Singapore chefs to dish out traditional favourites and modern

interpretations of local street food at Copenhagen Cooking 2013

15 August 2013 Four Singapore chefs will bring Singapore cuisine to
Scandinavia from 23 to 25 August at Copenhagen Cooking 2013 as part of
a collaboration involving the Singapore Tourism Board (STB), Wonderful
Copenhagen (WoCo), and the Meyer Group.
Mr Wee Liang Lian of Wee Nam Kee Hainanese Chicken Rice, Ms Devagi
Sanmugam from Epicurean World Culinary Services, Mr Bjorn Shen
of artichoke and Mr Matthew Mok of The Rabbit Stash will be delighting
participants with Singapore dishes under the auspices of the Singapore
Street Food Festival, which is part of the annual epicurean event. They will
also participate in an exchange programme to interact with and learn from
some of the top Danish chefs and restaurants.
Their participation is expected to raise awareness of and appreciation for
Singapore cuisine and culinary talents. Ms Ranita Sundramoorthy, STBs
Director for Attractions, Dining and Retail said, Street food is an
important part of Singapores identity, intrinsically entwined with our
multi-cultural heritage and daily life. The culinary exchange and showcase
at Copenhagen Cooking 2013 is an excellent opportunity to cast the
spotlight on our local chefs whose creations continue to keep Singapore
associated with good food.
At the same time, it will help our local talents gain international exposure
and experience, and in the process, hopefully inspire them to deliver
quality dining experiences for our increasingly discerning visitors, she
continued. This showcase at Copenhagen Cooking 2013 also continues the
efforts of the Singapore International Culinary Exchange (SPICE), a triagency initiative first launched in 2010 to profile Singapore food globally
and facilitate exchange among culinary talents.

Introducing Singapore flavours to a European audience

For the first time, the Singapore Street Food Festival will be introduced as
an event under Copenhagen Cooking 2013, allowing European food
aficionados to have a taste of Singapore flavours at their doorstep.
Traditional street food chefs Mr Wee Liang Lian and Ms Devagi Sanmugam
will present local favourites such as Hainanese Chicken Rice,
Hokkien mee, prawn fritters withIndian rojak sauce and chendol. Emerging
chefs Mr Bjorn Shen and Mr Matthew Mok will present modern
interpretations of local street food from Bak Chor Mee sandwiches to
Ocean Trout Fish Curry.
In addition, the traditional street food chefs will also take part in a
collaboration dinner at Nam Nam, Meyer Groups Asian restaurant that
promotes Singaporean flavours. Cooking is in my blood and my passion is
sharing it, says chef Devagi Sanmugam. I began my career 30 years ago
in my kitchen as a cooking instructor and am excited to have the
opportunity to exchange culinary knowledge and ideas with top Danish
chefs.
Immersion and Exchange
The chefs will also take part in a Master Class on Singapore Flavours, as
well as a kitchen exchange stint with top Danish restaurants like oneMichelin starred Kiin Kiin. These experiences and interactions are intended
to inspire the chefs to keep pushing the boundaries of their chosen field,
enhance their culinary capabilities, and open more windows of opportunity
for themselves.
"There's much to explore on this culinary landscape with vast
opportunities to learn from other cultures. Therefore, my experience in
Denmark will be an epitome of that opportunistic exploration, drawing
Scandinavian cooking techniques and their use of ingredients onto my
culinary canvas," says chef Matthew Mok.
The STB partnership with WoCo, the official convention and visitor/tourism
bureau of the greater Copenhagen area, and the renowned Copenhagenbased Meyer Group, is the outcome of a shared goal to build mutual
awareness of each citys vibrant food culture and to develop culinary

talent through exchange. The partnership has also seen a Danish chef
delegation taking part in the inaugural World Street Food Congress in
Singapore, organised by Makansutra in June this year.
Founder of the Meyer Group, Mr Claus Meyer, who established the Asian
restaurant Nam Nam in Copenhagen, added, European foodies have
become more adventurous in trying new cuisines and Singapores local
street food is one they are keen to explore and vice versa. This
collaboration will certainly help to promote Singapore and Danish cuisine
on opposite sides of the globe, and strengthen the friendship between
both cities.
For more information, please contacts:
Ms Felicia Song
Assistant Manager
Communications Division
Singapore Tourism Board
TEl: +65 68313569
Email: Felicia_Song@stb.gov.sg
Or call the STB Media Hotline at +65 9011 2071.