#SgEatWithUs Carnival

UPDATE: The carnival has been rescheduled to 14th June 2015 at the Singapore Art Museum. More information via #SgEatWithUs’ Facebook Page and website.

Home-cooked food and family recipes (among other scheduled programmes) take centre stage at the upcoming #SgEatWithUs Carnival. Events like these are an encouraging step forward in promoting local food as well as its continuity.

#SgEatWithUs Carnival - The Good Old Days
Date: 14th June 2015
Venue: Singapore Art Museum
(71 Bras Basah Road, Singapore 189555)
Time: 2pm to 5pm

More information can be found on #SgEatWithUs' Facebook Page and website.

Food Truck 2.0 – Le Bistro du Lion

The physical and internal image of a food truck looks set to get a makeover after Peugeot revealed its take on a modern food truck earlier this month. The result of a collaboration between Peugeot Design Lab and French food truck specialist Euromag is Le Bistro du Lion. Equipped with (among many other features) a professional coffee machine that will make most cafe owners green with envy, and a 46-inch screen in which “foodies can watch the chef’s every move”; this brings a whole new meaning to the gourmet food truck dining experience.

Credit: Peugeot

Equally at awe are the folks at Gizmag, who state:

…the many aspects of the vehicle named “Le Bistrot du Lion” cannot be portrayed adequately in one image.

For those who wish to see this exquisite piece of food, food truck, and automotive engineering up close and personal; Peugeot mentions:

The Peugeot Foodtruck was dreamt up and designed by Peugeot Design Lab, the carmaker’s Global Brand Design studio, and dubbed Le Bistrot du Lion. The new restaurant on wheels will take up residence at Milan Design Week 2015 on 14 April, before heading to the French Pavilion at the 2015 World’s Fair, Expo Milano, where the theme will be “Feeding the Planet, Energy for Life.”

For those who will not be able to make it to any of those aforementioned events, fret not – more images of this exquisite piece of food, food truck, and automotive engineering are available via the Peugeot Deisgn Lab.

As Peugeot makes a statement with such a bold design, it will not be long before other automotive manufacturers ride on this as inspiration for future food truck innovations and designs. Practicality, the relative ease of cleaning up after operations, and maintenance issues would be some of the key factors for any potential food truck owner or franchise to mull and moot about before making a purchase. Nevertheless, many – be it those in the F&B industry or those who frequent food trucks – will still be eager to see what’s next for the food truck industry and culture.

World Street Food Congress 2015 – The Aftermath

As the 2015 cohort of street food extraodinaires from different parts of the globe fire up their stoves for the final time in Singapore this year, much can be said about the second installment of the World Street Food Congress (WSFC). The charcoal-smoke-filled air – easily capable of reaching one’s olfactory receptors from across the street – and constantly scurrying food vendors and hardworking crew seemed to suggest nothing less than the “greatest hits” in terms of gustatory pleasure.

Having visited – on two separate days – the open field next to Tan Quee Lan Street as a bystander with near-zero expectations; I arrived with a very mind, and equally open eyes and ears.

Food For (Almost) All

The decision to stage the WSFC at an alternative venue seemed to have a positive impact the moment you arrive within the Jamboree’s immediate vicinity: people by the hundreds, young and old, queued patiently and thronged the various stalls, and tucked into their street food delicacies of choice at the designated dining areas. Curious passers-by and tourists were also drawn into the gastronomic extravaganza. All of this despite the scorching heat and perspiration-inducing humidity.

In an ironic twist of fate however, head honcho of Makansutra (organiser for the WSFC) KF Seetoh and his team went through what he called “a nightmare for the organisers” when “almost all the food was sold out 4 hours into opening time at 9pm” on the very first evening of the WSFC Jamboree due to the fact that there were “too many people”.

Talking Food

The Dialogue-Hackathon was a session primarily aimed at having “delegates from all over the world come together to discuss the many aspects of street food, including its historical significance and how best to further its appeal“. Unless you had S$450 to spare for tickets, this seemingly closed-door segment of the WSFC was prioritised for and targeted towards members of the media and the food industry’s present/current practitioners (i.e. the who’s who of food) for answers to issues that are plaguing the street food branch of the culinary arena. Impressionable students from culinary and hospitality institutions (they are offered a discounted rate of S$120) were also targeted as they are touted to be those who will be holding the street food torch up high, while attempting to promote continuity and defend culinary traditions.

In an attempt to be more inclusive, Makansutra and WSFC could perhaps take the MADFeed route and make snippets (or critical moments of the various discussions; or, better still, as much as the whole Dialogue-Hackathon as possible) available for viewing online. MADFeed charged a roughly similar amount for tickets to their 2-day symposium in August 2014 and seemed to be more open and forthcoming in terms of getting people from all walks of life – regardless of how deep their pockets may be – involved in discussions about food.

Street Food “Greatest Hits”

Photos: WSFC/Makansutra

Putting all your eggs into one basket is often regarded as a bad decision. In the case of the WSFC (and similar events): the enthusiastic and very well-intentioned nature of gathering a large selection of “street food maestros”, and subsequently throwing them into a neutral venue often spells a recipe (no pun intended) for chaos. Despite their respective and combined years of near-flawless experience, finesse, and routines which come as second nature; these cooks and chefs have little to no control of what happens and/or may happen (refer to the aforementioned unforeseen “first evening fiasco“) away from their operations’ “natural habitat”.

As much as some (or one, in the case of KF Seetoh) think that they’ve managed to come up with a “greatest hits” smorgasbord, the assembly still lacked a certain je ne sais quoi. To illustrate: imagine driving through hilly and uneven roads – passing by acres of tea leaf plantations and strawberry fields – to reach a near-remote part of Indonesia to get a plate of traditionally and meticulously prepared gudeg, without doubt, enhances the whole dining experience tenfold. In essence, it makes the whole trip worth one’s while – dare I say it; more than that of just the food.

Pros And Cons For Everybody Involved

It goes without saying that the abilities, as well as highly appreciative, and equally well-intentioned nature of the army of aforementioned cooks and chefs are extremely valid and intangible attributes. Additionally; their time, effort, and sheer dedication is something to be admired and be inspired by.

However, business back home is bound to be affected – regardless of how much they were paid and/or sponsored (if they ever were, in the first place) to grace and participate in an event of international stature such as the WSFC. Temporary closures of their establishments, for example, will definitely result in losses – do note that we are talking about five consecutive days of non-operation for people from as far as the other side of the world.

WSFC 2015 - Paul Qui Food Truck (2)

Top Chef Season 9 Winner Paul Qui representing East Side King; whipping up kinilaw (Filipino ceviche) and inasal (grilled chicken) tacos

For the attendees to the event, the dilemma between choosing “costlier but convenient” (i.e. gathering food stalls and vendors for the WSFC Jamboree) versus “cheaper but having to fork out more for other factors” (e.g. cost of transportation and accommodation in a foreign land, and taking an extended leave of absence from work); there is neither right nor wrong.

Despite that, the idea and reality of global travel/tourism is becoming increasingly affordable; therefore it would make more sustainable and pragmatic sense for people to flock abroad to enjoy gastronomic offerings of foreign nations (i.e. culinary tourism, in addition tourism per se). In this case, one’s whole self (stomach, mind, eyes, ears, etc.) would be subject to experiences of immeasurable proportions.

If It Doesn’t Make (At Least S$2 Million) Dollars, Then It Doesn’t Make Sense

KF Seetoh stuck by his never-give-up attitude and enthusiasm towards street food culture despite suffering a loss at the premier edition of the WSFC two years ago. While it may come as a surprise to some; it goes without saying that the prices of the food (in both the previous as well as this year’s WSFC) are based on numerous inevitable factors which have to be taken into consideration (e.g. vendor accommodation, transportation costs, cost of ingredients, staff payroll, rental costs, etc).

Maria (right) – a Bolivian cook – had to fly 45 hours to Singapore because she was unable to get a US stopover visa en route here. Together with her is Gustu Melting Pot (Bolivia) head chef Kamilla (centre). Photo: KF Seetoh (left)

The Jamboree primarily succeeded in exhibiting itself as a food event for people with near-inexhaustible funds in their bank accounts. As I made my way in and around the sea of hungry souls with plates of sample-sized or portion-controlled amounts of food set in front of them, aghast cries of, “This had better be worth the money I paid”, and “Wow, that’s expensive!” were common. A moment of awkward and deafening silence fell upon a table of four young ladies – no older than 16 – when one of them carefully brought two sundae cups of Churros Sundae from the Churros Locos stall (USA) and revealed its price: S$16.

Basic arithmetic reveals that for someone to try food from all the participating WSFC stalls at the Jamboree (about 32 dishes in all); he or she has to fork out a total of S$263.10. Regardless of how dreadful one’s grasp of mathematics may be, the aforementioned number is one that most can neither afford nor are willing to part with. Under the guise of online monikers, various anonymous internet users aired their frustrations online. One “JBK” labelled the whole event as a “try-hard marketing gimmick“; while “GlobalCrosser” summed it up as “the biggest con job in the history of Singapore food scene“. Then again, it is worth noting that the initial S$2 million spent will not magically re-appear in Makansutra’s bank account immediately following the event.

Short Of A True Global Representation

Despite being billed as the World Street Food Congress, not all parts of the world were adequately represented (as was the case during the inaugural edition). Nations such as Japan, China, neighbouring Taiwan, and Hong Kong are very well known for their street food and traditional dishes; but were unfortunately missing in action. The aforementioned East Asian nations’ noodle culture is, in itself, are separately – as well as collectively – filled with rich history and fantastic flavours. Similarly, regions such as Africa and the Middle East – with the latter having an extremely wide array of street foods such as various flatbreads and grilled meats – had no street food ambassadors present. South America and Europe – each of which have very interesting food cultures and habits – were only represented by a lone stall each.

While one may argue that concerns pertaining to immigration – and other bureaucratic red tape – could have been one of the many genuine reasons for the absence of representatives from the said nations and continents; KF Seetoh and Makansutra could try and take a page out of Anthony Bourdain’s book and channel their inner Parts Unknown to explore further and delve deeper to quench their undying appreciation and thirst for street food. Networking, networking, networking.

WSFC 2015 - SG Pavilion

In conjunction with SG50, a “Deliciously Singaporean Pavilion” was set up. The pavilion housed the five stalls of Singaporean delegates who were chosen to fly the nation’s flag at this year’s WSFC.

And That’s A Wrap

At the end of the day, nothing is perfect; for we can only chase perfection but not attain it. Putting everything else aside; tons of credit has to be given to KF Seetoh and his team (which comprise of – but are not limited to – casual part-timers; volunteer and hand-picked students from culinary and hospitality institutions; full-time staff; and specially contracted security, stewarding, and cleaning personnel) for staging and ensuring the smooth flow of this highly ambitious event.

Once again; the cooks, chefs, and vendors who took time off to grace the event cannot be praised nor thanked enough. Despite whatever mishaps and/or hurdles they faced, these folks took them head-on like the fearless warriors and highly devoted artisans they are. Thank you for doing what you do, as always, and flying the street food flag high with pride.

Fruits By The Side Of The Road


The streets and roads of Indonesia are often teemed with anything from batik fabrics, gorengan (deep-fried fritters), and mass-produced souvenir keychains. Fruits are also commonly on sale; from sweet, crimson strawberries in the higher altitude regions en route to Tangkuban Perahu, to sinfully decadent mangoes on the streets of Jakarta.

My family and I came across this interesting-looking fruit while travelling from Puncak to Bandung in West Java, Indonesia not too long ago. Hanging in bunches on roadside stalls, it was hard not to notice the eye-catching shades of green, yellow, and tangerine sheen of these fruits.

Our ever-friendly guide Mr Toto (above), informed us that this fruit is, in Bahasa Indonesia, called sawo belanda (pouteria campechiana). Despite its mango-like shape and appearance, it was rather rich and tasted similar to that of the orange variety of boiled sweet potatoes, and had a considerably waxy and slightly fibrous texture. That being said, it became unfortunately cloying and rich, and had us reaching for our bottles of water after a few bites.

Nevertheless, it was still an enjoyable fruit-snacking experience by the side of the heavily plied roads.

Related reads:
Sawo Mentega (in Bahasa Indonesia)

World Street Food Congress 2015

The World Street Food Congress (WSFC) is set to return for its second edition from 8th to 12th April 2015. With this year’s theme being “Engage, Empower, Enterprise”, the event will be held at a “more accessible location”, it also features a lesser number of stalls compared to its inaugural edition, as well as cheaper food prices.

Highlights (as advertised on WSFC’s website):

World Street Food Jamboree – With a brand new array of 24 stalls from 12 cities from all over the world with offerings rarely seen in Singapore menus. It will include the old traditional heritage icons, plus new, modern (no fusion food here, sorry) creations by funky street food chefs who’re giving  exciting new twists to  old foods.

Singapore Pavilion – Featuring some of the uniquely local born, bred and evolved heritage street food creations. Expect to see stalls offering these well loved grubs and bites, a clever food culture exhibition of sorts, street style demos with recipes, plus online cooking video content of these dishes.

Live Music – By an exciting line up of local and regional bands- street bandstand style will fill the convenient North Bridge Road and Bugis Junction neighbourhood with funky notes.

World Street Food Dialogue-Hackathon – Industry thought leaders such as Stephen Werther (The brain behind the upcoming Bourdain Market) and a Panel of food professionals from New York University and more will share their insights on topics that that are actionable and allows empowerment.

Pitch Box Session – Attendees are encouraged to pen down their 50 word long ideas on the idea board where relevant ideas will be extracted from and presented to the audience at the hackathon and pitch box session.

More information about the Jamboree food spread can be found here; with the list of participating food stalls and hawkers available here (PDF file).

World Street Food Congress (WSFC) 2015
Date : 8th to 12th April 2015
Venue : Open field next to Tan Quee Lan Street, opposite Bugis Junction (adjacent to North Bridge Road and Beach Road; near Bugis MRT station)

Operating Hours of Jamboree:
8th and 9th April (5pm to 11pm);

10th April (4pm to 11pm);
11th April (1pm to 12pm);
12th  April (1pm to 12pm)

– Admission to the Jamboree is free
– Food prices start from S$4.50 (methods of payment include Nets FlashPay, Nets, and coupons; which will be available for purchase on-site)
– Tickets to the Dialogue-Hackathon are S$450; seats are limited

Related reads:
World Street Food Congress: Why We Spent Over S$2 Million (Makansutra)
World Street Food Congress 2015: World’s Best Street Food Feast and Dialogue (Makansutra)
5 Stalls To Look Out For At The World Street Food Congress (The Straits Times)
‘A True Smorgasbord Of Flavours’ For This Year’s World Street Food Congress (TODAY)

Video: World Street Food Congress Returns to Singapore (Channel News Asia)


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