STREAT | When Modern Meets Local Singapore Foods

STREAT is one of the highlight events for Singapore Food Festival 2016. A curated selection of more than 10 famous hawkers and celebrated chefs serving an assortment of dishes, comprising of both modern and local taste of Singapore food at affordable prices.

Featuring the pop-up restaurant, Tung Lok Heen x Labyrinth. Definitely an eye-opener dish that you can’t simply guessed it right.

The above photo has won Social Contest by Visit Singapore at Instagram under hashtag SFFflatlay.

Bak Ku Teh (S$9 nett)

Bak Ku Teh is a meat dish usually cooked and served in broth. Modernised Bak Ku Teh is presented with the dry version, peppery and sweet sauce for the dressing. Alright, where’s the soup? It is found in the mini bubble, just the size of an ice cream spoon and satisfied within 1 second in a bite.

Chilli Crab (S$10 nett)

The traditional Singapore chilli crab is famous among the locals and tourists. Mud crabs are often used in chilli crab dish and stir fried with sweet and flavourful tomato and chilli sauce. Modernised chilli crab is presented with deep fried soft shell crab in semi-thick crab essence garnished with Japanese seaweed and black caviar. I guess this is more towards Japanese style of chilli crab. The experience is great however I would personally prefer mud crab than soft shell crab.

Oyster Omelette Kueh Pie Tee (S$9 nett)

Oyster omelette is a renowned hawker food whereas Kueh Pie Tee is a traditional Peranakan dish. It is considered the best of both worlds if the aforementioned dishes are your favourites! Stir fried omelette together with fresh oysters generously filled in thick tasty crispy shell which I believe was made from scratch.

Tung Lok Heen x Labyrinth Menu at STREAT.

I was attracted to the bowls and bowls of blue mussels that was placed on many tables from The Disgrustled Chef. Two items on menu at STREAT. Braised veal cheeks with Asian spices and fried mantou(S$12 nett) and Curried blue mussels with lemongrass and lontong(S$10 nett).

Braised veal cheeks with Asian spices and fried mantou. Braising makes veal cheeks unimaginably delicate and tasty.

Curried blue mussels with lemongrass and lontong. A fusion selection of western and malay food. Fresh blue mussels served in lightly curried spicy soup with lontong.

Displaying all the participating stalls at STREAT.

Its good to dine with beautiful scenery at affordable prices.

It’s easy to participate and win exclusive F&B related prizes. Simply head down to any SFF 2016 events, take your best flatlay photo (taken top down) of your favourite dishes, hashtag ‪#SFFflatlay‬, ‪#SingaporeFoodFestival and tag @Visit_Singapore on Instagram.