Singapore Food Festival 2020: Bringing peoples together for the love of food and culinary rediscovery

Singapore Food Festival 2020: Bringing peoples together for the love of food and culinary rediscovery


M.Anila, Philippines – For 27 years, the Singapore Food Festival 2020 (SFF), the long-awaited event in the Lion City, showcasing local culinary and F&B talent, has brought new flavors to the food in each one. Making love Finally, Singapore’s multicultural culture is well represented in its diverse and colorful pots. From chicken rice to brown lime. Roti Prata to Clay Pot Rice – Each has its own unique taste and flavor.

Chef Ming Tan, Managing Partner of Slack Collective, introduces and explains the ingredients that came with his Hokkin Meat that were made available during the Singapore Food Festival 2020, allowing people to make and eat this signature Singaporean dish at home. Was allowed to elevate the experience. .
Chef Ming Tan, Managing Partner of Slack Collective, introduces and explains the ingredients that came with his Hokkin Meat that were made available during the Singapore Food Festival 2020, allowing people to make and eat this signature Singaporean dish at home. Was allowed to elevate the experience. .

At the Singapore Tourism Board’s Singapore Food Festival 2020, with the theme “Discover Foods in Yourself”, more than 25 F&B partners came together to bring gastronomic experiences home to the audience. Allowed to enjoy the festival in comfort. Held over two weekends in August 21 21-23, 2020, and August 28-30, 2020 – Singapore Food Scene Virtual Food Tour, live masterclasses, chef collaboration, food bundles and limited edition format I was alive Food trade.

Chef Ming Tan and Chef Margarita Force masterclass their online Singapore Food Festival 2020
Chef Ming Tan and Chef Margareta Force brought Singapore and the Philippines together during their online Singapore Food Festival 2020 masterclass “2 Fast, Delicious, Hawks and Soil”, where they prepared Hokin Mei and Klept Rice.

“When we first launched the Singapore Food Festival online and virtually, we wanted food to be eaten around the world,” said Ruby Liu, Philippine Area Director of the Singapore Tourism Board. There was really something for everyone, inviting fun with interactive and exciting experiences, especially the live masterclasses and virtual food tours. “

One of the unforgettable events at SFF 2020 was MasterClass 2Fast, 2Deliasic – Hawks and Clay from Slack (Singapore) X Cebu (Philippines), which practiced with Chef Margarita Force’s famous Singapore chef Ming Tan What was the cooperation? Noodle dish using prawns, as they easily make hooken mei. And chicken cleat rice is a good choice for those who live in their own country.

International chef Margarita Force, who owns restaurants such as Cebu and Grace Park, has added last-minute additions to her version of Hokken Mei, the top-ranked curry fish.
International chef Margarita Force, who owns restaurants such as Cebu and Grace Park, has added last-minute additions to her version of Hokken Mei, the top-ranked curry fish.

Forps, the Philippine food ambassador and voted Asia’s Best Female Chef for 2016, owns the restaurants Cabo, Luso, Grace Park, and signature caterer Cebu de Margi. Chef Ming Tan, meanwhile, with his more than 10 years in the hospitality industry, is currently the managing partner of Slack Collective, which includes native brands such as KIAP and Tokiden, as well as JAM consultants at Siri House. Chefs are also included. Channel News Asia’s top rated series “for food”.

Using Slack’s Kick Easy E Hokkin Me and On the Spot Clip Rice Kits, Chef Ming Tan and Chef Margareta Four both show how easy it is to make delicious signature Singapore dishes – all in less than 15 minutes. ! Indeed. Each chef also shared the secrets of his personal taste. It shows everyone how anyone at home can experience their home-cooked food.

Chef Ming Tan's mouth-watering version of Hokin Mei, with prawns, crusty fish and pork belly.
Prawns, crisps and pork belly with Chef Ming Tan’s mouth-watering version of Hokin Mee.

For this interpretation of Hokkin Mei, Chef Margarita easily added pork belly, chicharon, chrysanthemum fish, river swing, and talangka or shrimp fat for this narrow Filipino touch. For its klepto rice, Filipino chorizo ​​gave it a distinct and palatable taste.

Meanwhile, to compete with Chef Ming Tan’s Ho Chi Minh, he added soy marinade pork with bitter fish and klamansi. For its klept rice, goose liver sausage, lap chewing, and age juice tea were wonderful additions to the pooh flavor.

Noting the similarities between the two countries’ cuisine, Chef Tan said, “Filipino food, like Singaporean cuisine, has a tasty flavor and we like our own sourdough.” And that both cultures “prefer the same taste, use the same ingredients as herbs and spices”.

Chef Ming Tan's Cleft Rice Food Kit makes it easy to cook at home.
Chef Ming Tan’s Cleft Rice Food Kit makes it easy to cook at home.

For its part, Chef Force has observed that “the similarities in food with the strong Malay influences of the South, such as curry and rending from the south of the Philippines, are more pronounced.” Furthermore, she says, “Chinese slate is something you can find in both Singaporean dishes.”

As these two acclaimed chefs showcase their respective culinary creations, Singapore and the Philippines have done much in general in terms of food and drink. These similarities help strengthen our cultural ties, creating closeness in the kitchen and on the dining table. With every ingredient, every flavor profile, and every dish prepared, we discover more about each other! And what better way to do it than through food wonders!

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