SFF 2023 marks its 30th Anniversary with its largest Festival Village yet in celebration of Singapore’s vibrant food culture and culinary journey. The SFF Festival Village will run from 19 Jul – 30 Jul at Bayfront Event Space, opening hours below:
○ Mon to Fri: 5.00 pm – 10.30pm
○ Sat to Sun: 10.30am – 10.30pm
• The SFF Festival Village will be bigger and better, showcasing the best of Singapore’s food offerings:
○ SG Food Walk – A collective of Singapore’s favourite heritage, bespoke and contemporary food stalls and restaurants.
○ Food Cartel – Treat your taste buds to a variety of delectable popup restaurants, sip on unique bar concepts, and rub shoulders with
some of your favourite chefs and personalities.
○ Sweets Alley – A delightful assortment of mouth-watering sweets and heavenly desserts to satisfy your sweet tooth.
○ Cafe Boulevard – Be captivated by the richness of our cafe culture and the passion of our local coffee artisans with some of the finest
coffee and expertly crafted pastries.
○ SG Mama Shop – Step into our Mama Shop to relive your childhood memories with an array of timeless favourites and new
generation snacks.
○ Gourmet Market – Real Foodies will relish the premium selection of meats & seafood, cheese & crafts, wines & spirits, artisanal
produce, and culinary workshops & masterclasses at the Gourmet Market.
• SFF Festival Village is a cashless event – Payment modes are digital payment, credit card and NETS only.
Some must not miss brands:
Yew Kee (友記), a heritage brand established in 1961, is putting a spin on tradition through a collaboration with PastaGo. Combining the tender meat and nostalgic tastes of braised duck and exciting new flavours from
Contemporary Pasta, the following menu unifies the best of both worlds and will be launched exclusively for the Singapore Food Festival.
With a love for local produce, Kausmo and Ah Hua Kelong have come together to create synergy in celebrating thoughtfulness. Kausmo is a dining experience that aims to raise awareness about aesthetically-filtered produce, show case edibles that can be grown in our land, and inspire guests to be more thoughtful in the ways they consume. At the core of Ah Hua Kelong is respect for old-school farming traditions to rear high quality seafood. This includes sticking to more expensive and laborious methods like using only live bait as feed, allowing fish to grow into size naturally without the use of hormones or chemicals. Utilising seafood farmed locally is aligned with Kausmo’s ethos of thoughtful produce sourcing and reduces food miles. Utilising Ah Hua Kelong’s produce, Kausmo’s creations have a theme of umami and refreshing flavours. Various condiments and climate-appropriate edibles featured in their creations are also sourced from other local businesses & vegetable farms.
Ji Xiang Confectionery is the largest producer of Ang Ku Kuehs in Singapore. Founded in 1988 and still practicing their craft by hand, each kueh is packed with generous and flavourful fillings surrounded by a soft chewy skin, which sees thousands of customers queueing up daily to purchase them.
Step into a world of nostalgic delights as our bombes take you on a journey through old-school Singapore snacks. Re-discover the familiar flavours of Raspberry Ripple, Milo and White Rabbit in a modern way and let your tastebuds pay homage to the iconic childhood treats with every bite. Sourbombe is the innovative mashup of sourdough and Italian Bomboloni (‘Bomb’ shaped doughnuts stuffed with pastry cream) but with an artisanal twist! Exploding onto the culinary scene, Sourbombe Artisanal Bakery is the brainchild of Genevieve Lee (or ‘Gen’ for short), runner-up of MasterChef Singapore 2018.