Singaporean indulgences at Long Feng

Renowned for the Singaporean cuisine served at Long Feng, it is fitting that Cinnamon Lakeside Colombo represents this multi cultural city at the World Spice Food Festival 2011 till November 9 from 7 pm to 11 pm. Singaporean cuisine incorporates a blend of tastes from Malaysia, China, Indonesia, India, Peranakan and even England owing to the founding of Singapore by the British in the 19th Century.

Interestingly influences from Sri Lanka, Thailand, Philippines and the Middle East are also evident. In Singaporean hawker stalls, for example, chefs of Chinese background influenced by Indian culture experiment with condiments and ingredients such as tamarind, turmeric and ghee, while an Indian chef may serve a fried noodle dish.

Executive Sous Chef of Shangri-La Hotel, Singapore Chef Wilson Boey joins forces with Cinnamon Lakeside Colombo’s award-winning Head Chef of Long Feng, Qiu Zhi Qiang aka Chef Jason in creating exquisite Singaporean dishes during World Spice Festival 2011.

The festival started off with a street event from October 28 to the 30 at Green Path followed by ‘Singaporean Spices,’ a special promotion at Long Feng created exclusively for the annual festival.

‘Singaporean Spices’ features a lavish buffet meticulously designed by Chef Boey and Chef Jason with a promise to impress.

It will feature a specialty of Chef Boey’s and an all-time favourite – the Singapore Chilli Crab. Amongst the buffet and à la minute preparations, diners may look forward to dishes such as Ngo hiang with spicy sweet sauce, prawn and avocado salad and more.