S’poreans get a taste of Asean at 3-day carnival

SINGAPORE — Cambodian silk, Vietnamese spring rolls, Burmese rice noodles, Laotian coffee and coconut oil from the Philippines. These were among the smorgasbord of regional delights showcased at the Experience Asean carnival on Friday (Jan 12), which marked the launch of the Republic’s year as chairman of the Association of South-east Asian Nations (Asean).

The three-day carnival at Bishan-Ang Mo Kio Park brings to the heartlands an array of delicacies, cultural performances and crafts from each of the 10 countries in the regional grouping.

The rain did not dampen the crowd’s spirits, with the carnival seeing more than 5,000 patrons on its first day. Those who attended include dignitaries, embassy representatives, school groups, and members of the public.

Visitors whom TODAY spoke to said the event was an appropriate celebration of Asean’s “unity in diversity”.

History teacher Shane Koh, who led a group of 30 Humanities students from River Valley High to the event, said it was an opportunity for the younger generation to understand the role they can play in Asean.

“Singapore is a leading member of the (Asean) community,” said the 30-year-old. “The students understand the importance of good relations we maintain with neighboring countries.”

Informal events like the carnival is part of “the diplomacy that Asean is predicated upon”, he added.

Ms Amelia Ko, who visited the carnival with her 10-year-old son Jeremy and six-year-old daughter Janine, said: “It is an interesting and creative way for the younger generation and older folks to explore the heritage of our neighbouring countries, such as through their respective food cultures.”

A team from the Brunei High Commission even imported a range of native fruits – such as tarap, kembayau and membengan (“sister fruit” of the mango) – to whip up Bruneian delicacies.

“A lot of people don’t know Bruneian food, many don’t even know where Brunei is... (So) we wanted to share something from back home,” said a representative at the country’s booth.

The team had served up more than 200 dinner plates – which included satay, a dish made with membengan and red rice – within an hour of the carnival, she said.

On top of food, the carnival – which runs through the weekend from 11am – also includes performances from regional and Singaporean acts, such as homegrown musicians Tay Kewei and The Sam Willows.