Seafood Diet…

Singapore Food Festival 2012

Story & photos by Dr. Michael Lim The Travelling GourmetTM

The intrepid Travelling Gourmet travels to Sentosa Island to learn about this year’s SFF…

MARVELLOUS Seafood will be the star in this coming 19th Edition of the SFF. From 13 to 22 July, 2012 at the Waterfront Promenade at Marina Bay, food lovers will get to enjoy flavoursome dishes like Nyonya Otak Otak, Indian Fish Head Curry, Teochew Steamed Fish, Malay Assam Pedas, Sambal Stingray and lots more yummies! The prices start at $2 and you will get a 20% discount when you paly by NETS!  

There will even be Rojak, because not many know this, BUT Rojak dressing is made with Belachan, which is fermented shrimp paste made from Krill. Ngoh Hiang, the deep fried meat roulade is made with minced pork, yam paste AND shrimp will also be served!

 Look out for the GIANT Garoupa which is very rich in Vitamin D and collagen that is so good for your complexion. Tours for the adventurous include going to a Kelong and to a “Behind the Scenes at Jurong Fishery Port” from 5am to 9am. At Little India, there will be a Guinness World Record attempt to serve 2012 Curry Fish Heads in a single dinner! Check out too food cooked in the Hawaiian style Imu underground oven dug into the sand, which I have enjoyed at many Luaus in Hawaii. This shall be at Siloso Beach on Sentosa Island.

Attending a Media Conference in the West Ballroom of the Resorts World Sentosa Convention Centre on 26 June, I tasted many of the wonderful dishes with citrusy Italian Prosecco. I also met up with my good friend, Greg Allan, RWS’ dynamic VP and another friend, RWS’ Director of Culinary Standards. Michael Muller.

I also tried carrying a 20kg Giant Garoupa whose best parts include the lips, throat, belly and liver! The meat is akin to chicken breast in taste and texture with a nice ‘al dente’ bite to it.

My friend Executive Chef of RWS, energetic Edmund Toh, did a cooking demo of Sea Bass with Celery, Apple and Guava. Very tasty and very healthy too! I like it a lot!

The SFF in 2011 attracted 450,000 food lovers. Did you know that Singaporeans consume over 100,000 tonnes of seafood a year!

Selamat menjamu selera!


About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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