Kita Food Festival  will return to Singapore next week for Singapore Weekender event  from 12 to 17 March 2025.

New events have also been added to the lineup  including   a kitchen takeover with chef-patron Darren Teoh from two-Michelin starred Dewakan restaurant in Kuala Lumpur who will be hosting a three-course menu at Conrad Singapore’s East47.  

Another new addition to the event calendar is Graze & Groove, a vibrant Sunday afternoon affair happening at Kult Yard on 16 March from 1:00 PM to 8:00 PM. This family-friendly event blends Southeast Asian flavours, craft cocktails, and vinyl-spun beats for a laid-back day out.

The Singapore Weekender will feature world-class chefs and culinary talents in an extraordinary showcase of four-hand dinners, kitchen takeovers, and the grand Big Barbecue finale.

Highlights include:

●      Award-winning Chef Kelvin Cheung of Jun’s  (Dubai) will join Eugene See Birds of a Feather (Singapore) for a four-hands dinner.

●      Two Michelin-starred Chef Syrco Bakker from Syrco Base (Bali) will be hosting a kitchen takeover at 1880.

●      Acclaimed Chef Keiko Kuwakino from Satoyama Jujo (Japan) will be presenting her plant forward artistry at POin The Warehouse Hotel, showcasing her unique approach to food inspired by Ayurvedic philosophy. 

●      Darren Teoh, the chef-patron behind Malaysia’s only two Michelin-star restaurant, Dewakan (Kuala Lumpur), will be presenting a special three-course menu paired with three curated cocktails by East47 – a brand new experience by the acclaimed Manhattan bar in Conrad Hotel – that spotlights a selection of wild and artisanal ingredients.

●      Recently recognised as The West Australian Good Food Guide’s Young Chef of the Year, Brian Cole of Hearth Restaurant & Lounge (Perth) will be delivering a six-course West African-inspired feast at Tamba

●      Chef Raymond Tham of one Michelin-starred restaurant, Beta (Kuala Lumpur) will be joining Marvas Ng of Path(Singapore) for an exploration of heritage flavours reimagined with modern artistry. 

●      Experience a reimagined kao geng (rice curry) Thai dining experience with Chef Chalee Kader of one-Michelin-star restaurant, Wana Yook (Bangkok), who will be taking over the kitchen at 67 Pall Mall. The dining experience will be complemented by a selection of wines by head sommelier Roberto Duran, curated to match the sweet, sour and spicy elements of this Thai feast. 

The Big Barbecue, held at Gourmet Park Kampong Bugis, will celebrate bold flavours, featuring chefs:

●      Ricardo Allen of Camp Caribbean (Singapore), known for recreating some of his grandmother’s classic recipes to bring a taste of the Caribbean to Southeast Asia. 

●      Adam Penney from modern British diner, Carnaby (Singapore), who brings a modern flair to comforting British classics. 

●      Linn Yong, Chef Patron of Limau and Linen (Kota Kinabalu), known for championing sustainability in Sabah, focusing on community partnerships and working closely with local farmers. 

●      Taiki Rattanapong from Homeburg (Bangkok), whose take on the classic American burger took the internet by storm back in 2018. 

●      Waymann Cheong of Lucky Hole (Penang), winner of the Michelin Guide Kuala Lumpur & Penang 2025 Young Chef Award. 

●      Jhiun Dick Leong of Open Farm Community (Singapore), Singapore’s pioneering urban farm and restaurant concept that spotlights local and regional produce with eclectic technique and flavours from around the world.

 This year the festival team have also added Graze & Groove, a vibrant Sunday afternoon affair happening at Kult Yard on 16 March from 1:00 PM to 8:00 PM. This family-friendly event blends Southeast Asian flavours, craft cocktails, and vinyl-spun beats for a laid-back day out. Food highlights include:

●      Kurt Sombero (previously of Kubo Singapore), reimagining traditional Filipino dishes.

●      Lavi Taco, serving Southeast Asian-inspired tacos like lamb masala, crispy Thai fish, and mushroom rendang tacos.

●      Rainbow Lapis, offering traditional kueh selections, including Ondeh Ondeh, Rainbow Lapis, and Kueh Dadar.

Setting the tone for the day will be vinyl DJs Itch and Tiko Disko spinning regional cult classics. Entry is just $2 per person, inclusive of an Asahi mini can, with food and drinks available on a pay-as-you-go basis.

For ticket information and the full lineup of events, visit www.kitafoodfestival.com and follow Kita Food Festival on Facebook and Instagram.

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活动阵容新增亮点包括来自吉隆坡米其林二星餐厅Dewakan的主理主厨Darren Teoh带来的厨房快闪活动——他将于3月16日在新加坡康莱德酒店East47餐厅呈现限定三道式菜单。

另一新增活动是3月16日下午1:00至8:00在Kult Yard举办的Graze & Groove周日午后派对。这场适合全家参与的活力活动融合东南亚风味美食、手工调酒与黑胶音乐，打造慵懒休闲时光。

新加坡周末美食节（Singapore Weekender）将汇聚世界顶尖主厨与料理奇才，通过四手联弹晚宴、厨房快闪活动以及压轴登场的Big Barbecue盛大闭幕式呈现非凡美食盛宴。

黑胶唱片骑师Itch与Tiko Disko将以东南亚地区经典音乐营造氛围。入场费仅需2新元/人（含Asahi迷你罐啤酒一杯），餐饮消费按需支付。

票务信息及完整活动日程请访问官网www.kitafoodfestival.com，并关注Kita Food Festival的Facebook与Instagram账号。