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Harmony Wok celebrates diversity via food

The annual Inter Racial Inter Religious Harmony Nite dinner, which celebrates the Republic’s cultural and religious diversity and is now in its 12th year, is expected to see its largest turnout of around 2,200 guests this year to commemorate Singapore’s 50th year of independence. And in the run up to the event in July, organisers led by the Thye Hua Kwan Moral Society and Chee Hoon Kog Moral Promotion Society have added a series of activities that started with a cooking competition yesterday titled SG50 Harmony Wok.

The annual Inter Racial Inter Religious Harmony Nite dinner, which celebrates the Republic’s cultural and religious diversity and is now in its 12th year, is expected to see its largest turnout of around 2,200 guests this year to commemorate Singapore’s 50th year of independence. And in the run up to the event in July, organisers led by the Thye Hua Kwan Moral Society and Chee Hoon Kog Moral Promotion Society have added a series of activities that started with a cooking competition yesterday titled SG50 Harmony Wok.

“Food is integral to our society no matter what race or religion you are, and cooking is a way to bring people together,” said Mr Lee Kim Siang, chairman of Thye Hua Kwan Moral Society and co-chair of the organising committee. Yesterday’s competition saw 10 groups of three pitting their culinary skills to whip up a vegetarian dish that will be served as part of the eight-course meal in July’s gala dinner.

The cook-off yielded dishes such as a Chinese cold dish of tofu with mushroom, Eurasian traditional vegetable stew and an Indian vegetable curry called malai kofta, but it was a Sri Lankan vegetable cutlet that stole the judges’ hearts and emerged victorious. PHOTO: ERNEST CHUA

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