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Another magnificent
feast is The Dream of the Red Chamber Banquet. This is a treasure
trove of 12 exquisite Chinese dishes inspired by one of the greatest
Chinese literary masterpieces, Dream of the Red Chamber. Through
their ingenuity and creativity, a team of chefs from Singapore and
China will bring to life based on their interpretations, the dishes
as described and conceived from the plots, events and passages from
the Chinese classic about the rich Jia family.
For a taste of Singapore's Malay culture and cuisine, visitors can
check out Kampong Glam Halal Food Festival. Here, one can savour the
best of Malay and Middle Eastern cuisines amidst one of the most
historical sites in Singapore. Visitors will also have the chance to
try some traditional Malay dances as well as be entertained by
poetry recitals and comedy skits.
There will also be an
attempt at breaking the Guinness Book of World Records for the
longest satay line. To commemorate the 11th year of the
Festival, a satay line of 111 metres will be created where
part of the proceeds will go to a designated charity group. This
feat will be attempted at the festival's first weekend event,
"Sizzling Satay" at Plaza Singapura / The Atrium @
Orchard. This is definitely an event that satay lovers and those who
love barbecued food will no doubt look forward to.
Ms Margaret Teo,
Director Food & Beverage of the STB said: "Our rich
multi-cultural Asian background has given rise to some unique blend
of dishes. While you may be able to tell which ethnic group a
particular Singapore dish originated from - like our curry fish
head, Hainanese Chicken Rice or Singapore Chilli Crab - yet, you
can't quite call them strictly Indian, Chinese or Malay. There's no
better way to describe them than "Uniquely Singapore".
"This year's
festival is truly a celebration of the best of our local Singapore
cuisine. We hope that Singaporeans' passion for food and pride in
their food heritage will be able to draw visitors from overseas to
join us in this month-long celebration of food and culture."
Visitor Promotions in July - Chilli Crab Chase and Uniquely
Singapore Shop & Eat Tours
And to spice up the
visit for all arriving visitors into Singapore during the month of
July, the STB will be giving a treat of the Singapore Chilli Crab
which visitors can tuck into any one of 10 participating seafood
restaurants located throughout the island by collecting their
redemption voucher at the Singapore Visitors Centre @ Changi or
Orchard.
For those visitors with
a keen passion for both food and shopping, they can also join the
recently launched "Uniquely Singapore Shop & Eat
Tours" for the months of June and July in conjunction with the
Great Singapore Sale (GSS) (28 May - 25 July 2004) and the SFF which
will provide a multi-sensory experience of our very own and truly
unique local food and shopping favourites.
SFF04 New Dish Creation
10 new Singapore dishes
will also make their debut at the official launch of the festival on
1 July. Fifteen chefs took part in a final cookout - the SFF04 New
Dish Creation Competition on 28 April to determine which dish would
make the cut of the Top 10 New Singapore Dishes. The judging panel
comprised well-known food critics from the media, chefs, food
consultants, cookbook authors and local foodies. Please refer to
attached factsheet on Top 10 New Singapore Dishes for more details.
Merchant Promotion
Programme
For the first time, a
comprehensive promotional discount booklet has been produced to
provide attractive food and beverage offers from restaurants,
eateries, pubs and nightspots under its Merchant Promotion Programme,
which attracted over 200 participating merchants. A total of 50,000
copies of the booklet have been produced and will be made available
to the public and overseas visitors at malls, hotels, participating
outlets and STB's distribution channels.
"We are pleased
with the strong support received from our commercial partners. With
their help, we have been able to draw up a festival calendar that is
chock-a-block with events and activities that will keep the crowd
coming back for more", said Edward Liu, the festival's
co-chairperson and Managing Director of Conference & Exhibition
Management Services Pte Ltd (CEMS). This is a platform for
restaurants and food outlets across the island to be involved in
celebrating Singapore's cuisine."
Presenter for SFF04
Proudly presented by
United Overseas Bank (UOB) for the first time, the Singapore Food
Festival 2004 is organised by the STB and CEMS.
Francis Hsu, UOB's
Senior Vice President, Head of Credit Cards & Travel Related
Services said: "UOB Credit Cards is proud to be the Presenter
of SFF04. The UOB Dining Privileges programme offers UOB Cardmembers
exclusive dining privileges at the most number of quality
establishments. With exclusive events and offers for UOB Cardmembers
at SFF04, we wish to encourage our cardmembers to be part of SFF04
and celebrate the best of Singaporean delights".
Other Festival Events
Taste Our Colourful
Exotic Flavours : A magnificent multi-racial showcase of Singapore's
diverse local food. Amidst the buzz at Orchard Road, be spoilt for
choices with over 30 varieties of ethnic foods from 1-4 July to
choose from colourful gazebos situated along the Orchard Road
pedestrian mall stretching from Wisma Atria to the junction at Ngee
Ann City.
Food Fiesta @Suntec
Singapore: This is the event for die-hard foodies as it brings
together the largest buffet of cuisines and beverages by several
restaurants. This gastronomic event will feature highlights such as
Local Specialties Galore, Savouring Asia, A Glorious Sip, The Art of
Wok, Peranakan Heritage Trail and Herbs & Spices. At Suntec
Exhibition Hall, from 30 July - 1 August.
Nonya Herbs &
Spices: This is the chance to roll up your sleeves and take a trip
to the wet market with Shermay Lee, author of The New Mrs Lee's
Cookbook: Nonya Cuisine. Then join her and learn to serve up some
authentic Nonya dishes. Talk and food demo on 3, 17, 13 July and 10,
24 July for trip to wet market and workshop.
Peranakan Delight: Take
a tour (conducted in Mandarin) to discover the many facets of the
rich Peranakan culture and heritage dating back to the 16th century
including its wonderful food! Tours available on 3, 4, 10,11, 17,
18, 24, 25, & 31 July.
A Packet of Traditions
to Go: Choose from three food trails - Arab, Hainanese or Eurasian -
and embark on an educational journey to find out more on the
individual customs and heritage of these vibrant cultures plus its
delectable food of course! Arab, Hainanese, Eurasian Food Trails run
on 3, 18 & 24 July respectively.
Colonial Heritage Bakes:
Find out more about all those favourite mainstay colonial bakes such
as Shepherd's Pie, Sarabat Stall Curry Puffs, Kopi Tiam Suji
Biscuits and Tube Butter Cakes which we inherited from the British
from celebrity food author, Devagi Sanmugam - Talk and demo on 15
July.
Jiak Png: Discover how
fun rice can actually be beneath its humble exterior. The humble
rice grain is flexible, adaptable and easily transformed into a
mouth-watering spread of Singaporean dishes from 30 July - 1 August
at PARCO Bugis Junction.
FACT SHEET
SFF 04 New Dish
Creation Competition - Top 10 New Singapore Dishes
Ten
new Singapore dishes were chosen at the ‘SFF04 New Dish Creation
Competition’, in an effort to stimulate the creativity and
innovation of chefs in Singapore. This was a platform for
participating food & beverage outlets to showcase their
creativity and culinary expertise in coming up with new dishes.
These top 10 dishes will be offered during the 11th
Singapore Food Festival from 1 to 31 July 2004.
The 10
New Dishes were selected from 15 shortlisted entries by a panel of
judges comprising:
1)
Otto Weibel – President of Singapore Chefs Association
2)
Chia Boon Pin – Chief Operating Officer (Retail &
Lifestyle Concepts) & Director of Corporate Affairs, Far East
Organization
3)
Moses Lim – Food Writer, Critic, TV personality
4)
Dr. Pauline Dawn Loh – Deputy Director, Communications,
National Kidney Foundation
5)
Sylvia Tan – Author of Mad About Food and Madder Still
About Food, writer for publications such as The Business Times,
Women’s Weekly, Her World, Wine & Dine and The Sunday Times
6)
Wong Ah Yoke – Executive Sub- Editor, Deputy Team Leader
for Life! (The Straits Times) Lifestyle
7)
Teo Pau Lin – Correspondent, Life! (The Straits Times)
Lifestyle
8)
Thng Lay Teen – Executive Sub-Editor, Life! (The Straits
Times) Lifestyle
9)
Alan Ng – Assistant to Editor, Zaobao Now!
The
top 10 dishes were chosen based on the following criteria:
·
Uniqueness to
our Singapore culture and heritage (10 points)
·
Mise en Place
(having all ingredients necessary for the dish to be prepared) and
hygiene (10 points)
·
Correct
professional preparation (10 points)
·
Creativity
and originality (10 points)
·
Arrangement
and presentation (20 points)
·
Taste and
texture (40 points)
Final
top 10 New Singapore Dishes (in no particular order)
1.
Chilli Crab Prata 辣椒蟹配印度煎
- Chen Fu Ji
2.
Durian Apom Berkuah 榴梿热糕-
Coffee Lounge, Goodwood Park Hotel
3.
Spicy Crispy Nuts Prawn 辣脆豆虾-
Crown Palace Restaurant
4.
Chilli Crab Noodles 辣椒蟹面-
The Garlic Restaurant
5.
Stuffed Sotong with Glutinous Rice 苏东糯米卷-
Suntec Singapore
6.
Double Baked Crab a la Singapura
狮
城 烤
蟹 -
Palm Beach Seafood Restaurant
7.
Slipper Lobster Briyani served with Dalcha 龙虾黄姜饭
– Snoopy Place Restaurant
8.
Ravioli Kepayang
意大利式黑果鸡水饺
-
Tamade
9.
Sambal Crab La Mien 参峇蟹拉面-
My Mum's Cuisine
10.
King Prawn in Spicy Coconut
Soup 酸辣大虾椰子汤-
Suntec Singapore
Source: Singapore
Tourism Board Press Release 19 May 2004
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Previous FrontPage Edition 21 May 2004
