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English
Chef de Cuisine Grant Kells found himself a long way from the luxurious
surroundings of the Raffles Hotel today, serving traditional Hainanese chicken
riceballs to local Hokkien-speaking customers in a Jalan Besar coffee shop.
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Meanwhile,
Mr. Hoo Soo Ten, the 50-year old owner/operator of Good Year Hainanese Chicken
Riceball, was esconced in the stately kitchen of Raffles Hotel preparing Rack
of Lamb, rosemary jus served with Gratin Dauphinoise, prepared in French
style.
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Both
men, culinary virtuosos in their own right, traded places for a day to
highlight the upcoming Food Fiesta 2004.
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For
Chef de Cuisine Kells it was back to basics, rolling steaming hot clumps of
short-grained rice into tennis-sized balls in a non-airconditioned hawker
environment. “It sure is hot!” he grinned, dressed in his immaculate chef
whites and chef’s hat.
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Mr.
Kells learned how to fill a rice pot with chicken stock, ginger slices and
pandan leaves, flavouring it with a pinch of salt and the stall’s secret
“family” incredient. Said Chef Kells, “Apparently, in the old days, this
rolling of the rice into palm-sized balls made it easier to wrap in banana
leaves for carrying around”.
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Mr.
Hoo, meanwhile, learned the delicate art of preparing Rack
of Lamb, rosemary jus served with Gratin Dauphinoise (potatoes gratin), a far
cry from Singaporean hawker fare in a coffee shop. “He’s done well, this
is not an easy dish to get right,” said Chef Kells.
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Food
Fiesta 2004 (30
July-1 August 2004, Suntec Singapore), organised
under the auspices of the Singapore Food Festival, provides local and
international vendors with the platform to showcase their products and related
services.
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The
show will bring together the inspiring wonders of cuisines, sauces and
condiments under one roof, which reflects the theme "A Feast of East to
West".
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A
delectable selection of local and international food and drink manufacturers,
suppliers and restaurants will have the opportunity to satisfy thousands of
food and drink lovers.
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Exhibitors
will cover the full range of foods and beverages from bakers, convenience
foods, desserts, frozen foods, health foods, packed foods, ready-to-eat foods
and speciality foods and beverages.
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Thematic
Pavilions presented in a unique, stylish floor layout will guarantee a feast
for the senses: Local highlights, Singapura Kitchen, Glorious Sip, Savouring
Asia, America's Zest, A Taste of Europe, Healthy Indulgence and Sauces and
Condiments. Visitors to Food Fiesta 2004 will be entertained by cooking
demonstrations, competitions, live entertainment and fun interactive games,
often involving the exhibitors themselves.
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Singapura
Kitchen
will feature a dedicated area for Singapore’s best local cooked foods. Food
Fiesta will be the place where one can find the classic local restaurant and
hawker foods that are increasingly difficult to find.
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Singapura
Kitchen, a dedicated area for Singapore’s best local cooked foods
to vanishing street hawker fare will offer traditional Chicken Rice Ball (by Good
Year Local Hainanese Chicken Rice Ball),
pioneering Fried Prawn Fritters (Zhong
Zhong Five Spice Supply Pte Ltd),
‘Padang’ Satay, ‘Fat Men’ Satay by (D'
Original Satay Club), authentic
Nonya Laksa (by Marine
Parade Laksa), just to name a
few.
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Last
year’s Food Fiesta 2003 was the first international food and beverage event
organised by Suntec Singapore. The event featured a wide variety of well-known
brands and styles of cuisine. Food Fiesta 2003 drew 35,000 visitors over the
course of 3 days.
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Gluttons
Square returns to Orchard Road Carpark from 1 - 31 Jul 2004
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11th
Singapore Food Festival
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Food
Fiesta Fair
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Content
Contributor: Chaplin Public Relations
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East Meets West as 5-star chef trades places with hawker for a day
