Singapore Chefs (and One American) Celebrate Singapore's Varied and Irresistible Cuisine at the International Culinary Center

Singaporean cuisine has sadly yet to gain a major foothold in the U.S., but thanks to Singapore Restaurant Week, New Yorkers got a taste of what they’re missing out on. And on Friday night, Singapore chefs; culinary influencers; VIPs; members of participating restaurants from restaurant week including Shake Shack, Madison Square Park, Bergdorf’s, and ilili box (which transformed into a hawker pop-up stall); Singapore street food authority KF Seetoh; and those involved in the week’s culinary activations were treated to a special Throwdown Party hosted by The Daily Meal at the International Culinary Center. 

The ribs were marinated in a prawn paste-based batter before being deep-fried. 

The Daily Meal’s Vice President and Editorial Director Colman Andrews kicked off the evening by introducing a video taken during his recent visit to Singapore. 

Guests included Singapore chefs, culinary influencers, VIPs, members of participating restaurants, and those involved in the week’s culinary activations.

White’s samosa, Liew’s ribs, and Quek’s Yusheng salad, alongside specialty cocktails. 

Liew served crab topped with a salted egg yolk-based sauce. 

Justin Quek demonstrated a wok-fried sirloin in Asian black pepper sauce.

Wayne Liew prepared a Singapore-style chili crab for the crowd.

Michael White prepared chili crab fried rice. 

The finished dish.

Justin Quek, Michael White, Wayne Liew, and Singaporean street food authority K.F. Seetoh smile for the camera.