Ambrosial affair

Miss all your favourite childhood treats like dragon beard’s sweets and ‘ding ding’ candy? Begin your journey at ‘Memory Lane’, the first of Food Revolution’s three time-themed zones, where confectioners will handmake treats of yesteryear and a selection of traditionally baked breads.

Carry on to ‘The Modern World’, where President of the Singapore Chefs’ Association, Eric Teo, takes to the stage with five dishes created exclusively for the event. He will collaborate with one of the many exhibitors, Royal Court Bird’s Nest, to make a nourishing dessert with ginseng jelly, which will be served alongside Fried Crispy Singapore Laksa, Cold Singapore Chilli Alaskan King Crab and Crystal Dumpling Chicken Rice. Sarangchae Korean Restaurant, which specialises in Korean sashimi, will feature its immaculate seafood at this segment as well. At the final turn, pastry chef Janice Wong will convert ‘The Future Space’ into a fairy tale-esque candy wonderland, where everything within reach is up for grabs: pillow-soft ceilings with rows upon rows of edible seaweed marshmallows, lychee gummy walls, and dessert installations featuring a ‘Wave of Sugar Cubes’ and Jelly Shots. A backdrop of fringe activities will include a cooking demonstration and performance by The Singing Chef and author of Food Inspirations, Irene Jansen. General admission free. Tickets to Eric Teo and Janice Wong’s stations are priced at $65 and $35 respectively. Bundled tickets to both segments are available at $80 and can be purchased via Sistic or at the entrance of Suntec Hall 401 during the exhibition. Visit www.foodrevolution.sg

Excerpt from the May issue of epicure.