A little mod-Sin creativity mixed with a little bit of hawker realness = this festival

We love our food, and thanks to the many chefs and young hawkerpreneuers that have in recent times took bolder steps to experiment with ingredients and flavors to create the perfect mod-sin dish, the Restaurant Association of Singapore (RAS) now feels it is the right time to turn their annual Singapore Restaurant Month into an actual festival, happening from Jul 1-Sep 30.

Although it’s in conjunction with the upcoming Singapore Food Festival (SFF), the Singapore Restaurant Festival (SRF) won’t have as many activities as SFF, but will similarly shine the spotlight on the flavors of Singapore (which also happens to be the theme).

RAS has brought together more than 200 restaurants representing a variety of cuisines including Chinese, Western, Middle-Eastern, Korean, Japanese and more that will prepare a locally-inspired dish just for the festival, such as Chicken Rice Risotto from Joo Bar, Chicken Tikka Pizza from Cali Café and Bar and Chick In Rice Burger from Three Buns at Potato Head Singapore; just to name a few. And if you’re a DBS or POSB cardholder, you’ll be able to purchase voucher sets worth $100 (they come in denominations of $25) at a discounted price of $70 (that’s 30 percent off).

Another highlight that should’ve come much earlier is the “Salted Egg Shiok” campaign, a collab by RAS and Unilever Food Solutions. It’s everything you imagine it to be—you can check out a map of Singapore dotted with a bunch of places that sell popular salted egg dishes on this website (it will only go live on Jul 3). Try them all and then vote for the salted egg dish that best represents Singapore’s melting pot of flavors ranging from heritage favorites to contemporary newcomers.

For a full list of the festival's participating outlets and ticket information, click here. Here are some of the dishes to expect.

Prawn rolls by Goldleaf Restaurant

Crispy baby octopus by Museo

Black glutinous rice with ice cream in young coconut by Peach Garden

Kueh pie tee by The Flying Squirrel

Chick in rice burger by Three Heads at Potato Head Singapore

Fried assorted vegetables served in yam ring by TungLok Teahouse

Chili prawn balls by Yum Cha Restaurant