The second World Street Food Congress 2015 (WSFC) will be a more compact affair, with fewer stalls and a shorter duration.
With 23 stalls from 12 cities, the food fair will be on from April 8 to 12.
Those who groused about the location of the first instalment, at the F1 Pit Building and Paddock, will be pleased to know that the eat fest will be at a more accessible location, at the open field beside Tan Quee Lan Street along North Bridge Road, near Bugis MRT station.
We highlight five stalls to try.
East Side King
What: The name of a chain of Asian-inspired street food restaurants and food trucks in Austin, Texas. It is founded by Manila-born chef Paul Qui, winner of reality cooking competition Top Chef Season 9. He will be serving Kinilaw, also known as Filipino ceviche. It is made with snakehead fish, red onion, coconut vinegar, yuzu and Thai chillies; and chicken inasal (charcoal-grilled chicken marinated in a mix of lime, pepper and vinegar) taco with fried chicken skin.
Pepita's Kitchen
What: Renowned for its lechon (roast suckling pig), famous street fare from Cebu, Philippines. The pig is roasted over a wooden open pit fire or custom-made wood oven. Founder Dedet de la Fuente's twist on the roast pig is to stuff it with white truffle oil paella.
Restaurant Gustu
What:This Bolivian stall serves anticucho, which is skewered meat, similar to satay or kebab. The beef or pork is marinated with tamarind and spices and served with boiled potatoes or bread. The street food restaurant in Bolivia, which opened in April 2013, is also a culinary school that gives youth there an opportunity to study and receive training.
Bon Chovie
What: Lightly breaded and fried anchovies are served with lemon, pickled sweet peppers and smoked paprika aioli. The stall is from the popular Smorgasburg, an outdoor food market in the Williamsburg neighbourhood of Brooklyn, New York.
Gudeg Yu Nap
What: Gudeg is a traditional Javanese breakfast cuisine. The rice dish has several classic accompaniments: unripe jackfruit slow-cooked with spices to make a marmalade sambal, crispy pieces of cow skin and braised or grilled chicken. Gudeg Yu Nap is regarded as a local culinary icon in Bandung, Indonesia.
Book it
WORLD STREET FOOD CONGRESS
Where: Open field opposite Parco Bugis Junction, at the intersection of Rochor Road and North Bridge Road
When: Jamboree: April 8 & 9, 5 to 11pm; April 10, 4 to 11pm; April 11 & 12, 1 to 11pm; Dialogue: April 8 & 9, 9am to 5pm
Price: Jamboree: Free entry, food prices start at $4.50. Payment via Nets FlashPay, Nets or coupons; Dialogue: $450 a person
Info: Call 6438-4038 or go to www.wsfcongress.com
