SUVAI 2015 INDIAN CUISINE GOES GLOBAL

Post Date: 2015-07-02


Mee Goreng Mamak by Dr Sultanul Arfin, Resident Sous Chef at the Singapore Cricket Club

 

Suvai, Singapore’s first Indian gourmet festival, marks its second year of showcasing the best of international Indian cuisine with its biggest edition to date. Held from 30th July to 2nd August, Suvai 2015 will bring top influencers of Indian cuisine from various countries, all encompassed in one unique culinary experience. In line with Singapore’s 50th birthday celebration, this year’s edition incorporates a strong Singaporean presence, where attendees can catch top chefs from Singapore’s Indian and non-Indian community presenting their exclusive interpretations of the cuisine.

 

Among the top personalities present at this year’s widely anticipated edition are author and Guinness World Records holder, Dr. chef K.Damodaran from India; Food director, consultant and owner of The Food Circle, chef John See; as well as award-winning Executive Chef of Taj Group Hotels, chef Dhaithya Krawage from Sri Lanka, just to name a few.

 

Foodie comrades can expect over 25 signature dishes presented by 9 award-winning chefs, Celebrity

Chef Masterclasses, as well as the much anticipated Suvai International Chef Competition featuring teams from Taiwan, Cambodia, India, Myanmar, Malaysia, Thailand, Sri Lanka and Singapore. Other fringe activities include 2 Guinness World Records Attempts, Live Music, an alfresco beer garden and an Aspiring Chef Challenge as well as a Family Challenge.

 

Chef S.R. Bala, Suvai’s festival director and President of the Indian Chefs & Culinary Association (Singapore), ICCA, explains, “We curated Suvai 2015 to accurately reflect the growing influence of Indian cuisine around the world. The cuisine’s influence can now be seen on the tables of the world’s leading restaurants and fans of Indian cuisine consist of people of all races. We look forward to giving our attendees access to a festival that is truly international.”

 

The uniqueness of the event’s concept is one of the reasons top chefs are participating, as chef Devagi Sanmugam relates, “I am happy to be part of Suvai 2015 because it is a one-of-a-kind dining experience that doesn’t come by very often. It is a great chance for me to showcase my expertise and give the public a chance to savour my cooking.”

 

The best news for fans of Suvai and Indian cuisine is that the admission to the festival is free. Dishes from participating chefs range from $5.00 to $15.00, while all the festival activities and demonstrations are complimentary. 



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