Singapore’s annual food fair goes online.
“I think everyone’s favorite new word during this time is ‘pivot,’” says chef Margarita Fores. “People in the packaging business are doing so well, because we have to have new ways of securing food and making food travel well. We have to fine tune the way we are selling food. So we have to do food that stays preserved longer. In my restaurants we have pasta kits we’ve been doing. Everyone’s kind of being reinventing themselves, making sub brands or new brands.”
This, Margarita says, has made the food scene more interesting. “Restaurants are doing new concepts, and there are more entrepreneurial home chefs getting a big share of the market,” she says.
As we find ourselves all stuck at home, beginner cooks and seasoned foodies alike have found enjoyment in preparing home-cooked meals, following recipes online or turning to video tutorials for guidance.
Singapore, which holds an annual food festival, decided to “pivot” this year and is instead serving up a Live Masterclass featuring the Philippines’ own international chef and restaurateur Margarita Forés together with chef Ming Tan of Singapore.
Scheduled on Aug. 22, at 7 p.m., the Masterclass, titled “2Fast, 2Delicious – Hokks and Clay” features two classic Singaporean dishes— Hokkien Mee and Claypot Rice, to be prepared by the two renowned chefs in a virtual session that will allow audiences to not only rediscover these delicious gastronomic gems, but to also learn how they can level up their home dining experience.
Forés and Tan will share their own personal secrets in creating these iconic Singaporean dishes. Hokkien Mee, a noodle dish popular in Singapore, has become a favorite thanks to its use of fragrant stock with prawns, meat, clams, and dried fish. Meanwhile, Claypot Rice is a rice casserole cooked directly over live coals, and Singaporeans love it for its trademark crispiness.
“Hookkien Mee is a little bit like Pansit Malabon,” says Chef Ming Tan, a food columnist in Singapore, guest chef for Master Chef Singapore, and host for Kitchen Invasion, as well as a chef for Jam Siri House.
“STB’s online masterclasses shine the spotlight on the talents and dishes of Singapore’s dining scene. We invite foodies around the world to rediscover Singaporean cuisine with us through this fun and entertaining format,”said Ruby Liu, Singapore Tourism Board (STB) area director for Philippines. “The “2Fast, 2Delicious – Hokks and Clay” class is especially curated for Filipino foodies and we hope that the session will allow Filipino foodies to enjoy Singaporean cuisine from the comfort and safety of their own homes.”
This Masterclass is part of a series of online activities held by the Singapore Tourism Board, as part of the annual Singapore Food Festival from Aug. 21 to 30.
Among the various Masterclasses one can join is the “Holy Crab: Supper Treats” on Aug. 21, 9:30 p.m., which showcases curated dishes with bold, cheeky flavors for the Singapore in you, featuring chef Elton Seah.
Drinks enthusiasts can also join “The Unusually Singaporean Cocktail” Masterclass on Aug. 22, 4:30 p.m., that allows you to be your own best mixologist as you follow Colin Chia create two cocktails – Timeless Classics and Embracing Singapore Flavors!
This is your chance to be part of the delectable celebration that is SFF 2020, and join the variety of online Masterclasses and virtual food tours.
To check the schedule of the Singapore Food Festival, click https://www.singaporefoodfestival.sg/
To check what Live Masterclass sessions you can join, click https://www.singaporefoodfestival.sg/
To register for the “2FAST, 2DELICIOUS” Live Masterclass with Chef Ming Tan and Chef Margarita Fores, click https://facebook.com/events/s/singapore%02food-festival-2020/3320555577997100/?ti=as