Targeting both tourists and locals, the island-wide festival features activities like carnival-style food events, food tours, cooking workshops and competitions, the Uniquely Singapore Chilli Crab Festival, and a host of discounts and promotions offered by participating F&B establishments.

The Singapore Food Festival 2008 was from 4 July to 27 July 2008.

It is Jointly organised by Singapore Tourism Board and Peter Knipp Holdings Pte Ltd.

The primary partners are City Gas and NTUC Fairprice.

Other partners include Chuen Cheong Food Industries Pte Ltd, Tiger Beer, Coca Cola Singapore, Golden Village, Singapore Post, National Environment Agency and Cuppa Choice.

Venue partners include Sentosa, Suntec City Mall, Ulu Ulu Safari Restaurant, Lau Pa Sat Festival Market, Robertson Walk, Creative Culinaire Cooking and Baking School, Cookery Magic Cooking Classes Singapore, Chef's Secrets, At-Sunrise Global Chef Academy.

First up, Hainanese chicken rice.

This is said to be one of the more enjoyable food in Singapore. The rice is usually prepared with the stock from the boiled chicken. An exact temperature is required to cook the chicken so that it is very tender. Some stalls will have their very own special blend of chilli sauce, but since I don't take chilli, I can't really tell you how it tastes. others will use the dark soy sauce provided, while others like me will just eat it as it is. Another variations to this dish is roasted chicken rice.

Another local dish, which many Singaporeans says that kind of describes us is Rojak.

It is a dish that comprises of fruits and vegetables like turnip, fried tofu, beansprouts, yu char kway, cucumber and pineapple. There are some variations that use green mangoes to give it more flavour. The Indians here also have an Indian version of rojak.

This dish consists of diced-sized meats like lamb or chicken skewered on thin wooden sticks and grilled over charcoal. This Malay dish is a favourite not only with Malays but the other races in Singapore as well. This is dish often accompanied with sliced onions, cucumber and ketupat (rice
wrapped with palm leaf).

this dish is one of the more common Indian dish seen around Singapore. Made from a combination of water and wheat flour, the dough is skilfully stretched, flipped and folded by the vendor to form a flat square. Roti prata is often served alongside spicy curry gravy, although sugar is also an excellent alternative.

There are many variations including the ordinary egg prata (egg added inside the dough) to the oddly named tissue prata (fried with butter, rolled into a cone shape and sprinkled with sugar).

Chilli Crab

This is one dish that does not require any utensils except maybe something to crack open the crab shell or to dig out the crab meat from 'tight spots'. Most stalls use the Sri Lankan crab to cook this dish. Chilli paste that it comes deliciously covered in comes from a tantalising array of ingredients: onions, garlic, black rice vinegar, fresh ground chilli, tomato paste and so forth.

Some stalls offer a side dish of man tou (Chinese steamed buns) for customers to dip in the chilli gravy with. Another favourite variation of this dish is the black pepper crab.

The Singapore fish head curry is a local creation that bears both Indian and Chinese cuisine characteristics. The Garoupa's or Snapper's head is often used for this particular dish. It is served in spicy gravy made from curry powder, fresh whole tomatoes, belachan, tamarind and so forth, with just the right hints of sweetness balanced against tanginess. The meat from the fish head should have an exceedingly smooth texture and taste. This dish noramlly accompanies a steaming bowl of white rice.

Fried Carrot Cake

The local name for this dish is 'Chai Tao Kway'. The Singapore fried carrot cake is more savoury than it is sweet, and is adored for its versatility as either a mid-day snack or a complete meal in itself. The fried carrot cake consists of small rectangular rice flour cakes, fried with white radish, scrambled eggs, chopped spring onions and chye poh. You can order the ‘white’ variant, with its slightly charred crusty exterior to be fried together with extra chilli, or request for the ‘black’ version which is sweeter as it is cooked with sweet soy sauce.

Step into any hawker centre and you’re likely to find a stall or two selling the popular fried flat noodle dish.

Its distinct slightly-sweet caramelised fragrance is often a crowd-puller. It compromises of flat rice noodles fried with dark sauce and pork lard. Now you’ll find a myriad of other ingredients like cockles, prawns, bean sprouts and eggs added to the fried noodles, together with a generous helping of sweet dark sauce, giving the dish its famed appeal and characteristic brown-black colour.

The Singapore style is, often more than not, sweet.

Laksa is a spicy Peranakan noodle soup dish that combines Chinese and Malay elements. Sometimes called Nyonya laksa, the noodle soup dish is easily available at many food outlets in Singapore.

The highlight of this dish is the gravy. Tt should have just the right amount of coconut milk to give it its characteristic mouth-watering aroma. Complete with blanched bean sprouts, thick white noodles and topped with cockles, eggs, prawns and sliced fish cake, laksa is an excellent dish to have at any time of the day.

For those who are allergic to seafood, or are concerned about hygiene, it is possible to ask the stall owner not to add any cockles to the dish. The Katong area in Singapore is more famous for its Laksa.

And last, but definitely not the least, Bak Kut Teh.

Bak kut teh, or literally ‘pork bone tea’, is a popular Chinese soup-based dish found in Singapore.

Despite its fairly simple presentation, creating bak kut teh from the basic ingredients is no simple task — it takes hours to boil meaty pork ribs with fresh ingredients like garlic, white peppercorns, star anise, soy sauce and so forth to form the soup base.

You will probably find several variants of bak kut teh in Singapore. The Hokkiens like theirs with an extra dose of soy sauce to achieve a darker colour, while the Cantonese prefer a combination of five to six herbs for that added herbal flavour.

Recommended with a steaming hot bowl of rice, or simply dip some freshly-made yu char kway (fried Chinese dough sticks) into the soup for a perfect start to your day.

All information was gathered from and can be found at http://www.singaporefoodfestival.com/

Well, the best way to know if the food is good is to come down and try it!