Showing posts with label Singapore Food Festival 2010. Show all posts
Showing posts with label Singapore Food Festival 2010. Show all posts

Monday, 12 July 2010

Lim Hai Sheng - Fried Carrot Cake

As part of this year Singapore Food Festival (SFF) 2010 outreach to the blogging community, there is an interesting new event known as "Food In Translation", where local well-known food bloggers are invited to sample and blog about some of these popular Singapore Chinese Dialect dishes that will be featured during the SFF on the 16 - 25 July 2010.

I was so excited and honor to be invited as one of the bloggers to cover this event by "Word Of Mouth Communications Pte Ltd". At this Food In Translation event, we can choose to visit either one or 5 of the mentioned restaurants/eateries in the list. On this event, I took up 3 places to venture on and I will keep you people updated on the fabulous dishes before the Official Opening of the Singapore Food Festival on 16 July 2010.

First Stop on my list is “Lim Hai Sheng Cooked Food - 林海盛熟食” which is located at Block 724, Ang Mo Kio Ave 6. I am sure those who stays around Ang Mo Kio area would have either tried or heard about this stall that is always pack with queues.

Accordingly to the stall owner, Jenny, they have being operating this stall for more than 30 years starting from her father’s generation. And they only focus on selling the "White" Fried Carrot Cake instead of black and white like some other stalls.

The texture of the carrot cake is soft and fragrant with generous amount of beaten egg and salted turnip (cai po - 菜脯) that lift up the overall taste of this simple dish. Accordingly to some of my readers who frequent this stall, they suggested that next round when I pop-by this stall again, I can actually request them to fried the Carrot Cake longer in order to achieve nore crispy outer layer. So if you prefer more crispy texture, you must send in your request while making your order.

For those who are more health conscious, Jenny told me that she actually used vegetable oil to fried the carrot cake instead of follow the traditional method of using “pork lard - 豬油”. And they also have a very special homemade chilli paste to go with the fried carrot cake if you prefer something more spicy too.

I was there around 11:00am on Sunday morning and from the time I arrive till I left at around 12:00pm their queue was very consistent and Jenny has to rush in and out of the stall to cook and at the same time answer some of my interview questions. According to Jenny during weekdays, she is alone to cook, pack and serve the customers all by herself.

Jenny works only on the morning shift from 8:30am till the carrot cake sold out at about roughly 1:00pm or so, if you are interested to try their delicious Teochew Fried Carrot Cake, remember to drop by earlier to avoid disappointment. Or you can visit their stall at the Clarke Quay Food Street on 16 - 25 July 2010 Singapore Food Festive. Posted by Picasa

Lim Hai Sheng Cooked Food - 林海盛熟食
Block 724, Ang Mo Kio Ave 5
Singapore 560151
In-Charge: Jenny Lim

Opearting Hours:
Mon - Fri: 8.30am - 2:00pm, 6:00pm - 8:00pm
Sat/Sun/PH: 7:00am - 8:00pm

Hai Sheng Carrot Cake - 海盛菜頭粿
(Bedok Branch: Run by Jenny's Husband)
Block 216, Bedok North Street 1

Operating Hours:
6:00am - 1:00pm

Flavour Fiesta @ AMK Hub

For those who stay around Ang Mo Kio area or frequent passes-by of AMK Hub via the Bus Interchange I am sure you will have notice this “Flavour Fiesta @ AMK Hub” which starts from 05 July – 18 July 2010 at the basement 1, Exhibition Hall.

This Flavour Fiesta Food Fair enables you to enjoy various dialect delights from the participating stalls and at the same time catch up with some experienced chefs from Society of Chinese Cuisine Chefs (Singapore) in action. These chefs will also demonstrate various dialect cuisine right in front of your sight and you are also given a chance to try the end products before trying them out at home with the recipes.

Yesterday, I was happened to be around that area to another Food Festival event and I am glad to be able to catch up some cooking tips with Chef James Aw Ah Lee (Executive Chef, National University of Singapore Society) who is whipping up these delicious Cantonese Cuisines. The two dishes that Chef James shared were "Tenderloin Beef Cubes with Black Pepper Sauce" and "Crispy Stuffed Chempulak with Scallop". I will be trying out the above dishes thought the given recipe soon and will share it on my recipe blog too. So stay till for it if you are interested to know more.... Posted by Picasa

Thursday, 8 July 2010

Event Highlands For Singapore Food Festival 2010

A 10 days Singapore Food Festival (SFF) 2010 kick off from 16 - 25 July 2010 at the Clarke Quay Food Street - 美食街 at Read Bridge, will bring the entire length of the bridge to be transformed into a food haven offering sumptuous Chinese delicacies from more than 30 food stalls from various famous restaurants.

The Singapore Food Festival 2010 core events includes:-

1. Singapore Chinese Dialect Tingkat Cruise where the public is able to learn about the various Singapore Dialect food culture and their heritage while relaxing on bum boat ride along Singapore River. Every participant will also gets a tingkat (tiffin carrier) with some Singapore Chinese dialect food to partake during the 45 minutes ride. Booking and Detail HERE.

2. Singapore Chinese Dialect Street Snacks where you can take a walk down memory lane on the re-create old Singapore Rive bustling with activity.

3. Singapore Chinese Dialect Heritage Feast where you can prepare your taste buds for a gastronomic adventure as there are five buffet lines full of sumptuous delights from five different Singapore Chinese Dialect groups.

4. Makansutra SFF Culinary Master Classes give you an insight into the culinary culture and at the same time discover interesting cooking tips from choosing the right ingredients to whip up a delectable Singapore Dialect dish. Booking and Details HERE.

5. Singapore River Market is in conjunction to the SFF with savvy shoppers and a large contingent of food enthusiasts to jazz up the event. Kids may treat themselves to exciting weekend of face painting, balloon sculpturing and street jugglers.

Other than all the fabulous events and great feast mentioned above. For the very first time, Singapore Food Festival (SFF) goes digital with a fun Cooking Game known as "Grandma's Kitchen - 奶奶的家常菜", to educate food lovers to choose and whip up their own Chinese dialect dishes, such as "Bak Kut Teh or Hokkien Mee.

Through the process, they will learn the use of different ingredients and at the end of the game, player will receive the full recipe of the chosen dish.

Upon completion of the entire game, the player will unlock a secret "diary of recipes" where they can obtain the full recipes to cook the dishes for real. You can either play this exciting game on the official website HERE, or download it as an iPhone Application and play during your leisure of travailing time.

~ Before you can proceed with the game, you might need to install the "Unity Web Player" for the game site.
~ You also stand a chance to participate in the SFF Lucky Draw to win fantastic prizes when you completed all the dishes in the game.

This is an unique recipe post card book with collectible stamps when you spend a minimum of S$50.00 for Standard Chartered Card members and S$80.00 when you pay with other modes.

This recipe post card books consists of 12 different recipes from the 5 Chinese Dialect groups featuring some of the mouth watering dishes such as:- Teochew Fried Carrot Cake, Fried Hokkien Noodles, Hainanese Fried Sesame Ball and etc.

You will be able to find 3 Singapore Stamps featuring some local cuisines at the last page of the recipe book. To redeem this recipe book, you can go to Singapore Visitor Center @ Orchard Road, Singapore Visitor Centre @ Arrival halls of Terminal 1, 2 & 3 and SFF Food Street @ Clarke Quay. Posted by Picasa

There are still many interesting events such as:- Singapore's Largest Kueh Lapis, Cooking Class at Singapore Zoo, SFF Events @ Hawker Centres and etc. For more information of these fabulous events of this year Singapore Food Festival 2010, do visit their official website at: to find out more.

Wednesday, 7 July 2010

Singapore Food Festival 2010 - Media Conference

This year Singapore Food Festival 2010 Media Conference was held on 06 July 2010 at Mandarin Oriental. It has being more than 10 years since the 1st Singapore Food Festival (SFF) held on 16 years ago. From 16 - 25 July 2010 (10 days) there will be varies kind of activities lining up such as great feast, cooking classes, online games and etc.

This year food festival is presented by Standard Chartered Bank and jointly organized by Restaurant Association of Singapore (RAS) and Single Point Contact Pte Ltd as well as supported by the Singapore Tourism Board (STB). The highlighted of this year theme is focus on specialty dishes of the main Chinese dialect groups in Singapore.

I was honor to be invited to attend this event by Marcus form "Word Of Mouth Communications" to witness the media conference of this year Food Festival event. At the conference I was also excited to see my favourite celebrity chef, Eric Teo who is currently the Executive Chef of Mandarin Oriental Hotel Singapore.

The Ba Bao He - 八宝盒 (eight treasures box) that is originated from Qing Dynasty was used as jewellery boxes and snack containers during Chinese New Year. Each snack in the box is uniquely symbolised of a blessing from longevity to wealth. At the media conference yesterday, these eight treasures boxes are found on either the guest tables and reception area to be served as part of the "Singapore Chinese Dialect Street Snacks" theme. The snacks in the box are such as: Candied Winter Melon to represent a sweet year ahead, Malt Candy represent wealth and prosperity, whereas Dragon Beard Candy symbolised Longevity.

After guest arrival and registration follow by light cocktail reception, the media conference starts off with the opening speech follow by a 5 minutes of traditional street “Hand Puppet Performance - 布袋戏 “.

From 16 - 25 July 2010, you can also catch these Hand Puppet performance live at:-

Hand Puppets 布袋戏
Venue: Central's River Promenade
Time : 8.00pm to 8.30pm
9.00pm to 9.30pm
Language: Teochew, with English synopsis

After the interesting Hand Puppet performance, it is time for the highlight of the event where the SFF’10 Panelists will held a 30 minutes discussion follow by another 10 - 15 minutes of Question & Answer session to the Media. The 5 Panelists are:-

1. Mr Edmund Chua, Assistance Chief Executive from Singapore Tourism Board
2. Mr Andrew Phua, Director of Tourism, Shopping & Dining from Singapore Tourism Board
3. Mr K F Seetoh, SFF’ 10 Consultant from Makanstrua
4. Mr Luke Lee, SFF’ 10 Organiser, SPOC Solutions Pte Ltd
5. Mr Andrew Tjioe, CEO of Tong Lok Signatures Restaurant Pte Ltd

At this media conference event, there are also some Awards Presentation to the Sponsors such as Standard Chartered, Oriental Hotel, City Gas and etc. Master Chefs award are also given to Mr Lai Fak Nian from Plum Village, Mr Wong Kah Onn and his wife, Ms Helen Lim from Lai Wah Restaurant and etc.

Cooking Demo by Chef Eric Teo and Mr KF Seetoh marked the second highlight of the yesterday event. This cooking demo is to promote the “Makansutra SFF Culinary Master Classes” where foodies can choose to attend a series of cooking classes based on different “Singaporean Chinese Dialect” dishes conduct by some well-known chef such as Mr Liew Choy (on Chinese cze-cha dishes), Mr Francis Yeo Hock Seng(on Teo Chew Dishes), Mr Lai Fak Nian (on Hakka Dishes) and etc. Schedule & Booking information can be found on SFF'10 official website (HERE).

This is the first time that SFF actually focus on specialty dishes of Singapore's main Chinese dialect groups. Far from being a homogeneous cuisine, Chinese food is very varied and can differ greatly from region to region in China. By showcasing these dialect dishes at SFF 2010 and allowing locals and visitors to experience these dishes is a way of honouring Singapore's culture and heritage through food.

On the SFF 2010 media conference, all the invited guests and media are able to sample the 5 main Singapore Dialect group dishes from Cantonese, Kakka, Kokkien, Teo Chew and Hainan.

Above photo feature the Cantonese Style "Roast Pork Belly - 烧肉" from Cherry Garden, Mandarin Oriental Hotel. The top layer of the roast pork belly is so crispy and fragrant when bite and the meat portion seems to melt in your mouth too.

This "Braised Roasted Pork With Yam - 南乳芋头扣肉" is one of the 3 dishes from Moi Lum Restaurant. This famous restaurant was founded in the 1920s by founder Mr Khong Yu Lum and it has has been selling their legendary "Crispy Fried Chicken-梅林烧鸡" and "Golden Coin Beancurd - 金钱豆腐" for the past 80 years.

Talking about Hakka Dishes in Singapore, most of us will think of Hakka Niang Dou Fu and Suan Pan Zi (abacus seeds). On the event, Kew Garden has presented us three delicious Hakka dishes such as “Abacus Seeds - 算盘子”, “Red Wine Ginger Chicken - 红糟鸡” and “Soon Kueh - 客家笋粿”.

I was impressed by the taste of their "Red Wine Ginger Chicken" whereby the meat is so tender and perfectly infuse in their homemade rice wine and wine lees. And sampling of this dish gives me a familiar taste that resemble my mother-in-law’s signature Hakka “Huang Jiu Ji -黄酒鸡” dish that is cooked with Glutinous Rice Wine.

When comes to Teochew dishes or snacks, I am sure you are quite familiar with this “Peng Kueh -饭桃” that is made of Glutinous Rice fillings such as rice, peanut, dried shrimps and etc. This Teochew snacks is usually eaten at breakfast or teatime, which is served together with dark sweet soy sauce.

I am sure most of us would like this Hokkien “Kong Ba Bao - 扣肉包” even though it might be a bit towards the oily food section. For me a slice of good Kong Ba must be tender, juice and melt in your melt when eaten. And this taste extremely good when sandwich with steam mantou and lettuce.

The "Hainanese Chicken Rice and Pork Chop" from Yeh Lai Siang Catering Service caught my attention as the first pushcart stall near the entrance of the event room. The chicken rice is shaped into balls and accompany with delicious tender chicken pieces and fragrance chilli sauce. If you prefer something crispier to bite, perhaps you would like to have some Hainanese Pork Chop which is well season and taste equally great with the chicken rice balls.

After all the savory food, let’s hop over to Madam Ho Lily’s Dragon Beard Candy Stall to sample some of her traditional candies. Madam Ho is one of the few traditional Chinese Food artistes who not only sell traditional Chinese food, she has also improved on their tastes and presentation resulting to her food craft being very much sought after.

At this year SFF 2010, she has launch the first time ever in Singapore, crispy “Dragon Beard Candies - 龙须糖 “. These are roughly thumb-sized nuggets that consisted of hundred bits of groundnuts wrapped within thousands of fine malt threads. These very fine threads of malt are constantly dipped into a big tub of icing flour thus giving it the appearance and consistency of a fine white beard that is no difference from the beard of the mystical Chinese Dragon. The strands of the dragon bear candy symbolise longevity.

If you are interested in this snack, you can check out at Madam Ho’s shop at:-
Sim Lim Square
1 Rochor Canal Road

These are some of the food that I have sample during the event and I am sure during the Singapore Food Festive 2010 event held from 16 - 25 July 2010 there will be even more varieties of dialect cuisines available to satisfy our sight and taste buds. So stay tune for more updates on the next post on upcoming events in connection with the SFF 2010 or you can find out more information on their official site HERE. Posted by Picasa