Singapore’s culinary scene has gained greater international prominence after almost a year of extensive exposure under the Singapore International Culinary Exchange (SPICE) programme.SPICE comprised two initiatives – an innovative pop-kitchen concept known as the Singapore Takeout and a culinary immersion programme called the Global Chef Exchange. The Singapore Takeout has travelled over 60,000 kilometres* across nine cities in four continents, showcasing Singapore’s food products, chefs and their creations to over 5,000 epicureans, industry players and members of the media. The Global Chef Exchange did the reverse by gathering 23 prominent international chefs from around the world to be immersed in Singapore’s culinary culture, inspiring them in the process to create and incorporate Singapore-inspired dishes back home.
As a direct result of SPICE, a wider selection of modern Singapore dishes will soon be available in restaurants all over the world. In fact, four international establishments, namely The Leela Kempinski Gurgaon, ITC Hotels, Taj Mahal Palace and The Park Hotels have already incorporated Singapore-inspired dishes in their menus. At least five other foreign set-ups, including the Dubai World Trade Centre and catering services for China Southern Airlines, have also indicated their intention to do so within the next few months. SPICE may also see more of our home-grown products retailing at international stores in the near future, as negotiations between local food manufacturers such as Chye Choon Foods Private Limited and food importers are ongoing.
Continue Reading...
No comments:
Post a Comment