Food

food sticker
food sticker
food sticker
food sticker

Necessary Ingredients

Explore the histories and traditions of ingredients and cooking methodologies that have persevered to the present day.

Otak-otak: Wrapped Up With The Region

Otak-otak has been wrapped up in a number of regional interactions across time, such as innovations in technology and trade disruptions due to the global pandemic. Through these interactions, the way otak-otak is sold has changed and will likely continue to morph in alignment with future needs and trends.

Our Roots and Foods: Singapore’s Centuries-Old Toisan Heritage

Join Wong Ah Fook’s great-granddaughter Mrs Vivienne Tan as she reconnects with her roots by learning how to cook localised Toisan dishes from Mdm Chin Lai Yin, honorary chairperson of Singapore’s oldest locality clan association Ning Yeung Wui Kuan.

Prata Making Workshop

8 - 9 May • 10:00am • City Hall

8 - 9 May • 11:00am • City Hall

Have fun in this interactive and hands-on experience to uncover beyond taste, how our local favorite food, prata comes about and the making of it!

Ray Bans: A Look Into Sambal Stingray

There was a point in time where sambal stingray went from a “trash fish” to a local favourite. This got me curious to find out how this came about. I attempt to describe the entire supply chain from harvesting to consumption.

Relive Food Heritage at Capitol Singapore and CHIJMES

3 - 30 May • 10:00am • City Hall

Capitol Singapore and CHIJMES celebrate Singapore’s food culture with a wide array of local dishes and an exciting food festival and façade projection featuring your favourite hawker dishes!

Rice-Dumplings: The String

Wonder how local rice dumplings can bring Singaporeans closer together over the years? Watch this video to find out more!

Salt Of The Earth: Salt And Salt-Preserved Foods From Past To Present

Salt is one of the most essential and yet overlooked commodities in Asian food culture. This photo essay traces the evolution of salt production and consumption over the decades, following the trajectory of this ingredient from its humble backgrounds to the elevated position that it currently occupies in high cuisine.

Sambal Stingray - Assembling Ingredients Into A Portrait Of Island Southeast Asia

A juicy slab of ray meat, a beautifully charred banana leaf, red-hot fragrant sambal, and cincalok dipping sauce with a fresh calamansi lime: this is the iconic sambal stingray. More than just a quintessential Singaporean hawker dish, this essay shows presents sambal stingray as a culinary portrait of Southeast Asia.

Sauce Appreciation Workshop @ Nanyang Sauce Brewery

8 May • 10:00am • Jurong

Can you taste the difference between sun-fermented and chemically-produced soya sauce? Put your palate to the test at artisan brewery Nanyang Sauce!