SINGAPORE - The Singapore Tourism Board's cross-disciplinary showcase of local arts, food, and fashion, Singapore: Inside Out, has been to Beijing, London, and New York, where it entertained almost 50,000 visitors in total.
But on Saturday (Dec 28) night, the showcase was finally launched at home, at Tan Quee Lan Street in Bugis.
Finance Minister Heng Swee Keat, who is chairman of the SG50 steering committee, said the showcase "encourages the discovery of new perspectives of Singapore,while being distinctly Singaporean".
With the SG50 year coming to a close, Mr Heng said it was fitting to celebrate the country's jubilee year with a showcase of creative talents.
"The creative arts are inspired by our past, and can point towards the future while bringing people together," he said, adding this is what the committee has been doing all year.
Mr Heng added that he hopes the showcase, which runs till next Sunday (Dec 6), will allow people to see the creative talent of Singaporeans, and spark creative exchanges that may lead to future collaborations.
The event features a 30m-by-25m modular scaffolding structure illuminated by LED lights at night. Admission is free.
It highlights works by 20 artists and their communities, such as illustrator Speak Cryptic's Kamar Kamillion, an on-site interactive installation for the public to draw and doodle in a bedroom-like setting; and 1,000 Crosses, an edible art installation by dessert chef Janice Wong, where chocolate lollipops in flavours such as chilli padi, kaya, and bak kwa (Chinese barbecued pork) are hung from the ceiling.
Creative director Randy Chan said the event is an invitation "to explore, to rediscover and re-imagine what Singapore has been, (what it) is, and (what it) can be, through the lenses of some of Singapore's creative talents".
The chocolate installation was a crowd favourite, and a queue quickly formed outside the booth. Trainee lawyer and art collector Ryan Su, 27, who was at the showcase with fellow art collector Adrian Chan, 35, said: "We picked the bak kwa flavour because we both love it. We lived in Paris for a while, and we would always try to bring some bak kwa in."