CEHF Ming Tan, the managing partner of the Slake Collective, introduces and explains the ingredients that come with his Hokkien Mee kit that were made available during the Singapore Food Festival 2020 that allowed people to create this signature Singaporean dish at home and elevate their dining experience. PHOTOGRAPHS COURTESY OF THE SINGAPORE FOOD FESTIVAL
Singapore has a multi-ethnic culture that is well represented in its varied and colorful dishes — from Chicken Rice to Nasi Lemak, Roti Prata to Claypot Rice — each with its own distinct flavors and tastes.
With the theme “Rediscover the Foodie in You,” the Singapore Tourism Board’s SFF 2020 brought together more than 25 F&B partners who converged to serve up gastronomic experiences that allowed audiences to watch the festival at home.
Held across two weekends in August, the SFF featured online food tours, live masterclasses, chef collaborations, food bundles and limited-edition food merchandise.
Ruby Liu, Singapore Tourism Board’s Philippines area director, said: “As we took the Singapore Food Festival online for the first time, we wanted foodies the world over to rediscover Singaporean cuisine from wherever they may be. This year’s programming truly had something for everyone, blending the joy of feasting with interactive and engaging experiences, especially with the live masterclasses and virtual food tours.”
Filipino chef Margarita Forés collaborated with Singaporean chef Ming Tan in preparing Hokkien Mee, a noodle dish using prawn stock; and Chicken Claypot Rice, a well-loved rice casserole, live from their respective countries. The two culinary celebrities led the festival’s master class dubbed 2Fast, 2Delicious—Hokks & Clay by Slake (Singapore) x Cibo (Philippines),
Forés, voted Asia’s Best Female Chef in 2016, is the owner of restaurants Cibo, Lusso, Grace Park, and signature caterer Cibo di Marghi.
Tan is the managing partner of the Slake Collective which includes homegrown brands like KIAP and Tokidon, as well as the consultant chef for JAM at Siri House, and is the part of Channel News Asia’s top-rating series “For Food’s Sake.”
By utilizing Slake’s Damn Easy Hokkien Mee and On-the-Spot Claypot Rice kits, Tan and Forés showed how easy it is to prepare signature Singapore dishes — under 15 minutes.
The chefs also shared some of their personal flavor secrets — showing everyone how anyone at home can level up their home dining experience.
For her Hokkien Mee interpretation, Forés ingeniously added pork belly, chicharon, crispy fish, river prawn and talangka or crab fat for a tangy Filipino touch. For her Claypot Rice, Filipino chorizo gave it a distinct and delectable taste.
Tan’s take on Hokkien Mee added blow-torched soy-marinated pork shabu with crispy fish and calamansi. For his Claypot Rice, goose liver sausage, lap cheong, and aged chai poh were wonderful flavor additions.
Noting the cuisine similarities in their respective countries, Tan said: “Filipino cuisine, like Singaporean cuisine, enjoys strong flavors and we like our sour things, too” and that the two cultures “have similar taste preferences, use similar ingredients like herbs and spices.”
For her part, Forés said that “the similarities are more evident with food with strong Malay influences from the South of the Philippines like curries and Rendangs.”
She added: “The Chinese slant in Singaporean dishes is something you can find in both countries.”
As these two acclaimed chefs demonstrated through their culinary creations, Singapore and the Philippines have much in common food-wise. These similarities help in bolstering cultural ties, forging closer bonds fostered in the kitchen and over the dining table.
Credit belongs to : www.tribune.net.ph