Kueh Appreciation Day 2017
Slow Food (Singapore) is delighted to present Kueh Appreciation Day 2017, a key partner event of Singapore Food Festival 2017.
As part of our drive to build awareness and deepen appreciation of our local food, talents and culinary heritage, Slow Food (Singapore) presents the 3rd edition of this popular event to highlight traditional methods of cooking, with a focus on some of our celebrated Heritage Heroes who are the faces behind the culinary traditions that we hold dear.
Day/Date: Sunday, 23rd July 2017
Time: 10.00am to 4.00pm
Address: ToTT Store, 896 Dunearn Road, #01-01A Sime Darby Center, Singapore 589472.
Highlights for a ‘kueh’ day out
The public will have opportunities to enjoy traditional kueh (the Malay word for cake) from nine local kueh artisans from different ethnic groups – Eurasian, Hainanese, Hokkien, Teochew, Hakka, Peranakan, and Malay – that are stalwarts in the trade; as well as watch live demonstrations of rarely-seen creations.
Five of these masters were also awarded the title of ‘Heritage Hero’ in 2014 as part of a program – Heritage Hero Awards Programme – initiated by the Slow Food (Singapore) to highlight the various categories of food businesses that are maintaining the cuisines and dishes of Singapore’s early immigrant groups.
The aim of Kueh Appreciation Day is to build awareness and deepen appreciation of our local kueh and kueh producers, including Slow Food (Singapore)’s Heritage Heroes, vendors who continue to produce their kueh by hand according to traditional recipes and techniques.
Kueh Appreciation Day Vendors
- Old Seng Choong (Singaporean Chinese)
Founded by renowned local pastry chef Daniel Tay of Cat & The Fiddle fame, Old Seng Choong offers traditional local favourites such as carrot cake, yam cake, butter cakes and other treats to celebrate every joyous occasion. Created as a tribute to Tay’s father, a baker and confectioner himself for over 30 years, the brand is named after the well-loved Seng Choong Confectionery, which was established in 1965 and run by Daniel’s parents until its closure in 1996.
- Chef Pang’s Hakka Snacks (Hakka) 小彭故事, 客家小吃
Being a Hakka and frustrated with the scarcity of traditional Hakka food in Singapore, Chef Pang Kok Keong – the established pastry chef behind the Antoinette patisseries – is determined to recreate recipes that will hopefully be passed down through the generations. As such, he has been actively researching and testing recipes of traditional Hakka food for the past five years. Chef Pang hopes that his small effort will go a long way in preserving the noteworthy Hakka heritage. Chef Pang’s Hakka Snacks will feature Hakka Abacus Seeds.
- Mary’s Kafe (Eurasian) – 1 Queen Street, Kum Yan Methodist Church
Mary Gomes, author of The Eurasian Cookbook, cooks up classic Eurasian cuisine – a blend of Portuguese and South-East Asian influences with a long history – at this very popular lunch spot. The set lunch – comprising rice and curry, vegetables, drink and dessert – changes every day, with different curries from Mary’s considerable repertoire on offer: pork rib, beef smoore, chicken, curry debal and so on. Also highly recommended are sugee cake, apom bekuah and chocolate cake. At the event, look out for delectable Eurasian kueh such as pang susie and sugee cake.
- HarriAnns (Peranakan) – 230 Victoria Street, #01-01A, Bugis Junction Towers
HarriAnns started out as a humble stall in Tiong Bahru Market and has been operated by husband and wife Harry and Ann for the last two decades. Now also located centrally in Bugis, it remains among the few artisans that persevere in making Nonya kueh by hand. The long queues are testament to the quality of their kueh recipes, inherited from Harry’s mother Chia Ngak Eng, who ran the stall for over 40 years before passing on the torch. Popular items include ondeh ondeh, kueh sarlat, kueh pulut, kueh keledek and kueh ubi kayu, and chu bee png (glutinous rice with braised peanuts). At the event, the public can look out for ondeh ondeh, kueh kosui and lapis sagu, among others.
- Hainan Xiao Chi (Hainanese) – 22 Toa Payoh Lorong 7, #01-35
This stall has been selling traditional Hainanese snacks for over 30 years and is renowned for their yi buah – a kueh made from glutinous rice flour, shredded coconut, sesame and peanuts usually eaten at special occasions such as weddings and birthdays, as well as a soupy dessert made with the Chinese herb ‘fevervine’ that is beguilingly named ‘chicken poop noodles’.
- Ji Xiang Ang Ku Kueh (Hokkien) – 1 Everton Park, #01-33
Affectionately known as the ‘Everton Park’ ang gu kueh (red tortoise kueh), Ji Xiang Confectionery has been crafting ultra-tender handmade ang gu kueh since 1988. Unlike some versions with thick glutinous rice skin, theirs are painstakingly made with an elegant thin coating. Fillings range from traditional flavours such as peanuts, sweet mung bean paste and salty bean paste, to modern renditions such as durian, sweet corn and yam: a rainbow selection of these ang gu kuehs will be on sale at the event.
- Kuehs and Snacks (Teochew) – Block 125 Bukit Merah Lane 1, #01-164 Alexandra Village C3 and Block 7 #01-84 Empress Road (Farrer Road market)
A Teochew kueh specialist, Kuehs and Snacks are dedicated to making classic recipes the traditional way using ingredients sourced from Malaysia and China. For the event, the public can look forward to purchasing their famed soon kueh filled with bamboo shoots, koo chye kueh filled with chives, png kueh (rice cake), as well as unique items such as a kueh tinted dusky grey by a Chinese herb. This year, they will be presenting a traditional Teochew savoury green bean kueh served with lor chup (braised duck gravy).
- Kway Guan Huat – NEW – 95 Joo Chiat Road
Kway Guan Huat has been turning out delicate, tissue-thin handmade popiah skins for over 70 years. Current third-generation head Michael Ker credits the popiah skin recipe to his grandfather, a ‘chun bing’ (spring pancake) exponent from Fujian’s Anxi County: the popiah filling and kueh pie tee recipes descend from Ker’s grandmother, a Melaka Nyonya. Their humble shophouse at Joo Chiat is a local landmark for East Coast dwellers and popiah fans islandwide.
- Ratu Lemper (Indonesian) – NEW – 16 Baghdad Street
Named for the Indonesian specialty of owners and chefs Aliya Widjaya and her husband Amin Yusoff, Ratu Lemper offers lemper (glutinous rice cooked with coconut milk and wrapped around savoury spiced chicken and beef fillings) which are softer and plusher than most Indonesian versions, and shaped in a modern ‘sandwich’ format neatly parcelled up in banana leaves. Extra-spicy lemper are also available for chilli fans, as well as a range of other hand-made kuih-kuih and snacks.
Kueh-making Demonstrations are one of the key highlights of Kueh Appreciation Day. Led by heritage kueh artisans who have been invited by Slow Food (Singapore) to share their insights, the classes are priced at $20 and $25 per person per class. Kueh Demonstration all classes organised by Slow Food (Singapore) will be held at ToTT @ Dunearn on Sunday, 23 July 2017.
Kueh Demo 1 – Hakka Xi Ban
Time: 10.00 am to 11.00 am
Tickets: $20.00 per person
Chef Then Chui Foong, pastry chef and chocolatier extraordinaire, will demonstrate two version of the Hakka Xi Ban (Steamed Buns), one traditional ad the other with a modern twist.
Kueh Demo 2 – Hainan Yi Buah
Time: 12 noon to 1.00 pm
Tickets: $20.00 per person
Mdm Ho Soo Pong representing the Hainan Hwee Guan, will demonstrate the traditional Hainan Yi Buah (Coconut and Brown Sugar Rice Cake).
Kueh Demo 3 – Kueh Dadar and Kueh Durian
Time: 2.00 pm to 3.00 pm
Tickets: $25.00 per person
Head Chef Alvin Leong of Baba Chews, Hotel Indigo Singapore, will demonstrate Kueh Dadar (Crepe Rolls) filled with traditional coconut and palm sugar inti, and a variation featuring homemade durian mousse!
Hands-on Kueh Classes
Hands-on kueh classes will be held on the run-up to Kueh Appreciation Day 2017 by our Venue Partner, ToTT Store, who will be hosting several classes at both ToTT @ Dunearn and ToTT @ Suntec.
Famous Layers: Kueh Lapis
Date/Time: 16 July 2017, 10.00 am to 1.00 pm
Venue: ToTT @ Dunearn
Tickets: $128 per person
Chef Darryl Lim will teach participants how to prepare Classic Kueh Lapis Cake and Chocolate/Prune Kueh Lapis Cake.
Peranakan Nonya Kueh Series: Class 1
Date/Time: 20 July 2017, 10am to 1pm,
Venue: ToTT @ Dunearn
Tickets: $118.00 per person
Chef Julie Yee will guide participants in the making of: Lapis Beras (Nonya 9 Layer Kueh), Kueh Dadar (Pandan Crepe with Grated Coconut), Hoon Kueh Jagung (Sweet Corn with Mung Bean Flour & Coconut Milk Kueh) and Steam Tapioca Kueh (Demo).
Peranakan Nonya Kueh Series: Class 2
Date/Time: 19 July 2017, 4.30pm to 6.30pm,
Venue: ToTT @ Suntec
Tickets: $98.00 per person
Chef Julie Yee will guide participants in the making of: Kueh Sarlat (Pandan Coconut Custard with Glutinous Rice), Bingka Ubi (Baked tapioca Kueh) and Nonya Mua Chee (Demo).
Peranakan Nonya Kueh Series: Class 3
Date/Time: 21 July 2017, 4.30pm to 6.30pm,
Venue: ToTT @ Suntec
Tickets: $98.00 per person
Chef Julie Yee will guide participants in the making of: Ondei Ondei (Sweet Potato Dough wrapped with Gula Melaka coated with Grated Coconut), Durian Sago Kueh ( Fresh Durian with Sago and Grated Coconut – Demo), Kueh bi Kau Lempeng (Pan Fried Tapioca Pancake).