requestVCParameter null

Savour Singapore’s food culture, cuisine and history at the Singapore Food Festival 2019

Back for its 26th year, the long-running Singapore Food Festival delves deep into the stories and experiences that drive the city-state’s food obsession

27 June 2019 – This year, the Singapore Food Festival (SFF), Singapore’s only event dedicated to local cuisine and local talent, celebrates our multicultural heritage with
a reprisal of the theme, “Savour Singapore in Every Bite”. A total of 20 event partners offering myriad dining concepts and gastronomic experiences will come together for a three-week celebration of Singapore’s dining culture from 12 to 28 July 2019.

SFF celebrates the pioneers of our local food scene and encourages the innovation of Singaporean cuisine. It also aims to engage local and foreign visitors through sharing more about authentic Singaporean flavours and the culinary talents behind them. 

Ms Ranita Sundramoorthy, Director of Retail and Dining, Singapore Tourism Board (STB), said: “The Singapore Food Festival continues to spotlight our vibrant and evolving local food scene that has been anchored by our unsung hawker heroes, home cooks and chefs. With this year’s robust line-up of events, from private chef dinners and food tours around our heritage districts, to theatrical dining experiences – Singaporeans and visitors will be able to taste Singapore’s diverse flavours and experience our food obsession first-hand.”

“In its 26th year, the Festival continues to be a highlight on the Singapore foodie calendar. SFF is a compelling testament to the richness and diversity of our food scene, further cementing our city-state’s reputation as a global culinary capital,” she added.

The Singapore Food Festival kicks off at STREAT

STREAT is the SFF’s signature event and will take place in the evenings (from 5pm – 11pm) on 12 and 13 July at a new location at The Promontory @ Marina Bay. Held in a casual and contemporary setting, STREAT will offer a range of traditional hawker fare and exciting mod-sin interpretations of Singapore street food from 12 establishments that showcase the breadth and depth of Singapore’s flavor tapestry. To add to the festive atmosphere, diners will be entertained by popular local music acts like Charlie Lim and Glen Wee. STREAT-goers can also participate in culinary workshops and masterclasses conducted by Singapore’s culinary talents.

Food highlights at STREAT include the Duck Rice Bento from Jin Ji Teochew Braised Duck and Kway Chap, zichar-inspired burgers from Wok In Burger, Salted & Hung’s Chicken Rice Kueh Pie Tee (left), and an Impossible Burger x FatPapas collaboration. Complementing the culinary experience are locally crafted district-inspired cocktails from Origin Bar and beers at Archipelago Brewery. For those keen to pick up cooking tips, STREAT will also feature culinary workshops by World Gourmet Summit Overseas Development Programme Recipients – Chefs Edward Chong of Peach Blossoms at Marina Mandarin Hotel, and Sujatha Asokan from Botanico. Bookings for the workshops can be made on Klook, official booking partner for the Singapore Food Festival this year.

STREAT 2019 is proud to also have on board NETS and Strongbow Apple Cider as sponsors.

Bringing SFF Closer to all Foodies

This year, bubble tea brand LiHO TEA, convenience store 7-Eleven and Glico, which produces well-loved snack, Pocky, will be part of the SFF for the first time. With their participation as SFF partners and with their products on offer during the Festival, foodies can not only enjoy these products, but also purchase them across Singapore.

Merging two beverage profiles that Singaporeans have come to love, LiHO TEA will take avocado (commonly used in our well-loved avocado shake found in hawker centres) and coffee to develop a unique drink – Avocado Kopi. This will be available at selected LiHO outlets. 7-Eleven will also be jumping on the culinary bandwagon with three exclusive products to be launched across all stores. These ready-to-eat Japanese-Singaporean snacks are: Chicken Satay Onigiri, Salted Egg Tamagoyaki and Takoyaki with Chilli Crab Sauce & Egg Mayo. Finally, when an iconic Singaporean breakfast of kaya and kopi meets crowd-favourite snack, Pocky, the result is the Pocky x Ya Kun Kaya Toast & Kopi O Limited Edition Set (right). This is the first-ever snack from Pocky that celebrates iconic Singapore flavours, and will be available for sale at STREAT and all Ya Kun outlets in Singapore, while stocks last.

Deconstructing Singapore’s Food Obsession: The Pillars of SFF

From decade-old recipes reflecting our multicultural heritage to forward-thinking mod-sin cuisine, this year’s events have been broadly organised into the four key pillars of SFF:

1.    Modernity: Showcases Singapore-based entrepreneurs, chefs, cooks and hawkers who are shaking up our food scene with their inventive take on local favourites.

2.    Culture: Examines Singapore’s evolving foodie culture and celebrates home-grown culinary talent.

3.    Tradition: Celebrates our local heritage and the rediscovery through time-honoured culinary techniques and ingredients.

4.    Art: Features immersive experiences and modern interpretations of culinary art to engage the senses.

Highlights and details of all events are in the Annex. All SFF activities can be booked through Klook.

Further details about SFF activities including the full three-week programme, dates and prices, can be found on the SFF 2019 Fact Sheet via this link.

– End –


For media queries, please contact:

Shermaine Wong (Ms)                                              

Senior Manager, Communications, Singapore Tourism Board

Tel: +65 6831 3583


Or call the STB Media Hotline at +65 9011 2071


About the Singapore Food Festival

The Singapore Food Festival (SFF) returns for its 26th edition this July with the theme “Savour Singapore in Every Bite”. SFF 2019 will honour generations of food heritage and showcase culinary creations that push the envelope on Singaporean cuisine. It celebrates Singapore flavours, amazing talent and the rich depth of our culinary past and future. The Festival takes place in various locations across Singapore from 12 to 28 July 2019. Look forward to three weeks of feasting, a variety of exciting programmes, as well as immersive experiences showcasing the evolution of Singapore’s cultural tapestry. For more details, please visit:


About the Singapore Tourism Board

The Singapore Tourism Board (STB) is the lead development agency for tourism, one of Singapore’s key economic sectors. Together with industry partners and the community, we shape a dynamic Singapore tourism landscape. We bring the Passion Made Possible brand to life by differentiating Singapore as a vibrant destination that inspires people to share and deepen their passions. More: or

About Klook

Founded in 2014, Klook is a world leading travel activities and services booking platform. Klook gives travelers a seamless way to discover and book popular attractions, tours, local transportation, best foods, and unique experiences around the world on its website and award-winning app. It has raised a total of over US$520 million investment from world-renowned investors including Sequoia China, Softbank Vision Fund, TCV, Matrix Partners, and Goldman Sachs.



·         STREAT is a showcase of traditional hawker fare and modern interpretations of Singapore street food. On show are the flavours of 50-year old nasi padang institution, Sabar Menanti Restaurant, alongside signature beef short ribs and soya bean ice cream from MasterChef Asia alum Woo Wai Leong’s Restaurant Ibid; as well as Bjorn Shen’s daring take on the ubiquitous Curry Noodle Artichoke-style and FatPapas take on the Impossible burger.

·         The Singapore Vegan Food Crawl takes diners to three iconic Singapore precincts – namely Chinatown, Geylang Serai and Little India – to discover the city’s booming vegan street food culture. Apart from savouring some of the best local food and drink, there will also be hands on activities such as popiah making, a tea appreciation and “banana leaf” curry meal preparation at the various districts.

·         Japanese ramen chain IPPUDO and popular local seafood restaurant, No Signboard Seafood will present their first-ever collaboration – The Ultimate Chilli Crab Ramen. A culmination of the best of flavours of each establishment, presented in a bowl of delectable chilli crab broth and springy IPPUDO noodles made specially for the occasion.

·         Celebrating the richness that avocado brings to beverages, homegrown bubble tea chain LiHO TEA will launch Avocado Kopi, a combination of avocado and the traditional kopi (coffee) drink typically sold at hawker centres.

·         7-Eleven Day celebrates Singapore Food Festival with the launch of three exclusive ready-to-eat fusions. Chicken Satay Onigiri, Salted Egg Tamagoyaki and Takoyaki with Chilli Crab Sauce & Egg Mayo will be available from 10 July to 6 August across all local 7-Eleven stores.

·         When you cross an iconic Singaporean breakfast of kaya and kopi with crowd favourite snack, Pocky, you’ll get the first ever Pocky x Ya Kun Kaya Toast & Kopi O Limited Edition Set! Pocky & Ya Kun have co-created this snack as a tribute to iconic Singapore flavours: Kaya Toast & Kopi-O. Enjoy the authentic taste of a traditional Singaporean breakfast on a crispy biscuit stick. Available from 12 July onwards at STREAT and all Ya Kun Outlets in Singapore, while stocks last.


·         As part of a monthly guest chef series, Park Bench Deli celebrates SFF with The Buah Keluak Burger. Collaborating with Michelin-starred Peranakan restaurant Candlenut, the burger is an East-meets-West combination of the classic Peranakan ‘black nut’. Available throughout July at Park Bench Deli, $1 from every burger sold will be donated to a charity of Candlenut’s choice.

·         To satisfy drinkers of the world’s second most popular beverage at this year’s Singapore Food Festival, The Singapore Tea Festival will bring together a line-up of teas, workshops and related products aimed at creating awareness of tea and tea culture. Held from 19 to 21 July, the festival will be hosted at Singapore’s latest iconic landmark, Jewel Changi Airport (at B1, Jewel Atrium).

·         As part of its initiative to celebrate local, #pluck by Majoolah will bring together four local chefs keen to share beyond their menus. Diners can expect to deep dive into plant philosophies with Chef Evelyn Yap of Happivore, learn about modern Teochew cuisine from Chef Ivan Yeo, understand traditions of Peranakan cuisine with Lynette Seah, and appreciate the heritage of Malay cuisine with Abu Anuar.

·         Immerse yourself in a private dining experience and sample food from Singapore’s best home chefs in Private Chef’s Table. Home cooks will prepare items ranging from traditional cuisines to inventive Mod-Sin dishes. They include Peranakan Bakwan Kepiting soup (a Peranakan soup consisting of pork and crab meatballs), Otak Pudding (Otak is a grilled fish cake with spices) and Gula Melaka Caramelised Lamb Rack (Gula Melaka is palm sugar).   

·         DFS is paying homage to destinations around the world with a “Local Festival” campaign. It represents a travelers’ mindset in wanting to share the best of the destinations with their loved ones. To celebrate this campaign, there will be a display of culture through local brands, food and gifts. These include local Singaporean confectionary brand, Awfully Chocolate, which is introducing a White Chocolate Key Lime Slab and a Dark Chocolate with Roasted Soba Slab. Visit for the full range of these exclusive products which will be available until 31 July at T Galleria by DFS.  



·         The 2019 edition of The 50 Cents Fest transforms Chinatown Food Street into a walk down memory lane of the Hokkien dialect group. Aside from the food which can be enjoyed from as little as 50 cents, the event will showcase the Hokkien heritage through activities, music, customs and a traditional Hokkien wedding set-up complete with a photo booth.

·         Hawker Spotlight is an annual affair that shines the spotlight on one hawker centre in Singapore. This year, we honour the Golden Mile Food Centre, as we uncover rich heritage stories from participating hawkers.

·         In line with Bicentennial Singapore, Kueh Appreciation Day and The Kueh-Kueh Symposium (Kueh is a bite-sized snack or dessert originating from Southeast Asia) will feature traditional and modern kueh-makers demonstrating their craft and sharing insights into the best kueh-making techniques. Visitors to these events can get to know the people and the meaning behind each of these traditional bite-sized snacks typically served at traditional celebrations.

·         For the first time, Campbell Lane in the Little India precinct will be enlivened with a 1960s themed food festival featuring 17 street carts, fortune tellers and snake charmers. The Great Indian Food Fest looks to tell the story of Singapore’s Indian culture and culinary heritage through movie screenings, dance, and music.



·         The Mem’s Servants: A Food & Dance Affair offers an immersive dining experience that takes diners through the untold stories of the cooks and the amahs (nannies) who served at black-and-white colonial houses. This year’s edition is aptly held in a black and white house where diners will move through four interconnected rooms accompanied by a contemporary dance performance to depict the story of each dish.

·         Set on a breezy rooftop terrace of The Hive on New Bridge Road, Open Air Film Club invites diners to experience a juxtaposition of life with food and life without while eating local favourites while watching ‘Republic of Food’, a local movie about a dystopian future where food is banned.

·         Artist collective duo Aiwei Foo & Wangxian Tan sets diners up at a table that is solitary yet communal; enabling the exploration of self-awareness by filtering out distractions. Diners at Advanced Dining can expect to be fully present to appreciate the key elements of food – its textures, flavours, aesthetic and process.

·         Jimami Tofu 5D Dining Experience brings to life the story of a Singaporean-Japanese chef who had spent years perfecting one tofu recipe – the Jimami Tofu. This seven-course meal is prepared and served at the same time as the movie plays on screen; enabling diners to hear, smell, see, touch and taste the dishes as if they were in the movie.