Roam if you want to… but first to Singapore!
The world is vast and meant for wandering. The Earth’s circumference, or the distance all the way around the equator, is approximately 24,901 miles or 40,075 km. With 195 recognized countries all over the globe, a lifetime is not enough to explore the hundreds of thousands of tourism sites everywhere. But we go out and experience the beauty of the world anyway because as a wise traveler once said, “The goal is to die with memories, not dreams.”
Before spending your next vacation on some far away overseas trip, has it ever crossed your mind to first travel locally? Experts from the industry advice prioritizing domestic leisure travel over international leisure ones to help with the recovery of the Philippine economy. Domestic excursions are cheaper, you don’t need a passport, and going around your own country sparks patriotism.
This isn’t to say traveling abroad should be avoided. There are various benefits to international travels as well—generally, it broadens one’s horizons. So, once you’ve graduated from domestic trips or you think you’ve put in your fair share of support toward local tourism, the next ideal step is to scour neighboring countries.
Among the closest neighbors to the Philippines, both in terms of relationship and distance, only three to five hours of flight time away depending on where one departs in the country, is Singapore.
Known as the gateway to Asia, Singapore is where all sorts of people converge, a melting pot of complementary ethnic groups, consisting of 77 percent Chinese, 14 percent Malay, eight percent Indians, one percent Eurasian, and a sprinkling of other descents.
Century-old temples, verdant green spaces, and bustling hawker centers enchant visitors, Filipinos included, to keep coming back to the island nation.
Despite its diminutive land size, smaller than many major cities around the globe, the Lion City is lauded, courageous as it is loud on its innovations, architectural marvels, and culinary delights.
“What you do in Singapore is eat. It’s a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment,” said Anthony Bourdain as he featured the island nation in his television program Parts Unknown.
Perchance, you didn’t have the time or budget to visit the city-state for now, the Singapore Tourism Board (STB) has brought the “ultimate gastronomic experience” to the Philippines this month. Some of Singapore’s best restaurants have been setting up shop in Manila for a month-long culinary takeover.
Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. —Anthony Bourdain
Filipinos now have the chance to try a series of Singapore popups, from traditional favorites to contemporary Singaporean delights, at The Grid at Powerplant Mall at Rockwell in Makati City for the special edition of the 29th food festival.
“Now that tourism has resumed for Singapore, STB is excited to present the Manila edition of the Singapore Food Festival to Filipinos hungry for a taste of Singapore,” says Ruby Liu, Philippines area director of STB. “We look forward to this diverse, eclectic mix whetting the appetites of Filipino foodies and enticing them to visit Singapore to experience more.”
Welcoming September, KengEng Kee Seafood came to the country first. The hawker stall that has been open since the 1970s along Old Havelock Road, KengEng Kee has grown through the years to become a Michelin-plated institution when it comes to zi char cuisine. Zi char translates to “cook and fry,” a popular cooking style in Singapore inspired by homecooked food. It is a favorite meal shared by friends and families.
Until the end of the month, a culture-forward cocktail bar inspired by the culture, trade, people, and history of Singapore’s Little India, The Elephant Room, is also serving up drinks. From ingredients sourced in and around the Tekka Market, Singapore’s largest wet market, to a unique roster of spirits, founder YugnesSusela ambition is simple: “to share the richness, color, and delight of an under-documented culture to the world one drink and plate at a time,” he explains.
The Coconut Club had its run last week. The restaurant is famous for its nasi lemak, a Michelin Bib Gourmand awarded dish made with coconut-infused steamed Jasmine rice alongside organic chicken thigh marinated for 12-hours in a blend of spices known as rempah. The meal is tied with its aromatic, sweet, and savory take on sambal sauce, a blend of chili peppers.
Until today only smokehouse, Blue Smoke, is serving barbecue in a modern Singapore style Singaporean chef Willin Low calls Mod-Sin, (short for Modern Singaporean). Among its offerings is the Rendang Wagyu Brisket, slow smoked for 18 hours, and charcoal-grilled over lychee wood.
From Sept. 23 to 25, another zi char restaurant, New Ubin Seafood, will occupy The Grid stall.
The fast dining concept under the New Ubin Seafood group is dedicated to offering “truly Singaporean meals for one,” offering fresh and unexpected spins on Singaporean food. Signature meals include the Heart Attack Fried Rice, fried rice cooked with beef fat and drippings, and the Boss Bee Hoon, rice vermicelli noodles cooked with egg and fish cakes.
Filipino restaurants would also offer Singaporean twists to their dishes, including Byrd Tubs, China Mommy, and Your Local.
SFF 2022 popup is organized by the STB for the entire September.