Singapore chefs participate in internationally renowned food festivalCome end-August, foodies in Copenhagen will get a tantalising glimpse of Singapore’s much-loved food and talented chefs once again. As part of a collaboration involving the Singapore Tourism Board (STB), Wonderful Copenhagen (WoCo), and the Meyer Group, five Singapore chefs departed Singapore on 23 August 2014 to showcase their creations in Copenhagen Cooking, one of Northern Europe’s leading food festivals (22 to 31 August 2014).
Three young chefs will showcase their modern interpretations of Singaporean dishes as part of a collaboration dinner at NamNam Restaurant while the remaining two chefs will participate in a street food festival by serving signature dishes from their respective establishments.
Besides participating in Copenhagen’s largest food festival, the chefs would also be attached to top Danish restaurants like one-Michelin starred Studio at the Standard, whilst having an opportunity to experience Copenhagen’s markets, food culture and F&B industry in addition. These components are designed to bring valuable learning opportunities and exposure for the chefs, as well as showcase Singapore’s culinary culture and talents to key stakeholders, consumers and media in Europe.
“It is always a proud moment for Singapore when our food is well-received at an international food festival. This is the second time that STB is embarking on this partnership that helps to promote distinctive Singaporean flavours in Copenhagen and the region,” said Ms. Ranita Sundramoorthy, STB’s Director for Attractions, Dining and Retail.
“Apart from international exposure, the chefs who participated last year returned from the programme with insights on new flavours, kitchen operations and cooking techniques. We hope this year’s chefs will be similarly inspired from their experience in Copenhagen.”
Local delights at the Street Food Festival (29-31 August 2014)
Ms. Vicky Quek from Kway Guan Huat Joo Chiat Popiah and Kueh Pie Tee will be dishing out popiah and kueh pie tee at the Street Food Festival, an event of Copenhagen Cooking. Both dishes are based on a family recipe, passed down from her parents. Singapore establishment Keng Eng Kee Seafood will also serve its signature dishes, coffee pork ribs and fried prawn with potato grits. The humble tze char restaurant is a family-run establishment and Chef Wayne Liew is the third generation to helm the kitchen.
Ms. Vicky Quek said, “The best way to learn about Singapore’s colourful heritage is through its food and I am very privileged to be able to share my family’s story through my parents’ rendition of popiah. I am also excited to explore and meet fellow chefs who are equally passionate about their local street food.”
Culinary innovation with a Singapore twist
The creativity of Singapore’s young chefs will be the highlight at a collaboration dinner on 29 August 2014 at NamNam Restaurant at Copenhagen. Chef Bryan Chia and Chef Petrina Loh from Morsels, along with Chef Lee Boon Seng from OSIA, will delight diners with a six-course dinner that represents the depth and breadth of Singapore’s culinary talent. Chef Bryan and Chef Petrina have created otah noodle salad, with noodles made from the otah paste. Served cold, these mildly spiced noodles are served on top a bed of greens dressed with an Asian vinaigrette made with sesame oil and sherry vinegar. Chef Bryan and Chef Petrina will also serve up chilli crab sliders and pork rib soup accompanied by a spring roll filled with pork from the ribs used in the brewing of the soup.
Chef Boon Seng has concocted modern versions of local favourites such as lobster laksa, an intriguing combination of carefully poached lobster meat, chilled vermicelli noodles, pineapple salad, bean sprouts, cucumber, and thick and rich laksa gravy. Chef Boon Seng will also present oyster omelette and cheng tng with a modern twist for the collaboration dinner.
“I am very excited to be a part of this programme that introduces Danish residents to authentic Singaporean flavours in an innovative manner, and look forward to expanding my culinary repertoire and horizons in Copenhagen,” said Chef Boon Seng.
Besides the partnership with WoCo at Copenhagen Cooking, STB’s past efforts in city-to-city culinary exchanges include Singapore International Culinary Exchange (SPICE) and Singapore Symphony of Flavours in Russia.