Hawker Culture By Maybank - Tradition Through The Generations

Hawker Culture by Maybank is the first of a series of regional culinary events showcasing the best of each country’s hawker cuisine. The inaugural edition held in Singapore features specially-curated signature hawker dishes by 12 hawkers from both Singapore and Malaysia, from 05 October to 06 October 2019.

This year’s culinary display is centred around the heartwarming stories of family and tradition behind each dish that the hawkers presented. Hawker Culture by Maybank not only evokes the convivial atmosphere of our beloved street food culture, but also pays tribute to family and heritage - the passing on of time-honoured culinary traditions from one generation to the next.

Dine amongst replicas of heritage shophouses and be transported back through time to a scene from yesteryear, where hawkers plied the streets and customers from all walks of life gathered for affordable bowls of hawker delights...

Kaw Kaw Burger (Kuala Lumpur)

What began as a little street stall in the residential Wangsa Maju district has become wildly popular in burger-loving circles, with waiting times purportedly stretching to 3 hours. Fans obsess over their homemade patties and sauces, of which they will be presenting their take on the chicken Ramly burger and Kaw Kaw’s first ever Impossible Burger.

Kwong Wah Cendol (Petaling Jaya)

These third-generation hawkers have taken over a business which has been in the family since 1958. Almost everything, even the ice, is made inhouse. They will even be bringing their secret blend of gula melaka to Singapore for Hawker Culture.

(Photo Source : Maybank)

Nasi Lemak Ong (Alor Setar) 

(Photo Source : Maybank)

Not your regular nasi lemak, this rendition resembles what is more commonly known as nasi kandar. Hailing from Alor Setar, Uncle Ong’s journey first started as a passion for curries over 35 years ago, when he learned how to make curries from his Indian friends.

His legacy has now passed on to his son, who has expanded to the restaurant in Kuala Lumpur. He will be dishing up fried chicken on a bed of his signature nasi kunyit, infused with fragrant ginger.

(Photo Source : Maybank)

Roasted Chef House (Subang) 

(Photo Source : Maybank)

Famed for their roast meats, the other star of Roasted Chef House is their signature sauce blend of green chilli and other secret ingredients, which perfectly complements and cuts through the unctuousness of their char siew and siew yok.

Robert’s Char Kway Teow (Petaling Jaya)

Uncle Robert has been dancing behind the wok for 35 years, churning out plate after plate of hearty, intensely flavourful char kway teow in what’s closer to the Penang style than the dark dish Singaporeans are used to. Full of wok hei and laden with slivers of preserved Chinese sausage and prawns, and topped with a sunny side-up egg, this is a plate not to be missed.

Samy & Min Bak Kut Teh (Kuala Lumpur)

With over 25 years of bak kut teh braising under their belts, Samy & Min will be presenting their aromatic, herbal rendition of this hawker classic with tender, fall-off-the-bone ribs and melting pork belly, paired with a dip of chopped fresh garlic and chilli padi in light soya sauce for an extra punch.

(Photo Source : Maybank)

Fu Zhou Poh Hwa Oyster Cake (Singapore)

Oyster cakes are fast disappearing from Singapore’s food scene, and Fu Zhou Poh Hwa is one of the last hawkers selling this traditional delight. Having helped her grandmother sell oyster cakes for over 20 years, Jenny decided to open her own stall in 1986 in honour of her late grandmother.

(Photo Source : Maybank)

Hawker Chan (Singapore)

The cheapest Michelin-starred meal in the world since 2016, Hawker Chan’s succulent soya sauce chicken and lightly herbal gravy need no further introduction. Assisting in his family’s kitchen from a young age sparked Chef Chan’s passion for cooking, and today this is evident in the throngs of hungry crowds that flock to his local and regional outlets as well as pop-ups around the world.

(Photo Source : Maybank)

Haig Road Putu Piring (Singapore)

If they weren’t famous enough, being featured on Netflix’s Street Food has further propelled this family-owned business to fame. In staying true to tradition, their steamed rice cakes are still made by hand, filled with luscious gula melaka and topped with freshly-shredded coconut.

Pandan Gardens Fishball Noodles (Singapore)

Founded in 1982, this stall has now been taken over by a new generation of enterprising young folk who have expanded their parents' humble business into three more outlets. Known for their springy yet firm fishballs, their offerings for Hawker Culture include their namesake fishball mee pok and utterly rich laksa.

(Photo Source : Maybank)

Tuan Yuan Bak Kut Teh (Singapore)

Tuan Yuan was born of a father’s tough love towards his children, who decided that they should not ride on the coat-tails of famed Ya Hua Bak Kut Teh, his own bak kut teh establishment. This new-gen bak kut teh is cooked in the Teochew style with a sharp, peppery bite owing to the hours-long process of boiling pork bones with old garlic and specially-imported Sarawak white pepper.

(Photo Source : Maybank)

Rong Guang BBQ

The second-generation Botak Joe took over the reins of his family’s business in 2000, and made a name for barbecued seafood. Their signature rendition of stingray is barbecued with an exclusive sambal which is like no other.

Drinks

The drinks stall will feature traditional hand-pulled tea, teh tarik, and what promises to be an Instagram-worthy signature bandung ais krim soda (bandung and ice cream soda drink). Hit the bar for ice-cold Peroni beer, as well as a wide selection of specially-curated Italian wines to satisfy every boozy desire.

The event was held last weekend at the Flower Field, Gardens By The Bay. Dishes were priced at $4, $6, $8, $10 and $12.

Read More

Italian Food & Beverage Singapore - Inalpi

Merlion Wayfarer met Francesco, a representative from the Inalpi Spa at Italian Food & Beverage Singapore, where Inalpi's products were introduced to her.

From the rich milk of the cows grazing in the pastures of Valsassina, Lecco, Antonio Invernizzi started to produce excellent cheese and butter. In 1966, the firm was founded. With a production plant based in Moretta, and stables located in Piedmont, Inalpi produces milk of Piedmontese origin.

Whole and skimmed milk products made from the region now come in 1kg packs for easier office pantry use in coffee and tea, or simply to dissolve for a milk drink...

Processed cheese slices, a product that has become the core business of the company, was then introduced into the range of products. Subsequently, the company completed its offer with portionable spreadable cheese in the form of "triangle cream cheese". and made with milk from Piedmontese cows.

These 100% Piedmontese Cheeses are produced entirely in the Cuneo mountains. The Formaggini triangle cheese slices are organic and suitable for children...

Tapping on the long-term business relationship with Ferrero S.p.A. of Alba, Inalpi invested in the only plant in Italy for the production of milk powder for food industry. With this, the company strengthened its mission to add value to Piedmontese milk, with its use of local milk, guaranteeing high quality and safety standards.

For more information on Inalpi's products, visit www.inalpi.it.

Read More

Italian Food & Beverage Singapore

For the fourth year in Singapore, the Italian Chamber of Commerce in Singapore (ICCS), together with the other Italian Chambers of Commerce in Asia, organizes the Italian Food & Beverage Singapore (IFBS). The IFBS is a regional platform where Italian companies in the food industry can meet buyers from across Asia. Merlion Wayfarer was fortunate to attend the event and meet some of the exhibitors at the session.

 

In collaboration with Seeds&Chips and Emerge, the first Italian Food Innovation event was also held in conjunction with the annual Italian Food and Beverage event in Singapore. The Italian Food Innovation event is part of the True Italian Taste Project, which is promoted by the Italian Ministry of Economic Development and coordinated by Assocamerestero, the association that brings together 80 Italian Chambers of Commerce in the world. This large network proudly promotes authentic Italian food at a global level.

Briefing by Hawksford, a company providing incorporation and taxation services, about "Doing Business In Singapore"...

Started a couple of years ago in the United States and in Europe, now the Project has extended to many Asian countries, amongst which is Singapore. The Italian Chamber of Commerce in Singapore will focus on increasing knowledge locally about real Italian food, in markets where the genuine Italian food experience is challenged by other products that utilize Italian names and/or symbols that recall Italy but are not authentic.

The aim of the project is to educate about the meaning of quality European certification such as DOP (protected designation of origin) and IGP (Protected geographical indication), labels that certify a specific link to the place they have been produced, so to educate consumers to look for those labels and find authenticity.

TRUE ITALIAN TASTE aims to:

• Tell consumers all over the world about the benefits of true Italian products and the importance of the link between foods and the places they come from   
• Help food lovers to choose and use authentic Italian ingredients, supporting both businesses and consumers
• Support Italian makers of certified, traditional and niche products who would like to be better known on international markets, and reinforce and expand business opportunities for companies already present on world markets    
• Show how to take advantage of the healthy qualities of true Italian food, promoting organic products, dietary supplements, and certified Italian products.

  

According to the needs of the regional market and aware of the important Italian know-how in the agri-food sector, ICCS aims to present a selection of Italian excellence in the field of Food Innovation in Singapore. The Italian Food Innovation exhibition brought in 15 Italian startups and innovation companies in the food industry to Singapore.

Samples from Primavera Foods & Agricultura Biologica, a company responding to the growing awareness of the central role of food in well-being and health. Their research-based and gluten-free food includes soups, risottos and pasta...

The event allowed Italian companies to meet potential business partners and investors and offer Asian companies the possibility of creating a network of relationships with possible suppliers and technological partners with whom to develop new projects. During the event, a panel of juries assessed and awarded the startup with the best innovation idea. The winner will get the chance to utilize ICCS facilities and services free-of-charge for six months.

For more information, visit the ICCS Events page.

Read More

Okada Coffee Japan - The Romance Of A Loving Couple

The career of Hide Okada the professional chef and coffee roaster began 30 years ago. A culinary school graduate majoring in Chinese cuisine, he started teaching soon after his graduation.

Kae was a junior in the same cooking school. A hardworking and serious young lady, she took some time to get used to the male-dominated culinary environment, and was never moved by any of Hide's jokes. She continued in her quiet hardworking way and was always kind to others. Hide fell in love with her, and successfully courted her to marriage.

After their marriage, they did not work in the culinary industry. They persisted for more than ten years in their jobs before Kae's health was overwhelmed by the terrible stress they felt. At this point, they both realized that there was more life than high salaries - Physical and mental health mattered more.

Without the presence of his wife and life companion by his side, Hide knew that he had to do something for her. He was desperate to seek any solution that could help Kae. Eventually he came to know about the ability of fresh coffee fragrance to stabilize women's emotions.

A regular coffee drinker, he would normally look for places to buy fresh coffee beans. But now, he was inspired by his own cooking background. After all, there can be no fresher beans that the ones you roast yourself, he thought.

Coffee beans handpicked to ensure their premium quality and freshness...

Although an expert in Chinese cuisine, he was still a layman in coffee roasting. He thought hard about how to begin and bought a simple coffee roaster, trying out roasting methods using his gas stove at home. Many incidents occurred which left a terrible smell and mess in the kitchen. Undaunted, Hide continued his roasting trials in his garage using a portable burner stove. Determined to make the perfect cup for Kae, he finally succeeded with his culinary experience and ongoing persistence.

Determination and mastery at work...

Nevertheless, Kae still preferred tea. She disliked the bitter aftertaste of regular coffee, and refused to touch Hide's painstakingly-roasted beans. This made Hide start sharing some leftover roasts with his family and friends. They loved his fragrant roasts so much that they were willing to pay for more of them. Hide then made up his mind to leave his torturous job and make his living selling coffee. He found an old store in his own town, and opened his own coffee joint, selling his beloved roasts side by side with his wife. Seven years have since passed. At times, Kae was so seriously ill that Hide had to man the store alone. But he persevered. Eventually, his store became famous in the region with his aromatic coffee, served with homemade dishes and delicious desserts made with love by the couple.

The regular coffee served by Hide is no longer "regular" but a special brew roasted with love and served with warmth. Kae started to recover, and fell in love with the coffee made with her husband's full heart. It is this special coffee that changed the life of two ordinary people and their love.

And today, they are here to serve their special brew to Singaporeans at the Food Japan Asia, so that we can enjoy their fragrant brew from our sunny island of Singapore.

Roasts available:

Even when prepared from a makeshift booth at Food Japan 2018, Okada's brews were smooth with light fruity overtones and low acidity. The fragrant aroma entices one to take yet another sip to savour the silky smooth viscosity of the intense flavour.

Coffee taste guide:

Here's how to order:

www.okada-coffee.jp/cavia

Read More