Kita Food Festival has just announced the final lineup of events for the Singapore Weekender event which will return from 12 to 17 March 2025, bringing its most ambitious programme to date to Singapore.
New events include a kitchen takeover with chef-patron Darren Teoh from two-Michelin starred Dewakan restaurant in Kuala Lumpur who will be hosting a three-course menu at Conrad Singapore’s East47. Another new addition to the event calendar is Graze & Groove, a vibrant Sunday afternoon affair happening at Kult Yard on 16 March from 1:00 PM to 8:00 PM. This family-friendly event blends Southeast Asian flavours, craft cocktails, and vinyl-spun beats for a laid-back day out.
Supported by the Singapore Tourism Board, this year’s expanded lineup solidifies the festival’s role as a platform for connection, innovation, and celebration of Southeast Asia’s vibrant culinary diversity. Featuring 12 extraordinary events and over 50 participants, the festival champions its mission of fostering collaboration, advancing sustainability and celebrating the rich heritage of the region’s food culture.
A Celebration of Culinary Innovation
The Singapore Weekender will feature world-class chefs and culinary talents in an extraordinary showcase of four-hand dinners, kitchen takeovers, and the grand Big Barbecue finale.
Highlights include:
● Award-winning Chef Kelvin Cheung of Jun's (Dubai) will join Eugene See Birds of a Feather (Singapore) for a four-hands dinner.
● Two Michelin-starred Chef Syrco Bakker from Syrco Base (Bali) will be hosting a kitchen takeover at 1880.
● Acclaimed Chef Keiko Kuwakino from Satoyama Jujo (Japan) will be presenting her plant forward artistry at POin The Warehouse Hotel, showcasing her unique approach to food inspired by Ayurvedic philosophy.
● Darren Teoh, the chef-patron behind Malaysia’s only two Michelin-star restaurant, Dewakan (Kuala Lumpur), will be presenting a special three-course menu paired with three curated cocktails by East47 – a brand new experience by the acclaimed Manhattan bar in Conrad Hotel – that spotlights a selection of wild and artisanal ingredients.
● Recently recognised as The West Australian Good Food Guide’s Young Chef of the Year, Brian Cole of Hearth Restaurant & Lounge (Perth) will be delivering a six-course West African-inspired feast at Tamba
● Chef Raymond Tham of one Michelin-starred restaurant, Beta (Kuala Lumpur) will be joining Marvas Ng of Path(Singapore) for an exploration of heritage flavours reimagined with modern artistry.
● Experience a reimagined kao geng (rice curry) Thai dining experience with Chef Chalee Kader of one-Michelin-star restaurant, Wana Yook (Bangkok), who will be taking over the kitchen at 67 Pall Mall. The dining experience will be complemented by a selection of wines by head sommelier Roberto Duran, curated to match the sweet, sour and spicy elements of this Thai feast.
The Big Barbecue, held at Gourmet Park Kampong Bugis, will celebrate bold flavours, featuring chefs:
● Ricardo Allen of Camp Caribbean (Singapore), known for recreating some of his grandmother’s classic recipes to bring a taste of the Caribbean to Southeast Asia.
● Adam Penney from modern British diner, Carnaby (Singapore), who brings a modern flair to comforting British classics.
● Linn Yong, Chef Patron of Limau and Linen (Kota Kinabalu), known for championing sustainability in Sabah, focusing on community partnerships and working closely with local farmers.
● Taiki Rattanapong from Homeburg (Bangkok), whose take on the classic American burger took the internet by storm back in 2018.
● Waymann Cheong of Lucky Hole (Penang), winner of the Michelin Guide Kuala Lumpur & Penang 2025 Young Chef Award.
● Jhiun Dick Leong of Open Farm Community (Singapore), Singapore’s pioneering urban farm and restaurant concept that spotlights local and regional produce with eclectic technique and flavours from around the world.
This year the festival team have also added Graze & Groove, a vibrant Sunday afternoon affair happening at Kult Yard on 16 March from 1:00 PM to 8:00 PM. This family-friendly event blends Southeast Asian flavours, craft cocktails, and vinyl-spun beats for a laid-back day out. Food highlights include:
● Kurt Sombero (previously of Kubo Singapore), reimagining traditional Filipino dishes.
● Lavi Taco, serving Southeast Asian-inspired tacos like lamb masala, crispy Thai fish, and mushroom rendang tacos.
● Rainbow Lapis, offering traditional kueh selections, including Ondeh Ondeh, Rainbow Lapis, and Kueh Dadar.
Setting the tone for the day will be vinyl DJs Itch and Tiko Disko spinning regional cult classics. Entry is just $2 per person, inclusive of an Asahi mini can, with food and drinks available on a pay-as-you-go basis.
Driving Conversations on the Future of Food
Central to the festival is the Future of Food series, developed in partnership with creative data consultancy Synthesis Partners and supported by sustainable water company, Be WTR. Following the success of the first seminar on January 20, the second and third instalments will take place on 10 and 24 February, exploring innovative sourcing solutions, as well as sustaining, and stretching food for future generations.
The series culminates in the Future of Food Symposium on 17 March, which will feature thought leaders including:
● Joxe Mari Aizega, General Manager at Basque Culinary Centre, a pioneering academic institution with the first Gastronomic Faculty in Spain with an Official Degree in Gastronomy and Culinary Arts. In his session, "From Classroom to Kitchen", he explores how culinary education is evolving to train the next generation of chefs.
● Eelke Plasmeijer, Dutch co-founder of Bali’s award-winning restaurant Locavore Nxt and now a groundbreaking restaurant that includes a distillery, farm and research lab. He shares his creative process in "Designing My Perfect Restaurant", an inside look at his vision for the future of dining.
● Award-winning social entrepreneur, Helianti Hilam of JAVARA, whose initiatives builds supply chains, works with smallholder farmers and food producers, nurtures rural entrepreneurs, introduces value added technology among producers, and creates a wide range of organic food products of rural Indonesia. In "Flavours of the Forgotten", she uncovers Indonesia’s lost gastronomic legends.
● Australian restaurant critic turned farmer, chef, TV host and food writer- Matthew Evans known for his TV programme The Gourmet Farmer, as well as books SOIL, On Eating Meat and The Real Food Companion. He joins Dalia Adler in a thought-provoking panel discussion on lab-grown vs grass-fed meat.
● Dalia Adler, Head of Marketing at Vow a food company that crafts entirely new meats through cell-culturing. In her solo session, "First Bite is the Hardest", she shares lessons from a year of introducing the world to lab-grown meat.
●Benjamin Lephilibert of LightBlue Consulting, known for offering technological solutions and workshops on food waste prevention, will share insights into the financial burden of food waste in hotels.
● Professor William Chen, Director of the Food Science and Technology programme at the Nanyang Technological University of Singapore whose technology innovations have been extensively attracting global attention. In his session, “Fermenting the Future: Building a Sustainable Urban Food System”, he explores whether fermentation and microalgae can be enablers to reduce food waste and increase nutrition in urban centres.
●Guillemette Forato, Project Manager Southeast Asia for BlueYou, a Swiss-based company dedicated to promoting sustainable seafood practices and marine conservation. Her session, "Beyond Beef: Can Waterways Feed the World Without Destroying the Earth?", explores the potential of ocean-based food systems.
The symposium will address critical issues around food security and sustainability, embodying Kita Food Festival’s commitment to uniting chefs, producers, and food enthusiasts to inspire meaningful change in the food and beverage industry.
Kita Food Festival is more than a culinary event — it is a movement that celebrates and advances Southeast Asia’s food culture. By spotlighting diverse flavours, championing sustainability, and fostering collaboration, the festival bridges the gap between those who grow and produce food and those who enjoy it. Kita’s events aim to create spaces where ideas can flourish, ultimately paving the way for a more inclusive and sustainable food future.
This year’s expanded programme also introduced several exciting additions that were a first for Kita:
● Three Future of Food seminars held throughout January and February.
● Future foods menu showcasing innovative ingredients and futuristic culinary creations.
● A large-format event highlighting Southeast Asian flavours and culture.
“The future of Kita lies in its ability to adapt and evolve, and the move to Singapore as a hub represents an exciting new chapter. It’s not just about curating exceptional dining experiences but fostering meaningful conversations that resonate beyond the kitchen. Kita has always been about community, sustainability, and the narratives that define our food. By embracing this next step, we’re creating opportunities to explore fresh perspectives, connect diverse voices, and inspire change — not just within the industry but across the wider community,” commented Darren Teoh, co-founder of Kita Food Festival and chef-patron of Dewakan, Malaysia’s first and only two Michelin-starred restaurant.
For ticket information and the full lineup of events, visit www.kitafoodfestival.com and follow Kita Food Festival on Facebook and Instagram.
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