‘A true smorgasbord of flavours’ for this year’s World Street Food Congress

SINGAPORE - Bolivian anticucho, German currywurst and Indonesian gado gado - these are just three of the dishes that you can enjoy at this year’s World Street Food Congress (WSFC). That’s what celeb foodie KF Seetoh said at the press conference today (March 31) to announce the line-up of international street food purveyors who will be in Singapore for the second WSFC, which will be held from April 8 to 12.

“This year’s participants are made up of various generations of street food vendors from across the world,” said Seetoh, whose company Makansutra, with support from the Singapore Tourism Board, is organising the event. “We wanted to introduce a diverse range in order to provide a true smorgasbord of flavours.”

Among the line-up is Top Chef season nine winner Paul Qiu from Austin, Texas, who will serve dishes such as kinilaw (sometimes known as Filipino ceviche) and chicken inasal taco with fried chicken skin; Pepita’s Kitchen from the Philippines, serving truffle lechon (roast pork); Bratworks, which will serve currywurst, the national street food of Germany; Restaurant Gutsu from Bolivia, a social enterprise that will serve anticucho (skewered meats with boiled potatoes); and BanhCan 38 from Ho Chi Minh City in Vietnam, which will serve its popular bahn xeo or crispy seafood pancakes.

The Singapore contingent will be represented by several familiar names, including Chey Sua Carrot Cake from Toa Payoh; Hong Kong Street Chun Kee (at Makansutra Gluttons Bay), which will be serving its har cheong kai (chicken fried in prawn paste) burger with sweet potato fries; and Keng Eng Kee Seafood at Bukit Merah Lane, serving fried soft shell crab with three local dips - chilli crab, salted egg and black pepper.

You can taste all this at the World Street Food Jamboree which will be held at the open field at the intersection of Rochor Road and North Bridge Road. For more information, visit http://wsfcongress.com.