ANNEXE A

SINGAPORE FOOD FESTIVAL 2009 HIGHLIGHTS I KEY EVENTS I

CLARKE QUAY FOOD STREET For the first time, Read Bridge at Clarke Quay will be transformed into a food bazaar haven with more than 30 stalls selling Peranakan, Chinese, Indian and Malay cuisine, all in one place.

Date: 17 – 25 July 2009 Time: 4pm – 11pm Daily Venue: Read Bridge @ Clarke Quay Admission: Free; food coupons on sale at Read Bridge

SINGAPORE RIVER MARKET It’s our local version of London’s Portobello Market! Tuck into local delights, chow down a gourmet hot dog or savour the wide selection of yummy Peranakan kuehs, pastries and cakes while browsing the myriad of things on sale all at the same time. The Singapore River Market will host more than 50 stalls featuring unique local as well as international wares – food, artwork, homeware, clothing, accessories, and more – providing a wonderfully fresh alternative to eating and shopping by the river.

Date: 17 – 19 and 24 – 26 July (Weekends) Time: 4pm – 11pm Venue: River Promenade, Clarke Quay Admission: Free; pay as you shop

NONYA MOBILE Learn traditional food crafts such as weaving Bak Chang rice dumplings, forming perfect Pineapple Tarts, the art of pounding Sambal Belacan and cracking Buah Keluak Nuts on our Nonya Mobile, which will make its way round town each day in a new location. You’ll even be invited to join in the fun!

Date: 17 – 26 July 2009 Various venues: 1. Lau Pa Sat Festival Market 2. Clarke Quay 3. Raffles City 4. Singapore Visitor Centre (Orchard) 5. Plaza Singapura 6. Jurong Point Admission: Free. For exact dates and timings of the Nonya Mobile please refer to attached Annexe B or log on to: www.singaporefoodfestival.com

CULINARY WORKSHOPS (Presenting Singapore Food Festival’s Peranakan Culinary Treasures) Learn to cook like one of these culinary experts! Sign up for cooking workshops conducted by these Peranakan ‘culinary treasures’: 85‐year old Mdm Soh Poh Hua, 82‐year old Mr Jolly Wee, Bengawan Solo’s founder and chef Mrs Anastasia Liew, Katong Antique House Owner and Vice President of the Peranakan Association Mr Peter Wee, award‐winning chef Mr Joe Yap, Singapore’s Food Ambassador and acclaimed chef Ms Violet Oon, Swissôtel Merchant Court Nonya chef Ms Shirley Tay, Chitty Melaka Peranakan chef Mrs Veni Rengayah‐Knight, Mr Nelson Li, Mrs Gloria Sharma, and Ms Tok Gek Kee.

Date: 17 – 26 July 2009 Admission: Price as per workshop. For tickets, please visit www.sistic.com.sg or any SISTIC outlets islandwide. For enquiries, please e‐mail [email protected]

Culinary Workshops Program

PERANAKAN CHEF: MS TOK GEK KEE Date: 18 July 2009, Saturday Time: 10.00 am to 12 noon Venue: Live Kitchen by Mayer at Great World City Price: S$88 per person Demonstration: Mom’s Heritage 1. Nonya Bak Chang (the filling, the rice, the wrapping) 2. Kueh Kledek (fried sweet potato dumpling filled with the bak chang meat stuffing) 3. Babi Assam (sour and hot pork stew)

PERANAKAN CHEF: MRS ANASTASIA LIEW Date: 18 July 2009, Saturday Time: 2.30 pm to 4.30 pm Venue: Singapore Tourism Board Auditorium Price: FREE (sponsored by Bengawan Solo) Demonstration: Mrs Liew’s Special Kuehs and Savouries 1. Ondeh Ondeh (palm sugar wrapped in glutinous rice balls and served with grated coconut) 2. Kueh Koswee (glutinous rice flour with palm sugar dumplings rolled in grated coconut) 3. Talam Udang (a savoury steamed snack with prawns on a bed of steamed ground rice cake) Please e‐mail [email protected] to reserve a seat.

PERANAKAN CHEF: MS VIOLET OON Date: 18 July 2009, Saturday Time: 5.30 pm to 7.30 pm Venue: Singapore River Bumboat Cruise Price: S$120 per person (Complimentary $30 vouchers for the Singapore Food Festival Clarke Quay Food Street) Demonstration: Class and Dinner included (while cruising down the Singapore River) 1. Roti Jala (lace pancakes) 2. Chicken OR Beef Curry (representing the Indian influence in Peranakan cooking) 3. Banana Gula Melaka and Coconut Sauce

PERANAKAN CHEF: MS VIOLET OON Date: 19 July 2009, Sunday Time: 2.30 pm to 4.30 pm Venue: Live Kitchen by Mayer at Great World City Price: S$88 per person Demonstration: Peranakan Classics 1 1. Chap Chye (classic vegetable stew of the Peranakans) 2. Babi Pong Tay (braised pork in garlic, bean paste with overtones of cinnamon and cloves sweetened with cooking sugar cane and braised with mushrooms and bamboo shoots) 3. Itek Siyow (this dish is akin to confit canard where a whole duck is marinated in soya sauce, coriander powder, tamarind and sugar, braised and then fried) 4. Sambal Kimchiam (lily buds salad with prawns, blimbing, sambal belacan, coconut milk and a hint of sugar and lime juice) 5. Sambal Belacan (the classic Peranakan condiment of belacan pounded with chillies and served with a squeeze of lime juice)

PERANAKAN CHEF: MR PETER WEE Date: 20 July 2009, Monday Time: 10.00 am to 12.00 noon Venue: Katong Antique House Price: S$120 per person (includes tour of Katong Antique House) Demonstration: 1. Buah Paya Rempah Titek (raw papaya soup with a piquant pepperish flavour) 2. Babi Tohay – a very special seldom served dish of pork stewed with Tohay 3. Cincalok (salted and fermented baby shrimp eaten as a condiment. Demonstration of the method if grago is available)

PERANAKAN CHEF: MR JOLLY WEE with granddaughter MS CHERYL WEE Date: 20 July 2009, Monday Time: 2.30 pm to 4.30 pm Venue: Singapore Tourism Board Auditorium Price: S$88.00 per person Demonstration: Sweets for the Sweet 1. Kueh Dadar (grated coconut and palm sugar filling wrapped in pandan infused coconut pancakes) 2. Apom Bokwa (a fermented rice raised pancake eaten with a banana or durian coconut sauce) 3. Apom Balek (folded over durian infused pancake) 4. Pulot Hitam (black glutinous rice porridge with coconut milk and palm sugar)

PERANAKAN CHEF: MR NELSON LI Date: 21 July 2009, Tuesday Time: 10.00 am to 12 noon Venue: Live Kitchen by Mayer at Great World City Price: S$88.00 per person Demonstration: Savoury Dishes and Snacks 1. Lepat Udang (how to make krisek (browned grated coconut), the dried prawn filling as well as the glutinous rice in coconut milk) 2. Ayam Kailuak (chicken braised in spices and mustard) 3. Ikan Tempra (fried fish topped with a soya sauce, lime juice, sugar and chilli gravy)

PERANAKAN CHEF: MS SHIRLEY TAY Date: 21 July 2009, Tuesday Time: 2.30 pm to 4.30 pm Venue: STB Auditorium Price: S$88.00 per person Demonstration: Swissôtel Merchant Court Favourites 1. Ikan Chilli Garam 2. Nonya Mee 3. Deep Fried Cempedak

PERANAKAN CHEF: MR JOLLY WEE Date: 22 July 2009, Wednesday Time: 10.00 am to 12 noon Venue: Live Kitchen by Mayer at Great World City Price: S$88.00 per person Demonstration: One Dish Meals 1. Nonya Laksa (Singapore’s favourite spicy noodle soup served with prawns and bean cakes) 2. Kueh Pie Tee (top hat fried fritters filled with a delicious stew of julienne of bamboo shoot and sweet turnips) 3. Poh Piah with Skin (the bamboo shoot and sweet turnip stew served with condiments and all wrapped up in poh piah skin)

PERANAKAN CHEFS: MDM SOH POH HUA & MS VIOLET OON Date: 22 July 2009, Wednesday Time: 2.30 pm to 4.30 pm Venue: STB Auditorium Price: S$88.00 per person Demonstration: Peranakan Soups 1. Bakwan Kepiting (crab meat and minced pork dumpling) 2. Itek Tim (braised duck soup) 3. Nonya Pork Ribs with Taucheo Soup 4. Stuffed Sotong Soup with Tang Hoon

PERANAKAN CHEF: MR JOE YAP Date: 23 July 2009, Thursday Time: 10.00 am to 12 noon Venue: Live Kitchen by Mayer at Great World City Price: S$88.00 per person Demonstration: Classic Nonya Nasi Lemak 1. Classic Nonya Nasi Lemak (steamed coconut rice) 2. Sambal Sauce 3. Sambal Udang (prawn sambal) 4. Sayor Kangkung (water spinach with spiced gravy)

PERANAKAN CHEF: MRS GLORIA SHARMA Date: 23 July 2009, Thursday Time: 2.30 pm to 4.30 pm Venue: Live Kitchen by Mayer at Great World City Price: S$88.00 per person Demonstration: Grandma’s Secret Dishes 1. Sambal Blimbing Udang (the sour blimbing fruit in a rich mellow spiced coconut gravy served with prawns and garnishes) 2. Hati Babi (stuffed liver dumplings in pig’s caul lining) 3. Sayur Kuakchye (mustard and rice vinegar pickled vegetables for Hati Babi)

PERANAKAN CHEF: MRS VENI RENGAYAH­KNIGHT Date: 24 July 2009, Friday Time: 10.00 am to 12 noon Venue: Live Kitchen by Mayer at Great World City Price: S$88.00 per person DEMONSTRATION: Chitty Melaka Peranakan Dishes 1. Idlee (steamed ground rice and ground lentil cake) 2. Sambar (lentil vegetarian stew) 3. Crab Curry (Indian with Chinese overtones) 4. Abok Abok Sagu (sago pearls, coconut and palm sugar steamed in banana leaves)

PERANAKAN CHEF: MS VIOLET OON Date: 26 July 2009, Sunday Time: 10.00 am to 12.00 noon Venue: Restaurants Association of Singapore Kitchen Price: S$150 per person Hand On: Peranakan Classics 1. Ayam Buah Keluak 2. Garam Assam Fish 3. Satay Ayam Goreng 4. Sambal Belacan 5. Sambal Timun (cucumber salad with a dried shrimp and sambal belacan sauce)

THE ART OF PERANAKAN DINING This is a seminar presented in collaboration with the Peranakan Museum of Singapore. Date: 24 July 2009, Friday Time: 2:30pm to 4:30pm Venue: Peranakan Museum Price: $60 inclusive of entry to the Peranakan Museum exhibits and a Peranakan Tea. For tickets, please visit www.sistic.com.sg or visit any SISTIC oulets islandwide.

Speakers: Mr Randall Ee, curator of the Peranakan Museum will be giving a talk on Nonya Ware, the porcelain of the Peranakans. Mr Peter Wee, owner of the Katong Antique House will be sharing on his memories of a Peranakan Kitchen. Ms Violet Oon, Consultant for Singapore Food Festival 2009 will share about the ingredients used in a Peranakan Kitchen; from the land and the sea.

BEAUTY AND THE FEAST – SHINE & DINE Like a feast made for a King, this dinner brings you the finest of Peranakan cuisine and fashion. As in days of yore, Peranakan jewellery was always worn for a feast. In celebration of the Baba Bling Exhibition featuring significant pieces of Peranakan jewellery, the Singapore Food Festival 2009, in partnership with the Peranakan Museum, presents the Beauty and the Feast Dinner where you get to enjoy the cuisine cooked by 10 of the Singapore Food Festival’s Peranakan Culinary Treasures, along with a tour of the Baba Bling exhibition and a jewellery fashion show featuring reproduction Peranakan jewellery sponsored by Foundation Jewellers. Watch beautiful models sashay down the aisle with stunning gems as you enjoy an exquisite array of 30 Peranakan dishes, “re‐interpreted and translated” to contemporary style that will tempt the most epicurean of tastebuds. This dinner is archived by award‐wining chef Mr Joe Yap and Ms Violet Oon where old flavours are kept authentic but given a modern twist by using premium ingredients like Wagyu Beef, Foie Gras and Lobsters in place of shin beef, chicken liver and prawns respectively.

Date: 25 July 2009, Saturday Time: 7:00pm till late Venue: Peranakan Museum Price: $200 inclusive of entry to the Peranakan Museum exhibits. For reservations, please call 6255 1037 or e‐mail [email protected]

CLOSING CEREMONY – LONGEST PERANAKAN BUFFET LINE Be prepared to be bowled over by the LONGEST Peranakan buffet line by Swissôtel Merchant Court spanning the whole of Read Bridge on the closing ceremony. Over 100 Peranakan dishes will be served along the bridge and participants can enjoy the novelty of this experience beneath the starry night sky.

Date: 26 July 2009, Sunday Time: 5.00pm till late Venue: Read Bridge @ Clarke Quay Price: $35 nett for adults and $22 nett for children (4 to 11 yrs old). For enquiries and purchase of tickets, please call 6239 1848. Tickets can also be purchased before the event at Ellenborough Market Café in Swissôtel Merchant Court and during the event at Read Bridge.

I SUPPORTING EVENTS I

NATIONAL COCKTAIL COMPETITION 2009 For the 21st year running, this local competition brings good exposure for contestants as the first prize winner gets to represent Singapore in the 2010 International World Cocktail Competition and ASEAN Bartenders Championship (Cocktail Category). For the first time, in conjunction with Singapore Food Festival 2009, contestants are given the challenging but exciting task of creating a Peranakan Cocktail using any of the following ingredients:

Assam (Tamarind), Cabai (Chilli), Serai (Lemon Grass), Daun Pandan (Pandan Leaves), Daun Limau Purut (Kaffir Lime Leaves), Daun Kesum (Laksa Leaf), Santan (Coconut Milk), Coconut Flesh, Belimbing, Green Mango, Palm Sugar, Agar Agar, Red Beans, Green Beans, Mung Beans.

Finals: 21 July 2009, Tuesday Venue: Central Square @ Clarke Quay Time: 7pm to 11pm

ASIA PACIFIC BARTENDER OF THE YEAR COCKTAIL COMPETITION This competition pits the skills of the best bartenders from up to 19 countries around the world, including United Kingdom, Italy, Sweden, Hong Kong and Taiwan to name a few. Expect to see the Guild President of the Bartender Association from Hong Kong, Philippines, Taiwan, and Japan delegate amongst the experts from around the world on the judging panel. Contestants will be judged on: • Creativity: clever use of ingredients and garnishing, mixture of quantities, cocktail display, originality of mixture • Bartending Skills: Bartending knowledge, clever use of utensils and glassware • Working Techniques: personal appearance, showmanship, timing, service techniques and housekeeping • Flair (for Flair Bartending category): bartending skills, portioning of liquors, end product presentation and taste

Semi Finals: 21 July 2009, Tuesday Venue: Central Square @ Clarke Quay Time: 7pm to 11pm