Wow, where do we even begin? The World Street Food Congress (8-12 April) got off to a roaring start today, bringing 24 of the world's best street food wonders in one place. Let's take a look at the Jamboree, the really fun part - feasting!
The Hoy Tord Chao Lay folks from Thailand is back by popular demand, making many of us do a fist pump of joy. It is fabulously crisp and savoury, just a superb way to inhale your seafood.
They have the Hoy Tord or oyster omelette, as well as the Talay Tord seafood omelette above in first photo. Both are plated with seared crunchy bean sprouts and completed with a splash of fish sauce and pepper.
And what a lovely place we have this year to enjoy the food! The green grass field facing Tan Quee Lan Street opposite Bugis Junction. The new MRT exit (Downtown line, I think) leads out right to the event. So easy to get to! Look for the large white tents with stalls.
And there's live music from 8-10pm, to add to the atmosphere.
We have eateries as far as Bolivia! Gustu serves antichucos, hearty meat skewers with potatoes. It's Claus Meyer's social enterprise "eradicating poverty via deliciousness" - he helps the impoverished young or marginalised youth to achieve a meaningful livelihood - what a wonderful thing to do after NOMA.
These Vietnamese ladies braved intense heat from the traditional charcoal claypot stove to make banh xeo, or crispy seafood pancakes, at Banh Can 38. Started by a history lecturer who is also a chef, they won a UNESCO heritage award for their cooking technique.
Here's Paul Qui, Top Chef Season 9 winner, at the only food truck at the jamboree, dishing out stunning must-try dishes. He is originally from the Philippines, and together with Moto Utsunomiya started East Side King, a group of Asian-inspired street food restaurants and food trucks in Austin, Texas. I love it when fine-dining chefs go back to street food roots.
His Kinilaw is like a Filipino ceviche, featuring snakehead fish and prawns with a coconut vinegar dressing spiked with yuzu and chili padi. That's his signature starter.
His Chicken Inasal Taco with Fried Chicken Skin is a taste epiphany. Chicken inasal is a dish commonly found in the Philippines. It's essentially chicken marinated in lime, pepper and vinegar, then grilled over charcoal fire. The crispy chicken skin simply brings it over the edge.
Also from the Philippines, Pepita's Kitchen's Lechon stuffed with truffle rice was so popular, it sold out well before 8pm. Come early to try some of this BBQ suckling pig.
Singapore has its own pavilion - Deliciously Singaporean. There are five stalls there.
Keng Eng Kee gives us a fuss-free way to enjoy crab - using soft-shell crab with three sauces (that they use for their chili crab, black pepper crab, and salted egg yolk crab). Just dip and enjoy. You also get calamari and eggplant in the ensemble.
Hong Kong Street Chun Kee gave their prawn paste chicken a twist. Serving boneless chicken thighs in a bun along with sweet potato fries. They still have their original "har cheong kai" if you like it the old fashioned way.
Other stalls include Chey Sua Carrot Cake; Alhambra Padang Satay which came up with a halal satay beehoon; and MA Deen Biasa with mee kuah.
From Penang, we have the couple behind Tuck's Nonya Catering who are serving fried turnip lettuce wrap with black satay. Roll it all up with some of the kickass sambal belachan and munch! Yum!
Everyone's posting with the official hashtag #wsfc15 as well as #wsfc2015 - you can see more food photos on Instagram, Facebook and Twitter!
Indonesia has four stalls, one of which is Pak Sadi's Soto Ayam Ambengan from East Java. Their secret includes using fresh milk fish and seafood in the stock, along with an addictive "koya" powder - made from crushed prawn crackers and garlic. Note that this soto ayam might be slightly salty, as the East Javanese like their food salty.
There's the Gudeg, a breakfast dish made from jackfruit sambal served with crispy cow skin crackers and braised or grilled chicken. This dish takes three days cooking and resting time!
I shall have to try the uber-spicy Taliwang Bersaudara grilled chicken, and the Kupat Tauhu Gempol from the other stalls too.
Every evening from 6-8pm, there will be cooking demos by various chefs at the "Dai Pai Dong" tent. Here's Devagi with KF Seetoh.
We also had an intense dialogue-hackathon with industry leaders; I will cover that separately.
End the day with a sweet treat from Churro Locos!
Served with vanilla ice cream, whipped cream and sprinkles. Honestly, I think it's better than chocolate.
Well, it was really fun meeting all the vendors. I will update with more pics, as I get them. I couldn't finish all the stalls in one day. But there's four more days to feast! So see you there!
Thu 9 April: 5pm to 11pm
Fri 10 April: 4pm to 11pm
Sat & Sun 11-12 April: 1pm to 11pm