Singapore Food Festival
By Durian Edition
.
Or Seafood Tempoyak
.
Tempoyak is a curry made from fermented durian
.
Comes with a generous serving of mussels, squid and prawns. Served on the side is baguette slices
.
By Sourbombe
.
First ever baked bombe
.
Encased in an aromatic curry lead craquelin and filled with tantalizing heat of curried potatoes and quail eggs
.
By Sourbombe
.
Crusted with herbed bread crumbs, basil and beef pepperoni bits
.
This saucy bombe explodes with cheesy goodness
.
By Jelebu Dry Laksa
.
Risotto cooked with teochew braise, duck fat and served with duck confit, tau kwa, quail egg, yolk sauce, and topped with vinegar-chilli and cilantro
.
By Aaron Wong x Thomas Ong
.
Bringing traditional Wanton mee to the next level
.
Combining smokey kurobuta pork and wanton filled with aromatic sole fish
.
Not only that, it has one of the best noodle and sauce
.
To me, it’s the best dish at Singapore Food Festival
.
By Hoe Bee
.
The GoodBurger x Blue Lotus
.
Plant-based crab patty topped with chilli crab sauce
.
By The Feather Blade
.
Feather blade beef rendang layered with shallots and tangy achar, tucked between a toasted brioche bun
.
By The Patissier
.
Creamy Horlick creme brulee sandwiched between two succulent layers of chocolate sponge and generously topped off with crunchy Horlick-coated crumbles
.
By The Patissier
.
Feuilletine coconut crunch, coconut mousse and brown sugar chiffon sponge, topped with a pastel blue-pea vanilla sago
.
Part of Singapore Food Festival
.
Beancurd skin crisps mixed with Nyonya laksa spic
.
The sweet, salty and spiciness of Nyonya Laksa makes the beancurd skin crisps so ridiculously addictive that I finished it in a instant
.
Created in conjunction with Singapore Food Festival 2021
.
Level 9 Burppler · 1316 Reviews
Always exploring unique but interesting foods