Kita Food Festival returns to Singapore in March 2025

Following its debut in Kota Kinabalu, Sabah last November, Kita Food Festival is making its return to Singapore for the third time from March 12 to 17, 2025. The Kita Food Festival Singapore Weekender 2025 is set to be its most ambitious yet, offering an extraordinary showcase of Southeast Asia’s culinary talent and innovation. Supported by the Singapore Tourism Board, the event promises 12 spectacular events with over 50 participants, celebrating the region’s rich culinary heritage, sustainable practices, and creative collaborations.

Celebrating culinary innovation

The Singapore Weekender promises an extraordinary showcase of culinary excellence, bringing together world-class chefs and innovative talents. Guests can look forward to an exciting lineup of four-hands dinners, exclusive kitchen takeovers, and the grand Big Barbecue finale.

West African-inspired restaurant Tamba. — Brian Cole will present a six-course West African-inspired feast at Tamba.

Among the highlights, award-winning Chef Kelvin Cheung of Jun’s (Dubai) will collaborate with Eugene See from Birds of a Feather (Singapore) for an unforgettable four-hands dinner. Two Michelin-starred Chef Syrco Bakker of Syrco Base (Bali) will take over the kitchen at 1880, creating a unique dining experience. Acclaimed Chef Keiko Kuwakino from Satoyama Jujo (Japan) will bring her Ayurvedic-inspired culinary artistry to PO at The Warehouse Hotel. Adding to the excitement, Brian Cole of Hearth Restaurant & Lounge (Perth), recently recognised as The West Australian Good Food Guide’s Young Chef of the Year, will present a six-course West African-inspired feast at Tamba.

Acclaimed Chef Keiko Kuwakino from Satoyama Jujo will bring her Ayurvedic-inspired culinary artistry to PO at The Warehouse Hotel.

The Big Barbecue

The Big Barbecue at Gourmet Park Kampong Bugis will be a celebration of bold flavours, featuring a stellar line-up of chefs. Ricardo Allen of Camp Caribbean (Singapore), known for recreating some of his grandmother’s classic recipes, will bring a taste of the Caribbean to Southeast Asia.

Adam Penney from Carnaby (Singapore) will offer modern interpretations of comforting British classics. Linn Yong, Chef Patron of Limau and Linen (Kota Kinabalu), will highlight sustainability with dishes inspired by close collaborations with local farmers in Sabah. Taiki Rattanapong from Homburg (Bangkok) will showcase his iconic take on the classic American burger, which gained viral fame in 2018. Finally, Waymann Cheong of Lucky Hole (Penang), the recipient of the Michelin Guide Kuala Lumpur & Penang 2025 Young Chef Award, will round out this extraordinary event with his innovative approach to cooking.

The Big Barbecue will take place at Gourmet Park Kampong Bugis.

The Future of Food

At the heart of the Kita Food Festival is the Future of Food series, developed in collaboration with creative data consultancy Synthesis Partners and supported by sustainable water company Be WTR. Building on the success of its first seminar on 20 January, the series will continue with two additional instalments on the 10th and 24th of February. These sessions will delve into innovative sourcing solutions and strategies for sustaining and stretching food resources to meet the needs of future generations.

The series will culminate in the Future of Food Symposium on the 17th of March, featuring a distinguished panel of thought leaders from around the globe. Among them is Joxe Mari Aizega, General Manager at the Basque Culinary Centre, a pioneering academic institution that houses Spain’s first Gastronomic Faculty offering an Official Degree in Gastronomy and Culinary Arts.

Joining Joxe is Eelke Plasmeijer, Dutch co-founder of Bali’s award-winning Locavore Nxt, a groundbreaking establishment that integrates a distillery, farm, and research lab. The symposium will also welcome Helianti Hilman, an award-winning social entrepreneur and founder of JAVARA, whose initiatives focus on building supply chains, empowering smallholder farmers, nurturing rural entrepreneurs, and introducing value-added technology to food producers in Indonesia.

Matthew Evans, Australian restaurant critic turned farmer, chef, TV host, and food writer, will also take the stage. Best known for his television programme The Gourmet Farmer and books such as SOIL, On Eating Meat, and The Real Food Companion, Evans brings a wealth of experience to the conversation. Completing the line-up is Dalia Adler, Head of Marketing at Eat Vow, a trailblazing food company creating entirely new meats through cell-culturing technology.

Together, these experts will address critical issues surrounding food security and sustainability, encapsulating the festival’s mission to unite chefs, producers, and food enthusiasts in driving meaningful change within the food and beverage industry. The symposium will address critical issues in food security and sustainability, embodying Kita Food Festival’s commitment to uniting chefs, producers, and food enthusiasts to inspire meaningful change in the food and beverage industry.

For ticket information and the full lineup of events, visit kitafoodfestival.com and follow Kita Food Festival on Facebook and Instagram.