The Singapore Food Festival (SFF) is an annual event that takes place every year from the end of June to the end of July. It is organised by the Singapore Tourism Board.
One of the most highly-anticipated events on every foodie’s calendar, returns for its 28th edition over three weekends from 27 August to 12 September 2021 with the theme ‘Savour Singapore In Every Bite’. The only festival in Singapore dedicated to local cuisine and F&B talent, it continues to innovate, bringing foodies more than 50 gastronomic and drinking experiences on a hybrid platform.
⇒ Also сheck оut мore info: Great food at affordable prices (visitsingapore.com)
During the pandemic last year, the Singapore Food Festival went online for the first time in history with the most creative virtual journey, allowing Singaporeans and overseas festival-goers to enjoy our local gastronomic scene without stepping out of their homes.
The Live Masterclasses offer viewers the rare opportunity to learn from some of the best chefs, bartenders, and food personalities in Singapore’s culinary scene. Festival-goers can join the nine free-to-view live masterclasses hosted on SFF 2021’s Facebook page or sign up for intimate and interactive sessions with renowned chefs by joining the nine pay-to-view live masterclasses. The thrilling line-up features top names in the F&B scene in Singapore and around Asia.
Singaporean food can be divided into five types: meat, seafood, rice, noodles, dessert and snacks. Singapore is especially renowned for its seafood. Chili crab and black pepper crab are two quintessential dishes that dominate the scene and are greatly recommended to tourists. Another favourite is sambal stingray.
In the meat category, Hainanese chicken rice is the most popular dish. Essentially, it is rice cooked with chicken fat, served with boiled chicken, accompanied with chili sauce.
Three noodle dishes stand out in Singapore cuisine. “Fried Hokkien mee“, fried egg noodles with prawns, sliced pork and gravy, “Nyonya laksa“, rice noodles served in a coconut prawn broth and “Char Kuey Teow“, stir-fried rice noodles with prawns, Chinese sausage, lard and cockles.
In the dessert category, tau-suan is one of many types of desserts commonly found in hawker centres around Singapore. Tāu-suàn (split mung bean soup), is a dessert of Teochew origin. It is a sweet and starchy soup made from split mung beans, usually eaten with Youtiao.
In the snack category, kaya toast is the representative dish, primarily due to the use of kaya. “Kaya kopitiams” are a common sight on the island. These affordable coffee shops dish out bread toasts, spread with coconut egg jam and butter, served with coffee and tea as well as two soft Boiled eggs.
The most popular hawker centre is considered to be Lau Pa Sat on Raffles Quay (map), at least by size. It can seat up to 2,500 people and it’s right in the centre of the Business District, making it a popular option with professionals. There is usually live music at night to add to the atmosphere. It’s open 24 hours a day, 7 days a week, with different stalls opening at different times.
However, many locals and expatriates who have been in the country a long time will say that Lau Pa Sat is overrated and overcrowded. Many prefer the smaller hawker centres that offer a calmer experience, without any compromise on the quality of the food. The Chinatown Food Street (map) is popular for those looking for excellent Chinese food, while Tiong Bahru Market (map) is a good choice for breakfast and brunch.