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Singapore, July 14, 2010 - THIS year’s Singapore Food Festival resonates deeply with me: It’s about reaching for the past and celebrating it. Cuisine from the various Chinese dialect groups is pushed to the forefront and the entire festival is crafted to give it the attention it deserves. Now in its 17th year, the Singapore Food Festival has always been – to me – an event for tourists, but this year, Singaporeans can celebrate too. Young Singaporeans may not appreciate it as much, but for their parents and grandparents, this 10-day festival should end up as a hungry walk down memory lane. One of my favourite activities at the festival this year is the Tingkat Cruise ($35). The tingkat is a tiffin carrier that used to be popular in the past. People would pack their meals in it and at mealtimes, have a mini picnic. The 45-minute cruise runs from July 16 to 25, from 4pm to 10pm. The starting point is the Merlion Park. Eating while in motion may not be ideal for some but the ride is very stable. A guide will accompany you, sharing information about the history of the Singapore River. But while that is good, the highlight is the food. In the tingkat is food from five dialect groups. There is the Teochew carrot cake (lovely fragrance with generous bits of chye por), Hainanese chicken rice balls (a classic dish that withstands the test of travel), a Hakka soon kueh, fried Hokkien mee and my favourite, the Cantonese dessert. I’m biased. My mother is Cantonese, so the dessert is a taste from my past. It’s a fu chok (or beancurd skin) soup and the version we had was sweet enough but with lovely texture. The prize? A quail’s egg. It seems as if all Cantonese desserts of my past had that egg, and biting into it flooded my brain with memories of my old kitchen, a pot of simmering sweet soup and my mum screaming at us for stealing a few sips. Now, my most immediate task is to convince her to make another pot. The Singapore Food Festival runs from July 16 to 25, and you’ll need to buy tickets for some of the events.
Other highlights at the festival
Clarke Quay Food Street (July 16 to 24, 4pm to 11pm)
One for those who like outdoor dining.
Thirty stalls from famous restaurants will sell their food at the Clarke Quay Read Bridge.
Singapore Chinese Dialect Street Snacks (July 16 to 25, evenings)
There will be hand puppet performances at Central’s River Promenade at 8pm and 9pm.
And at Clifford Square, you can catch wayang performances at 7.30pm and 9pm.
Food Fair @ Gallery (July 9 to Aug 1, 5.30pm to 7pm)
There will be a food fair at Central to add to the abundance of food. Also, shop and dine at Central (minimum $30) to participate in the sure-win jackpot.
Chinese Culinary Secrets with chef Hiew (July 24, 4pm)
Chef Hiew Gun Khong of Mandarin Oriental’s Cherry Garden will share his culinary secrets in this workshop.
It’s $118 and limited to only 30 people. The workshop will be held at Mandarin Oriental and after the class, you’ll be treated to a six-course dinner.
