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Jamboree Food Spread 2015

(for the full list of World Street Food Congress Jamboree hawker, click here)

Eat food that you can’t even pronounce.

Singapore: White Carrot Cake from Chey Sua Carrot Cake

Chey Sua Carrot Cake
Blk 127 Toa Payoh Lorong 1 #02-30

Ever since taking over the wok from their mother more than 30 years ago, sisters Shirley and Grace Tay have never looked back. The famous Chey Sua Carrot Cake used to be located in Serangoon Gardens Way before moving to its current location at Toa Payoh.

The white radish cake is still handmade and steamed in aluminum bowls just like how it was more than 50 years ago to retain the same old-school quality and familiar taste. Bits and pieces of radish can be found in the carrot cake and one side of it is pan-fried longer in order to achieve that crispy on the outside; silky on the inside texture.

Since its opening, Chey Sua has been awarded countless accolades and has partici-pated in the Ultimate Hawker Fest, World Street Food Congress 24 Hr Street Food Safari Tour 2014 and numerous Singapore Day Events with Makansutra.

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Singapore: Mee Kuah from MA Deen Biasa

M.A Deen Blasa
95-97 Jalan Sultan

Mr. Ariff Abdul Jabbar relocated his family business to this charming pre-war shophouse corner, last decade. His mamak stall (Indian uncle coffee shop), is known for dishes such as Mee Kuah, Mee Goreng, Sup Kambing and Sup Tulang. His family had been in the business for over 30 years.

Mee Kuah features thick red spicy soup with noodles that makes it visually appeal-ing. Kuah translates to gravy or sauce where this dish resembles a soupier version of the mee goreng. Besides its signature red gravy, which is made with a complex masala mix and mutton broth, this dish is also accompanied by a meltingly soft half-boiled egg and savory minced meat.

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Singapore: Seafood Platter (Softshell crab, calamari, eggplant with 3 dip sauce- chilli crab sauce, black pepper sauce, salted egg yolk sauce) from Keng Eng Kee Seafood

KengEngKee Seafood
Blk 124 Bukit Merah Lane 1 #01-136

Established by Chef Liew Choy in the ‘70s, Keng Eng Kee (KEK) has been enjoying popularity as a cze char stall for more than 20 years. Previously located at Havelock Road Hawker Centre, the seafood restaurant is now situated at Alexandra Village and has since gained the support of many loyal customers.

Besides its signature dishes such as the Moonlight Hor Fun and Ming Zhu Roll, KEK is also known for its Chili Crab that sports the distinct rempah (mixed spices) fragrance in its thick gravy. In fact, the Chili Crab was so impactful that Spanish celebrity Chef Jose Andres requested for a photo taken with Chef Liew Choy.

KEK has also been recognized by Makansutra as one to watch, as a new generation is now helming it. They have participated in Singapore Food Festival 2010 and were 1 of the 5 chosen participants for the Street Food Festival 2014 held in Denmark.

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Singapore: Satay Beehoon with 2 satay stick from Alhambra Padang Satay Stall

Alhambra Padang Satay Stall
Makansutra Gluttons Bay, 8 Raffles Avenue

Despite its history and fame, Satay Bee Hoon has become increasing difficult to spot in our hawker centers. Sam, whose father used to sell satay at the original Satay Club row along Beach Road outside the then Alhambra Theatre, is regarded as a pioneer for this Halal version of Satay Bee Hoon, originally sold by the Teochew Chinese.

After a hiatus that included him experimenting with machine-made satay and pre-paring them for Singapore Airlines, Sam decided to make a comeback with tradition-al ways. Besides the unique Satay marinade that consists of 18 types of spices, the stall is also known for its Satay Bee Hoon. In this Halal dish, Sam omits the use of the Chinese style five-spice powder and tops his nutty gravy-doused bee hoon with suc-culent prawns.

Alhambra Padang Stall has also participated in numerous Singapore Day events in New York, London, Shanghai and also the World Street Food Congress 24 Hr Street Food Safari Tour 2014.

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Singapore: Har Cheong Kai with sweet potato fries from Hong Kong Street Chun Kee

Singapore: Har Cheong Kai burger with sweet potato fries from Hong Kong Street Chun Kee

Hong Kong Street Chun Kee
Makansutra Gluttons Bay, 8 Raffles Avenue

It all began in the 1960s when Mdm Leung Sow On took over a stall located at Hong Kong Street that sold Fish Head Bee Hoon and Har Cheong Gai. She then renamed the stall after her daughter Loh Pui Chun, hence the name Hong Kong Street Chun Kee. The stall was later passed on to her son, Mr Loh Mun Hon, who graciously al-lowed his disciples to bear his stall’s name and emulate his signature presentation when they move on. His only condition is that they get their seafood and fish supplies from his fish farm in Malaysia. That evoked the rise of Hong Kong Street cze char stalls which sprouted island wide. Mr. Loh succumbed to cancer in 2009. One of his beneficiaries is Ah Yau of Hong Kong Street Chun Kee, who carried on that legacy. He now has a few outlets offering this unique Singapore style Cantonese cuisine all over the island

Har Cheong Gai (prawn paste chicken) is shrimp paste marinated chicken that is lightly battered and skillfully deep fried such that it is crispy outside and juicy inside. Marinated with a secret concoction at least a day before it’s deep-fried to perfec-tion, it tastes best when you squeeze citrusy lime over the dish before dipping it into the fiery chili sauce.

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German: German Bratwurst from Bratworks

German: Original Currywurst from Bratworks

German: Potato Salad from Bratworks

Bratworks
1 Raffles Place, #B1-18

Bratworks presents authentic German Street-side Sausage Imbiss at its best. Because of strict local laws on meat importations, they produce this exclusively with a top local German Master Butcher in Singapore that uses the finest European imported meats and the sausages are packed with true German flavor.

German Bratwurst
This traditional German snack features a chunky and savory pork sausage that truly reflects German food culture. It has a meaty bite that will tingle your tastebuds.

The Original Currywurst
Regarded as the national street food of Germany, the currywurst sausage which is blended with masala is commonly found along the streets of Germany. It is served sliced and doused with the Original Curry Tomato Ketchup Sauce and ambrosial cur-ry powder.

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Indonesia: Soto Ayam Ambengan from Pak Sadi Soto Ambengan

This Indonesian dish may sound and look familiar in Singapore, but don’t be fooled. Sadi’s Soto Ambengan is Indonesia’s variant of soto, a traditional spiced chicken soup commonly regarded as the perfect form of chicken soto from East Java area, Lamongan. The secret to this dish can also be traced to the use of fresh milk fish, seafood in the stock , and the use of a dangerously addictive and own made “koya” powder added to the stunning spiced broth. Look out for this one.

Pak Sadi Soto Ambengan won the top honors at the world’s Top 20 Street Food Mas-ters Award at WSFC 2013.

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Indonesia: Ayam Taliwang from Taliwang Bersaudara

Arguably the most spicy grilled chicken in Indonesia. Ayam Taliwang, is a grilled chicken dish originally from Lombok (which means chilli), coated with a fiery chilli and sambal concoction that can “stop hurricanes” with its very sharp and spicy taste. It typically comes with Pelecing Kangkung side dish, and our added bonus, the succu-lent Beef Sate Pusut to help calm the heat, a little. This dish is addictive and be warned – it’s not for the faint hearted, fair weathered foodies.

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Indonesia: Kupat Tahu from Kupat Tauhu Gempol

Although Kupat Tahu may look like a very common Indonesian dish, gado gado, this Western Java version is absolutely moreish. This dish comprises of deep fried bean-curd that are served with rice cakes, noodles, bean sprouts, nuts and doused in a unique coconut milk and an uber smooth peanut based sauce. Dip it with some keropok (onion crackers) for an added crunch. Be careful, the overall texture and especially the sauce… is deceptively humble looking and alluringly addictive!

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Indonesia: Gudeg from Gudeg Yu Nap

Gudeg is a traditional Javanese breakfast cuisine that is made from unripe jackfruits (turned into a sort of marmalade sambal), and served with crispy cow skin crackers and braised or grilled chicken. The fruit sambal is slow-cooked with a host of other ingredients and spices. Looking deceptively easy to prepare, this dish actually re-quires 3 days of cooking and resting time. There are several variations of Gudeg where it can be prepared dry or wet (where it simply contains more coconut milk). It is also known as the green jackfruit sweet stew. Gudeg Yu Nap is regarded as a local Bandung culinary icon and a landmark in Bandung, Indonesia. Folks come as early as 7am for their fix at the stall daily.

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Austin, Texas: Kinilaw from East Side King

Austin, Texas: Chicken Inasal Taco with Fried Chicken Skin from East Side King

East Side King is a group of Asian-inspired street food restaurants and food trucks in Austin, TX. Founded by Chef Paul Qui and Moto Utsunomiya in 2009. Paul left his fine dine executive chef job after his winning ways with his street food skills in Top Chef S9 show to set up ESK. It began as a food trailer behind a dive bar on Austin’s East Side, and has grown to include five locations throughout Austin. One of his food trucks was named one of Bon Appétit magazine’s Best New Restaurants in America 2014.

Kinilaw
Otherwise known as the Filipino Ceviche, it is made with sweet and succulent snake-head fish, red onion, coconut vinegar, fragrant Japanese Yuzu and Thai chilies. This delicious combination is Chef Paul’s signature raw seafood starter.

Chicken Inasal Taco with Fried Chicken Skin
Chicken Inasal is a dish commonly found in the Philippines that is essentially chicken marinated in a mixture of lime, pepper and vinegar grilled over charcoal fire. Evolv-ing it to suit American’s taste buds, his Chicken Inasal is served here in a taco with fried chicken skin.

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Vietnam: Bahn Can & Banh Xeo from BánhCăn 38

Established by former History lecturer who is also a chef, BánhCăn 38 is a restaurant based in Hồ Chí Minh City. The Banh Xeo (crispy seafood pancake) that it offers is a commonly sighted street food and is the staple of coastal Vietnam. It is made using hand ground rice flour – by first soaking the grains before grinding them to make the batter. It is grilled over an old school charcoal claypot stove- a technique that won them a UNESCO heritage award. The snack originally contained caramelized fish and fillings that are added upon request. Crisp vegetables accompany it for an added crunch and it comes with 3 different types of sauces: braised fish sauce, anchovy sauce, and fish sauce.
Besides being an artisan in Culinary Arts and Culture of Vietnamese Trade Village hosted by the Vietnam Craft Villages Association, BánhCăn 38 was also award the title of the Top 20 Street Food Masters of the Year 2013 by World Street Food Congress.

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Malaysia: Nyonya Fried Turnip Lettuce Wrap with Black Satay from Tuck Nyonya Catering

Ah Tuck and his Thai wife run a private catering house specialising in Penang Nonya and street food. They operate from their humble home and you can hire their ser-vices as a private chef offering all these stunning heritage street dishes most private chefs don’t normally offer, like Black Satay (Or Ba Cha)and Kerabu salad. His menu speaks volumes about his knowledge and skills. One of the better dishes is also the Jiu Her Cha, a turnip, seafood and minced meat stew wrapped in lettuce with sam-bal. The Nyonya Fried Turnip Lettuce Wrap with Black Satay is offered at the WSF Jamboree and this combo set, is the ultimate duo of deliciousness that says..Penang

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Malaysia: Apom from Penang Apom Manis

Ravindran Supramaniam and Kanchanana Devi Kalimmuthu runs a very humble street food cart in Penang’s Georgetown for over 30 years now. Today the little Pe-nang cart holds 5 little wood fire stoves upon which sit a special non-stick wok. Their apom, or Indian style rice flour pancakes, comes lovingly enhanced with coconut milk and is EXTREMELY thin and crispy while the centre is cloth-like soft. It looks easy to make, but it isn’t. It is a pleasure just watching them spin the batter around the wok, letting the heat transform the pancake, making it a joy to devour.

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Philippines: Truffle lechon diva, (pork with truffle rice) from Pepita’s Kitchen

Founded by Chef Dedet de la Fuente, Pepita’s is a private kitchen and is renowned for its lechon (roast suckling pig) dish, Cebu’s most famous street fare. Roasted over a wooden open pit fire or a custom made wood oven, this pork dish is so popular in Philippines that there is an annual festival- Paradang Lechon, held in celebration of this dish.

Pepita’s edge is the wicked twist to the show- she stuffs it with white truffle oil paella before roasting to blow your mind away. She offers this at her home private dining sessions in Manila. Pepita’s stuffed lechon was also recently named the best dish in Asia at the Chowtzer Fast Feasts Awards in London in 2014 while celebrity Chef An-thony Bourdain has also labeled this Pinoy dish “the best pig ever”.

The Truffle Lechon Diva consists of roasted pork slices and pieces of glistening crispy skin laid upon flavoured paella. The combination of soft rice, moist meat and golden crispy skin is captivating.

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Philippines: Sisig in wonton cups from Bale Dutung

The Pampango Sisig has evolved over the centuries from the most basic snack of un-ripe fruits dipped in vinegar, to boiled meat seasoned with spices and vinegar, finally to the sizzling version, popularised in the mid 1970s. Even then, Sizzling Sisig was not that popular until the 1980s when the Tayag brothers opened Trellis Restaurant in Quezon City. It started the bandwagon of the restaurant grill genre and the sizzling craze caught on. Though some prefer a cholesterol-free version with seafood, some insists on sinning the real deal way, done with pork ears, cheek and jowl, first boiled then grilled over coals till perfectly roasted, then chopped and mixed with smooth chicken liver, sharp onions, citrusy calamansi and spiked with chilli. The flavorsome product is then served in a satisfyingly crunchy wonton wrapper cup that acts as a vessel to transport the scrumptious dish to your mouth, then, off onto food Nirvana you go.

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Thailand: Hoy tord from Hoy Tord Chao Lay

With at least 40 years of heritage, the Hoy Tord (oyster omelette) sold by Hoy Tord Chao Lay has since been recognized by many culinary magazines and TV productions. The ultra crispy omelette with soft, fluffy insides is plated with a portion of freshly seared crunchy sprouts and completed with a splash of pepper and fish sauce. A few flours, some of which are not so commonly available, is used to create the delectable textural contrasts. To gild the lily, sweet and fresh seafood makes this Thai dish even more outstanding.

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India: Litti Choka/ Litti Chicken from D K Litti Corner

34 year old street vendor Dinesh Kumar first arrived in the capital city from a remote village in Darbhanga at age of 16 and started out as server and selling snacks such as Jhaal Murhi and Bhelpuri. He later ventured into the street food vending business and now, Dinesh operates 3 mobile carts and was awarded the innovation award in the National Street Food Festival 2014 for the addition of spinach to the Litti dough that made it more nutritious.

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Jamboree Activities 2015

Cooking demonstration of Roti John presented by Minister Lawrence Wong & Chef Nor Yati

Up to 24 of the world’s best street food masters will be at this year’s Jamboree. They will offer the familiar and the unfamiliar comfort favourites that you and folks from other lands will love. It will include the old traditional heritage icons, plus new, modern (no fusion food here, sorry) creations by funky street food chefs who’re giving  exciting new twists to  old foods. Think old school Indonesian Gudeg, lost Malaysian Nonya Black Satay, Americana food truck signatures, what the Philippines did to the Lechon, who the top Indian street food vendor is and Bolivia’s idea of its new street food culture.

There will be a host of events and stage entertainment at the World Street Food Congress 2015. Expect to see street style Dai Pai Dongs (street stall kitchens) demos of iconic regional street dishes with free recipes. Music by an exciting line up of local and regional bands- street bandstand style will fill the convenient North Bridge Road and Bugis Junction neighbourhood with funky notes.

Featuring Top Chefs such as Peter Lloyd (Executive Chef, Spice Market Restaurant) and William Wongso(Celebrity Chef) and Winners of Singapore Signature Food Challenge 2015 ( Daren Teo and Tien Jiachen from Temasek Polytechnic)

World Street Food Congress 2015 Dai Pai Dong Demo Programme

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World Street Food Congress 2015 Live Band