What’s Supp at this year’s Singapore Night Festival

SINGAPORE - This year’s Singapore Night Festival (on Aug 21 and 22; and Aug 28 and 29) offers a plethora of activities and shows you can watch: From music shows such as Moonage Daydream by popular rock band Tiramisu to The Anooki Celebrate Singapore, where the National Museum’s facade will be turned into a giant movie screen.

Of course, as any seasoned festival goer will tell you, one of the key elements of any festival is F&B. This year’s edition of the Night Festival isn’t short on choices.

There’s Caffeine & Ideas at DECK (120A Prinsep Street, Aug 21 and 22), where the independent arts space for photography offer outdoor projection, craft and prints, creative books and magazines and of course, coffee. Or Flutes’ Pop-Up Store at the National Museum of Singapore (Aug 21 and 22, 28 and 29), where they’ll serve “fresh and exciting new flavours ... layered with a modern twist”, along with a selection of wines. Or cross the road to Neh Neh Pop’s stall at the Singapore Management University (Aug 21 and 22, 28 and 29), where noted chef Bjorn Shen will be offering a double-coated creamsicle on a stick as a sweet treat.

However, if you want an interesting nighttime al fresco dining experience, then you may want to sniff out What’s Supp (Aug 21 and 22, 28 and 29). The roof terrace of National Design Centre plays host to a pop-up kopitiam, where local chefs and bartenders will serve up redesigned supper favourites - and you can get a bird’s eye view of the Night Festival action.

Maggi Goreng, for instance, now takes on a healthy modern twist as quinoa goreng, for example; while chicken rice becomes a roulade with ginger-infused rice enveloped with chicken. Even beverages such as “Milo peng” (iced Milo) is turned into a jazzed up cocktail version by American craft spirits bar The Secret Mermaid.

Local celebrity chef Jeremy Ngee will also be debuting his range of sauces at the event with his new creation called Rendang Jo (smokey beef hot dogs smothered with rendang sauce); while newcomer Odenya is proffering a Japanese version of yong tau foo. Organiser Kueh Kakis said the menu differs each night; and prices start from S$6. (Note: It’s a “cash only” event.)

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