The amount of buzz Singapore food gets from the rest of the world, weighs quite heavily on Ranita Sundra’s delicate shoulders. And it’s safe to say that the director of attractions, dining and retails, from the Singapore Tourism Board (STB) has quite a lot on her plate. But Ranita remains vivacious and positive. Last year, the STB carried out a major culinary project called the Singapore International Culinary Exchange (SPICE) which comprised of Singapore Takeout (a mobile kitchen within a customised shipping container which traverses nine cities around the globe.) and Global Chef Exchange (a culinary immersion programme that encourages the exchange of culinary ideas between local and foreign chefs).

“Singapore is recognised by many as a global capital for culinary innovation, going beyond our indigenous street fare to fine dining concepts. While hawker fare remains an integral part of Singapore cuisine, we have also seen the emergence of new generation chefs,” she remarks, with regards to the local food scene.

Local Chefs R’ Us

Stressing on the importance of grooming local chefs, she comments that one of the reasons Singapore Takeout was conceived was so that Singapore chefs will gain more exposure abroad. She adds, “Through the Singapore Takeout, Singapore-based chefs worked with local chefs in other cities to present dishes inspired by Singapore’s flavours and ingredients.”

“With the emergence of a new generation of chefs, we can then expect a lot more new and exciting restaurants and concepts to open in interesting locations around Singapore. I hope that more celebrity chefs will set up in Singapore and be inspired by the diversity of culinary experiences that Singapore has to offer.”

Variety Shows

Ranita feels that the variety in Singapore’s cuisine is our main selling point. “Singapore is recognised as a global culinary capital because of this diversity. Many chefs want to be in Singapore because of this ‘openness’ which allows them to experiment with many different spices, flavours and cooking techniques.”

So what does the future hold for Singapore food, and hawker centres in general? Ranita seems optimistic about the road ahead. “STB’s ongoing efforts that seek to facilitate constant innovation and reinvention will further develop Singapore’s F&B industry and spur this growth on, setting us apart from the rest of the world.”

“Street food or hawker fare will always continue to be an important part of our food heritage as it underpins the breadth and depth of our culinary offerings. Fuelled by a desire to reinterpret beloved local dishes, humble recipes have been innovatively transformed to showcase Singapore’s authentic yet inventive culinary depth. These include Sam Leong’s Coffee Pork Ribs, Tippling Club’s Kopi-O Cocktail and Willin Low’s Laksa Pesto among others. This incorporation of international influences retains a slice of the Singapore story, while transporting Singapore cuisine in new directions.”

She is now into her second decade in the STB and has seen her fair share of changes in the Singapore culinary scene. “10 years ago, I could not have envisioned that so many of our chefs and restaurants would be making waves internationally now, especially when 10 years ago, Singapore was only recognised for its hawker fare.” With restaurants such as Jaan, Iggy’s, Les Amis and Tippling Club being ranked among the best in Asia and even the world, in addition with chefs like Willin Low, Andre Chiang and Ryan Clift being sought after by organisers of top culinary conferences and events, she believes, for Singapore’s dining stage, the only way is up.