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
.