SINGAPORE WEEKENDER TICKETS ARE ON SALE NOW
March 12-17, 2025
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Restaurant Series
Indulgent kitchen takeover and ‘four-hands’ dinners with international guest chefs and homegrown talents.
Big Barbecue
Turning up the heat with a stellar lineup of local and international chefs cooking barbecue.
Future of Food Series
A series of three Test Kitchen Seminars and a Symposium exploring what we are likely to be eating in ten years from today.
RESTAURANT SERIES - MARCH 12-15
12 & 13 March 2025
Kelvin Cheung (Jun's, Dubai) x Eugene See (Birds of a Feather)
Birds of a Feather, Singapore
$118.00 nett, per pax
13 March 2025
Raymond Tham (Beta, Kuala Lumpur) x Marvas Ng (Path, Singapore)
Path, Singapore
$198.00 nett, per pax
13 & 14 March 2025
Syrco Bakker (Syrco BASÈ, Bali) at 1880
1880, Singapore
$188.00 nett, per pax
14 & 15 March 2025
Brian Cole (Hearth at The Ritz Carlton, Perth) at Tamba
Tamba, Singapore
$198.00 nett, per pax
14 & 15 March 2025
Keiko Kuwakino (Satoyama Jujo, Niigata, Japan) at Po
Po at The Warehouse Hotel, Singapore
$190.00 nett, per pax
15 & 16 March 2025
Darren Teoh (Dewakan, Kuala Lumpur) at East47
East47 @ Conrad Singapore Hotel
$168.00 nett, per pax
16 March 2025
Chaldee Kader (Wana Yook, Bangkok) at 67 Pall Mall
67 Pall Mall, Singapore
$196.00 nett, per pax
Big Barbecue - MARCH 15
Kita’s Big Barbecue is a feast that’s all about fire, flavour, and good vibes. The event brings together an all-star lineup of chefs—both local legends and international guests—for an open-air grilling extravaganza.
Expect sizzling meats, fresh seafood, and vibrant vegetables kissed by flame, paired with bold sauces, inventive sides and refreshing drinks with some banging tunes. It’s a casual, communal celebration of great food, with live cooking stations, smoky aromas, and the perfect soundtrack to match.
Round up your friends, grab a seat in the shade, and enjoy a relaxed barbecue with delicious food and good company.
Big Barbecue chefs include:
- Linn Yong (Limau & Linen, Kota Kinabalu)
- Taiki Rattanapong (Homburg, Bangkok)
- Waymann Cheong (Lucky Hole, Penang)
- Ricardo Allen (Camp Caribbean, Singapore)
- Adam Penney (Carnaby, Singapore)
- Jhiun Dick Leong (Open Farm Community, Singapore)
Big Barbecue
Date: 15 March 2025
Venue: Gourmet Park Kampong Bugis, Singapore
Tickets: $88.00 nett, per pax, inclusive of 6 barbecue dishes
- Free seating based on first-come, first-served. Reservations are available for groups of 10 pax or more. Contact us at info@kitafoodfestival.com to book your spot.
- There is no table service; guests collect their plates directly from the chefs
- Children above 12 years old require a ticket
- Free entry children below 12 years old and can share a redemption ticket with an accompanying adult
- This is a fixed menu. We are unable to accommodate any dietary restrictions. This barbecue is pork free.
The future of food series
Prepare to explore the Future of Food in a ground-breaking series brought to you by Kita Food Festival in partnership with Synthesis, a data company in Singapore.
If climate change and population growth stay on their current trajectories, research indicates the environment will not be able to sustain food production as we know it in 10-20 years from now.
Starting with three poignant Test Kitchen Seminars in Jan and Feb, then ending with the Future of Food Symposium in March, the series dives into three impact areas: how we will source, stretch, and increase the nutrition of food in years to come.
• Seminar 1 (Jan 20): Sourcing in the Future of Food
• Seminar 2 (Feb 10): Stretching in the Future of Food
• Seminar 3 (Feb 24): Sustenance in the Future of Food
• March 17: The Future of Food Symposium
The series draws upon Synthesis’ research, Menu 2034 which modelled 100,000 possible versions of the world in 2034: We either look to regenerative agriculture and ancient lessons to source, stretch and increase sustenance, or, most likely, we look to science and technology, creating novel foods.
In each event the research will be brought to life by leading food-thinkers: chefs, scientists, entrepreneurs, nutritionists, scholars and farmers.
