Singapore River Festival (SG50 Edition) –23 to 25 October 2015

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The Singapore River was seen as the lifeline for Singapore. It was once an important port for trading and where our forefathers worked and lived.

This year, in celebration of the history of the Singapore River and in honour of Singapore’s Golden Jubilee, the Singapore River Festival 2015, happening from 23 to 25 October, will bring to life a never-before-seen side of the Singapore River. The event brings visitors to the three quays – Clarke Quay, Boat Quay and Robertson Quay – a line-up of spectacular activities including interactive exhibitions, good food, trendy markets, art installations and theatrical performances.

For more details of the event, refer to the Singapore River Festival website or Facebook page:
http://singaporeriverfestival.sg
www.Facebook.com/singaporeriverfestival

Singapore Food Festival 2015 – What is your family’s signature dish?

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Growing up, my parents hardly ever cook. I always look forward to the feastings during Lunar New Year because it’s the only time my mother actually steps into the heated kitchen and picks up a wok. One of our family’s signature dishes is the Yam, Pork and Sea Cucumber Stew, which she learnt from her mother (my grandmother). And, she’s passing on the recipe to me!

It is a comforting dish that requires just 6 simple ingredients: spring onion, dried shrimps, pork, sea cucumber, yam and oyster sauce. It’s amazing how it’s so flavourful without the addition of salt, pepper or MSG. Oyster sauce is the only seasoning used.

Yam (or taro) is one of the key ingredients. Remove the skin, cut into chunks, and give it a good rinse.

The yam has to be deep-fried before the cooking of the dish begins.

I guess if you deep-fry it, the yam holds its shape and not turn into thick goo by the end of cooking. Also, it speeds up the cooking process later on.

The pork (we use pork belly here) has to be blanched beforehand and sliced. I trimmed off the skin (and made pork crackling with it!!!).

My mum would fry the dried shrimps in a bit of oil till it exudes fragrance, then toss in the sliced pork for a quick fry. The sea cucumber and yam is then added in with some water enough to cover everything, and set to simmer for like an hour or two, till the sauce thickens and yam softens. Simmering for a longer period of time also means the pork becomes meltingly tender.

This is my favourite dish from our family!

Food equates bonding for many of us Singaporeans; there are no other common interests that Singaporeans are more passionate about apart from food. Singapore food is mostly defined by the hawker scene, Singapore dishes such as chicken rice, laksa, chilli crab, fried kway teow, oyster omelette and more (gosh I’m salivating as I’m typing this). Singapore dishes that are closest to our hearts are the dishes that our grandparents cooked for us at home when we were young, which have never seen the public light. Have you picked up a skill or two on how to prepare them, or had since added your own twist to the classic dish? Do you have a burning desire to share your family’s recipes? This is your chance to!

The annual Singapore Food Festival (SFF) is now in its 22nd year, and it is the only food festival that focuses on local flair and chefs. From 17th July to 2nd August 2015, the theme for this year’s festival is “A Fresh Taste of Tradition”, where festival goers will get to revisit traditional local favourites as well as experience modern interpretations on Singaporean dishes. The Singapore Food Festival is holding a contest in collaboration with hungrygowhere: share photos or recipes of your family’s signature dish on hungrygowhere at sff2015.hungrygowhere.com and stand a chance to win SFF event tickets and F&B vouchers! Use the hashtags #SFF2015, #myfamilyssignaturedish and #YourSingaporeFood if you’re sharing it on social media.

For more information, visit www.singaporefoodfestival.com.

Singapore Food Festival 2015 – Violet Oon’s Living Culinary Treasures Cooking Workshops (8 classes, 21 July to 2 August)

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Singapore Food Festival is an annual celebration of Singapore’s food heritage. What better way to immerse in our rich food culture than to partake in culinary workshops that bring you back to your roots? Discovering the true culinary DNA of Singapore food is Violet Oon’s lifelong quest, and she’s inviting you to be part of it at her all-new Culinary Workshops in conjunction with this year’s Singapore Food Festival. The Living Culinary Treasures workshops begin on 21st July and runs till 1st August at the newly renovated and re-launched Violet Oon Singapore at 881 Bukit Timah Road.
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The Ultimate GUINNESS Experience – St. Patrick’s Festival is happening from 11 to 17 March

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St. Patrick’s Day (Festival) has been extended from a weekend carnival to an entire week of celebrations across Singapore, with a range of exiting activities lined up from 11 to 17 March 2015. Celebrations will not be complete without GUINNESS, the iconic dark brew globally synonymous with St. Patrick’s Day. Supported by GUINNESS, the Official Beer of the event, St. Patrick’s Street Festival (13-15 March, Boat Quay) is a key highlight you shouldn’t miss.

The weeklong extravaganza will also feature Jack & Rai paying a tribute to Irish music at Timbre @ The Substation on 11 March, top international chefs battling it out at Singapore’s 19th Guinness Oyster Opening Championship at Muddy Murphy’s on 15 March, #1 Irish Entertainer in the Middle East, Paddyman, and specially created Guinness-infused tapas at Fabrika @ Klapsons, accompanied by special GUINNESS offers.

Those joining in the fun can put these Irish tips to good use:

1) To say ‘A pint of Guinness, please’, say Pionta Guinness, le do thoil (Pyun-tah Guinness, leh duh huh-il)
2) To say ‘Cheers’, say Slainte! (Sloyn-cheh)

See you there!

The #GreatFIJIWaterRace at Epicurean Market 2014

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Stand to win a grand prize of $2,000 cash and 3D2N stay at Marina Bay Sands!

The #GreatFIJIWaterRace is an amazing-race style competition where adventurous foodies race against time to complete challenges to earn points. The race is open to attendees of Epicurean Market 2014, and provides an interactive way to explore different zones within the market. Challenges include celebrity chef spotting, coffee art design and more. Contestants are required to engage on platforms such as Instagram or Twitter as part of the race, and with a total of 5 mandatory tasks and 2 bonus tasks to complete, the person who earns the most number of points in the shortest time wins!

The #GreatFIJIWaterRace is organised by FIJI Water, the “Official Still Water” partner for Epicurean Market 2014. For more information on the event, go to www.facebook.com/FIJIWaterSG.

Date: Saturday, 13 September 2014
Time: 11 am to 9 pm
Venue: Hall D & E, Sands Expo And Convention Centre at Marina Bay Sands

About FIJI Water
FIJI® Water, natural artesian water bottled at the source in Viti Levu (Fiji islands), is the No. 1 imported bottled water in the United States. FIJIWater, known for its iconic square bottle, soft mouth feel and unique mineral profile, is the water of choice among discerning consumers and top chefs. Widely available at fine restaurants and hotels, all major retail channels and through a convenient home/business delivery service, FIJIWater has expanded globally to more than 50 countries. Part of the Roll Global LLC family of companies, FIJI Water supports environmental efforts around the world and in their own backyard through their membership in 1% for the Planet. To discover Earth’s Finest Water, please visit www.fijiwater.com, like them on Facebook (www.facebook.com/fijiwatersg), or follow them on Twitter (www.twitter.com/fijiwatersg) and Instagram (@FIJIWaterSG).

Watch this space for updates on my participation in the #GreatFIJIWaterRace!

Masterpieces from Fantasìa by Escribà

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Fantasìa by Escribà, the world’s first confectionery theatre extravaganza comes alive at the Marina Bay Sands Expo and Convention Centre (22 to 24 August 2014).

Featuring dazzling theatrical showcases, towering masterpieces made from confectionery and an array of sweet and savoury treats, Fantasìa by Escribà is the brainchild of acclaimed pastry chefs Christian Escribà and Patricia Schmidt. Continue reading

Project Happy Feet’s Chefs For A Cause 2014 –Top Chefs in Singapore to Cook for Charity

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Black Forest by Pang Kok Keong

Project Happy Feet’s Chefs For A Cause 2014 brings together 13 notable chefs from Singapore’s top restaurants to raise $50,000 in support of Children’s Cancer Foundation (CCF). On 24 August 2014, participating chefs will be dishing out over 35 dishes, involving signature dishes and novel creations, some of which specially designed for Chefs For A Cause 2014. Dishes will be presented in the chefs’ respective pop-up stations at the event space of Swissotel Merchant Court.


Laksa by Ivan Lim

Project Happy Feet’s Chefs For A Cause was first held in 2009, where 10 local chefs came together to raise funds for MILK (Mainly I Love Kids) and Project Happy Feet’s beneficiaries. In the inaugural event, the chefs whipped up a three-course meal for 60 underprivileged children, and contributed recipes to a cookbook (“Recipes From The Heart”), where 100 per cent of the proceeds were donated to the beneficiaries. Continue reading

Tiger Beer-inspired Menu at Restaurant Labyrinth in celebration of National Day

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“Uncaged” is a term defined by Singapore’s national icon Tiger Beer as having the courage to follow your instincts, live on your own terms and look at things afresh. The home of the 82-years-old brand, Tiger Beer looks to become the symbol of courage, inspiring young adults and the new generation to ‘uncage’ their ambitions, igniting and leaping full of passion to achieve their dreams. This campaign upholds the pride of the Singaporean identity and it is only fitting to lead the launch of Tiger’s global repositioning on home grounds.

This symbol of courage is also portrayed and runs deeply in Chef Han’s culinary roots –Chef Han of Resetaurant Labyrinth being one of Tiger’s Uncage personalities. Continue reading

Tiger Beer unleashes patriotic red and white livery this National Day

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In commemoration of Singapore’s 49th birthday, Tiger Beer unleashes a patriotic livery encompassing the colours of our national flag. The limited edition 330ml cans, retailing at $25.60 for a pack of 10, are stripped off the iconic blue tone and donned a vivacious red and white colour scheme. Continue reading

The Escape Hunt game experience at Concorde Hotel and Shopping Mall

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The Escape Hunt Singapore – Would this be a locked room mystery from Sir Author Conon Dolye adaptation? And for the fans of crime mystery, would you expect an inspiration by Miss Marple or Hercule Poirot? Tracing its origins to real life games in Japan, the well popular and widely received “escape the room” game is now embracing local youth and even the youths at heart. Players range from early youth to working adults, drawn to the alluring idea of escaping. Whether it is to escape studies, deadlines or from certain reality, Escape Hunt is an engrossing game to test the player’s wits, utilise their smarts and compel their fears.

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Singapore Food Festival (SFF) 2014 themed “A Walk Down Memory Lane”

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Take “A Walk Down Memory Lane” this Singapore Food Festival (SFF) from 11 to 20 July 2014, and get to know more about Singapore’s rich food legacy while indulging in nostalgic favourites. This year, the festival will feature diverse dining experiences and cuisines at various locations.

The launch of SFF at Chinatown Food Street on 11 July will spotlight iconic Chinatown characters from the past, such as samsui women and coolies.

Each year, culinary talents raise creative standards with novel renditions. This year, foodies can too look forward to groundbreaking interpretations of familiar local dishes. Continue reading

STORIES: Pop-up restaurant by My Private Chef with Thematic Menus

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COAL – snow cod, squid ink, potato vinaigrette, coriander

My Private Chef unveils a novel dining concept that takes discerning diners on an compelling journey with fine food prepared by leading Singapore-based chefs: STORIES, a pop-up restaurant that celebrates iconic events and the history of Singapore, supported by the Singapore Tourism Board’s Kickstart Fund. A series of events will be held throughout the year, featuring a different celebrity chef in each chapter.


CONNECTING EAST & WEST – prawn cracker, tuna tartare, oyster leaves, ginger

The first chapter kicks off at the historical Tanjong Pagar Railway Station, taking place over four days from 26 to 29 June 2014. Chef Stephan Zoisl will be holding the reigns in kitchen matters during these 3 days. A specialist in modernist cuisine, this Austrian-born chef has worked in some of the world’s top restaurants including two-Michelin starred restaurants Steirereck in Vienna and Restaurante Vila Joya in Portugal, as well as three-Michelin starred Alinea restaurant in Chicago.


SMOKING DELICIOUS – smoked potatoes, joselito ham (jamon iberico), sauce gribiche, olive oil ash

During this gastronomic affair, diners can expect a five-course dinner menu, complemented by a storyteller who will be weaving in stories related to each dish. This theatrical experience is completed with relevant table décor and music. To keep the excitement level on a high, the menu will only be revealed at the event.


F.M.S.R – fennel, macadamia nuts, smoked duck, red apple

I had a taste of Chef Zoisl’s culinary prowess at the media launch where he flaunts his creative brilliance in the form of canapés.

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Singapore hosts its first Sustainable Seafood Festival (8-15 June 2014)

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Judging by amount of seafood Singaporeans consume in a year –over a whopping 140 million kilogrammes a year – it is an undeniable fact that Singaporeans enjoy eating seafood. What if there comes a day when our favourite seafood ceases to exist?

Did you know that 90% of the world’s oceans are fully exploited and overfished? With increasing demand and decreasing stocks, it is estimated that seafood stocks will collapse by 2048 if the consumption and fishing rates persist. Blame overfishing (fishing out of the sea faster than species can reproduce), destructive practices, by-catches and illegal fishing if you must, but do your part by opposing such practices. Choosing the products you purchase for home-cooking wisely and supporting dining establishments that are advocates of sustainable seafood are the first steps you can take.

To heighten awareness about sustainable seafood consumption among the general public and within the food industry, World Wide Fund for Nature Singapore (WWF-Singapore) partners with Marine Stewardship Council (MSC) to inaugurate Singapore’s first ever Sustainable Seafood Festival. During the festival, from 8 to 15 June 2014, the public can look forward to exclusive offers and promotions centred on sustainable seafood at participating restaurants, hotels and retail partners. Continue reading

New Zealand Food Fair 2014 at Cold Storage in Singapore

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New Zealand has a well-deserved and fiercely protected international reputation for being pure and clean, hence we can expect the highest standards from their products. Ever since I’ve been introduced to some of New Zealand’s finest foods at Food & Hotel Asia 2014, I was instantly won over by the impeccable quality.

If you have missed that opportunity to witness the high calibre of New Zealand products, don’t fret. The New Zealand Food Fair 2014 at 46 Cold Storage stores will be held from 25 April to 8 May 2014, where a wide selection of 200 specialty products, fresh seasonal food and beverages are brought in for this exciting occasion.


FreshFields Fruit Pouches and Purees

Enjoy free sampling at the special showcase of the New Zealand Food Fair at VivoCity atrium, Level 1, and take advantage of special discounted prices during this period. Popular and familiar New Zealand brands include Bluebird chips, Anathoth relish and pickles, Lemon & Paeroa beverages and Deep South ice cream, and new products include Mother Earth wholesome snacks, FreshFields fruit pouches and purees, and Phoenix organic carbonated drinks. Continue reading

(MELICACY GIVEAWAY) Visit Philips Airfryer Food Truck from 4-16 April to win a Philips Airfryer worth $409

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Philips celebrates its Airfryers’ third birthday with a roving Philips Airfryer Food Truck, which will be traversing across Singapore to the heartlands, shopping areas and the Central Business District over two weeks, from 4th to 16th April 2014.

Philips’ range of Airfryers provides consumers with a healthier way to fry food without using oil, with its patented Rapid Air Technology. Philips has been recognised by Euromonitor as the world’s No. 1 low fat fryer brand.

Join in the celebration and check out the Philips Airfryer Truck and have a taste of yummy and guilt-free Airfried treats. They will also be giving out goodie bags to visitors who share photos of the food truck on instagram with the hashtag #PhilipsAirfryer.

On top of that, Melicacy will be giving away a unit of the Philips Viva Collection Airfryer (recommended retail price: $409), thanks to Philips! To win, simply visit the food truck at your chosen location, take a selfie (a picture of yourself) with the food truck, upload it on Instagram with the hashtag #PhilipsAirfryer AND #MelicacyGiveaway*. I will be selecting the best picture so put on your best smile and enjoy the Airfried treats! Don’t forget to follow me @melicacy !

*Those with private accounts, please take a screenshot of your photo and tags, and email to contest.melicacy@gmail.com

Visit the Philips Airfryer food truck at the following locations from 11am to 8pm:

4th April, Friday: Century Square
5th April, Saturday: VivoCity
6th April, Sunday: Jurong Point
10th April, Thursday: AMK Hub
11th to 13th April, Friday to Sunday: Knightsbridge (Orchard)
14th to 16th April, Monday to Wednesday: One Raffles Place

Watch this video to know more about the Philips Airfryer:

Giveaway winner: Congratulations Ong Poh Yean on winning the Philips Viva Collection Airfryer! Happy cooking!