |intimate knowledge of the cultural elements of food have made him a point of reference for even the| |
| |most experienced chefs. His recipes are simple but attractive, adapted from more complicated | |
| |traditional methods but still retaining all the flavours that characterise good Chinese cooking. | |
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| |Check out the Del Monte Airport Tower created with Del Monte food products, and join them at the | |
| |cooking demonstrations to find out how you can be creative with Del Monte products. | |
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| |To complete your Food World experience, there’ll also be a Tiger Lounge where you can get the | |
| |freshest Tiger Beer in town. Tiger Beer is Singapore's homegrown brew that has won the world over, | |
| |and the official beer for this event. | |
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| |Visitors will not only get a chance to eat good food, but also learn to reproduce the same dishes | |
| |at home. This is an event you’ll definitely not want to miss! | |
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| |UOB Credit and Debit Cardmembers will receive a goodie bag at the UOB lounge when you flash your | |
| |UOB Card. Valid for the 1st 50 UOB Cardmembers each day. *Terms & Conditions apply. | |
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|16 |Gourmet Safari Express |General & Media Enquiries: |
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| |Date: 31 July (Sun) |Mr Chua Teow Hock |
| |Time: 6.15pm – 11.30pm |Senior Food & Beverage Manager |
| |Venue: Night Safari (Meet at entrance) |Wildlife Reserves Singapore |
| |Price: S$150++ (Adult) S$130++ (Child) |DID: (65) 6360 8566 |
| | |Mobile: (65) 9628 9965 |
| |The Night Safari at the Singapore Zoo is an award-winning attraction – for good reason. Visitors |Fax: (65) 6365 8032 |
| |get to observe the animals in their natural environment, during the time of day when they are most |Email: teowhock@.sg |
| |active… and there’s no better way to visit with the Night Safari than with the ‘Gourmet Safari | |
| |Express’, one of the events held in conjunction with the Singapore Food Festival. | |
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| |Your evening begins with a cocktail reception at the entrance of the Night Safari. You’ll start | |
| |with appetisers on the tram into the Night Safari park. After which, be prepared for a 30 to 40 | |
| |minute guided walk on the Leopard Trail… see if you can spot the leopard before he spots you! | |
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| |You’ll then return to the tram to continue with the main course of your meal. By the time you | |
| |finish your main course, the tram will take off from the East Lodge. The rest of the Safari journey| |
| |will be taken up with dessert and coffee or tea. | |
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| |If delicious gourmet food is just what you want, you mustn’t miss out on the Gourmet Safari Express| |
| |– a veritable treat for all your senses! | |
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|17 |Tutti Frutti Jungle Breakfast | |
| | |General & Media Enquiries: |
| |Date: 30, 31 July (Sat, Sun) | |
| |Time: 9am – 10am |Mr Chua Teow Hock |
| |Venue: Restaurant in the Wild, Singapore Zoo |Senior Food & Beverage Manager |
| |Price: S$22++ (Adult) S$18++ (Child) |Wildlife Reserves Singapore |
| | |DID: (65) 6360 8566 |
| |You don’t have to travel to another continent to have breakfast with the animals. You can do it in |Mobile: (65) 9628 9965 |
| |Singapore, at the ‘Tutti Frutti Jungle Breakfast’. It’s a great opportunity to get close to the |Fax: (65) 6365 8032 |
| |animals, while you’re having a healthy breakfast at the Singapore Zoo. |Email: teowhock@.sg |
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| |The award-winning Singapore Zoo is one of the main tourist attractions that most visitors head for | |
| |when they arrive in Singapore. The zoo sprawls across a relatively large (for land-scarce | |
| |Singapore) area in Mandai, right next to the Mandai Reservoir, and is artfully designed so that | |
| |cages and enclosures are kept to a minimum. Even the more ‘dangerous’ species like tigers and lions| |
| |are kept in what appears to be an open area, so that they may be viewed with minimum obstruction. | |
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| |For the ‘Tutti Frutti Jungle Breakfast’, guests will be served a healthy jungle breakfast with a | |
| |tropical fruits theme. While you are eating, you may be surprised with the appearance of a few of | |
| |the zoo’s ‘friendly animals’, such as the orang utan or python. You’ll have the benefit of a 20 to | |
| |30 minute talk about the animals at the zoo, as well as a great photo opportunity with the animals.| |
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| |So do head on over to the Singapore Zoo for the ‘Tutti Frutti Jungle Breakfast’ experience. Not | |
| |only will you get to enjoy a great healthy breakfast, you’ll also get up close and personal with | |
| |the animals. | |
CULINARY WORKSHOPS
|No |EVENT |CONTACT |
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|18 |Cookery Magic’s Old Singapore, kampong style |General & Media Enquiries: |
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| |Date: 2 and 30 July (Sat) |Ms Ruqxana Vasanwala |
| |Time: 8.30am - 2pm |Cookery Magic |
| |Venue: Kampong House on Pulau Ubin |179 Haig Road |
| |Price: S$68 (Including ferry and bus ride on the island) |Singapore 438779 |
| | |Tel: (65) 6348 9667 |
| |The idea of living in a kampong (village of wooden huts) may be foreign to most Singaporeans now, |Fax: (65) 6348 9667 |
| |but kampong living was endemic in Singapore in the 1960s. |Email: ruqxana@ |
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| |The classes, organised in conjunction with the Singapore Food Festival 2005, will take you back in |Website: |
| |time for a look at the way Singapore was and the cuisine that defined the period. Here, a select | |
| |group will learn more about a traditional speciality that has almost died out – Nasi Kerabu or | |
| |Herbed Rice. | |
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| |After a 10-minute ride on a bumboat from Changi Jetty, participants will visit an authentic kampong| |
| |and go on a herb hunt in the surrounding jungle. Some of the herbs to be gathered during this hunt | |
| |include lemon grass, ginger flowers, galangal (blue ginger), fresh turmeric, Chinese celery, laksa | |
| |leaves, aromatic ginger leaves and young cashew leaves. | |
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| |Having sourced these sometimes difficult to find herbs, the participants will head back to the | |
| |house in the kampong to prepare, learn all about and enjoy Nasi Kerabu. In the process, they will | |
| |learn about Singaporeans during the early years of independence, their cooking and their | |
| |fascinating way of life. | |
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| |The kampongs were the humble precursors to the mighty metropolis that is Singapore today… Come | |
| |learn more about this vital part of Singapore history and culture. You’ll have a nice taste of the | |
| |times too! | |
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| |UOB Credit and Debit Cardmembers will enjoy a special price S$60. | |
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|19 |Yummy Tummy for Kids |General & Media Enquiries: |
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| |Date: 9, 10 July |Mr Sinma Da Show |
| |Time: 10am - 1pm (9 July) |California-Asia Sushi Academy |
| |2pm – 5pm (10 July) |Sushi Gourmet Club - Singapore |
| |Venue: California Asia Sushi Academy |Liang Court |
| |Price: S$39 |177 River Valley Road |
| |S$49 (Including parent participation) |B1-50 |
| | |Singapore 179030 |
| |Let your children test their cooking skills at the ‘Yummy Tummy for Kids’ workshop! | |
| | |Tel: (65) 6728 0006 |
| |The children can even choose to prepare their favourite foods. ‘Yummy Tummy for Kids’ will be an |Fax: (65) 6728 7606 |
| |interactive, hands-on session where they can choose to create either of two menus — Menu One |Email: |
| |comprises Rojak, Satay with peanut sauce and Ice Kachang; Menu Two includes Otah Otah, Spring Roll |sinma.dashow@ |
| |and Goreng Pisang. In the process, they can learn more about the ingredients, sauces, spices and | |
| |their respective histories, the methods of preparing and processes involved in the making of these | |
| |dishes. A session on hygiene in the kitchen and basic kitchen etiquette will certainly make them | |
| |able little chefs. | |
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| |Once they have been through this interactive session, you can look forward to never being troubled | |
| |for a snack ever again. Further, once they have realised the joy of cooking for themselves, they’ll| |
| |be encouraged to continue experimenting with their dishes. And well they should… After all, who’s | |
| |to say your child won’t become a world-renowned chef one day? | |
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| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|20 |Tropical Fruits Party for Kids |General & Media Enquiries: |
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| |Date: 8, 16, 23 July |Mr Sinma Da Show |
| |Time:10am - 1pm (16, 23 July) |California-Asia Sushi Academy |
| |2pm – 5pm (8 July) |Sushi Gourmet Club - SIngapore |
| |Venue: California Asia Sushi Academy |Liang Court |
| |Price: S$39 |177 River Valley Road |
| |S$49 (inclusion of parent participation) |B1-50 |
| | |Singapore 179030 |
| |Despite its small land area and high population density, Singaporeans enjoy an amazing range of | |
| |fruits from all over, all year round. Especially when it comes to tropical fruits, Singaporeans are|Tel: (65) 6728 0006 |
| |spoilt for choice. That’s what young visitors to the Singapore Food Festival 2005 will discover at |Fax: (65) 6728 7606 |
| |the ‘Tropical Fruits Party for Kids’ event. |Email: |
| | |sinma.dashow@ |
| |The underlying theme of this event is ‘learning through the senses’, and the available buffet of | |
| |fruits and desserts– from mangoes, durians, coconuts, jackfruit, rambutans, mangosteens and longans| |
| |to puddings, salads and smoothies – will enable them to do this in as interesting a way as | |
| |possible. The kids can touch, feel, see, taste and work with some of the most exotic fruits found | |
| |exclusively in this part of the world. | |
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| |The session will begin with a complimentary fruit punch made especially for the occasion. The kids| |
| |will then learn about the various fruit varieties and will also have the opportunity to have an | |
| |exclusive photo session with these fruit samples. | |
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| |For kids of all ages, this will prove to be an excellent and interactive way to discover more about| |
| |the unique fruits of this region. In doing so, they will learn to love their fruit and desserts | |
| |even more. | |
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| |So do bring your children to the ‘Tropical Fruits Party for Kids’, where they can experience the | |
| |wonderful range of tropical fruit and desserts available in Singapore. | |
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| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|21 |Tropical Smoothies @ Fuzion |General & Media Enquiries: |
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| |Date: 10, 17, 24 July (Every Sunday Morning) |Mr Eugene Chang |
| |13, 20, 27 July (Every Wednesday Evening) |Executive Director |
| |Time: 10am – 12.30pm (Sunday Morning Class) |Pacific Fusion International Pte Ltd |
| |7pm – 9.30pm (Wednesday Evening Class) |1092 Lower Delta Road |
| |Venue: Fuzion Smoothies Café, Millenia Walk |#07-03/05 |
| |Price: S$30 inclusive of meal (Adults) |Singapore 169203 |
| |S$18 inclusive of meal (Teens, 13 – 19 yrs) | |
| |Free excluding meal (Kids below 13yrs) |Tel: (65) 6298 6986 |
| | |Fax: (65) 6291 1801 |
| | |Email: |
| |The sultry tropical Singapore heat may be welcome to throngs of visitors from colder climates, but |eugene@pacific- |
| |even avid sun worshippers will find themselves a little drained after some exposure to the blazing | |
| |equatorial sun. That’s why frosty real fruit smoothies are so popular in these parts. At the | |
| |Singapore Food Festival 2005, the ‘Fuzion Super Smoothies’ workshop is arguably one of the most | |
| |awaited events. Held annually at the Fuzion Café in Millenia Walk, the workshops will feature | |
| |everything that’s great about the smoothie – how it’s a guiltless dessert beverage packed with | |
| |vitamins and antioxidants, low in fat, sodium and calories, and is perfect for any gender, age or | |
| |cultural background, for example. Whether a fitness fanatic looking for a fun, portable healthy | |
| |tonic or the ever curious cat looking for the next lifestyle trend, check out the ‘Fuzion Super | |
| |Smoothies’ workshop to find out more about our generation’s quintessential beverage. We promise | |
| |it’ll be fun! | |
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| |Participants at this exclusive workshop will learn all about making (and consuming!) authentic | |
| |healthy smoothies from the experts at Fuzion — the leading smoothie chain in Asia. Enthusiastic | |
| |presenters will conduct this popular workshop, which includes a strong practical element, on | |
| |Sundays and Wednesdays through the duration of the Singapore Food Festival. Best of all, you can | |
| |slurp on your favourite blend while learning how to make one. No prior experience necessary! | |
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| |Those fortunate enough to attend will not only enjoy a meal at Fuzion, but will also walk away with| |
| |full-colour workshop notes as well as a free coupon booklet so you can feed your new healthy | |
| |addiction while enjoying discounts. | |
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| |Join the ‘Fuzion Super Smoothies’ workshop and bring a reminder of your Singapore Food Festival | |
| |experience back home with you... make your family and friends smoothies they’ll rave about! | |
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|22 |A Fresh Start with Orchid |General & Media Enquiries: |
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| |Date: 9 July (Sat) |Ms Lynn Chia |
| |Time: 2pm – 4pm |Gourmet Haven |
| |Venue: Viewing Gallery, Mandai Orchid Garden |DID: (65) 6338 8108 |
| |Price: S$55 |Mobile: (65) 9388 5456 |
| | |Fax: (65) 6338 8107 |
| |Singapore is the place to be if you want to be adventurous with your cuisine. Here, gourmands and |Email: |
| |gourmets have left no stone unturned in their insatiable quest for new tastes and flavours. In |lynn.chia@gourmet- |
| |keeping with this year’s ‘Uniquely Singapore’ theme, the Singapore Food Festival will feature an ‘A| |
| |Fresh Start with Orchid’ workshop in Singapore’s very own Mandai Orchid Garden. The garden boasts | |
| |of one of the largest collections of orchids in the world. | |
| | | |
| |Not many people know a lot about the fascinating orchid, other than it is Singapore’s claim to | |
| |horticultural fame. The aim of this workshop is twofold: One is to expose locals and visitors to | |
| |the fascinating collection of the Garden and its organic orchard; the other is to incorporate the | |
| |organic harvest of the Garden into variations of local cuisine. | |
| | | |
| |Participants will be invited to harvest the orchids they like. They can then use the organically | |
| |grown flowers they have harvested and, under the supervision of professional chefs, turn them into | |
| |ingredients for use in local favourite dishes. The ‘A Fresh Start with Orchid’ workshop will be | |
| |conducted at the viewing gallery overlooking the vintage orchid garden. | |
| | | |
| |The first dish participants will try is ‘Black Pepper Diced Chicken with Orchids in Filo Nest’, an | |
| |interesting break from the traditional yam basket. Go avant-garde with stir-fried black chicken | |
| |with crunchy orchids on a crispy filo pastry nest. | |
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| |Next up is ‘Deep-fried Prawns in Orchid Lemon Sauce’… forget the commonly used lemon sauce… swim | |
| |into uncharted waters with finger-licking good whole prawns, in a specially-concocted sauce laced | |
| |with organically grown orchids. | |
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| |Finally, there is the tantalizing appetiser ‘Tossed Duck with Orchid & Honey Dew’, a great palate | |
| |teaser to get your gastric juices flowing. Participants get to make a Chinese salad with a twist – | |
| |think fine dining, with flowers. | |
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| |So if you really want to know just how an orchid tastes and how it can be incorporated into food, | |
| |get over to the ‘Orchid Gastronomy’ workshop at the Singapore Food Festival for a uniquely | |
| |Singaporean food adventure to write home about! | |
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| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|23 |Taste of Tradition – Malay Street Food |General Enquiries: |
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| |Date: 14, 28-30 July |Ms Serine Chan |
| |Time: 3pm – 5 pm (14, 28 & 29 July) |Manager |
| |2pm – 4 pm (30 July) |Shermay’s Cooking School |
| |Venue: Shermay’s Cooking School |43 Jalan Merah Saga #03-64 |
| |Price: S$50 per person (Weekdays) |Singapore 278115 |
| |S$60 per person (Weekends) | |
| | |Tel: (65) 6479 8442 |
| |Singaporean cuisine owes much of its originality to the fusion of styles and spices used by the |Fax: (65) 6479 8414 |
| |different ethnic groups here. While modern Singaporean cuisine spans the gamut from hawker fare to | |
| |haute cuisine, the ‘Old School Fusion’ purists remain committed to their cause. The ‘Taste of |Media Enquiries: |
| |Tradition - Malay Street Food’ workshop will attempt to explore this exemplary style. | |
| | |Ms Shermay Lee |
| |Brought to you by Shermay Lee, a 6th generation Nonya and 3rd generation Singaporean, the |Managing Director & Executive Chef |
| |award-winning cookbook author and owner of the Shermay’s Cooking School, will introduce you to |Shermay’s Cooking School |
| |tried and tested heirloom recipes from the her family annals in the ‘Traditional Malay Street Food’|43 Jalan Merah Saga #03-64 |
| |workshop. Older Singaporeans will probably find some of the recipes very familiar and be reminded |Singapore 278115 |
| |of their younger days while the younger generation and visitors will gain an understanding of | |
| |Singapore’s rich culinary heritage. |Tel: (65) 6479 8442 |
| | |Fax: (65) 6479 8414 |
| |Do note however, that this is an exclusive event and you need to make your booking well in advance |Email: |
| |to avoid disappointment. For more information, please visit |shermaycs@.sg |
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|24 |Colonial Cookboy Classics |General Enquiries: |
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| |Date: 15, 16 July (Fri, Sat) |Ms Serine Chan |
| |Time: 3pm – 5 pm (15 July) |Manager |
| |2pm – 4 pm (16 July) |Shermay’s Cooking School |
| |Venue: Shermay’s Cooking School |43 Jalan Merah Saga #03-64 |
| |Price: S$50 per person (Weekdays) |Singapore 278115 |
| |S$60 per person (Weekends) | |
| | |Tel: (65) 6479 8442 |
| |It may come as a surprise that some uniquely Singaporean dishes to this day retain some of its |Fax: (65) 6479 8414 |
| |element from our British colonial past. 40 years may have passed since Singapore was declared an | |
| |independent state. However, Singapore had been a British colony for more than a century before |Media Enquiries: |
| |that. | |
| | |Ms Shermay Lee |
| |This is not a throwback to traditional British cuisine, rather, the ‘colonial cuisine’ on offer is |Managing Director & Executive Chef |
| |an interesting blend which borrows ingredients and techniques from both local and European cuisine.|Shermay’s Cooking School |
| |‘Colonial Cookboy Classics’ will take you on a voyage of discovery of such unusual combinations as |43 Jalan Merah Saga #03-64 |
| |‘Anglo-Hainanese’ and ‘Anglo-Indian’ cuisines, which combine the rich, full-bodied flavours of |Singapore 278115 |
| |Asian cooking with a European adaption. | |
| | |Tel: (65) 6479 8442 |
| |So for a taste of an era long past, check out ‘Colonial Cookboy Classics’… you may be surprised to|Fax: (65) 6479 8414 |
| |find that your favourite Singaporean dish has some of its roots in British or European cuisine. For|Email: |
| |more information, please visit |shermaycs@.sg |
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|25 |Local Gourmet Cookout |General & Media Enquiries: |
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| |Date: 16 July (Sat) |Ms Lynn Chia |
| |Time: 2pm – 4pm |Gourmet Haven |
| |Venue: Viewing Gallery, Mandai Orchid Garden |DID: (65) 6338 8108 |
| |Price: S$55 |Mobile: (65) 9388 5456 |
| | |Fax: (65) 6338 8107 |
| | |Email: |
| |Imagine the deliciously divine aroma of a uniquely Singapore dish wafting across a garden full of |lynn.chia@gourmet- |
| |beautiful orchids… that’s what your senses will be treated to when you attend the ‘Local Gourmet | |
| |Cookout’ workshop. It’s not just plain fare you’ll be learning about… how do you think your family | |
| |and friends will react when you serve them authentic Singapore-style Chilli Crab? | |
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| |That’s the first dish you’ll learn to cook at the 'Local Ethnic Fare' workshop. You’ll not only | |
| |learn how to cook Singapore’s most well-known seafood dish, our seasoned chefs will also provide | |
| |tips on choosing the best crabs, and guide you through the various processes designed to make | |
| |succulent, finger-licking crustacean fare. | |
| | | |
| |Next on the menu is Mee Goreng or fried noodles, a fragrant favourite of the Singaporean Malay | |
| |community. Many an earnest Singapore cook has tried their hand at this dish, only to be | |
| |disappointed at the outcome – the noodles will more often than not turn out soggy or burnt. This | |
| |session will reveal all about working the wok, turning the noodles with a flick of the wrist, and | |
| |(for the particularly gifted) doing it all with a flourish! The making of this true-blue | |
| |Singaporean favourite is a veritable art form, and your performance will certainly impress your | |
| |friends and family. | |
| | | |
| |Yet another perennial favourite with the locals is the robustly-flavoured Indian Fish Curry. It may| |
| |surprise that this dish is favoured in such a hot and humid climate, but some swear that it is | |
| |particularly the aromatic and spicy nature of the dish that makes it suitable for the tropics. Chef| |
| |Ramu of Ramu's Indian Fish Curry will be on hand to teach you how to create and serve this dish. To| |
| |make things more interesting, you will learn to make your Indian Fish curry with canned sardines. | |
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| |Yet another exclusive event organised by Mandai Orchid Garden, you would be well advised to make | |
| |your bookings in advance to avoid disappointment. | |
| | | |
| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|26 |Cantonese Cuisine Classics |General Enquiries: |
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| |Date: 21 – 23 July (Thu – Sat) |Ms Serine Chan |
| |Time: 3pm – 5 pm (21, 22 July) |Manager |
| |2pm – 4 pm (23 July) |Shermay’s Cooking School |
| |Venue: Shermay’s Cooking School |43 Jalan Merah Saga #03-64 |
| |Price: S$50 per person (Weekdays) |Singapore 278115 |
| |S$60 per person (Weekends) | |
| | |Tel: (65) 6479 8442 |
| |Cantonese cuisine today is renowned the world over for its refined flavours and exquisite textures.|Fax: (65) 6479 8414 |
| |This is no different in Singapore, where many of the best Chinese restaurants serve Cantonese fare.| |
| |Singaporean Cantonese cuisine has changed much since the days of the early immigrants, but sadly, | |
| |some of the old favourites such as paper-wrapped chicken have disappeared. |Media Enquiries: |
| | | |
| |The ‘Cantonese Cuisine Classics’ workshop, based on resurrected recipes long lost or forgotten in |Ms Shermay Lee |
| |the general public psyche, will expose selected visitors to fascinating delights like Crispy |Managing Director & Executive Chef |
| |Noodles Topped with Meat & Vegetables, Chicken & Cashew Stir-Fry, Tao You Bak (pork belly stewed in|Shermay’s Cooking School |
| |garlic & soy sauce) served with Man Tou (steamed Chinese bread), Paper-Wrapped Chicken, Sweet & |43 Jalan Merah Saga #03-64 |
| |Sour Pork, Homemade Char Siew (roasted pork with a tangy sweet flour) and Pork Spareribs. |Singapore 278115 |
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| |For older Singaporeans and past visitors to Singapore, these dishes will bring to mind many |Tel: (65) 6479 8442 |
| |memories of Singapore in the 40s and 50s… and remind of such icons as the Cathay Restaurant at the |Fax: (65) 6479 8414 |
| |old Cathay building, where famous Cantonese Chef Tham Yu Kai held court in the post-War years. |Email: |
| | |shermaycs@.sg |
| |So come over to the ‘Cantonese Cuisine Classics’ workshop, for a trip back into Singapore’s | |
| |history. For more information, please visit | |
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| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|27 |Spice Up Your Life |General & Media Enquiries: |
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| |Date: 23 July (Sat) |Ms Devagi Sanmugam |
| |Time: 10.30am – 12 noon |Devagi’s Epicurean World Pte Ltd |
| |Venue: The Arches, Sentosa |52 Jalan Leban |
| |Price: S$40 (including entry to Sentosa) |Singapore 577589 |
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| |If you wonder where a fenugreek comes from, are put off by a bay leaf and have searched in vain for|Tel: (65) 6458 0572 |
| |the mustard seed, then you simply must make your way to the ‘Spice Up Your Life’ workshop on spice |Fax: (65) 6457 3650 |
| |appreciation. |Email: |
| | |devagi@.sg |
| |Brought to you by Devagi Sanmugam, Singapore’s very own author, chef and resident Spice Queen, this| |
| |event will not just expose you to the exotic world of spices, it will also help you discover their | |
| |origins, know more about the flavours and teach you how to incorporate these flavours into your | |
| |cooking. | |
| | | |
| |At this innovative and exclusive workshop, you will get to touch, smell, feel and see the aromatic | |
| |and tasty barks, buds, herbs, flowers, fruits, rhizomes, roots, seeds and leaves that make up the | |
| |spices of our cuisine. You can marvel at the tremendous variety of hues, textures, aromas and | |
| |flavours, and learn how to use these spice varieties to add that zing to your home-cooked | |
| |masterpieces. | |
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| |You’ll also discover that Grandma’s spice rack held a lot more than just flavours, for one. Many of| |
| |the spices traditionally used in cooking your ordinary dishes have long been cherished for their | |
| |medicinal properties. The ‘spice stories’ will be presented in the form of folk tales at the | |
| |workshop – so the information will be easily digested and recalled the next time you put your apron| |
| |back on. | |
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| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|28 |Secrets from the Indian Kitchen |General & Media Enquiries: |
| | | |
| |Date: 23 July (Sat) |Ms Devagi Sanmugam |
| |Time: 3pm – 4.30pm |Devagi’s Epicurean World Pte Ltd |
| |Venue: The Arches, Sentosa |52 Jalan Leban |
| |Price: S$40 (including entry to Sentosa) |Singapore 577589 |
| | | |
| |The typical Indian kitchen has always been a repository of the most exotic spices, as well as a |Tel: (65) 6458 0572 |
| |number of commonly used plants, herbs and vegetables. But these ingredients serve a purpose beyond |Fax: (65) 6457 3650 |
| |the culinary – they are also wonderful natural beauty products. |Email: |
| | |devagi@.sg |
| |Organised by Devagi Sanmugam, Singaporean author, chef and spice queen, this exciting workshop will| |
| |reveal a whole new world of home beauty recipes. She will show you how to transform yourself into a| |
| |natural beauty with a harvest of delights made from inexpensive and easily available ingredients. | |
| | | |
| |Learn how to create moisturisers for dewy fresh skin, masks to rejuvenate and nourish your skin, | |
| |and home-made scrubs to loosen dead skin. Pick up tips on nourishing mature skin and even how to | |
| |take care of and maintain your skin in all its pristine natural beauty. | |
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| |Having penned 11 best-selling cookbooks, Ms Devagi knows that food can be more than a mere source | |
| |of sustenance – it can also be a fun way to re-discover your natural inner beauty. And the ‘Secrets| |
| |from an Indian Kitchen’ workshop will drive home this point, to an exclusive and lucky audience! | |
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| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|29 |Fresh Picks from the Orchard |General & Media Enquiries: |
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| |Date: 23 July (Sat) |Ms Lynn Chia |
| |Time: 2pm – 4pm |Gourmet Haven |
| |Venue: Viewing Gallery, Mandai Orchid Garden |DID: (65) 6338 8108 |
| |Price: S$55 |Mobile: (65) 9388 5456 |
| | |Fax: (65) 6338 8107 |
| |A modern metropolis Singapore may be with its skyscrapers and neat high-rise housing, but some |Email: |
| |elder Singaporeans will still remember when they lived in small villages known locally as |lynn.chia@gourmet- |
| |‘kampongs’. One of the features of kampong living was the immediate availability of delicious fruit| |
| |within plucking distance, which the children would harvest with glee. The kampongs may be gone now,| |
| |but the Mandai Orchid Garden, together with Gourmet Haven, is offering visitors a chance to taste | |
| |these juicy tropical harvests at the ‘Fresh Picks from the Orchard’ workshop. | |
| | | |
| |Unlike the days of old, however, this workshop provides participants with more than just a sampling| |
| |of fruits after a local meal. It offers tips and hints about supplementing the taste and texture of| |
| |your food by cooking it with locally-available fruit. The fusion of traditional dishes with fruit, | |
| |not a mainstay of local cooking, is interesting to say the least. | |
| | | |
| |One of the first dishes you will try is 'Stir-Fried Fish Slices with Aloe Vera'. Widely | |
| |acknowledged as healthy food, aloe vera cooked with fish slices is more than just a healthy | |
| |alternative – the flavour of the fish combined with the fresh tang of aloe vera is a taste | |
| |experience to be relished. | |
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| |The combination of sweet and sour tastes within a dish may be a regular feature in South East Asian| |
| |cuisine, but there wouldn’t be many Singaporeans who would be familiar with the cooking of Lychee | |
| |Prawns in Pineapple Puree. The slight tartness of the pineapple works in tandem with the sweetness| |
| |of the lychee in this dish that brings out the fresh taste of the prawns… an interesting addition | |
| |to any budding chef’s repertoire. | |
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| |The final dish you will create is an appetiser with a clever twist – Jackfruit with Chicken in | |
| |Sesame Sauce. This unlikely combination is interesting for how the individual ingredients combine | |
| |to produce a flavourful and sweet dish. As with the other dishes, a master chef will be on hand to | |
| |instruct and help with any enquiries you may have. | |
| | | |
| |The ‘Fresh Picks from the Orchard’ workshop is a unique experience worth attending. Make sure you | |
| |sign up for the limited places before it’s too late. | |
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| |UOB Credit and Debit Cardmembers will enjoy a 10% discount. | |
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|30 |Rojak Jamboree : A Melting Pot |General Enquiries: |
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| |Date: 23 July (Sat) |Ms Chua Li Koon |
| |Time: 4.30pm – 6pm |Public Programme Officer |
| |Venue: Singapore History Museum |Singapore History Museum |
| |Price: S$20 |30 Merchant Road, #03-07/17 |
| | |Riverside Point |
| |Come join Ruqxana Vasanwala as she initiates you into a dish that best reflects Singapore’s melting|Singapore 058282 |
| |pot of cultures---the humble-looking but absolutely delectable Rojak. Three ethnic groups, three | |
| |different interpretations. Learn how the Indian, Malay and Chinese rojak reflect the respective |Tel: (65) 6332 4075 |
| |culinary palates through the use of different sauces and ingredients. Try your hand whipping up the|Fax: (65) 6332 3587 |
| |Indian Rojak, Rojak Buah Buahan and Chinese Rojak as the fierce debate of which rojak comes first |Email: |
| |continues unabated! |Chua_li_koon@.sg |
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| | |Media Enquiries: |
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| | |Ms Dorothy Ng |
| | |Public Affairs Asst Manager |
| | |Singapore History Museum |
| | |30 Merchant Road, #03-07/17 |
| | |Riverside Point |
| | |Singapore 058282 |
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| | |Tel: (65) 6332 3251 |
| | |Fax: (65) 6332 3587 |
| | |Email: |
| | |Dorothy_ng@.sg |
FOOD TRAILS
|No |EVENT |CONTACT |
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|31 |Peranakan Heritage and Food Tour |General & Media Enquiries: |
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| |Date: 3, 10, 17, 24, 31 July (Sun) |Mr Yeong Hao Choong |
| |Time: 9am – 12.30pm |President |
| |Price: S$22 |Society of Mandarin-Language Tourist Guides |
| | |(Singapore) |
| |Singapore is home to one of the most unique communities - the Peranakan. Also known as the |Club Heritage One |
| |‘Baba’ community, the Peranakans have been living, working and enriching the cuisine of the |Crawford Post Office |
| |Straits region with their trademark flair since the 16th century. |P.O. Box 824 |
| | |Singapore 911911 |
| |Organised by the Mandarin Language Tourist Guides of Singapore in association with the Singapore| |
| |Food Festival, this food trail will cover much more than food… it will provide insights into the|Tel: (65) 98562398 |
| |lives of the Babas. The tour, led by experienced guides, will cover the history and origins of |Fax: (65) 63542921 |
| |the Babas, their heritage and culture (customs, weddings and costumes), the lip-smacking range |Email: |
| |of Peranakan cuisine and even a special insight into the history of the Peranakan Cultural |clubheritage1@ |
| |District in Singapore. | |
| | | |
| |In keeping with the spirit of the Singapore Food Festival, the spotlight will be on Peranakan or| |
| |Nyonya food. Nyonya cuisine is well-known for its spices and flavours, which are a | |
| |mouth-watering amalgam of Chinese and Malay culinary traditions. Popular Nyonya dishes include | |
| |Nonya Curry Chicken, Ayam Buah Keluak, Itek Sio, Bakwan Kepiting, Babi Pongteh, Sayur Lodeh, | |
| |Udang Assam Nanas Pedas and Sambal Tau Hoo. | |
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| |You will also get the opportunity to taste this as part of the tour, when you stop at a Straits | |
| |Chinese Seafood Restaurant for an eight-course meal that includes Kueh Pie Tie, Ikan Assam Nanas| |
| |Pedas, Ayam Curry, Sotong Sambal, Nonya Chap Chye, Babi Pong Teh, Bakwan Kepiting Soup, Sambal | |
| |Timun, Chendol and Nonya Kueh. Long after you have left the table, your tastebuds will be left | |
| |tingling with the memory of your meal. | |
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| |The ‘Peranakan Heritage and Food Tour’ is yet another exclusive event that will demonstrate what| |
| |makes Singapore so unique. | |
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|32 |Food for Heaven and Earth |General Enquiries: |
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| |Date: 9 July (Sat) |Ms Chua Li Koon |
| |Time: 9.30am – 12.30pm |Public Programme Officer |
| |Venue: Singapore History Museum |Singapore History Museum |
| |Price: S$30 per adult |30 Merchant Road, #03-07/17 |
| |S$25 per student |Riverside Point |
| | |Singapore 058282 |
| |Ang Ku Kueh, Lao Por Bing, Chinese wedding cakes, traditional pastries for the worship of the | |
| |Gods… these are just some of the food items offered in celebration of traditional festivals, |Tel: (65) 6332 4075 |
| |birthdays of the Gods as well as important rites of passage like weddings or a baby's first |Fax: (65) 6332 3587 |
| |month celebrations. When the praying is done, however, these food items are then consumed by |Email: |
| |mere mortals… so they are made to tantalise the tastebuds. This unique food trail will be |Chua_li_koon@.sg |
| |instructive for those who want to know more about these foods and the traditions, culture and | |
| |beliefs that underlie their making. |Media Enquiries: |
| | | |
| |You will join Heritage Guide Diana Chua as she takes you traipsing around Chinatown. She will |Ms Dorothy Ng |
| |regale you with tales and insights into the background of the various ethnic Chinese groups, |Public Affairs Asst Manager |
| |their unique festivities and even trivia about Chinatown itself. |Singapore History Museum |
| | |30 Merchant Road, #03-07/17 |
| |As you walk around the historical area, grab the chance to have a behind-the-scene peek into the|Riverside Point |
| |lives of workers actually preparing these foods. You can even use the opportunity to savour |Singapore 058282 |
| |these tasty morsels, fit for the Gods themselves. Like some of the other Singapore Food Festival| |
| |events, this is an exclusive one-time opportunity. So make your bookings now for a journey into |Tel: (65) 6332 3251 |
| |the quaint, old Chinatown district to find out just what makes an out-of-this-world tidbit. |Fax: (65) 6332 3587 |
| | |Email: |
| | |Dorothy_ng@.sg |
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|33 |Singapore Food & Heritage Challenge |General & Media Enquiries: |
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| |Date: 16 July (Sat) |1. Mr Tan Jian Sheng |
| |Time: 9am - 6pm |Project Director |
| |Venue: Various (Start off at Singapore Expo, outside Hall 4) |NUSSU Volunteer Action Committee |
| |Price: S$12 per person |NUSSU Secretariat |
| |When it comes to food, Singaporeans are known to be ever ready to overcome the toughest |Yusof Ishak House |
| |obstacles. For the first time, the Committee with the support from South East Community |31 Lower Kent Ridge Road |
| |Development Council is working together to organise the 'Singapore Food & Heritage Challenge'. |Singapore 119078 |
| |This event, held in conjunction with the Singapore Food Festival 2005, will be a magnificent | |
| |multi-racial showcase of Singapore's diverse cuisines, including the traditional foods of the |Tel: (65) 9459 1083 |
| |Chinese, Malay and Indian Singaporeans. Starting off from the Singapore Expo, participants will |Email: |
| |be offered the opportunity to taste a wide range of Singapore food in a competition style and |sfhc@.sg |
| |visit various places of interest while contributing to a charitable cause. | |
| |During the competition, participants will not only get to enjoy the mouth-watering Singaporean |2. Ms Tai Mei En |
| |delicacies but also visit the ethnic quarters and attractions to get a firsthand feel of the |(Administrative Executive) |
| |cultures that make up the little nation of Singapore. Tourists and locals alike will find the |Tel: (65) 9742 4183 |
| |'Singapore Food & Heritage Challenge' an interesting proposition, not least because everyone | |
| |gets to enjoy a whole fun-filled day of tasting food and admiring scenery, thus bringing home | |
| |with them the ultimate Uniquely Singapore experience. | |
| |In addition, participants in the special category ‘F.I.V.E – Fun In Volunteering Experience’ | |
| |will be in your midst to allow the intellectually disabled join in the fun together with their | |
| |volunteers and show us all that they too do not want to miss this adventure of food and | |
| |heritage! | |
| |For more information, please visit: foodnheritagerace..sg | |
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CONTESTS
|No |EVENT |CONTACT |
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|34 |Konica Minolta Family Dining Photo Contest |General Enquiries: |
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| |Closing date for entries: 23 July 2005 |Ms Gillian Loh |
| | |Project Sales Executive |
| | |Reed Exhibitions Pte Ltd |
| |When the Singapore Food Festival arrives this July, send in pictures of your family dining out |The Signature |
| |and you just might walk away with fabulous cash prizes worth more than S$3,000! |51 Changi Business Park |
| | |Central 2 #07-01 |
| |Brought to you by Reed Exhibitions in conjunction with Konica Minolta, the Official Film and |Singapore 486066 |
| |Camera, the contest invites participation from Singapore residents in celebration of the 12th | |
| |anniversary of the Singapore Food Festival. |DID: (65) 6780 4613 |
| | |Fax: (65) 6588 3798 |
| |To participate, all you have to do is send in photographs of your family enjoying themselves |Email: gillian.loh@.sg |
| |while dining out in Singapore. You are welcome to submit as many entries as you like, but each | |
| |participant is entitled to just one prize. The best photograph will win the first prize of | |
| |S$1,200 and a S$50 Konica Minolta voucher. Photo entries will be displayed at Singapore Makan | |
| |Delights @ Food World from 29 – 31 July 2005, Singapore Expo Hall 6B. For more details on the |Media Enquiries: |
| |other prizes, contest rules, and general information, please log-on to | |
| | |Ms Joyce Liong |
| | |Marketing Manager |
| |So what are you waiting for? Get your family together for a good meal and click away for a |Reed Exhibitions Pte Ltd |
| |prize-winning photograph. Keep a look-out for the call for entries in TODAY. The deadline for |The Signature |
| |submission of entries is 23 July 2005. |51 Changi Business Park |
| | |Central 2 #07-01 |
| | |Singapore 486066 |
| | | |
| | |DID: (65) 6780 4668 |
| | |Fax: (65) 6588 3798 |
| | |Email: joyce.liong@.sg |
|No |EVENT |CONTACT |
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|35 |2+2 Cooking Competition |General Enquiries: |
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| |Closing date for entries: 15 July 2005 |Ms Agnes Lim |
| | |Senior Project Coordinator |
| | |Reed Exhibitions Pte Ltd |
| |Grab a partner and start working on a healthy new recipe based on fruit and vegetables, and you |The Signature |
| |could win cash and be featured in a recipe booklet! |51 Changi Business Park |
| | |Central 2 #07-01 |
| |The Health Promotion Board is organising the 2+2 Cooking Competition 2005 in conjunction with |Singapore 486066 |
| |the Singapore Food Festival 2005 to encourage people to eat more fruit and vegetables. Teams of | |
| |two are invited to present their best healthy, fruit- and vegetable-based dishes to experienced |DID: (65) 6780 4577 |
| |judges as well as selected audience members. |Fax: (65) 6588 3798 |
| | |Email: agnes.lim@.sg |
| |Recipes for dishes should use vegetables and fruit as the main ingredients. The dish may be an | |
| |appetizer, main course, dessert, or soup. | |
| | | |
| |The deadline for entries is 15 July. Twenty recipes will be selected for the finals to be held |Media Enquiries: |
| |on 23 & 24 July, at the Food Festival’s Vegetarian & Fruits Jamboree event, at Parco Bugis | |
| |Junction. The 20 finalists will then present their recipes to the panel of judges, and a |Ms Joyce Liong |
| |pre-selected number of audience members. |Marketing Manager |
| | |Reed Exhibitions Pte Ltd |
| |This competition is open to all Singapore residents and entries will be judged based on the |The Signature |
| |creative use of vegetables and fruits, the overall taste, nutrition content and presentation of |51 Changi Business Park |
| |the dish. Contact information, including participants’ names, I/C numbers, contact numbers and a|Central 2 #07-01 |
| |contact address must be written on a separate sheet of paper and submitted together with the |Singapore 486066 |
| |recipe entries. | |
| | |DID: (65) 6780 4668 |
| |The recipes should cater for between two to four people, and include ingredients, seasonings and|Fax: (65) 6588 3798 |
| |relevant amounts, along with preparation steps. Participants may submit more than one entry but |Email: joyce.liong@.sg |
| |each participant can only win one prize. | |
| | | |
| |The appropriate recipes will be included in a cookbook to be produced after the Food Festival. | |
| |Credit will be given for all recipes selected for reproduction. | |
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COOKING DEMONSTRATIONS
| | | |
|36 |Uniquely Singaporean Home-Cooking at |General Enquiries: |
| |NTUC FairPrice with Pauline Loh | |
| | |Mr Joel Lee |
| |Date: 1,8,15,22,29 - 31 July |Project Manager |
| |Time: 12.30pm - 1.30pm |Reed Exhibitions Pte Ltd |
| |Venue: 1 July - Ang Mo Kio NTUC FairPrice |The Signature |
| |8 July - Bukit Merah NTUC FairPrice |51 Changi Business Park |
| |15 July - Bukit Timah Plaza NTUC FairPrice |Central 2 #07-01 |
| |22 July - Marine Parade NTUC FairPrice |Singapore 486066 |
| |29 July - Jurong Point NTUC FairPrice | |
| |30, 31 July – Singapore Makan Delights @ Food World |DID: (65) 6780 4614 |
| | |Fax: (65) 6588 3798 |
| |Uniquely Singaporean-style home-cooking will be the order of the day at selected NTUC FairPrice |Email: |
| |outlets this July. The series of cooking demonstrations are part of the celebrations for the |joel.lee@.sg |
| |Singapore Food Festival 2005. Shoppers can look forward to handy tips on cooking up healthy and | |
| |tasty meals for their families from celebrated journalist and cookbook author Pauline D Loh. | |
| | |Media Enquiries: |
| |Pauline D Loh is a familiar name to many an aspiring Singaporean home chef. She has written | |
| |numerous food columns that emphasise quick, convenient and healthy meals for the family. She has|Ms Joyce Liong |
| |also conducted cooking demonstrations for her many fans and written two cookbooks detailing her |Marketing Manager |
| |love affair with food. |Reed Exhibitions Pte Ltd |
| | |The Signature |
| |Every Friday through the month of July, shoppers at the selected FairPrice outlets will get to |51 Changi Business Park |
| |learn and taste recipes that have been specifically developed for the busy family. |Central 2 #07-01 |
| | |Singapore 486066 |
| |The primary focus of this series is to showcase the wide range of fresh produce that is readily | |
| |available at Singapore’s homegrown supermarket. Quality food products are sourced from all over |DID: (65) 6780 4668 |
| |the world and shoppers enjoy perennial freshness at affordable prices. |Fax: (65) 6588 3798 |
| | |Email: |
| |So make your way to NTUC FairPrice this July to learn more about healthy dishes your family will|joyce.liong@.sg |
| |certainly enjoy! | |
| | | |
|37 |‘Pleasures of Cooking’ with City Gas |General Enquiries: |
| | | |
| |Date: 2, 23, 24, 30 – 31 July |Ms Maxim Ng |
| |Venue: 2 July – Makan Mania of the 60s |Senior Project Sales Executive |
| |23 July – Foodventure for Kids |Reed Exhibitions Pte Ltd |
| |24 July – Vegetarian & Fruits Jamboree |The Signature |
| |30, 31 July – Singapore Makan Delights @ Food World |51 Changi Business Park |
| | |Central 2 #07-01 |
| |City Gas is pleased to present the Pleasures of Cooking by Luo Ziwei, a renowned food columnist |Singapore 486066 |
| |for more than 35 years. City Gas is the official Town Gas supplier of the Singapore Food | |
| |Festival 2005. |DID: (65) 6780 4645 |
| | |Fax: (65) 6588 3798 |
| |City Gas believes that family bonds are cemented by shared meals. The gas supplier is at the |Email: maxim.ng@.sg |
| |heart of many Singaporean families, providing piped gas to households for their daily cooking, | |
| |washing and laundry activities. |Media Enquiries: |
| | | |
| |More than 85% of homes in Singapore rely on City Gas. Besides the residential markets, City Gas |Ms Joyce Liong |
| |is also very active in supporting its commercial and industrial customers. |Marketing Manager |
| | |Reed Exhibitions Pte Ltd |
| |Like City Gas, Luo Ziwei, veteran food columnist, editor, poet and award-winning food historian,|The Signature |
| |has been a major influence on the local culinary scene through his long running column in Lianhe|51 Changi Business Park |
| |Bao, Singapore's leading Chinese daily. |Central 2 #07-01 |
| | |Singapore 486066 |
| |His well-researched food reviews and intimate knowledge of the cultural elements of food have | |
| |made him a point of reference for even the most experienced chefs. He has also made his own mark|DID: (65) 6780 4668 |
| |on the preservation of Singapore's rich culinary heritage with a new cookbook that will document|Fax: (65) 6588 3798 |
| |Cantonese family cooking. |Email: |
| | |joyce.liong@.sg |
| |"Dad & Company" (父亲的私房菜) is co-authored with his daughter, culinary consultant, cookbook | |
| |author and publisher, Dr Pauline D Loh. It will launch during the Singapore Food Festival 2005. | |
| | | |
| |His recipes are simple but attractive, adapted from more complicated traditional methods but | |
| |still retaining all the flavours that so characterise good Chinese cooking. It is a friendly | |
| |philosophy which has been inherited and preserved in Pauline's cooking style. | |
| | | |
| |City Gas is proud to have Mr Luo and Pauline to articulate its supply of Continuous, Safe, | |
| |Reliable and Hygienic town gas through their authentic and signature Chinese cuisine creation. | |
| |Not only do such cuisines remind us of the goodness of home-cooked food, it also signifies City | |
| |Gas’s “Warming Hearts in the City”. | |
| | | |
OTHERS
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|38 |Singaporean Cuisine Showcase at StraitsKitchen |General and Media Enquiries: |
| | | |
| |Date: 1 – 31 July |Rina Yazid |
| |Time: Buffet breakfast, lunch and dinner |Public Relations Manager |
| |Venue: Grand Hyatt Singapore |Grand Hyatt Singapore |
| |Reservations: (65) 6416 7114 |10 Scotts Road |
| | |Singapore 228211 |
| |Get to taste all the cuisines of multi-cultural Singapore at StraitsKitchen, Grand Hyatt | |
| |Singapore. This Singapore-inspired restaurant presents the best of local cuisine in a |DID: (65) 6416 7017 |
| |contemporary ‘market place’ setting. |Fax: (65) 6734 5877 |
| | |Email: rina.yazid@ |
| |StraitsKitchen offers a wide variety of ‘halal’ Chinese, Indian and Malay specialities, | |
| |including some of the food icons of Singapore. | |
| | | |
| |Try the Singapore Laksa, Fried Carrot Cake, Hainanese Chicken Rice, Satay, Roti Prata, Prawn Mee| |
| |Soup, Fried Kang Kong, Mee Goreng, Nasi Goreng, Roast Duck, Grilled Stingray in Banana Leaf, | |
| |Otak Otak, Naan, Chicken Tikka, Curries and Briyani Rice. During the Singapore Food Festival, | |
| |StraitsKitchen brings you sweet treats from the good old days – the ‘Ding Ding Candy’ and ‘Du Du| |
| |Kueh’. | |
| | | |
| |An architectural delight, StraitsKitchen showcases a series of “exhibition cooking” areas or | |
| |“show kitchens”. This is one restaurant where the chefs are the stars, and the guests | |
| |enthralled. While you wait, take in the wonderful aromas wafting from the tandoor ovens or | |
| |watch the chefs fire up their woks and grill, preparing all orders instantly on request. | |
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Every effort has been made to ensure that the above information is accurate. However, changes to the information may have occurred since going into print. Singapore Tourism Board and Reed Exhibitions shall not be held liable for any damages, loss, injury or inconvenience arising in connection with the contents of this calendar.
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