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ANNEXE
A
SINGAPORE
FOOD
FESTIVAL
2009
HIGHLIGHTS
I
KEY
EVENTS
I
CLARKE
QUAY
FOOD
STREET
For the first time, Read Bridge at Clarke Quay will be transformed into a food bazaar havenwith more than 30 stalls selling Peranakan, Chinese, Indian and Malay cuisine, all in oneplace.Date: 17 – 25 July 2009Time: 4pm – 11pm DailyVenue: Read Bridge @ Clarke QuayAdmission: Free; food coupons on sale at Read Bridge
SINGAPORE
RIVER
MARKET
It’s our local version of London’s Portobello Market! Tuck into local delights, chow down agourmet hot dog or savour the wide selection of yummy Peranakan kuehs, pastries andcakes while browsing the myriad of things on sale all at the same time. The Singapore RiverMarket will host more than 50 stalls featuring unique local as well as international wares –food, artwork, homeware, clothing, accessories, and more – providing a wonderfully freshalternative to eating and shopping by the river.Date: 17 – 19 and 24 – 26 July (Weekends)Time: 4pm – 11pmVenue: River Promenade, Clarke QuayAdmission: Free; pay as you shop
NONYA
MOBILE
Learn traditional food crafts such as weaving Bak Chang rice dumplings, forming perfect Pineapple Tarts, the art of pounding Sambal Belacan and cracking Buah Keluak Nuts on ourNonya Mobile, which will make its way round town each day in a new location. You’ll evenbe invited to join in the fun!Date: 17 – 26 July 2009Various venues: 1. Lau Pa Sat Festival Market 2. Clarke Quay3. Raffles City4. Singapore Visitor Centre (Orchard)5. Plaza Singapura6. Jurong Point Admission: Free. For exact dates and timings of the Nonya Mobile please refer toattached Annexe B or log on to:www.singaporefoodfestival.com
CULINARY
WORKSHOPS
(Presenting
Singapore
Food
Festival’s
Peranakan
Culinary
Treasures)
Learn to cook like one of these culinary experts! Sign up for cooking workshops conductedby these Peranakan ‘culinary treasures’: 85‐year old Mdm Soh Poh Hua, 82‐year old Mr JollyWee, Bengawan Solo’s founder and chef Mrs Anastasia Liew, Katong Antique House Ownerand Vice President of the Peranakan Association Mr Peter Wee, award‐winning chef Mr JoeYap, Singapore’s Food Ambassador and acclaimed chef Ms Violet Oon, Swissôtel Merchant Court Nonya chef Ms Shirley Tay, Chitty Melaka Peranakan chef Mrs Veni Rengayah‐Knight,Mr Nelson Li, Mrs Gloria Sharma, and Ms Tok Gek Kee.Date: 17 – 26 July 2009Admission: Price as per workshop.For tickets, please visit www.sistic.com.sgor any SISTIC outlets islandwide.For enquiries, please e‐mailrsvp@singaporefoodfestival.com
Culinary
Workshops
Program
PERANAKAN
CHEF:
MS
TOK
GEK
KEE
Date: 18 July 2009, SaturdayTime: 10.00 am to 12 noonVenue: Live Kitchen by Mayer at Great World CityPrice: S$88 per personDemonstration:
Mom’s
Heritage
1. Nonya Bak Chang (the filling, the rice, the wrapping)2. Kueh Kledek (fried sweet potato dumpling filled with the bak chang meat stuffing)3. Babi Assam (sour and hot pork stew)
PERANAKAN
CHEF:
MRS
ANASTASIA
LIEW
Date: 18 July 2009, SaturdayTime: 2.30 pm to 4.30 pmVenue: Singapore Tourism Board AuditoriumPrice: FREE (sponsored by Bengawan Solo)Demonstration:
Mrs
Liew’s
Special
Kuehs
and
Savouries
1. Ondeh Ondeh (palm sugar wrapped inglutinous rice balls and served with gratedcoconut)2. Kueh Koswee (glutinous rice flour withpalm sugar dumplings rolled in gratedcoconut)3. Talam Udang (a savoury steamed snack with prawns on a bed of steamed ground rice cake)Please e‐mailrsvp@singaporefoodfestival.comto reserve a seat.
PERANAKAN
CHEF:
MS
VIOLET
OON
Date: 18 July 2009, SaturdayTime: 5.30 pm to 7.30 pmVenue: Singapore River Bumboat CruisePrice: S$120 per person
(Complimentary
$30
vouchers
for
the
Singapore
Food
Festival
Clarke
Quay
Food
Street)
Demonstration: Class and Dinner included (while cruisingdown the Singapore River)1. Roti Jala (lace pancakes)2. Chicken OR Beef Curry (representing theIndian influence in Peranakan cooking)3. Banana Gula Melaka and Coconut Sauce
PERANAKAN
CHEF:
MS
VIOLET
OON
Date: 19 July 2009, SundayTime: 2.30 pm to 4.30 pmVenue: Live Kitchen by Mayer at Great World CityPrice: S$88 per personDemonstration:
Peranakan
Classics
1
1. Chap Chye (classic vegetable stew of the Peranakans)2. Babi Pong Tay (braised pork in garlic, bean paste with overtonesof cinnamon and cloves sweetened with cooking sugar cane andbraised with mushrooms and bamboo shoots)3. Itek Siyow (this dish is akin to confit canard where a whole duck ismarinated in soya sauce, coriander powder, tamarind and sugar,braised and then fried)4. Sambal Kimchiam (lily buds salad with prawns, blimbing, sambalbelacan, coconut milk and a hint of sugar and lime juice)5. Sambal Belacan (the classic Peranakan condiment of belacanpounded with chillies and served with a squeeze of lime juice)
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