Travelling Pop-up Kitchen To Showcase Singapore's Culinary Delights
Top chefs to take centre stage at Singapore Takeout in Delhi, January 13 to 15, 2012.
- (1888PressRelease) December 28, 2011 - Delhi- The Singapore Takeout, a mobile pop-up kitchen showcasing Singapore's diverse culinary offerings, will make its Delhi stopover at ITC Maurya, New Delhi, from 13th to 15th January 2012.
The Singapore Takeout is part of the Singapore International Culinary Exchange (SPICE) - an initiative helmed jointly by the International Enterprise (IE) Singapore, Singapore Tourism Board (STB), and SPRING Singapore which champions Singapore's cuisine, culinary talent and food products globally.
Chef Benjamin Seck from True Blue Cuisine, an award-winning restaurant serving Peranakan (Straits Chinese) cuisine, will helm the Singapore Takeout in Delhi. Peranakan cuisine is a fusion of centuries-old Straits-Chinese and Malay cooking unique to Singapore. Chef Benjamin is one of the stalwart guardians of Singapore's culinary heritage. With his commitment to traditional flavours, ingredients and cooking techniques, Chef Benjamin steered the restaurant to a place on Wine & Dine's list of Top Restaurants in 2006 and Best New Restaurant in 2005.
Chef Benjamin will team up with two top chefs from ITC Hotels (parent company of ITC Maurya New Delhi), Chef Manisha Bhasin and Chef Rajkamal Chopra. The trio will prepare a selection of Singapore-inspired dishes at the Singapore Takeout. In particular, Chef Rajkamal will recreate Laksa Pulao, a dish incorporating laksa paste and almonds, which he showcased during the Singapore Takeout launch in Singapore in April 2011, and is also available on the menu at selected ITC Hotel properties along with the original Singapore Laksa.
Chef Manisha and Chef Rajkamal are similarly no strangers to Singapore, having participated in the Global Chef Exchange in 2011 and 2010 respectively. The Global Chef Exchange is an immersion programme under SPICE that encourages the exchange of culinary ideas between Singapore and foreign chefs. The ITC Hotels' participation in the Singapore Takeout extends the Group's long-term and successful association with Singapore.
"Singapore has come a long way in its culinary journey. The country is fast becoming a must-visit destination for all food lovers, providing inspiration for culinary talent and an environment which encourages fast and furious food innovation," says Aw Kah Peng, Chief Executive of Singapore Tourism Board, "SPICE will spur this growth on through initiatives like the Singapore Takeout, where our local food and beverage talent will collaborate, exchange ideas, and network with their overseas counterparts."
The Singapore Takeout in Delhi will also showcase home-grown Singapore food brands such as Chee Seng Oil Factory Pte Ltd, Tat Hui Foods Pte Ltd and Prima Taste Pte Ltd.
Media will be hosted to an exclusive preview and luncheon at the Singapore Takeout on Friday, 13th January and Saturday, 14th January, 2012. Foodies can also follow the Singapore Takeout journey on www.facebook.com/SingaporeEats.
New Delhi marks the seventh stop for the Singapore Takeout on its nine-city world tour. It has already delighted diners in London, Paris, Moscow, New York, Hong Kong, and Shanghai.
About SPICE
SPICE, Singapore International Culinary Exchange, is an international gastronomic initiative collaboratively fronted by International Enterprise (IE) Singapore, Singapore Tourism Board (STB) and SPRING Singapore. Its mission is to establish Singapore as a global innovative culinary capital and a must-visit food destination, raise international awareness of our most celebrated and exciting culinary names, and make Singapore food an integral part of the global food scene. By profiling the Singapore-based food experience, SPICE facilitates the international growth of Singapore-based food enterprises by offering a platform for them to export, develop, network and gain entry into foreign markets. It showcases the breadth and depth of Singapore cuisine and what the Singapore F&B scene has to offer. SPICE also works to position Singapore as a thriving base for international food business to expand into partnership with local companies.
Activities under the SPICE initiative include the Singapore Takeout and Global Chef Exchange. The initiative will reach nine strategic markets, namely London, Paris, Moscow, New York, Hong Kong, Shanghai, Delhi, Dubai and Sydney.
For more information and latest updates on the various SPICE initiatives, please visit
www.yoursingapore.com/spice or connect with us on
www.facebook.com/singaporeeats
Presenting Agencies
About International Enterprise Singapore
International Enterprise (IE) Singapore is the government agency driving Singapore's external economy. It spearheads the overseas growth of Singapore-based companies and promotes international trade. With its global network in over 35 locations spanning many emerging markets, the agency connects businesses with relevant Singapore-based companies for their business expansion. IE Singapore also promotes Singapore as a base for foreign businesses to expand into Asia in partnership with Singapore-based companies. Singapore's unique advantages of strategic location, stable government, competitive workforce, and pro-business environment make it an ideal launch pad to the region.
Visit www.iesingapore.com for more information.
About Singapore Tourism Board
The Singapore Tourism Board (STB) is a leading economic development agency in tourism, one of Singapore's key service sectors. Known for partnership, innovation and excellence, STB champions tourism, making it a key economic driver for Singapore. We aim to differentiate and market Singapore as a must-visit destination offering a concentration of user-centric and enriching experiences through the "YourSingapore" brand.
For more information, please visit www.stb.gov.sg or www.yoursingapore.com
About SPRING Singapore
SPRING Singapore is the enterprise development agency responsible for helping Singapore enterprises grow. We work with partners to help enterprises in financing, capability and management development, technology and innovation, and accessing new markets. As the national standards and accreditation body, SPRING develops and promotes an internationally-recognized standards and quality assurance infrastructure that builds trust in Singapore enterprises, products and services, thereby enabling their global competitiveness and facilitating global trade.
For more information, please visit www.spring.gov.sg
About Singapore Takeout: As part of SPICE (Singapore International Culinary Exchange) campaign, a new global gastronomic initiative, the Singapore Takeout is a traveling pop-up kitchen on a global tour hitting nine cities. Singapore Takeout will present unique and exciting Singapore-inspired cuisine to the public. At each city, select Singapore-based chefs will work together with chefs from each of the respective cities to present dishes inspired by Singapore's flavours and ingredients. The SPICE campaign is a joint collaborative effort fronted by Singapore Tourism Board, International Enterprise (IE) Singapore and SPRING Singapore.
Follow the Singapore Takeout journey on www.facebook.com/SingaporeEats
For more information or to inquire for additional hi-res images, please contact the following:
MEDIA CONTACTS
Sheena Cheong
Ate Consulting
Tel: + 65 65920548
E-mail: sheena ( @ ) ateconsulting dot net
Mona Emanvel
The PRactice Strategic Communications
Tel: +91 9871223180
E-mail: mona ( @ ) the-practice dot net
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