Kita Food Festival returns to the Lion City this March, and its Singapore Weekender lineup of gastronomic events is simply overflowing with lipsmacking promise.
Get ready, food lovers; Kita Food Festival makes its highly-anticipated return this March! Back for its second edition, Singapore Weekender will take place from 12 to 17 March 2025 and has promised a new and scintillating gastronomic lineup that’s sure to please ravenous appetites.
For those not familiar with Kita Food Festival, this chef-led foodie festival first started in Malaysia back in 2021 as a platform to celebrate Southeast Asia’s diverse culinary heritage and connect chefs, producers, and food lovers through collaborative dinners, events, and discussions. It then spilled across the Causeway in 2023 with Kita Conversations, a food-centric symposium featuring a top-notch speaker lineup, and Singapore Weekender, a foodie festival.
Featuring an expanded lineup featuring 12 events and over 50 culinary talents, the event is yet again set to shine a spotlight on the vibrant diversity and rich heritage of Southeast Asia’s food culture.
At the heart of the festival are various four-hand dinners, kitchen takeovers, and the Big Barbecue finale — each a different stage for culinary artistry and creativity.
Highlights include:
- Keiko Kuwakino of Satoyama Jujo in Niigata, Japan will present a unique menu inspired by Ayurvedic philosophy at Po in The Warehouse Hotel on 14 and 15 March;
- Kelvin Cheung of Jun’s in Dubai will join with Eugene See of Singapore’s Birds of a Feather for a four-hands dinner series on 12 and 13 March;
- Syrco Bakker of Bali’s Syrco BASÈ will take over the kitchen at 1880 on 13 and 14 March; and
- Brian Cole of Hearth at The Ritz Carlton, Perth, Western Australia’s Good Food Guide Young Chef of the Year, will showcase a six-course West African-inspired feast at contemporary African restaurant Tamba.
But probably the signature event during Singapore Weekender of Kita Food Festival is the Big Barbecue on 15 March, which will bring together an all-star lineup of chefs both local and international for a huge outdoor cookout. Featuring chefs such as Linn Yong (Limau & Linen, Kota Kinabalu), Waymann Cheong (Lucky Hole, Penang), Taiki Rattanapong (Homburg, Bangkok), Adam Penney (Carnaby, Singapore), and Ricardo Allen (Camp Caribbean, Singapore), Big Barbecue Gourmet Park Kampong Bugis promises to be a celebration of bold flavours and fiery culinary flair.
Rounding out the festival will be the Future of Food Symposium on 17 March, which will see luminaries such as Joxe Mari Aizega, leader of Spain’s pioneering Basque Culinary Centre; Eelke Plasmeijer, co-founder of Bali’s Locavore Nxt, a restaurant redefining sustainable dining; Helianti Hilam, social entrepreneur and founder of JAVARA, championing rural food supply chains in Indonesia; and more offer their insights on pressing topics like food security, innovative sourcing, and sustainability, making it clear that Kita Food Festival is more than an event — it’s a movement for meaningful change in the culinary world.
“Kita has always been about community, sustainability, and the narratives that define our food. This next chapter in Singapore represents an exciting opportunity to explore fresh perspectives, connect diverse voices, and inspire change,” said Darren Teoh, co-founder of Kita Food Festival and chef-patron of Dewakan, Malaysia’s first two Michelin-starred restaurant.
For tickets and the full event lineup, visit kitafoodfestival.com.
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