Covid19 forces me to stay home and order food from various food apps. It became so boring while eating the same thing over and over! Now, it is my revenge time! I am to head out to various eateries in Singapore – restaurants, cafes, bubble teas, hawker food stores… At Cafe Hopping, I blog about the menus of places to eat and drink in Singapore.
The Great Food Festival is back for its second edition! With a host of new culinary creations and lineups, this is your chance to try the best the region has to offer all in one place. The festival will feature three zones – the Star Chef Arena, Rollin’ Sweet Times and The Cellar – each offering a unique culinary experience.
Don’t miss out on this opportunity to sample the best of what the region has to offer! The festival runs from 27th to 30th September 2018.
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New to the Star Chef Arena this year are Dutch chef Richard Van Oostenbrugge of Restaurant 212 and Chef Yonemura of Teppan.
Chef Yonemura will be presenting a French-Japanese twist on the classic Wagyu Sirloin Shabu Shabu dish – perfect for those who can’t decide between hotpot and teppanyaki!
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We’re excited to have some returning chefs to the festival this year, including female chef Iron Chef Cat Cara (Ocean Restaurant), brothers Enrico and Roberto Cerea (Fratelli Trattoria) and Sam Leong (Forest 森). We’re also looking forward to some elevated local dishes such as Chilli Crab with Sakura Obi Spring Onion Pancake by Susur Lee (Tung Lok Heen), as well as other delicious meats like Seared Boneless Beef Short Rib by Thai chef Ian Kittichai (Tangerine) and Pan Fried Foie Gras by Scott Webster and Douglas Tay (Osia Steak and Seafood Grill).
Don’t forget to save some room for dessert at Rollin’ Sweet Times, the festival’s dessert segment, at TGFF. Try Joe Leong’s take on a reconstructed egg tart, before heading over to the Nitrogen Lab to customize your own dessert and drinks.
And if you’re an avid fan of those baking challenges on Masterchef, Australian patissier Philip Khoury will also be holding his first-ever masterclass to uncover the secrets to baking. So stay tuned for details!
