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Singapore Food Festival (SFF) 2010 returns for its 17th year from 16th to 25th July to focus on speciality dishes of the main Chinese dialect groups in Singapore; namely the Hokkien, Teochew, Cantonese, Hakka and Hainanese communities.

Singapore is known for its extensive range of dining experiences and distinctive food culture, earning a reputation for being a food paradise and premier dining destination. In 2008, Singapore saw visitors spend more than S$1.5 billion on food and beverage, or about 15 per cent of their total expenditure. On average, about 20 per cent of the Singapore Food Festival attendees are tourists. The STB hopes to draw more locals and visitors during this year’s festivities, which coincides with the Great Singapore Sale (28th May to 25th July 2010).

WHAT’S COOKING AT SFF 2010

Other not-to-be-missed core events include the Singapore Chinese Dialect Tingkat Cruise, Singapore Chinese Street Snacks and Singapore Chinese Dialect Heritage Feast. Festival-goers can shop for fashionable knick-knacks and food at the Singapore River Market, along the Clarke Quay stretch of the Singapore River. A series of Cooking Classes will also be held where foodies can learn some of the best kept secrets to well-known Singapore Chinese Dialects food.

Be it savouring on Singapore Chinese dialect delights while cruising along the Singapore River; relishing in nostalgic street snacks, such as Malt Candy, Red Bean Cake, Ting Ting Candy and Mua Chee, or enjoying a gastronomic adventure of (not one but) five buffet lines of sumptuous delights featuring the best of Singapore Chinese food at the festival’s finale, there is sure to be something for everyone.