This September, the Singapore Food Festival (SFF) returns with its 32nd edition, promising a vibrant celebration of food, culture, and innovation. From September 4 to 24, SFF 2025 will unfold across the city-state with the theme “Have You Eaten Yet?”.
This year’s festival highlights a deepened focus on not just food, but the people, stories and ideas behind it. The festival is anchored by three major Signature Events: Food is Art, The Long Table, and Future Food.
Alongside these events, pop-up food truck tours, exclusive showcases, guided heritage trails, and a month-long hospitality hub at Dempsey Hill offer something for everyone.
Food meets fashion
The Signature Events begin with Food is Art on September 5 and 6, happening from 6pm till late at a venue in the heart of the city. This event explores how food can be a medium of creative expression, combining the culinary arts with fashion, music and design.
Renowned Australian patissier Adriano Zumbo makes his Singapore and Asia debut at this event, collaborating with local talent Chef Goh Dah Liang of Grand Copthorne Waterfront Hotel Singapore.
Fashion curator Daniel Boey leads the creative direction of the showcase.
Guests will experience avant-garde desserts, sculptural food installations, and exclusive tastings of wine, sake, coffee and whisky. The Art Lounge, a chic social space within the venue, will allow connoisseurs and creatives to connect over curated bites and drinks.
Singaporean-Tamil rapper Yung Raja will also feature in a special fashion-meets-dessert segment, presenting a dessert collaboration with Zumbo, while also showcasing his clothing label and performing live.
A highlight for younger festival-goers will be The Chef, a home-grown graphic novel created by DripDraw Studios, inspired by Singapore’s hawker culture. SFF is supporting fundraising efforts for its publication, with an exclusive preview at the event.
Festival Director Blake Harris shared, “The Singapore Food Festival is more than just a celebration of food – it is a tribute to the connections formed over meals, the traditions we pass down and the innovations that continue to shape our culinary culture.”
Flavours and stories
On September 12 and 13, The Long Table takes place at the Grand Ballroom of InterContinental Singapore. This grand dining event is hosted in partnership with IHG Hotels & Resorts, featuring five chefs from its network of hotels in Singapore. Together, they will present a five-course menu celebrating Singapore’s diverse culinary heritage.
Chef Damian D’Silva, the festival’s Heritage Cuisine Ambassador, will present a unique hot appetiser, blending his signature traditional style with a modern touch.
Other featured dishes include Mussel Otak Otak by Chef Chua Yew Hock (Holiday Inn Singapore Atrium), Vitello Tonnato by Chef Stefano Sanna (Crowne Plaza Changi Airport), and Assam Laksa with Seared Halibut by Chef Huang Jiaxing (Hotel Indigo Singapore Katong).
The main course offers two choices — Buah Keluak Chicken Roulade with Black Truffle or Oven-Baked Sustainable Barramundi with Chilli Crab Sauce — created by Chef Kenny Chung of InterContinental Singapore. The meal ends with Coconut Pandan Calamansi Ombre by Chef Dean Bush from voco Orchard Singapore.
The Heritage Bar at the event will serve reimagined heritage cocktails. Over 264 guests are expected each night.
Looking to 2035
Looking ahead, Future Food will be held on September 19 and 20 at SKAI Loft, Swissôtel The Stamford Singapore, 72 floors above the city skyline
The event features innovations in food technology, including lab-grown meats, climate-resilient crops, hyper-personalised nutrition and alternative proteins. Executive Chef Roy Vun Yian Ping and Executive Pastry Chef Yong Ming Choong of Fairmont Singapore and Swissôtel The Stamford will lead the culinary experience.
With molecular gastronomy, experimental tastings, and a cocktail experience called the Liquid Lab — featuring edible vapour, glow-in-the-dark ingredients and AI-calibrated pairings — Future Food: Menu 2035 – A Taste of Things to Come brings together science, sustainability and imagination.
Food on wheels
To bring the festival closer to the everyday Singaporean, SFF 2025 is also featuring Food Truck City Tours, a roving pop-up from August 18 to September 14. These trucks are visiting popular locations such as Ocean Financial Centre, Keppel South Central, Downtown East @ Pasir Ris, and Geneo at Singapore Science Park.
Visitors can sample unique takes on local dishes, like Lasooni Chicken Tikka, Singapore Laksa with Baby Abalone, and Wagyu Beef Rendang. Highlights include The Maha Co’s Dosa Tacos and Hello Arigato’s SG60-exclusive Satay Sando.
From August 23 to September 3, Keppel South Central will transform into Food Truck Park, a vibrant outdoor festival celebrating SG60. At Downtown East @ Pasir Ris, wine lovers can also enjoy special tastings organised by NTUC Club’s My Wine & Dine Kaki.
Heart of the festival
Running daily from September 4 to 24, Mise en Place @ Dempsey Hill serves as the official festival hub. Surrounded by greenery, this first-of-its-kind venue combines a public café, VIP and media lounge, and premium pop-up space.
Zumbo Desserts will continue here, offering visitors a rare chance to try Adriano Zumbo’s limited-edition creations made exclusively for the festival. Chef Goh Dah Liang will also present collaborative treats during this period.
Asian smokehouse Blue Smoke, led by Chef Ivan Yeo, will serve exclusive dishes alongside festival favourites. An art installation by Gastrogeography of Singapore explores the edible landscape of the area, featuring over 100 plant species preserved in glass.
“This partnership builds on our existing collaboration with Singapore Tourism Board to showcase the distinctive charms of the historic Dempsey precinct on the global stage,” said Nadeesha Senaratne, Head of Retail Products, HSBC Singapore. HSBC is the Official Bank Partner, offering 10 percent discounts on all items and up to 20 percent off events at the venue for cardholders.
More to explore
Other special programmes round out the festival experience. A Taste of Time: The Legacy of Singapore’s Multicultural Hawker Centres offers guided tours through Chinatown Complex every Friday to Sunday, from September 4 to 24.
The Art of the Mix at Mise en Place will present stylish cocktail experiences, while Riverside Feast: The Seafood & Spice Chronicles at Grand Copthorne Waterfront Hotel invites guests to explore local seafood traditions. Sustainability is also in focus with Farm-to-Table Reimagined and Green to Gourmet Brunch led by Chef Petrina Loh.
Guo Teyi, Director, Leisure Events, Singapore Tourism Board, said: “This year’s Singapore Food Festival brings an exciting array of hands-on experiences that invite everyone to dive deeper into our food culture… Through these immersive experiences, we are strengthening Singapore’s position as Asia’s leading culinary capital, where food continues to be a powerful way to bring communities together.”
