The Royal Brunei Culinary (RBC) teamed up with Singapore High Commission, Singapore Tourism Board (STB) and Singapore Airlines to launch the Singapore Food Festival at Anjung Saujana Restaurant, Brunei International Airport yesterday.
The Singapore Food Festival held until April 11 was jointly launched by Minister of Primary Resources and Tourism Dato Seri Setia Awang Haji Ali bin Apong and Minister at the Prime Minister’s Office and Minister of Finance and Economy II Dato Seri Setia Dr Awang Haji Mohd Amin Liew bin Abdullah.
Chairman of RBC Board of Directors and Deputy Minister of Finance and Economy (Economy) Dato Seri Paduka Dr Haji Abdul Manaf bin Haji Metussin, High Commissioner of the Republic of Singapore to Brunei Darussalam Heng Aik Yeow, members of the RBC Board of Directors and representatives from the High Commission of Singapore in Brunei Darussalam and other guests also attended.
RBC General Manager Haji Jeff Hadiman bin Dato Paduka Haji Danial, in his opening remarks said that the Singapore Food Festival is the first cross-border food promotion in over a year. This was made possible due to the collabarotive effort between Royal Brunei Culinary, Singapore High Commission, Singapore Tourism Board and Singapore Airlines.
The Singapore High Commissioner said that while many are keen to travel after a year of travel restrictions, the measures are still necessary to protect against COVID-19.
He added; “We hope the curated menu will help ease travel pangs and whet the appetite to visit Singapore when broader travel can resume safely.”
After the launch, tokens of appreciation were exchanged between the Minister of Primary Resources and Tourism and the High Commissioner.
The Singapore Food Festival 2021 has specially flown in chef Md Zulfadli and chef Muhd Helmi from Singapore.
Executive Director of Southeast Asia at Singapore Tourism Board John Conceicao said; “We are excited to continue our collaboration with the Singapore High Commission and RBC to reimagine Singapore experiences and make our tastes and flavours accessible to locals through the Singapore Food Festival.
“We hope that this specially curated gastronomical experience will satiate the taste buds and pique the interest of travellers to rediscover what awaits them in Singapore.”
This year’s restaurant partners from overseas, The Black Hole Group, is an up and coming player in Singapore’s independent Halal culinary scene serving a variety of contemporary cuisines including Ribena Wings and Nasi Ayam Risotto.
The Black Hole Group, specialising in artisanal coffee and gourmet food, will specially curate a menu for the festival based on their best-selling dishes Tuna Tataki with Green Apple Ponzu, Tempeh Fries with Sambal Matah and Nasi Rawon Claypot with Grilled Squid are a few selection from their a la carte menu. For their buffet spread, they will include live stalls and Working Title Burger Bar as well as their artisan Laksa Pasta dishes. Unique and contemporary Singaporean inspired desserts such as Durian Sarawa Crème Brulee, Red Velvet Speculoos Cake and Putu Piring Cake are also offered.