Chefs to put spin on old favourites to cater to the modern Singaporean diner.
Buah Keluak Ice-cream, a new creation by Chef Malcolm Lee for the Singapore Food Festival. Credit: Malcolm Lee
Rickshaw Noodles. Credit: Chinatown Food Street
SFF The Big D Slider. Credit: Chef Damian
This year’s Singapore Food Festival (SFF) is turning 21 — and it’s aptly themed A Walk Down Memory Lane.
The 2014 edition is doubly special: It also marks the 50th anniversary of event organiser Singapore Tourism Board (STB). As Ranita Sundramoorthy, director of attractions, dining and retail at the STB, said: “We thought it was a good time for us to try something different, where we are bringing back the best events, the best chefs, but with a modern twist to it.”
She continued: “With the SFF being the festival for local chefs, it’s about local food, so we wanted to showcase both the traditional as well as the modern.”
So what exactly will be different about this year’s festival? Well, for starters, Chef Malcom Lee of Candlenut has created a buah keluak ice-cream. Yes, you read that correctly: Ice-cream blended from the buah keluak’s black nuts and 80 per cent Valhrona chocolate, topped with warm milk chocolate espuma. He will be serving this new creation for the first time from the Nyonya Mobile, a Peranakan cuisine food truck, for the duration of the festival.
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