World Street Food Congress 2015

The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, SingaporeWe were quite excited about the World Street Food Congress that had set up shop on that grass patch along Tan Quee Lan Street, across from Parco Bugis Junction.

The site map, that actually gave the location of all stalls, was a little more useful than the pamphlets that were handed out: Site Map, The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore

Indonesian gudeg yu nap, a Bandung breakfast dish – young jackfruit stewed with pork, a braised chicken wing and half a boiled eggs in soya sauce, soft tempeh, and blubbery cow skin on white rice (S$10): Gudep yu nap stall, The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore Gudeg yu nap, The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore

East Side King food truck with Filipino-inspired American food: kinilaw (S$9. “Otherwise known as the Filipino Ceviche, it is made with sweet and succulent snake-head fish, red onion, coconut vinegar, fragrant Japanese Yuzu and Thai chilies. This delicious combination is Chef Paul’s signature raw seafood starter”) and chicken inasal taco with fried chicken skin (S$9):

East Side King food truck, The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore East Side King: kinilaw and chicken insala with chicken skin in a taco. The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore East Side King: kinilaw. The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore East Side King: chicken inasal with fried chicken skin in tacos. The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore Pepita’s Kitchen – lechon (roast suckling pig) on white truffle oil paella (S$13+): Pepita's Kitchen: lechon (roast suckling pig) on white truffle oil paella. The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore BánhCăn 38’s banh can: Bahn Can from BánhCăn 38: The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore Bon Chovie (facebook) from Brooklyn – deep fried shishamo (“anchovies”)(S$10): Bon Chovie from Brooklyn. The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore fried shishamo: The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore Bon Chovie from Brooklyn - deep fried shishamo, The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore

Enjoyed the atmosphere and the idea of the event. But, speaking with neighbours on the communal table, the general consensus was that the food was far too expensive and the portions too small. The dishes on offer weren’t distinctive (or “exotic” as some would say) enough to warrant this.

After trying our best to get full, we decided to head down to Geylang and get a proper feeding.

PS: recipes from various cooks for sum lo hor fun and bak kut teh porridge, session hosted by Seetoh of makansutra:
Seetho. The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore
Receipe for Sum Lo Hor Fun by Chun Kee. The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore
Recipe for Bak Kut Teh porridge. The World Street Food Congress 2015, Tan Quee Lan Street, Bugis, Singapore

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