It's no secret that Australia and Singapore share a passion for good food, and this February, the Singapore Tourism Board will host a dinner party uniting both countries through food like never before.

 Taking place on 22nd February, the SGxAUFoodies event will pair guests from both countries via an immersive technology setup[1] for an intimate and fun dining experience, while they feast on a menu designed by celebrity chefs.

Held at the Shangri-La Hotel in Singapore and Sydney, the dinner will provide a unique opportunity to meet new friends, despite the 6,300-kilometre distance.  With just eight tables available on the night[2], foodies should register now at www.visitsingapore.com/SGxAUFoodies. Entries close 13th February.

According to Singapore Tourism Board Area Director Oceania, Stephanie Yong: “It's a well-known fact that Singaporeans are passionate over our food, but this is also because every meal is an opportunity for us to connect with family and friends.  Our dining scene is incredibly diverse and spans affordable hawker food from our multi-cultural heritage, through to innovative gastronomy by many local and celebrity chefs.  We've seen a similar passion for food in the Australian dining scene too, so we're looking forward to providing Australian foodies with the opportunity to sample our unique cuisine and experience our warm hospitality.”

Two chef collaborations, one savoury and one sweet, have teamed up to create the celebratory menu inspired by the Lion City.  The chefs will unveil their collaborations on the evening of 22nd February in their respective countries.

Adam Liaw (Sydney) x Malcolm Lee (Singapore)

Adam Liaw, host of SBS Destination Flavour, author and Masterchef  winner, in collaboration with Malcolm Lee, founder of the world's only Michelin-starred Peranakan[3] restaurant, Candlenut, have teamed up to create a modern-day spin on Hainanese Chicken Rice. The dish fuses their shared passion for heart-felt heritage cooking, combined with unexpected flavours from one of Singapore's other 'must-try' iconic dishes, chilli crab.

 Following a trip to Singapore hosted by Malcolm, Adam Liaw commented on the collaboration: “We've created what we're calling Hainanese-Peranakan chicken rice, with Hainanese influence from my side and Peranakan from Malcolm's side. Hainanese cuisine is often creative, fast and economical, whereas Peranakan cuisine is slow, elaborate and luxurious, but both are cuisines built on combining different cultural inputs. I think it's a really exciting dish and I can't wait to serve it to the guests this February!”

Anna Polyviou (Sydney) x Janice Wong (Singapore)

Shangri-La Sydney's 'punk princess of pastry', Anna Polyviou and 2am:dessertbar 'culinary artist', Janice Wong will end the night on a sweet note, serving up a show-stopping full-sensory dessert experience. The award-winning chefs have taken varied inspiration from Singapore including the tropical environment, with its incredible fresh fruit and spices, through to the iconic skyline that encompasses both old and new architecture.

Anna Polyviou said, “I've long been a fan of Janice and her award-winning, culinary art approach to dessert making. I jumped at the chance to experience Janice's Singapore, as I knew the city would be bursting with possibilities and inspiration, including loads of new ingredients, flavours, textures and techniques.

“Our Passion-Ate Singapore dessert is a journey through Singapore via the tastebuds! The year-round tropical climate allowed us to use a combination of fresh fruits such as pandan, kaya, coconut, lychee and passionfruit; whilst the structural form of our dish with varied shapes and textures gives a nod to the incredible architecture. The fairy floss with edible flowers really adds that “wow” factor and is reminiscent of the Singapore's 'city in a garden' reputation. I've never worked with such a high-profile chef in this capacity before and I can't wait to meet our guests and hear what they think of the dish!”

The dinner also marks the Australian launch of the Board's new global brand – Passion Made Possible – which celebrates the spirit and attitude of a city whose tenacity and innovation continually create new experiences and possibilities for its people and visitors.

WHEN:

Thursday 22 February 2018

Sydney, 7.30pm for 8pm start

Singapore, 4.30pm for 5pm start 

WHERE:

Sydney, Shangri-La Hotel

Singapore, Shangri-La Hotel 

HOW:

Visit www.visitsingapore.com/SGxAUFoodies

for a chance to attend the dinner.

Entries close: Friday 13th February 2018.

-ENDS-

About the Singapore Tourism Board

The Singapore Tourism Board (STB) is the lead development agency for tourism, one of Singapore's key economic sectors. Together with industry partners and the community, we shape a dynamic Singapore tourism landscape. We bring the Passion Made Possible brand to life by differentiating Singapore as a vibrant destination that inspires people to share and deepen their passions. For more information, visit www.stb.gov.sg or www.visitsingapore.com or follow us on Twitter @STB_sg (https://twitter.com/stb_sg).

About Singapore's Culinary Scene:

Singapore's renowned reputation as a foodie's paradise is well founded. From street food to fine-dining, traditional to modern fusion, east to west including everywhere in between, there is something to suit all tastes and budgets. 

Famous for being the best place to indulge in authentic local fare, over 100 hawker centres and their air-conditioned counterparts in shopping centres continue to offer Singapore food at affordable prices. Two hawker stalls have also been awarded Michelin stars –  Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodle, both selling traditional dishes starting at SGD$3.  This makes Singapore home to the cheapest Michelin-starred meal in the world. 

Today, Singapore's food scene continues to grow, with many home-grown chefs and local entrepreneurs carving out a new eclectic and dynamic food scene, championing the country's unique heritage while also employing innovative techniques and creations that can compete comfortably on the world stage.

[1] Eight tables in Sydney and eight tables in Singapore will be set-up with dedicated video-conferencing capabilities

[2] Each table set-up will consist of four Australians in Sydney, paired with four Singaporeans in Singapore via dedicated TV screens

[3] Peranakans refer to early Chinese migrants who settled in the region, inter-marrying with local Malays. 'Nyonya' Peranakan cuisine blends Chinese ingredients with spices and cooking techniques of the Malay people.