Spices, curries the focus of 2011 S’pore Food Festival
Spices and curries are the focus of this year's Singapore Food Festival (SFF) to be held from July 15 -24.
From cumin to cardamom, the two-week "Curries and Spices" festival will allow locals and tourists alike to explore the origins and benefits of commonly used spices.
The centrepiece for the festival will be the SFF Village along the Singapore River which will be set up at Clarke Quay and along the Central River Promenade.
Over 60 food stalls featuring the unique flavours of all-time local favourites such as bak kut teh, chilli crab, chicken briyani, fish head curry, laksa, rendang and roti prata will be on display.
"Curries and spices are the essences of our multi-ethnic culture, and over the years, these plavours combined into well-loved dishes that have evolved together with our society and culture," said Andrew Phua, director at the Singapore Tourism Board.
Several SFF side events will also be held in areas like Little India and Kampong Glam.
At one of these events, a new Guinness World Record will be attempted.
Come 23 July, a 120 metre-long table will be set up in Little India in an effort to snag the record for the "single longest table", which currently stands at 99-metres.
The table will host 400 seats for the public and 60 VIP seats including President S.R. Nathan and other celebrities. Food for the guests is prepared by 20 participating restaurants will serve of up to 60 different variety of Indian food.
This year's food consultant is Chef Milind Sovani, who hails from Mumbai but has served a fair share of Singaporean tastebuds because of his "Song of India" restaurant in Singapore.
Chef Millind explained carefully that the real meaning of "curry" is actually gravy and can be different from the usual curry normal Singaporeans eat.
"Besides getting acquainted with an eye-popping variety of curries from different cultures and how each curry reflects the taste and preference of an ethnic group.
"The SFF is also an excellent platform for people to appreciate and understand how spices are the soul of any cuisine and truly defines the flavour of a dish," added Chef Millind, whose favourite spices are cumin, cardamom, cinnamon and bay leaf.
The SFF's Culinary Adventures programme will also take foodies across land, sky and water.
Happening on land is the Trishaw Heritage Trail at Little India where Chef Milind will teach participants to make their own spice blend for Indian cuisine.
Participants can also opt for a spice-infused meal while relaxing on a river cruise or take to the skies on the Singapore Flyer where diners can learn how to enhance flavours and nutritional values of canapes through the use of spices while enjoying a panoramic view of the city.
The annual food festival is into its 18th year and its aim is to celebrate Singapore's multi-cultural heritage and diversity. Last year, SFF visitors spent a total of S$1.9 billion on food and beverage.
