The menu, titled ‘Taste Obsession: Singapore,’ is a delicious celebration of 50 years of strong diplomatic ties and a decade-long strategic partnership between Vietnam and Singapore. It is an initiative by the Singapore Tourism Board to offer Vietnamese diners a unique culinary experience and entice them to visit the city-state.
This cross-cultural culinary collaboration involves six food establishments from both countries, promising to bring exciting flavors to Ho Chi Minh City in July and August.
Pho with a Twist: Collagen Soup
The first partnership is between Mùa Craft Sake and the renowned Keng Eng Kee (KEK) Seafood from Singapore, taking place on Wednesday and Thursday.
A day before the official launch, chefs Tru Lang from Mùa Craft Sake and Wayne Liew from KEK Seafood gave a sneak peek to the media, showcasing how they blended Singaporean signature dishes with Vietnamese flavors and ingredients.
Their menu is said to “showcase scrumptious creations, honoring the values of Vietnamese agricultural products while fusing them with time-honored zi char (Singaporean Chinese home-style dishes).”
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| Paul Liew, co-owner of KEK Seafood, captivates guests with his culinary stories at the media event for Taste Obsession: Singapore in Ho Chi Minh City on July 18, 2023. Photo: STB |
One of their innovative cocktails featured Vietnamese rice in the form of sake, evoking nostalgic flavors of the classic Singaporean Hainanese chicken rice.
Additionally, KEK’s signature crispy fish skin was given a Vietnamese twist, served with a goi (Vietnamese salad) made from local vegetables, including shredded water spinach and pepper elder, among other ingredients.
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| Crispy fish skin takes on a new life when paired with a vibrant Vietnamese salad. Photo: Dong Nguyen / Tuoi Tre News |
One of the most surprising dishes on the menu was the collagen soup, infused with Vietnamese pho noodles and rare beef tenderloin. This unique combination of KEK’s signature collagen soup and Vietnam’s beloved national dish resulted in a harmonious fusion of flavors.
The chefs’ choice to use the flat type of pho noodles, typically found in Vietnam’s northern-style pho, created a perfect pairing with the collagen-rich broth.
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| A match made in heaven: Collagen soup with ‘pho’ noodles and rare beef tenderloin. Photo: STB |
A Seamless Culinary Fusion
“It was a smooth collaboration,” recalled Chef Liew, highlighting the common language of food that united the two teams, despite their different cultural backgrounds.
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| Chefs Tru Lang (left) and Wayne Liew, the masterminds behind the Taste Obsession: Singapore menu, pose at the media event in Ho Chi Minh City on July 18, 2023. Photo: STB |
The partnership between the Vietnamese and Singaporean restaurants also introduced a beloved ‘childhood dish’ of many Singaporeans to Vietnam: lap cheong (Chinese sausage) fried rice. However, this dish was elevated with a touch of luxury, topped with caviar from Da Lat in Vietnam’s Central Highlands and sea urchins from the southern island of Phu Quoc.
Singapore’s iconic chili crab and Vietnam’s fresh spring rolls (goi cuon) also made an appearance on the menu, showcasing the best of both culinary worlds.
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| A decadent fusion: Lap cheong (Chinese sausage) fried rice topped with caviar and sea urchin. Photo: Dong Nguyen / Tuoi Tre News |
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| The iconic chili crab, served with fried mantou (Chinese steamed buns). Photo: Dong Nguyen / Tuoi Tre News |
Diners at Mùa Craft Sake can also indulge in the restaurant’s creative dish of grilled aged duck breast, paired with summer fruits like lychees and mangosteens, and a unique fermented tofu sauce.
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| A summer delight: Grilled aged duck breast with lychees, mangosteens, and a fermented tofu sauce. Photo: Dong Nguyen / Tuoi Tre News |
The culinary journey concludes on a sweet note with KEK’s rich and creamy Teochew yam-based dessert, ‘orh nee,’ and Chef Tru Lang’s playful take on the globally famous bánh mì—an éclair reimagining the classic Vietnamese dish with peanut praline cream, seasonal fruits, and candied palm seeds.
“I wanted to pay homage to the bánh mì in a creative yet nostalgic way,” Chef Tru Lang shared with Tuoi Tre News, explaining his innovative dessert.
After the initial collaboration in July, Taste Obsession: Singapore will continue its culinary journey at The Triệu Institute restaurant and cocktail bar in District 1, partnering with Singapore’s The Dragon Chamber restaurant from August 8 to 10.
The campaign also includes a partnership between Singapore’s Chin Mee Chin, known for its kaya toast and kopi (Nanyang coffee), and Ho Chi Minh City’s own Ivoire Pastry Boutique in District 1, from August 9 to 31.
According to Terrence Voon, Executive Director for Southeast Asia at the Singapore Tourism Board, “Singaporean and Vietnamese people share a deep passion for food.”
“That’s why we’re using food to symbolize the very special relationship between our two countries,” he emphasized at the event for local media in Ho Chi Minh City. “This year marks the 50th anniversary of diplomatic relations and the 10th anniversary of our strategic partnership, and what better way to celebrate than through food?”
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| Terrence Voon, Executive Director for Southeast Asia at the Singapore Tourism Board, addresses the guests at the media event, highlighting the significance of food in the relationship between Singapore and Vietnam. Photo: STB |
“Vietnam is an extremely important market for us in Southeast Asia,” Voon added. “We invite you to discover what makes Singaporean cuisine so special, and we hope you’ll be enticed to visit Singapore and experience our delicious food for yourself.”
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