Get ready, food lovers—Singapore’s culinary scene is about to heat up with the return of the Kita Food Festival from 12 to 17 March 2025. This year, the festival is bigger and bolder than ever, offering a jam-packed schedule that celebrates the vibrant food culture of Southeast Asia. Supported by the Singapore Tourism Board, the festival is set to showcase the best of the region’s flavours, with over 50 participants and a range of exciting events designed to inspire, connect, and drive innovation in the culinary world.
A Stellar Line-up of Events
The Kita Food Festival 2025 is bursting with must-attend events, featuring a stellar roster of chefs, innovators, and culinary talents from across the globe. One of the key highlights of the festival is the Singapore Weekender, a four-day celebration that promises unforgettable experiences.
Look forward to culinary creations from Chef Eugene See of Birds of a Feather at the Singapore Weekender.
One of the most exciting features of this year’s programme is the four-hand dinners—exclusive dining experiences where two chefs collaborate to create innovative, boundary-pushing menus. Award-winning Chef Kelvin Cheung from Dubai’s Jun’s will be joining Eugene See of Singapore’s Birds of a Feather for a spectacular dinner that blends modern techniques with traditional flavours. Meanwhile, two Michelin-starred Chef Syrco Bakker from Bali’s Syrco Base will be hosting a kitchen takeover at 1880, bringing his mastery of contemporary cuisine to the table.
For those seeking a more spiritual dining experience, acclaimed Chef Keiko Kuwakino from Japan’s Satoyama Jujo will present a unique menu at PO in The Warehouse Hotel, inspired by Ayurvedic philosophy. Kuwakino’s approach merges culinary artistry with health-conscious ingredients, offering a dining experience like no other.
Chef Keiko Kuwakino is set to present a unique menu at PO at Warehouse Hotel.
A signature dis of Chef Kuwakino.
If you’re a fan of bold, exciting flavours, you won’t want to miss Chef Brian Cole’s six-course West African-inspired feast at Tamba. Recently named The West Australian Good Food Guide’s Young Chef of the Year, Cole’s innovative approach is sure to leave diners craving more.
The Big Barbecue
For a celebration of outdoor grilling and bold flavours, the Big Barbecue at Gourmet Park Kampong Bugis is the event to be at. This finale will bring together an exciting roster of chefs who are masters in the art of barbecue, each putting their unique twist on classic dishes.
Ricardo Allen from Camp Caribbean will be recreating his grandmother’s beloved recipes, bringing the flavours of the Caribbean to Southeast Asia. Adam Penney, from the modern British diner Carnaby, will serve up British classics with a modern flair, perfect for those who love comforting yet innovative food. Linn Yong of Limau and Linen, hailing from Kota Kinabalu, will focus on sustainability, championing local farmers and producing ingredients that highlight the rich, natural resources of Sabah.
Taiki Rattanapong from Bangkok’s Homburg will also showcase his take on the iconic American burger, while Waymann Cheong from Penang’s Lucky Hole, winner of the Michelin Guide Kuala Lumpur & Penang 2025 Young Chef Award, will bring his signature style to the barbecue.
The Big Barbecue promises to be a celebration of not just food but also culture, with chefs drawing on their roots to create unforgettable dishes. Whether you’re a fan of grilled meats or plant-based fare, there will be something for every palate.
The Future of Food: A Discussion on Sustainability
This year’s Kita Food Festival isn’t just about indulging in delicious dishes—it’s also a platform for discussing the future of food. The festival’s Future of Food series, developed in partnership with creative data consultancy Synthesis Partners, will explore critical issues such as sustainability, innovative sourcing solutions, and the future of food security.
The series kicked off in January with a seminar that set the stage for discussions on how to sustain and stretch food resources for future generations. The final instalment, the Future of Food Symposium, will take place on 17 March 2025 and promises to be a fascinating event, featuring thought leaders from around the world.
Speakers include Joxe Mari Aizega, General Manager of the Basque Culinary Centre, a pioneering institution that has set the standard for culinary education in Spain, and Eelke Plasmeijer, co-founder of Bali’s Locavore Nxt, an innovative restaurant that merges fine dining with sustainable practices.
Other notable speakers include Helianti Hilam, a social entrepreneur known for supporting smallholder farmers in Indonesia, and Matthew Evans, an Australian chef, farmer, and TV host. These thought leaders will engage in discussions around the pressing challenges and opportunities in the food industry, particularly in the areas of sustainability and innovation.
A Focus on Southeast Asian Food Culture
What makes the Kita Food Festival truly special is its dedication to celebrating Southeast Asia’s rich culinary traditions. This year, the festival will introduce several new initiatives aimed at showcasing the diverse flavours and cultures of the region. From pop-up menus featuring innovative ingredients to large-scale events that highlight the fusion of Southeast Asian food culture, Kita Food Festival will continue to push the boundaries of what’s possible in the culinary world.
Kita is more than just a food festival—it’s a movement. By fostering collaboration between chefs, producers, and food enthusiasts, the festival aims to inspire positive change in the food and beverage industry. The festival’s commitment to sustainability, innovation, and cultural exchange makes it a must-attend event for anyone passionate about food.
A Vision for the Future
Darren Teoh, co-founder of Kita Food Festival and chef-patron of Dewakan, Malaysia’s first and only two Michelin-starred restaurant, shares the vision for the festival’s growth: “The future of Kita lies in its ability to adapt and evolve. It’s not just about curating exceptional dining experiences but fostering meaningful conversations that resonate beyond the kitchen.”
With its expanded programme and exciting new events, the Kita Food Festival 2025 is set to be the culinary highlight of the year. Whether you’re a foodie looking to indulge in the latest culinary trends or a sustainability advocate eager to learn more about the future of food, this year’s festival promises something for everyone.
For more information on tickets and the full programme, visit the official Kita Food Festival website. Don’t miss out on this opportunity to experience the best of Southeast Asia’s food culture and be part of the conversation that shapes the future of food.
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