Singapore Food Festival 2012

GET HOOKED ON A SEA OF FLAVOURS AT SINGAPORE FOOD FESTIVAL 2012!

GO ON A GASTRONOMIC VOYAGE ACROSS THE SEAS OF TEMASEK AND DISCOVER THE DEPTH OF SINGAPORE’S CULINARY HERITAGE AT THIS ANNUAL EVENT!

In this 19th edition of the Singapore Food Festival 2012 (SFF2012), the spotlight is on seafood! From 13 to 22 July 2012, locals and tourists were invited to relish a diverse range of seafood enjoyed in Singapore, prepared in myriad ways by different ethnic communities. Savour these delicacies and learn about Singapore’s multicultural heritage by tracing the different culinary influences that have shaped the city’s distinctive food culture.

This event is organised by SPOC Solutions for the 4th consecutive year, in partnership with the Singapore Food and Beverage Alliance (SFBA), and supported by the Singapore Tourism Board (STB).

SEAFOOD TALES OF TEMASEK

Singapore’s love for seafood can be traced as far back as the 14th century, when it was originally known as Temasek, or ‘Sea Town’ in Javanese. This penchant for seafood has since enabled our ethnic communities to develop unique culinary and preparation styles and over the years, turned cooking and enjoying seafood into an art.

“As a lifestyle destination with a diverse dining scene, Singapore’s appeal arises not just from its cutting‐edge modernity, but also its rich heritage and culture. With its focus on food, a subject close to Singaporeans’ hearts, Singapore Food Festival 2012’s programme of lively experiential and educational activities will further enhance visitors’ and locals’ appreciation of our multi‐cultural culinary heritage,” said Mr Andrew Phua, Director, Precinct Development, Singapore Tourism Board.

In fact, the culinary approaches of the various ethnic groups have intermingled over time, resulting in new, ‘multi‐cultural’ seafood recipes such as the Indian Curry Fish Head, Cereal Prawns, Nyonya Otak‐otak (fish paste wrapped in banana leaves), BBQ Stingray, and the popular favourite, Chilli Crab.

“Good food is something everyone can appreciate, especially good seafood. SFF2012 wants to use this common passion as a platform for different cultures to demonstrate their culinary prowess and innovation, enabling seafood lovers to explore and appreciate the depth of Singapore’s multicultural heritage through the variety of imaginatively prepared seafood creations showcased,” enthused Mr Luke Lee, Director of SPOC Solutions and SFBA.

SPOC Solutions has also invited local celebrity chef and President of the Singapore Chefs’ Association, Chef Eric Teo to come on board as SFF2012 Food Consultant. Chef Eric brings 24 years of culinary experience and expertise from the F&B and Hotel industry to the annual festival.