The Singapore Tourism Board and Island
Shangri-La, Hong Kong is to hold a Singapore Food Festival at its
buffet theatre, cafe TOO.
Celebrity Chef Willin Low, owner of the Wild
Rocket group of restaurants in Singapore, will showcase his
signature dishes at cafe TOO between 12 and 16 June 2009, while
classic Singaporean Peranakan dishes will be available from 12 to
28 June 2009.
Peranakan dishes served during the lunch and
dinner buffets include Popiah (Stuffed Crêpe with Stewed
Vegetables), Asam Laksa (Rice Vermicelli Noodles with Sweet and
Sour Minced Fish Gravy and Pineapple), Chee Cheong Fun (Rice Roll
with Assorted Fish Cakes in Rojak Sauce), Bubur Cha Cha (Sweet
Soup with Taro, Sago and Coconut Milk) and Kuih Bingka Ubi Kayu (Nyonya
Peranakan cuisine is one of the most
interesting and distinguished styles from the diversified palate
of Singaporean food. It blends Chinese and Malay cooking
techniques with its deft use of spices, coconut milk, aromatic
roots and leaves, in line with Malay and Indonesian traditions.
Many Peranakan dishes are built on the flavourful foundation using
rempah, a spice paste. Peranakans are descendants from an early
Chinese community who settled in the Malay Archipelago. The
Peranakan culture is a rich blend of Chinese and Malay cultures
with apparent influences from the Portuguese, Dutch, British,
Thai, Indian and Indonesian cultures.
“We hope to bring
authentic Singapore cuisine to Island Shangri-La through this
unique campaign that introduces the impeccable yet diversified
Singaporean food culture. This is also an excellent opportunity to
preview the culinary excitement of the Singapore Food Festival in
the Lion City this July,” said Vincent Huang, Area Director
of Hong Kong and Macau of the Singapore Tourism Board.
Singapore Food Festival gives diners the opportunity to enter a
lucky draw to win two return air tickets to Singapore by Singapore
Airlines with two nights’ accommodation at Shangri-La Hotel,
The lunch buffet is priced at HK$298 per adult
and HK$208 per child (Monday to Friday), and HK$348 per adult and
HK$218 per child (Saturday, Sunday and public holiday). The dinner
buffet is priced at HK$418 per adult and HK$268 per child (Monday
to Thursday), and HK$458 per adult and HK$278 per child (Friday to
Sunday, public holiday and eve of public holiday).
turned cook Chef Low will present two of his signature dishes to
diners at cafe TOO. One is Laksa Pesto Tiger Prawns in Kueh Pie Ti
Shells – a canapé that captures the traditional flavour of Laksa
with pesto-marinated tiger prawns stuffed in Kueh Pie Ti shells
(deep-fried pastry cups), another signature item in the Peranakan
In the other dish, Black Sesame Purée with Vanilla Ice
Cream, Chef Low skilfully employs the nostalgic fragrance of
roasted black sesame seeds from Qi Ma Hu, which he ate as a child,
and intensifies its flavour by making a gritty purée out of the
seeds and balancing the texture and flavour with vanilla ice
The 16th annual Singapore Food Festival offers
those in Singapore the chance to indulge in special dining
promotions all over Singapore from 17 – 26 July 2009.
other recent news regarding: