SINGAPORE WEEKENDER TICKETS ARE ON SALE NOW
March 12-17, 2025
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26 April 2025
Rick Dingen (JAMPA, Phuket) & Steve Ariffin (Sabayon, EQ Kuala Lumpur)
Experience woodfire artistry and European finesse.
On April 26, chefs Rick Dingen & Steve Ariffin present a four-hands dinner at Sabayon, celebrating sustainability and Malaysia’s finest ingredients.
Sabayon, EQ Kuala Lumpur
RM650.00 nett, per pax
Restaurant Series
Indulgent kitchen takeover and ‘four-hands’ dinners with international guest chefs and homegrown talents.
Future of Food Symposium
The finale to the Future of Food Series, where we explore what we are likely to be eating in ten years from today.
Big Barbecue
Turning up the heat with a stellar lineup of local and international chefs cooking barbecue.
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 (Homeburg, 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.
Graze & Groove - MARCH 16
Introducing Graze & Groove—a rollicking Sunday afternoon escapade with food, fun and beats at Kult Yard March 16 afternoon and evening. Doors open at 1 PM.
This family & pet friendly event blends bold Southeast Asian flavours, craft cocktails, and 70’s vinyl-spun regional beats for a fun filled and chilled afternoon.
The food highlights include:
- Kurt Sombero (of Kanto, Singapore) firing up classical Filipino street snacks.
- Lavi Taco’s Southeast Asian-inspired tacos, including lamb masala, crispy Thai fish, and mushroom rendang.
- Rainbow Lapis x Dona Manis will be dishing up nostalgic kueh treats like ondeh ondeh, rainbow lapis, and Singapore banana pie.
Mini Asahi beer cans, Kult Yard’s special Jungle Jamu and other kultails will be available for purchase.
Music curated by DJ Itch & Tiko Disko will be spinning Southeast Asian cult classics on vinyl.
There will be fun-filled activities like ring toss, hopscotch, and even a giant game of snakes and ladders for all ages.
Head over to Kult Yard’s neighbour, Arterly Obsessed’s workshops for some cool resin coaster and tote bag making activity for only $15 each.
Tickets are $2 per person, which includes a free Asahi mini can for those above the age of 18. Free entry for those below the age of 15.
Food and drinks are pay-as-you-go—so come hungry and ready to groove!
Graze & Groove is in collaboration with our programme partner, Hyphen and venue partner, Kult Yard.
Graze & Groove
Date: 16 March 2025
Time: 1PM – 8PM
Venue: Kult Yard, 195, 01-54 Pearl’s Hill Terrace, Singapore 168976
Tickets: $2 per entry, inclusive of a mini Asahi can
The future of food symposium - MARCH 17
New Bahru Hall will set the stage for the grand finale of the Future of Food Series, uniting visionaries from across the food spectrum—chefs, researches, and producers—who are shaping tomorrow’s food systems.
The Symposium will address questions on how the dual challenges of population growth and climate change will shape our diets by 2035.
The series revolves around research collected by Synthesis, Kita’s partners for the Future of Food Series and a data consultancy company in Singapore.
The Future of Food Symposium
Date: 17 March 2025
Venue: New Bahru, Singapore
Tickets:
• $38 (Afternoon Session)
• $38 (Evening Session)
• $58 (Full-Day Pass)
The Future of Food Symposium speakers:
Afternoon Session • 2pm to 4:45pm
- Matthew Evans: Author & Chef, Australia
Dirt Poor: How We’re Killing Our Soil—And Ourselves - Dalia Adler: Head of Marketing – Vow, Australia
The First Bite is the Hardest: Lessons from a Year of Selling the Unknown - Panel with Matthew Evans & Dalia Adler
Meat the Perfect Future: Cultured Meat vs. Grass-Fed? - Guillemette Forato: Project Manager SEA – BluYou, Switzerland
Blue is the New Green: Rethinking food as a force for regeneration - Eelke Plasmeijer: Chef & Futurist – Locavore NXT, Indonesia
The Psyche of Eelke: Designing my perfect restaurant, Locavore NXT
Evening Session • 6pm to 8:30pm
- Joxe Mari Aizega: General Director – Basque Culinary Center, Spain
Teaching Taste: Innovation and Creativity in Gastronomy Education - Helianti Hilman: Founder – Javara, Indonesia
Flavours of the Forgotten: Uncovering Indonesia’s Gastronomic Legends - Prof. William Chen: Director of Food Science & Technology Programme – Nanyang Technological University, Singapore
Fermenting the Future: Building a Sustainable Urban Food System - Ben Lephilibert: Founder & CEO – LightBlue Consulting, Thailand
Ghost Expenses: The Financial Burden of Food Waste in Hotels
