The Singapore Weekender, part of the Kita Food Festival, is set to return to Singapore from 12 to 17 March 2025. This year’s festival features an expanded lineup with 12 extraordinary events and over 50 participants, promoting collaboration, advancing sustainability, and celebrating the rich heritage of Southeast Asia’s vibrant food culture.
The expanded program includes several exciting additions: three “Future of Food” seminars, pop-up menus that showcase innovative ingredients and futuristic culinary creations, and a large-format event highlighting Southeast Asian flavors and culture. The Kita Food Festival aims to create spaces where ideas can flourish and pave the way for a more inclusive and sustainable food future.
A Celebration of Culinary Innovation
World-class chefs are getting together for special events, including four-hands dinners, kitchen takeovers, and the big finale at the Big Barbecue. Chef Kelvin Cheung Jun’sJun’s in Dubai is teaming up with Eugene See from Birds of a Feather in Singapore for a special dinner. Chef Syrco Bakker from Syrco Base Bali takes over the kitchen at 1880. Chef Keiko Kuwakino from Satoyama Jujo in Japan will showcase her skills at PO in The Warehouse Hotel. Plus, Brian Cole from Hearth Restaurant & Lounge in Perth is whipping up a six-course feast inspired by West African flavors at Tamba.
Meanwhile, The Big Barbecue, to be held at Gourmet Park Kampong Bugis, will feature chefs Ricardo Allen from Camp Caribbean Singapore, Adam Penney from the modern British diner Carnaby Singapore, Linn Yong of Limau and Linen in Kota Kinabalu, Taiki Rattanapong from Homburg Bangkok, and Waymann Cheong from Lucky Hole Penang.
At the heart of the festival is the Future of Food series, with events scheduled for 10 and 24 February 2025. This series will explore innovative sourcing solutions and discuss how to sustain and stretch food resources for future generations. It all builds up to the Future of Food Symposium on 17 March 2025, where you’ll hear from some inspiring speakers like Joxe Mari Aizega from the Basque Culinary Centre, Eelke Plasmeijer from Bali’s Locavore Bali’snd Helianti Hilman from JAVARA, along with food writer Matthew Evans and Dalia Adler from Eat Vow. They’re going to dive into essential topics around food security and sustainability, aiming to spark real change in the industry.
