Singapore chefs to showcase modern, fusion culinary

Rokiah Mahmud

Two Singaporean chefs from the Black Hole Group will be showcasing their culinary expertise featuring modern and fusion Halal Singaporean cuisine in the upcoming Singapore Food Festival.

The festival is scheduled to be launched on March 30. During the two-week food festival, more than 80 items ranging from appetisers, main course, desserts and others will be on a rotating menu. The chefs were brought in this year by Royal Brunei Culinary.

Executive Sous Chefs Muhd Helmi and Zulfadhli will offer a wide range of Singapore Halal cuisine, they said during a press conference yesterday.

It will include Malay and Indian culinary, and also a selection from a curated menu from popular fusion dishes such as Bruschetta Singapura, Ribena Wings, Nasi Rawon Claypot with Grilled Squid, Artisan Laksa Pasta, Durian Sarawa Cremme Brulee and so on.

Executive Sous Chef at Anjung Saujana, Rosli bin Che Aman also said that some favourites, like the Chili Crab and Sup Tulang Merah, will also be on the menu for the Singapore Food Festival.

Executive sous chefs Muhd Helmi and Zulfadhli from the Black Hole Group. PHOTO: ROKIAH MAHMUD