Singapore - Historic Lau Pa Sat was transformed to look like it did in the 1960s, for the launch of the Singapore Food Festival last night.
And the guest of honour, Minister of State for Trade and Industry Lee Yi Shyan gamely tried his hand at cooking up char kway teow.
Organised by the Singapore Tourism Board and Peter Knipp Holdings, the month-long festival is now in its 15th year.
This year, the focus is on the heritage and history of Singapore`s local fare.
Mr Lee said of his spatula-wielding experience: `It reminds me of my childhood days because I used to help with some cooking when I was young.`
He said that the dish of fried rice noodles was among his favourites but added that when he has been away for too long, he tends to miss `soupy food` like fishball noodles, or laksa and mee siam.
`We have a wide range of cuisine which reflects our multicultural society,` he said. `It is also a reflection of Singapore being a melting pot between the East and the West.`
The retro theme of the festival is reflected in the first core event this weekend.
The feasting takes place today and tomorrow at Lau Pa Sat (Hokkien for old market), where Singaporeans can buy traditional syrup-drenched ice balls for 10 cents and watch black and white P. Ramlee movies in Boon Tat Street.
Vernon Cornelius, a popular Singaporean singer in the 1960s, will also perform.
During the next four weeks, activities and events will be taking place across the island.
These include a seafood weekend at Robertson Walk, a family lunch at the Ulu Ulu Safari Restaurant at the Night Safari and a Singapore-style beachside barbecue at Sentosa. By Rebecca Lynne Tan
Source: http://www.straitstimes.com (Julu 04, 2008)