Food

Learn to Cook Our Heritage Food - Hokkien Mee

22 May • 10:00am • Chinatown

This iconic fried noodle dish, cooked in a prawn and pork broth, is said to have its roots in Rochor Road where fishermen fried up the yellow noodle with leftovers from their hauls. Learn how to make your very own plate of this hawker classic at our hands-on cooking workshop!

A Taste of Heritage in CapitaLand Malls

Experience a taste of Singapore heritage in the heart of the City, only at CapitaLand malls - Bugis Town, Clarke Quay, Funan, Plaza Singapura and Raffles City!

Local Flavours

Explore our enticing menu prepared by Singaporean writers and illustrators in this poetic celebration of well-loved hawker dishes! This eclectic selection offers a mix of cuisines and fun poetic styles, featuring 15 poems carefully paired with stickers and illustrations!

Modern Malay Cooking with Shamsydar

Put on your chef’s hat! Modern Malay cuisine advocate Chef Shamsydar Ani will be sharing with you two of her family’s go-to recipes – ibu’s boujee rendang minang and ayam lemak chilli padi – in this cooking demonstration.

What's In My Dish?

Find out what are the ingredients that goes into our Singaporean dishes such as snow fungus soup, nasi ulam and rasam through an IG AR filter mini game.

ACM: Remembering Hawker Culture Along the River

10 May • 07:00pm

Discover hawker culture of old along the Singapore River through the stories and memories of David Lim

ACM on a Plate: Fish Maw Soup with Chef Malcolm Lee

5 May • 12:00pm

Join Chef Malcolm Lee of Candlenut in this cooking demonstration inspired by the beautiful kamcheng in ACM's Maritime Trade Gallery.

ACM on a Plate: Teh Halia Crème Brûlée Tart with Chef Maxine Ngooi

12 May • 12:00pm

Learn to bake a Teh Halia Crème Brûlée Tart with Chef Maxine Ngooi of Tigerlily Patisserie in this cooking demonstration.

Against All Odds: Salted Fish In Cantonese Cuisine On Singapore

Previously a common ingredient in Chinese households, the salted fish is most associated with Cantonese cuisine today. This preserved ingredient - with a pungent smell - has found itself at odds with contemporary palates over the last century in Singapore.

Ang Ku Kueh – Significance, Traditions, And Its Relevance Today

Ang Ku Kueh, which translates to “Red Tortoise Cake”, is a small oval-shaped Chinese treat that traces its history from Southern Fujian, China before making its way to Southeast Asia. Although Ang Ku Kueh remains popular today, its significance in Chinese religious and cultural traditions is often overlooked.