Food

food sticker
food sticker
food sticker
food sticker

Learn to Cook Our Heritage Food: Vadai

29 May • 10:00am • Chinatown

Learn the art of making fluffy yet crispy vadai – a savoury golden-brown fritter from India – in this cooking workshop by Food Playground!

The Hungry City: Singapore's Food History

27 - 28 May • 10:00am • Yale-NUS [Virtual only]

How did colonial-era slaughterhouses, Cold War kitchens, and local kopitiams shape Singapore's food history? In what ways was food a medicine and for whom? Why was the sea so central to feeding our island's culinary cosmopolitanism? Join scholars, students, and practitioners as they dive deep into Singapore's edible past, sharing stories about the history of our hungry city through this first of its kind workshop.

Soy Sauce Across Asia: Tradition, Taste, and Technology

27 May • 07:00pm

You probably have this in your pantry. It is, after all, the glue that ties together most Asian dishes. Join us for a panel discussion where experts will detail the differences in soya sauce production within Asia and help untangle the history behind our go-to umami sauce!

Learn to Cook Our Heritage Food: Kueh Kosui (Digital Edition)

23 May • 04:00pm

Nothing tempts us more than a wobbly dessert like kueh kosui ensconced in fresh flakes of grated coconut. In this virtual programme, learn how to make the soft, pudding-like Peranakan dessert in this cooking class and impress family and friends at your next gathering!

Fermentation in Local Food Heritage

9, 23 May • 03:00pm • Mandai Foodlink

Witness for yourself the process of fermentation at a local brewery and come away with skills to make your own tempeh! Explore how the science of fermentation has elevated our local cuisine over the centuries in this workshop by local start-up Starter Culture.

A Taste of Heritage with Kopitiam

22 - 23 May • 09:00am • Dhoby Ghaut

Join us on this food adventure where you get to enjoy a scrumptious variety of Singaporean hawker faves. On top of that, learn how to draw your favourite local foods on the iconic Kopitiam cup, and bring it home as a memento!

Spices In My Curry

22 May • 01:30pm • Yishun

22 May • 03:00pm • Yishun

22 May • 04:30pm • Yishun

Make your own spice mix under the guidance of spice man Jeya Seelan! Mr Seelan will also take you on an aromatic journey tracing the origins of spices commonly used to flavour our local dishes.

An Edible History of Bras Basah.Bugis: Food-Themed Photowalk

22 May • 10:00am • Bras Basah Bugis

22 May • 04:00pm • Bras Basah Bugis

Join us for a talk by an archivist who will share about the food history of the Bras Basah.Bugis precinct and after which embark on a photo walk of the precinct. What awaits you at the photo walk? Learn how to capture food-related sites significant to the Bras Basah.Bugis story. Are you up for it?

Food Stamp Carving Workshop

8, 15, 22 May • 11:00am • Bras Basah Complex

Put your stamp on it! Rubber stamp designer Rachel Ma, who has been commissioned by the likes of French fashion house Chanel, will teach you how to sculpt your own stamps in this carving workshop centred on the theme of food!

The ImPECKable Rendang Workshop

22 May • 11:00am • The Salon @ National Museum of Singapore

Rendang, a hearty festive dish made from chicken or beef that is simmered in coconut milk and spices till tender is synonymous to Hari Raya. Today, Rendang has earned a special place in our food heritage, can be enjoyed without waiting for the festive season and appreciated by many in Singapore.