Foodies News Alert! The World Street Food Congress is back for the 2nd edition from 8 April 2015 to 12 April 2015. The 5 day event will be at the open field opposite Parco Bugis, intersection of Rochor Road and North Bridge Road. Compare to its previous venue in 2013, this year event is conveniently located near Bugis MRT station. In fact, once you get out from Exit D of Bugis MRT station, it will bring you directly to the event venue.
This year's instalment of the World Street Food Congress (WSFC2015) comes with the theme "Engage, Empower and Enterprise". The WSFC2015 will consist of 3 main components,
1) The WSF Dialogue-Hackathon
2) The WSF Jamboree
3) The WSF Awards
WSF Dialogue-Hackathon (8 to 9 April 2015)
The session 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 peers.
WSF Awards
Up to 15 categories of WSF Awards will be awarded to deserving individuals, organisations, and cities that show leadership and skills in the field of world heritage and street food culture.
WSF Jamboree (8 to 12 April 2015)
The WSF Jamboree is the most eagerly look forward part of the World Street Food Congress where foodies get to try street food across different parts of the world. This year we will see 23 stalls from 12 cities coming together at the open field of beside Tan Quee Lan Street along North Bridge Road. The top street food vendors and award winning chefs hail from USA, Bolivia, India, Indonesia, Vietnam, Germany, Vietnam, Malaysia, Thailand, Philippines and Singapore will be gathered for the world's best street food party.
The Jamboree is open to the public. Food price will start from $4.50. The public can enjoy a cashless mode of payment via NETS FlashPay (Enjoy a 5% rebate), NETS and/or Credit Card.
8 to 9 April 2015 (Wednesday - Thursday)
Time: 5pm - 11pm (Last order 1030pm)
10 Apr 2015 (Friday)
Time: 4pm - 11pm (Last order at 1030pm)
11 to 12 April 2015 (Saturday - Sunday)
1pm - 11pm (Last order at 1030pm)
Dai Pai Dong, street style live demos daily from 6pm - 8pm
Live music available daily from 8pm - 10pm
Without further ado, I have already short listed a couple of stalls that I want to try at the WSFC2015.
Bon Chovie (USA)
Established by self-trained chef and music industry veteran Renae Holland, Bon Chovie offers a 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. The Bon Chovie signature Fried Anchovy is a little fresh whole fish, lightly breaded and fried to bone soft perfection. This dish is then served with fresh lemon, pickled sweet peppers, and smoked paprika aioli.
Soto Ayam Ambengan Pak Sadi (Indonesia)
This Indonesian dish may sound and look familiar in Singapore, but don't be fooled. Sadi's Soto Ambengan is Indonesia's variant of soto, 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.
Pak Sadi Soto Ambengan won the top honors in the world's Top 20 Street Food Masters Award at WSFC 2013.
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 will white truffle oil paella before roasting to blow your mind away. Pepita's stuffed lechon was also recently named the best dish in Asia at the Chowtzer Fast Feasts Awards in London in 2014 while celebrity Chef Anthony Bourdain has also labelled this Pinoy dish "the best pig ever".
Penang Apom Manis (Malaysia)
A humble street food cart in Penang's Georgetown for over 30 years. The little Penang cart holds 5 little wood fire stoves upon which sit a special non stick wok. Their Apom or Indian style rice flour pancakes, comes lovingly enhanced with coconut mil and is EXTREMELY thin and crispy while the centre is cloth like soft. It is a pleasure just watching them spin the batter around the wok, letting the heat transform the pancake, making it a joy to devour.
East Side King (USA)
East Side King is a group of Asian-inspired street food restaurants and food trucks in Austin, Tx. Founded by Chef Paul Qui and Moto Utsunomiya in 2009. Paul left his fine dine executive chef job after his winning ways with his street food skills in Top Chef S9 show to set up ESK. It began as a food trailer behind a dive bar on Austin's East Side, and has grown to include 5 locations throughout Austin. One of his food trucks was named one of Bon Appetit magazine's Best New Restaurants in Amercia 2014.
I am sure many of you is also keen to know more about, Anthoy Bourdain's plans for the upcoming Bourdain Market, a Singapore style hawker centre in the USA featuring street food around the world. Head down to the World Street Food Congress 2015 to hear from the man himself.
In line with commemorating Singapore's 50th birthday, the National Heritage Board will be launching the SG50 Deliciously Singaporean Exhibition at the World Street Food Congress 2015 on 8th April 2015. The exhibition will showcase Singapore's food heritage and subsequently feature 50 uniquely Singaporean dishes and pop-up cooking demonstrations, curated by Makansutra.
World Street Food Congress 2015
Date: 8 to 12 April 2015
Location: Open green field opposite Pacro Bugis (Bugis MRT station Exit D)
Facebook: https://www.facebook.com/WSFCongress
Website: http://wsfcongress.com/
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