TAKING one mobile kitchen and 10 chefs to nine cities with 14 food brands, on a 365-day gastronomic journey,the ‘Singapore Takeout’ gravy, or more appropriately ’laksa’ train reached its final destination in Sydney this week.
Set up in Campbell’s Cove, the pop-up kitchen, aimed at showcasing Singapore’s diverse culinary offerings in cities across the globe, was much admired by Tetsuya Wakuda who used its facilities to serve up a delicious steamed tian of Queensland spanner crab with Singapore chilli and pepper sauce.
The famed Aussie chef who also has a celebrity restaurant in Singapore’s Marina Bay Sands complex – Wakuda Ghin, said: “I wouldn’t mind owning one myself.”
He was joined by Ignatius Chan; founder of Iggy’s, (pictured above) arguably the most feted dining establishment in Singapore,
with his head chef Akmal Anur.
Between them they created their own take on sushi.
Their seasoned fish on top of a soy meringue was a flavour filled bomb-a-laksa!
Then there was an exquisite Wagyu Beef Cheek, slow-cooked for 40 hours in Phillip Jones Bass Phillip’s Pinot Noir.
All of this is part of Singapore Tourism Board’s wider, strategic campaign – “Get Lost and Find the Real Singapore”, a promotion to change the misconception present
in Australia that Singapore is merely
a transit or stopover destination.