KITA Food Festival 2023

The Kita Food Festival is a series of dining events and food celebrations which will be  held from September 27 (Kuching), October 13 – 15 (Penang), October 19 – 23 (Singapore) and  October 26 – 30 (Kuala Lumpur).  The festival will feature both Malaysian, Singaporean and renowned international chefs for a series of fine dining and casual dining events, along with two Big Sunday Barbecues and one The Great Mezze.  It will also include two symposiums titled Kita Conversations with TED-style talks from chefs, food producers,  historians, and anthropologists discussing topics pertinent to the industry, such as sustainability, food waste, and how to make a business profitable.

 

Thursday October 19, Friday October 20 | Four-hand dinner at Marguerite, Singapore

India’s Prateek Sadhu will join forces with Michael Wilson from Marguerite in Singapore for a four-hand dinner. The two chefs will create a thoughtful tasting menu based on Prateek’s quest to discover the lost ingredients of India, with Michael’s worldly cuisine.

 

Friday October 20 |  Four-hand lunch and dinner at Fico Masseria, Singapore

Italian born Mirko Febbrile from Fico Masseria  and   food author  Anissa Helou  will host a lively  lunch and dinner at this charming Italian seaside destination.

 

Friday October 20, Saturday October 21  |  Four-hand dinner at Underdog Inn

Australian chefs  Matt Stone  from Mosey on Inn  (@ciaomate & @youbeauty2479) and author of The Natural Cook, along with Peter Smit from Underdog Inn  will combine their unique Aussie  talents to create lunch and dinner feasting menus across two days.

 

Friday October 20, Saturday October 21 | Six-hand dinner at Fiz

Join Michelin star chef Ivan Brehm from Nouri along with Deepanker Khosla from Haoma in Bangkok and chef-owner of Singapore’s Fiz Hafizzul Hashim as they celebrate crossroads cooking and the influences of India’s culinary heritage on the Malaysian Peninsula.

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Saturday October 21 | Six-hand lunch and dinner at Kubo, Singapore

Join avant garde Filipino chefs Ross Magnaye from Serai Kitchen in Melbourne, John Kevin Navoa from Hapag in Manila and  Kurt Sombero from Kubo in Singapore at Kubo for a six-hand Filipino feast lunch and dinner. The three chefs are in the vanguard of a New Filipino food movement emerging, one which takes the flavours of the archipelago and presents them in a new and more modern light.

 

Sunday October 22 | Big Sunday Barbecue, Singapore

The Big Sunday Barbecue is an all-star lineup of Singapore’s best up-and-coming chefs and hottest barbecue restaurants.  There will be eight chefs, each paired into four teams.  Each team will rein command over a barbecue, flame grilling an array of dishes throughout the evening.  Rounding out the barbecue will be great tunes, craft beers, cocktails and more.  Chefs include:

• Marcus Tan, Fool Wine Bar, Singapore

• David Tang, Rosemead, Singapore

• Matteo Ponti, Braci, Singapore

• Al Goh, RVLT, Singapore

• Son Pham, Sonny’s Pizza, Singapore

• Ahmir Arshad, Wildcard, Singapore

 

Monday  October  23  | Kita Conversations, Singapore

Kita Conversations is a series of TED-style talks with an on-going dialogue on all thing’s food including its production, history and consumption in Southeast  Asia.  Speakers include:

 

• Matt Orlando, the American-born, Danish based chef and owner of restaurant Amass, and  leader in the sustainable food movement.

• London-based chef, teacher and author Anissa Helou who specialises in Mediterranean, Middle Eastern and North African cuisines.

• Author of ‘The Food of Singapore Malays: Gastronomic Travels Through the Archipelago’ Khir Johari specialises in Malay history and how food has played a part in shaping Singapore Malay culture.

• Indian chef  Prateek Sadhu

• Nithiya Laila, the presenter of ‘Edible Wild’ on Channel News Asia which shows  how netizens in Asia’s megacities grow, forage and cook with indigenous ingredients.

• Dr. Farshad Shishehchian from Blue Aqua, a pioneer in inland aquaculture and  the inventor of MixotrophicTM system, a super-intensive but fully sustainable shrimp and fish farming system.

• Australian Matt Stone, arguably the leading sustainable chef in Australian dining and author of ‘The Natural Cook’.

• Chef, author and guest chef on Netflix’s Chef’s Table and also known as the World’s Best Pastry Chef – Will Goldfarb from Ubud’s Room4Dessert

• Australian Pete Smit from Underdog Inn is known for his ‘nose-to-tail’ approach to cooking using open fire grilling and smoked goods techniques.