Singapore Weekender Early Bird Tickets Are Now Live

22 Jan 2025

Tickets to our Singapore Weekender, from March 12–17 are on sale for subscribers now. There’s plenty of culinary extravaganzas to choose from: from modernist Chinese cuisine with Dubai hot-shot Kelvin Cheung sharing the pots with our own Eugene See, to the exceptionally clean and nourishing flavours of Keiko Kuwakino, crowned best female vegetarian chef in the world.

As they say, the early bird catches the worm: Book now until midnight on February 4 to snag $8 off all Restaurant Series events and Big Barbecue tickets.

RESTAURANT SERIES

Kelvin Cheung of Jun’s in Dubai blends his Chinese heritage, North American upbringing, and French training into creating an eclectic “Third Culture” cuisine. It’s fun food that has reaped in the  awards: From a spot in the Michelin Guide to #21 on MENA’s 50 Best Restaurants list.
Join him and Birds of a Feather’s Eugene See on March 12 and 13 for a 4-hand dinner showcasing the best of modernist Chinese cuisine.

Kelvin Cheung (Jun’s, Dubai) x Eugene See (Birds of a Feather)
Four-Hands Dinner
Date: 12 & 13 March 2025
Venue: Birds of a Feather, 115 Amoy St, #01-01, Singapore 069935
Tickets: $118.00 nett, per pax/$110.00 nett, per pax Early Bird

Dutch chef Syrco Bakker gained 2- Michelin stars at Pure C, a seafood focused restaurant flanking the North Sea in Zeeland, before moving to Bali and opening Syrco BASÈ in Ubud in Bali. At Syrco BASÈ, the mantra is “Traceability, Transparency and Nature”, with an all-star lineup of locally sourced ingredients and menus rooted in Balinese and Indonesian flavours. Join him at the private members club 1880 for the nights of March 14 and 15 (note, these events are open to the public).

Syrco Bakker (Syrco BASÈ, Bali) at 1880
Kitchen Takeover Dinner
Date: 13 & 14 March 2025
Venue: 1880, 1 Nanson Rd, Level 3, Singapore 238909
Tickets: $188.00 nett, per pax/ $180.00 nett, per pax Early Bird

In 2023 Japanese chef Keiko Kuwakino was crowned the World’s Best Female Vegetable Chef. It’s her unique and rather exquisite style of plant-forward cooking, which she learned from studying ayurveda, that Keiko will bring to Po, the flagship restaurant of The Warehouse Hotel on 14 & 15 March.  This tasting menu will not be purely vegetarian.

Keiko Kuwakino (Satoyama Jujo, Japan) at Po
Kitchen Takeover Dinner
Date: 14 & 15 March 2025
Venue: Po at The Warehouse Hotel, 320 Havelock Rd, Singapore 169628
Tickets: $190.00 nett, per pax/$182.00 nett, per pax Early Bird

Brian Cole is Western Australian Good Food Guide’s Young Chef of the Year for 2024. While he normally cooks Modern Australian at Hearth Restaurant at the Ritz-Carlton in Perth, for Kita and Singapore’s favourite African restaurant, Tamba, Brian will return to his roots, presenting a special 7-course tasting menu focused on family recipes from Sierra Leone.

Brian Cole (Hearth Restaurant and Lounge, Perth) at Tamba
Kitchen Takeover Dinner
Date: 14 & 15 March 2025
Venue: Tamba, 101 Duxton Rd, Singapore 089964
Tickets: $198.00 nett, per pax/$191.00 nett, per pax Early Bird

BIG BARBECUE

Get ready for Kita’s Big Barbecue—a fiery feast fueled by flavour, fun, and open flames. This sizzling event unites teams of chefs, from hometown heroes to international stars, for an epic open-air grilling spectacle.

The chef lineup includes:

  • Taiki Rattanapong (Homburg, Bangkok)
  • Linn Yong (Limau & Linen, Kota Kinabalu)
  • Waymann Cheong (Lucky Hole, Penang)
  • Ricardo Allen (Camp Caribbean, Singapore)
  • Adam Penney (Carnaby, Singapore)

SG Weekender Big Barbecue
Date: 15 March 2025
Venue: Gourmet Park Kampong Bugis, Singapore
Tickets: $88.00 per pax, nett, inclusive of 6 barbecue dishes/$80.00 nett, per pax Early Bird rate

Contact us at info@kitafoodfestial.com for group discounts

FUTURE OF FOOD SYMPOSIUM

The grand finale of the Future of Food Series will be held at New Bahru Hall on March 17. Here the sharpest food thinkers from around the world will be asking the big questions on what we will be eating in ten years from now.

How will population growth and climate change reshape our diets and agricultural systems? Who is shaping these futures—and who will step up?

Speakers include:

  • Joxe Mari Aizega: General Director of the Basque Culinary Center, Spain
  • Matthew Evans: Author of The Real Food Companion, On Eating Meat and Soil.
  • Dalia Adler: Head of marketing at Vow, Australia
  • Eelke Plasmeijer: Co-founder of Locavore NXT, Bali
  • Helianti Hilman: Lawyer and founder of Javara, Indonesia


In addition, we’ll be sharing the most valuable insights emerging from the three test kitchens seminars leading up to the Symposium, each of which has been exploring critical themes shaping the future of food. The seminars include:

  • Sourcing the Future of Food which delves into innovative and sustainable ways to produce and procure ingredients.
  • Stretching the Future of Food focuses on maximising resources, rethinking waste, and finding creative ways to do more with less.
  • Finding Sustenance in the Future of Food examines how we can ensure equitable access to nourishing and resilient food systems.

These insights will provide a roadmap for reimagining the way we grow, create, and consume food in the years ahead.

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