If there were a food to unite all Singaporeans, it would be kueh. Every ethnic and dialect group has their own variation of it — both sweet and savoury versions — and it’s enjoyed by people of all ages. Organized by Slow Foods Singapore in conjunction with the Singapore Food Festival, Kueh appreciation day has returned once again for everyone to, well, appreciate kueh.
This year will see four new kueh artisans entering the food-fray: Poh Cheu Kitchen, Deli Maslina, Julie Bakes, and Chef Damian d’Silva, who will each be offering their delicious wares at the new location sponsor, OUE Social Kitchen.
Here’s a rundown of the kuehs that will be available on the day:
https://www.thepeakmagazine.com.sg/gourmet-travel/kueh-appreciation-day-2019-slow-foods-singapore/
kueh appreciation 2019
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Chef Pang Kok Keong of French Patisserie will be slinging traditional Hakka kuehs from his other project: Pang’s Hakka Delicacies. Favourites include his meticulously-prepared abacus seeds, which come fried with a plethora of toppings like dried shrimp, cuttlefish, and leeks.
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Ched Damian D’Silva of Folklore will be showcasing his Eurasian-Peranakan. Look out for his notoriously-good kueh kosui.
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Peranakan stalwart HarriAnns has some favourites to offer: kueh rainbow lapis, kueh sarlat, ondeh ondeh, and kueh dardar.
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Look out for a rare treat: traditional Hainanese kuehs from Hainan Xiao Chi, like the yi bua, a glutinous rice kueh filled with coconut, sesame, peanuts, and ginger.
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There will be classic Teochew kuehs from Kuehs and Snacks that will make even the most picky Teochew ah heah feel a tinge of nostalgia.
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They’ve been around since 1981, and now Deli Maslina will be joining the festivities to showcase Malay kuih favourites like kuih jongkong, kuih bakar, makmur, and lapis.
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Not everything has to be true-blue traditional — as proven by the people behind Julie Bakes , a shop at Baghdad Street offering epok epok alongside ondeh-ondeh inspired cakes.
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The guys behind the 24-year-old Poh Cheu Kitchen started with 6 traditional ang ku kueh flavours, and now have 12, including green tea, pineapple, and mango — showing that you can still move forward while staying true to your roots.
Besides eating kueh, there’ll also be demonstrations and classes on how to make your favourite snacks; ThePigBakesClay will also be offering some of the cutest food-themed jewellery you’ll find.
Kueh Appreciation Day 2019 is happening 28 July 2019 from 10am to 4pm
OUE Social Kitchen, Downtown Gallery, 6A Shenton Way #03-02/03.
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