On Tuesday night (13th March 2012) I had the privilege of attending Singapore Takeout, thanks to the Singapore Tourism Board and Frank PR.
The concept of the Singapore takeout is “1 mobile kitchen, 9 cities, 10 chefs and 15 food brands on a 365-day gastronomic journey”.
An ordinary shipping container is transformed into a mobile kitchen. So far Singapore Takeout has stopped in London, Paris, Moscow, New York, Hong Kong, Shanghai, New Delhi and Dubai. One of Singapore’s top chefs will carve up delicious dishes from the pop-up kitchen. Sydney was the final stop of the global tour and we were lucky enough to have Ignatius (Iggy) Chan and his team create a selection of Singaporean dishes with a twist. Iggy, head chef AK, and their team created an wonderful menu consisting of interpretations of sushi, yu sheng (raw fish salad), nasi lemak, wagyu beef cheek and my favourite – kaya toast & teh tarik dessert.
Check out my slide show to to see what was on offer at Singapore Takeout, Sydney:
The purpose of Singapore Takeout is to bring a taste of Singapore to the rest of the world. But I think that if you really want to have a taste of Singapore, you need to go! I recently spent a couple of days there, and everything I ate was delicious. From dinner in Ku De Ta Restaurant in Marina Bay Sands Hotel to dinner at Maxwell Hawker Center – there is so much variety and so much on offer. I can’t wait to go back!
All the photos are now up on my FB page