The World Street Food Congress Returns From 8th to 12th April 2015!

The World Street Food Congress is back again! This 5-day event will be helt at the open field opposite Parco Bugis, from 8th -12th April 2015. Organised by Makansutra, the theme of this year’s congress is “Engage, Empower and Enterprise”. WSFC15 will consist of three main components:
– The WSF Dialogue-Hackathon
– The WSF Jamboree
– The WSF Awards

The Jamboree is open to the public and located in the heart of town for the convenience of locals and tourists. 23 stalls from 12 cities will descend on the open field beside Tan Quee Lan Street along North Bridge Road and host the world‘s best street food party. The top street food vendors and award winning chefs hail from the USA, Bolivia, India, Indonesia, Vietnam, Germany, Vietnam, Malaysia, Thailand, Philippines and Singapore. Let me tempt you with some of the interesting stalls:

Bon Chovie (USA)
Established by self-trained chef and music industry veteran Renae Holland, Bon Chovie offers you a unique variety of seafood – her carefully crafted signature fried anchovy dish, which made its first appearance at the famous flea market Smorgasbord in New York. It catapulted to superstardom in 2011.

Pepita’s Kitchen (Philippines)
Founded by Chef Dedet de la Fuente, Pepita’s is a private kitchen and is renowned for its lechon (roast suckling pig) dish, Cebu’s most famous street fare. Pepita’s edge is the wicked twist to the show- she stuffs it with white truffle oil paella before roasting to blow your mind away. She offers this at her home private dining
sessions in Manila. P

Soto Ayam Ambengan Pak Sadi (Indonesia)
Sadi’s Soto Ambengan is Indonesia’s variant of soto, a traditional spiced chicken soup commonly regarded as the perfect form of chicken soto from East Java area, Lamongan. The secret to this dish can also be traced to the use of fresh milk fish, seafood in the stock , and the use of a dangerously addictive and own made “koya” powder added to the stunning spiced broth.

Tuck Nyonya Catering (Malaysia)
Ah Tuck and his Thai wife run a private catering house specialising in Penang Nonya and street food. They operate from their humble home and you can hire their services as a private chef offering all these stunning heritage street dishes most private chefs don’t normally offer, like Black Satay (Or Ba Cha) and Jiu Her Cha, a turnip, seafood and minced meat stew wrapped in lettuce with sambal.

BánhCăn 38 (Vietnam)
Established by former History lecturer who is also a chef, BánhCăn 38 is a restaurant based in Hồ Chí Minh City. They will be offering Banh Xeo (crispy seafood pancake) grilled over an old school charcoal claypot stove. Crisp vegetables accompany it for an added crunch and it comes with 3 different types of sauces: braised fish sauce, anchovy sauce, and fish sauce.

KengEngKee Seafood (Singapore)
Established by Chef Liew Choy in the ‘70s, Keng Eng Kee (KEK) has been enjoying popularity as a cze char stall for more than 20 years. Besides its signature dishes such as the Moonlight Hor Fun and Ming Zhu Roll, KEK is also known for its Chili Crab. They have come up with deep fried soft shell crabs with three different sauces, one of which is the chilli crab sauce.

With prices starting at S$4.50 this year, the public can enjoy a cashless mode of payment via NETS FlashPay (Enjoy a 5% rebate), NETS and/or Credit Card. With the exception of two back-by-popular-demand stalls, all other vendors are new participants. The Jamboree will also boast three Masterclass street-style demonstrations daily while recipes from chefs like William Wongso and Peter Lloyd will be shared alongside live musical performances and delicious food.

JAMBOREE PROGRAM RUNDOWN
8th – 9th April 2015 (Wednesday – Thursday): 5pm- 11pm (Last order at 10:30pm)
10th April 2015 (Friday): 4pm- 11pm (Last order at 10:30pm)
11th – 12th April (Saturday – Sunday): 1pm -11pm (Last order at 10:30pm)
“Dai Pai Dong ”Street style Live demos daily from 6pm – 8pm; Live music available daily from 8pm – 10pm

The 2-day Dialogue-Hackathon (8th – 9th April, 9am- 5pm) comprises two half day open floor, town hall style discussions with the audience and delegates. It will focus on actionable content where delegates can gain deep insights, learn new skills, partner up, discover opportunities and inspire new ideas through panel discussions and presentations by renowned street food advocates, media and street vendors as well as their peers. Expect to hear what plans are afoot for the Bourdain Market, a Singapore style hawker centre in the US captained by foodie traveller Anthony Bourdain. Also, hear what Indonesia is undertaking to preserve and promote their 600 year culinary heritage through a private food company, Bango.

An SG50 culinary campaign, to be launched by Culture, Community and Youth Minister Lawrence Wong will also be launched at the event. Up to 16 categories of WSF Awards will also be awarded to deserving individuals, organisations, and cities that show leadership and skills in this field of world heritage and street food culture.

The World Street Food Congress
Date : 8th – 12th April 2015
Location : Open green field opposite Parco Bugis, at the intersection of Rochor Road and North Bridge Road
Theme : Empowerment, Engagement and Enterprise