The festival is a week long affair, from 11 July 2014 to 20 July. It will not only be featured at various locations throughout the island, but there will also be a mobile food truck going to various places during this period.
This annual festival is into its 20th year, and as with every incarnation, the purpose is to celebrate not just our heritage food, but also showcase our some of best local chefs and their creativity in the constant evolution of all things culinary.
|Chef Damian D'Silva|
During the festival, one of the more innovative offerings is this pop-up concept by Chef D'Silva, and features his clever take on familiar favorites. His Lim Peh and Big D sliders uses either beef rendang or chicken debal as fillings for his burgers, which uses traditional curry puff pastry instead of buns.
I particular relish his philosophy that food is constantly evolving and find his enterprising spirit very inspiring, and his willingness to adapt old school food to a younger audience very appealing indeed. The event is called the South East Sliders.
|Modern takes from the Nyonya Mobile|
Candlenut's Malcolm Lee is among a trio of chefs who will helm a food truck, the Nyonya Mobile during the festivities. It will feature a host of modern Peranakan twists, including Buah Keluak Ice Cream and Short Ribs, and aims to be more fun and educational.
The food truck will be parked at various strategic locations during the festival and encourages everyone to savor its tempting concoctions, as well as to interact with the people behind the food to learn more about this slowly disappearing food culture.
|Food from Suvai|
Suvai 2014 is organized by the Indians Chefs and Culinary Association in an attempt to highlight some of the best of classic Indian cuisine, but flourished with some modern touches.
One of their updated dishes is the Grilled Roulade Prata. It is basically grilled prata stuffed with spiced mutton and turns the ordinary prata into a dish fit for a fine dining restaurant.
Other highlights include a chef competition, masterclasses and a family cooking challenge.
The recently launched Chinatown Food Street will also be participating in the festival, and will feature some old school delights that are very rare today. The event is titled as Singapore Chinese Dialect Heritage Feast.
Rickshaw noodles was something I recalled having when I was a boy, and that simple combination of yellow noodles, fried shallots and a savory broth will be sweet nostalgia to many Singaporeans.
Besides this, they will also feature other classic and almost forgotten treats like Hakka Abacus Seeds and Hainanese Chicken Rice Balls.
|A Sunset BBQ|
If you ever fancy having a BBQ by the beach, Sentosa's Palawan Beach will also be hosting an event exclusively for this festival, featuring a sand dining concept and barbeque filled with exciting performances.
Diners will also be treated to hand sculpted sand tables and chairs as part of the beach BBQ experience. BBQ lamb and seafood are all on offer, including a special Hawaiian BBQ pit known as the Imu.
ION Orchard will also feature a food trail to showcase some of our famous local dishes, and will feature both demonstrations and samplings of these delectable food.
Singapore Food Festival 2014 is a welcomed celebration of Singapore's incredible street food heritage. At the same time, it is also forward looking. By featuring some of our most promising food artists, and giving them the canvas to paint their culinary creations, it strives to move Singapore cuisine into the next gastronomic stratosphere.
Here are some of the details of the various SFF 2014 events:
South East Sliders
11-20 July 2014
ION Orchard, Basement 3
ION Orchard Food Trail
11-20 July 2014
11am onwards at ION Orchard
12-17 July 2014
Various locations around the island
17-20 July 2014
6-11pm 17 July, 12pm-11pm rest of the days
Little India, opposite Serangoon Plaza
BBQ by the Beach
11,12,18 and 19 July
Singapore Dialect Heritage Feast
11-20 July 2014
Chinatown Food Street, Smith Street
For more information, visit www.singaporefoodfestival.com