Foodie Festivals

Chef Bjorn's Khao Soi Hotdog (Bird Bird) was a riot of flavours in the mouth and paired so well with the AIX Rose! From the same stall, the Loukoumades ($6, Artichoke) are worth a try too, slicked in a sticky honey sauce that wasn't cloying at all, sprinkled with nicely toasted walnuts.

The divine tarts ($8) from Tarte by Cheryl Koh were not chilled like in the store, but still couldn't resist ordering one! The filling didn't hold its shape as well as it normally does, but obviously tasted just as good! 😍

I'm an avid fan of Chef Malcolm Lee's food at Candlenut and these two are no different!

The chunky pulled pork cheek filling is bathed in a super duper tasty lemongrass blue ginger soy reduction with just the right amount of heat coming through.

And that coconut dessert is genius: coconut slivers, coconut jelly, coconut sorbet/ice cream and grated coconut! It's exactly what you need on a hot and humid day, in between one too many sips of wine!

Be sure to douse these mini pillowy rice flour seafood 'pancakes' (banh can) with the accompanying mango chilli sauce. Its acidity and mild heat will lift the otherwise ho-hum flavour profile of the dish.

I only managed to try a few stalls at WFSC but this is my favourite so far: Bale Dutung's Pampango-style sisig in wonton cups. Pork cheek, jowl and ears (mmm cartilage!) are boiled till tender and then grilled. After chopping the charcoal-grilled goodness, it is mixed with chicken liver, onions and chillies, and then scooped onto fried wonton wrappers. Before you pop these moreish babies into your mouth, be sure to squeeze the calamansi for that contrasting citrusy punch. Also, this is best paired with an ice cold beer.

The churros from Mexico's Churros Locos are super duper goood – crispy on the outside and moist in the middle. I wish they would sell just the fritters rolled in cinnamon sugar on its own rather than as a sundae (for $8) with a scoop of forgettable vanilla ice cream.

There was a long queue at the Gustu Melting Pot Bolivia stall and I was really excited to try their anticuchos. This popular street food is traditionally prepared using cow or chicken hearts but the version served here is made using pork. The batch we got was a little dry, possibly left a little too long on the grill – it'll probably help to mop up as much of that peanut sauce as you can using the mildly charred potato.

First stop at the World Street Food Congress: Pepita's Kitchen! Chef Dedet de la Fuente's rendition is made by stuffing white truffle oil paella before roasting the pig. The chef shared that she reduced the saltiness to cater to the locals' palates, but I think just a teenie weenie bit more salt would have made a big difference. The truffle is rather mild (taste and smell wise) but all's well after biting into that super crisp skin.

If you missed these, come by tomorrow or just have their tipplelicious cocktails instead.

This steak tartare disappeared in secondssss. 🙊

The delish pork sausages are also $5 but hands down the durian ice cream is much more worth it. 👍

😍 I've missed you so much.

Sushi burrito, ice cream sandwiches and so much more!