World Street Food Congress 2015, 8 to 12 April 2015

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/

Rabbit Stash @ Wangz Hotel

Rabbit Stash which used to be located at an old shop house along Alexandra Road has moved to its new premises at the roof top of Wangz Hotel in Tiong Bahru. Helmed by Chef Matthew, who is born in the year of Rabbit which explains his choice of the restaurant name. Today I am at Rabbit Stash to experience the seasonal menu inspired by the 7 characteristics of Enosphi (Soil, Pristine, Ocean, Nostalgia, Impression, Heritage, Exotic), using a combination of classic French techniques along with a touch of Asian and Singapore flavours.

Snacks 4.5/5

Before commencing on our dinner, we were presented a snack platter which is immediately brought back memories of my dining experience at Jaan. This is simply art on a plate. On the plate we have potato chips on wooden trunk, yam milk jam, lime mayonnaise, lotus chips, baby potatoes with mango and blueberry.

Soil 4/5

We soon embarked on a visual and gastronomic feast starting with Soil.  The garden on the plate consists of asparagus pudding, beurre noisette, beetroot "mushroom" and olive crumbs. It felt like a garden blooming with beautiful flowers and I was worried about stepping on them. It took me a while before deciding to explore the beautiful garden, delicately appreciating each elements.

Pristine 4/5

The journey continues, bringing us to Pristine consisting of langoustine, cabbage dashi, 1st born egg and brown rice. Actually I was a little disappointed with the presentation after having seen what the kitchen is capable of. I could not really figure out the inspiration behind the dish but the langoustine is definitely one of the sweetest I ever eaten.

Ocean 4.5/5

Inspired by Chef Matthew loves of diving is the Ocean. The plate consists of scallop. black ink sponge, smoked trout, shrimp and chips. The shrimp with banana mash in the oceanic view caught the attention of my palate with its interesting combination which tasted actually like our local fried banana fritter or goreng pisang.

Nostalgia 4/5

Nostalgia is the next dish which comes with a rich lobster broth, purple crab, handmade noodles and black roe.

Impression 4/5

Chef Matthew is well travelled and the next dish Impression is a reflection of his impressions of the food, people and culture from his travels abroad. Another beautiful presentation consisting of berkshire pig, granny smith, potato "mud" and watermelon.

Heritage 4.2/5

The Heritage is Chef Matthew's way of recreating the familiar taste and ingredients in a different way. The interesting reinventing consists of beef jowl, port-soy, barley porridge and red date. The beef jowl was so soft that it literally melted in the mouth.

Exotic 4/5

When I was introduced to the menu, Exotic caught my eyes with its unique flavour pairings with simple ingredients. I was eagerly waiting to try the green curry gelato. This is really unique. However having it alone maybe a bit overwhelming hence the thought of pairing with mango fromage blanc and snow wine pear gave it a good balance.

A petite four to wrapped up the 7 course degustation menu ($148+)

The new premises at the rooftop of Wangz Hotel spots an intimate 30 seater indoor dining room formed around a semi circle with floor to ceiling glass windows for a 180 degree view of the city. It has comes with a outdoor rooftop terrace in a lush alfresco garden setting.

Embark on a magical journey like Alice in gourmet Wonderland. Satisfying the craving and curiosity at the Rabbit Stash. Once you find the hideout, it will be hard to turn back. Dining at Rabbit Stash is like a visual and gastronomic feast where food is art and art tantalizes the taste buds and senses.


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Rabbit Stash
Wangz Hotel
Level R (Rooftop)
231 Outram Road
Singapore 169040
Tel: +65 65951380
Facebook: https://www.facebook.com/therabbitstash.fanpage
Website: http://www.therabbitstash.com.sg/
Nearest MRT: Tiong Bahru (EW Line), Outram (EW Line, NE Line)

Opening Hours:
Tue-Fri (lunch): 12pm - 2pm
Mon-Sat (dinner): 630pm - 1030pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 33, 63 and 851. Alight at 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Outram MRT station. Take Exit A. Cross the road towards Singapore General Hospital. Turn right and walk down Outram Road. Continue on Outram Road onto Tiong Bahru Road. Walk to destination. Journey time about 15 minutes. [Map]