Diners at Grand Park Otaru in Hokkaido, Japan will get the chance to sample Singapore’s culinary favourites when the hotel holds a Singapore Food Fair at Terrace Brasserie, its all-day dining restaurant, from 21st January to 15th February 2009. Comprising a wide and rich variety of Asian cuisines including Chinese, Malay, Indian and Peranakan (Nonya or Straits Chinese), the fair will feature Singapore’s all-time favourite dishes such as Hainanese Chicken Rice, Chilli and Black Pepper Crab, Laksa (thick rice noodles served with rich gravy), Fish Curry and Chicken Curry in buffet style. Other delectable dishes available include Gado Gado (Indonesian-style mixed salad), Mango Prawn and Mee Goreng (fried noodles).
There will also be a live cooking station serving items such as Prawn Noodle and Popiah (Chinese springroll), while the dessert counter will feature popular items like Pulut Hitam (steamed black rice with coconut milk) and Bubur Cha Cha (yam and sweet potato cubes served in coconut milk and sago). The world-famous Singapore Sling cocktail will also be served.
Overseeing the preparation of the Singapore culinary selection will be Park Hotel Group’s Corporate Chef Ivan Yeo, assisted by Executive Chef Chua Yew Hock. Chef Ivan oversees the Group’s culinary and kitchen operations and has won many culinary awards. He is also theCoach for the Singapore National Team which won 3 Gold and a Silver medal last year in the IKA HOGA Olympic Competition in Erfurt, Germany.
