SINGAPORE: INSIDE OUT HOMECOMING AND SINGAPORE TAKEOUT CELEBRATE LOCAL CONTEMPORARY CREATIVE AND CULINARY TALENTS
Locals and international visitors could look forward to fresh and immersive experiences at the Singapore: Inside Out and Singapore Takeout showcases. Singapore: Inside Out, a multi-disciplinary travelling showcase featuring Singapore’s contemporary creative practitioners, open from 27 November – 6 December 2015 for a homecoming run after having toured to Beijing, London and New York.
The Singapore Takeout is all about Singapore’s heritage food cuisine as it pays homage to Singapore’s culinary talents over two weekends – 27 to 29 November and 4 to 6 December 2015. Beyond the creative and culinary showcases, there is also an array of festive experiences to look forward to, marking the year-end season while celebrating Singapore’s Golden Jubilee milestone.
Singapore: Inside Out – The Homecoming Finale
Curated by award-winning Singaporean architect and artist Randy Chan, Singapore: Inside Out encourages the discovery of new perspectives of Singapore through architecture, design, fashion, film, food, music and the literary, performing and visual arts. Apart from the immersive creative works, live musical performances and engaging panel discussions happening within the showcase at Tan Quee Lan Street (next to Bugis Junction), there would also be a variety of exciting partner events across the city to join in this celebration of our creative scene. These include unique showcases and exhibitions such as that at the Singapore Visitor Centre, putting a spotlight on contemporary craftsmen and their exceptional works that redefine and express the ‘Singapore identity’ in their own ways. Admission is free. Please visit www.singaporeinsideout.com/singapore for more information.
Singapore Takeout – Heritage Cuisine with a Twist
Singapore Takeout is a showcase of innovative versions of traditional local fare as presented by Singapore culinary talents. Started as a travelling pop-up restaurant in 2011, the Takeout concept is being re-introduced as a full-fledged dining event. There will be a line-up of local culinary talents such as Chef Han Liguang of Restaurant Labyrinth and Chef Wayne Liew of Keng Eng Kee Seafood, both of whom represented Singapore recently at San Sebastian Gastronomika and would be collaborating for the first time to create their versions of Singapore’s national dish, the Chilli Crab. Other chefs include Chef Malcolm Lee of Candlenut , who was one of the chefs that took part in the first edition of Singapore Takeout, and Chef Yew Eng Tong of Ocean by Cat Cora, who edged out competitors from nine countries to take home the gold medal in the Asian qualifiers of Bocuse d’Or competition in 2012. Singapore Takeout would also be held at Tan Quee Lan Street.
You can pay about $5 to $15 for the special dishes, the line-up and list of their epicurean delicacies are updated on www.singaporeinsideout.com/singapore.
Mrupupup - thanks to Singapore Tourism Board - to have a chance to tour the Singapore Inside Out and Singapore Takeout. Mrupupup had a very nice meal sponsored by STB to try out the yummy dishes at Singapore Takeout. Mrupupup loved all the arts displays, and especially the one by Janice Wong from 2am:dessertbar (the pastry chef which made edible gummies and lollipops on the walls and ceiling). Very nice! Proud of Singapore's talents on display.
The Singapore Takeout is all about Singapore’s heritage food cuisine as it pays homage to Singapore’s culinary talents over two weekends – 27 to 29 November and 4 to 6 December 2015. Beyond the creative and culinary showcases, there is also an array of festive experiences to look forward to, marking the year-end season while celebrating Singapore’s Golden Jubilee milestone.
Singapore: Inside Out – The Homecoming Finale
Curated by award-winning Singaporean architect and artist Randy Chan, Singapore: Inside Out encourages the discovery of new perspectives of Singapore through architecture, design, fashion, film, food, music and the literary, performing and visual arts. Apart from the immersive creative works, live musical performances and engaging panel discussions happening within the showcase at Tan Quee Lan Street (next to Bugis Junction), there would also be a variety of exciting partner events across the city to join in this celebration of our creative scene. These include unique showcases and exhibitions such as that at the Singapore Visitor Centre, putting a spotlight on contemporary craftsmen and their exceptional works that redefine and express the ‘Singapore identity’ in their own ways. Admission is free. Please visit www.singaporeinsideout.com/singapore for more information.
Singapore Takeout – Heritage Cuisine with a Twist
Singapore Takeout is a showcase of innovative versions of traditional local fare as presented by Singapore culinary talents. Started as a travelling pop-up restaurant in 2011, the Takeout concept is being re-introduced as a full-fledged dining event. There will be a line-up of local culinary talents such as Chef Han Liguang of Restaurant Labyrinth and Chef Wayne Liew of Keng Eng Kee Seafood, both of whom represented Singapore recently at San Sebastian Gastronomika and would be collaborating for the first time to create their versions of Singapore’s national dish, the Chilli Crab. Other chefs include Chef Malcolm Lee of Candlenut , who was one of the chefs that took part in the first edition of Singapore Takeout, and Chef Yew Eng Tong of Ocean by Cat Cora, who edged out competitors from nine countries to take home the gold medal in the Asian qualifiers of Bocuse d’Or competition in 2012. Singapore Takeout would also be held at Tan Quee Lan Street.
You can pay about $5 to $15 for the special dishes, the line-up and list of their epicurean delicacies are updated on www.singaporeinsideout.com/singapore.
Mrupupup - thanks to Singapore Tourism Board - to have a chance to tour the Singapore Inside Out and Singapore Takeout. Mrupupup had a very nice meal sponsored by STB to try out the yummy dishes at Singapore Takeout. Mrupupup loved all the arts displays, and especially the one by Janice Wong from 2am:dessertbar (the pastry chef which made edible gummies and lollipops on the walls and ceiling). Very nice! Proud of Singapore's talents on display.
Edible Lollipops on the ceiling (Arts installation by Janice the pastry chef)
Chefs' creation of chilli crab and black pepper crab with
ice cream of chilli crab paste and black pepper paste
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