The Singapore Food Festival 2024 was launched on Wednesday jointly by the Minister of Primary Resources and Tourism (MPRT), Dato Seri Setia Dr Haji Abd Manaf bin Haji Metussin and the Singapore High Commissioner to Brunei Laurence Bay Siow Han.
The event took place at Anjung Saujana of the Brunei International Airport, organised by the Royal Brunei Culinary (RBC) with the support of the Singapore High Commission and Singapore Tourism Board (STB).
Open from August 1 to 17, the High Commissioner of Singapore expressed his delight about the continued collaboration for the 15th year.
He said that the Singapore Food Festival celebrates the rich and diverse food culture that Singapore is known for. “Many Bruneians tell me that they must eat chicken rice, rojak, chilli crab and others whenever they visit Singapore,”
This festival, he added, brings those dishes to them right here and hopes that they will also be able to appreciate the unifying role that food plays in a multicultural society like Singapore.
The launching ceremony was also attended by Deputy Minister of Finance and Economy (Economy) Dato Seri Paduka Awang Haji Khairuddin Bin Haji Abdul Hamid.
Dayangku Hajah Norulnazura binti Pengiran Haji Hassim, on behalf of the RBC organising committee, underscored the significance of the annual festival and its role in celebrating Singapore’s culinary traditions in Brunei.
“As we enjoy the array of dishes prepared by Anjung Saujana Restaurant, let us also celebrate the longstanding friendship between Brunei and Singapore,” she said.
This year’s Singapore Food Festival not only highlights Singapore’s rich cultural tapestry but also serves as a testament to the enduring partnership and cultural ties between Brunei Darussalam and Singapore, as 2024 marks 40 years of diplomatic relations between the two nations.
The food festival provides a platform to showcase the culinary diversity of both countries, with a spotlight on Singaporean gastronomy. This celebration not only honours the shared history and friendship between Brunei and Singapore but also highlights the evolution of Singapore cuisine.
A special menu curated by the chefs at Anjung Saujana will showcase over 80 dishes that capture the essence of Singapore’s diverse culinary heritage, featuring Malay, Chinese, Indian, and Nyonya Peranakan delicacies. – ROKIAH MAHMUD
