Singapore is often touted as the street food capital of the world for it’s incredible food culture, born out of an amazing melting pot of Malay, Chinese,Eurasian, Indian, Peranakan and Indonesian influences. Come and sample the diversity and culinary force of Singapore’s iconic, top hawkers and learn the from some of the greatest chefs and masters of the art!
Supported by Singapore Tourist Board
Bjorn Shen is one of Singapore’s most notorious chefs, known for his spontaneous, sometime outrageous cooking and for always putting substance before style. He also happens to have a lot of style too and revels in taking a rebellious, creative attitude towards cooking.
He is owner of acclaimed restaurant Artichoke a fiercely food-driven restaurant in the heart of Singapore’s arts district and Bird Bird, a scruffy Thai eatery specialising in Chiang Mai curry noodles, Thai fried chicken and milk tea slushies.
Outside of the kitchen, Bjorn is also a published author with his own cookbook and resident chef columnist for Time Out Singapore and has lectured at the Culinary Institute of America in Singapore, as well as representing the Asia-Pacific region as chef ambassador for United Nations project “Recipes for Change
Chef Akmal Anuar
Before arriving in Dubai, Chef Akmal Anuar was head chef of his native Singapore’s top restaurant, Iggy’s, ranked number 26 in the San Pellegrino list of the world’s 50 best restaurants whilst he was there.
Following his first restaurant in Dubai, Asian-Latin restaurant Zengo, Akmal has now opened his first solo venture, 3Fils bringing fine dining without the fuss, or price tag, to Jumeirah Fishing Harbour 1, Dubai.
Set within a contemporary setting Chef Akmal’s menu of exciting and innovative dishes is always changing depending on the availability of the best ingredients.
Award-winning chef Reif Othman is one of the most exciting and innovative chefs in the UAE and boasts a serious international reputation.
Before launching his own venture ‘Play Restaurant & Lounge’ and ‘The Experience’, Othman joined Zuma in 2009 and, under his leadership as regional executive chef, made Zuma Dubai the only restaurant in the country to land a spot on the coveted list of The World’s 100 Best Restaurants four years in a row.
Reif Othman hails from Singapore, a country famed for its food culture, and he quickly recognized a deep-rooted love for food as he always found himself exploring this curiosity in the kitchen throughout his childhood. He secretly studied at the Shatec, a culinary school in Singapore to further broaden his culinary knowledge and had his first professional kitchen experience with his mum, in her street food stall, preparing traditional Javanese cuisine (a mix of Indonesian and Malaysian cuisine).
Play Restaurant & Lounge is his first own restaurant. Located on the 36th floor of The H Hotel, it offers what Reif likes to call a “MediterrAsian” menu – a fusion of Mediterranean and Asian cuisine. While always respecting the ingredient, the menu offers inventive and playful twists on classic dishes and changes each season.
His latest offering ‘The Experience’ is an exclusive and intimate chef’s table, with a difference. Located in a private space on the 37th floor of the H Hotel, the dining area seats only 12 people and has been designed to look and feel like someone’s private apartment, with Reif himself cooking and serving every dish.
SINGAPOREAN CREW - Bjorn Shen
Bjorn Shen is one of Singapore’s most notorious chefs, known for his spontaneous, sometime outrageous cooking and for always putting substance before style. He also happens to have a lot of style too and revels in taking a rebellious, creative attitude towards cooking.Especially for the UAE he is presenting a very Singaporean street food dessert drink; the MILO GODZILLA & PINK PANTHER. The Milo Godzilla and Pink Panther are made by adding heaps of the chocolate and malt powder on top of ice, which usually clump together into smaller, delicious Milo powder balls that pop to coat your tongue as you drink it, basil seeds and rose water syrup give added levels of flavour and texture before a scoop of vanilla ice cream is added to make this the ultimate monster of drinks!
SINGAPOREAN CREW - Chef Shen Tan
Chef Shen Tan exchanged her corporate job for a hawker’s apron at the iconic Maxwell Food Centre, launching Madam Tan’s Nasi Lemak. Her Nasi Lemak - a traditional Malay rice dish that is synonymous with the culinary heritage of Singapore and Malaysia- soon became legendary and she has gone on to become a major influencer of the Mod Sin (Modern Singaporean) food movement with innovative dishes like Lamb Char Siew, Ba Chor Mee Pasta, Shendol, Fish Curry Pasta and her signature Beef Rendang Pizza.
Chef Shen is widely published in local and regional print and online media and is currently cooking up a storm at Revolution Coffee.
SINGAPOREAN CREW - Kerbside Gourmet
Kerbside Gourmet is Asia’s first gourmet food truck dishing out wholesome, fresh, soul food, packed full of goodness.
With Luan Lin in the driving seat Kerbside Gourmet is also a social enterprise helping feed those who need it most while paving the way for a new generation of conscientious, creative, and dedicated street food chefs in Singapore. Luan and her truck “Kerbie” are pushing the boundaries for what street food is, and can be in Singapore.
SINGAPOREAN CREW - Makan Makan
This family-run institution specialise in traditional Malay food. From their Hawker Centre in Singapore they are bringing the popular noodle dish Mee Siam to the UAE.
Mee Siam means “Siamese noodle” in Malay, and is made with thin rice vermicell, served with a light spicy, sweet and sour gravy, shrimp or egg.
Makan Makan means EAT in malay and location in arabic; because street food is all about eat on location!
SINGAPOREAN CREW - Popiah
Popiah is a fresh, hand-rolled, spring roll common in Taiwan, Singapore, Malaysia and Thailand. Ingredients can be laid out and with guests selecting and rolling with their own fillings.
Kway Guan Huat Joo Chiat Popiah is a famous, family owned, heritage Singaporean street food eatery preserving the tradition of hand making popiah ‘skins’, a skill that has been passed down through generations.
Woo Wai Leong
Woo Wai Leong is the first ever winner of MasterChef Asia though started in the legal profession before embarking on a culinary journey which has seen him develop his skills in both craft cocktail bartending as well as the professional kitchen.
He enjoys melding the work of a tenacious cook, a skilled bartender and a gracious host in all of his work and projects. Embracing the classics for both food and drink has given him a foundation with which to rework them using Asian products and traditional Chinese medicine to produce something comforting and familiar, yet new and exciting.