WORLD STREET FOOD CONGRESS is a global conversation on promoting comfort, heritage street food culture. It aims to preserve the stories of our heritage food, professionalize the street food craft, and provide opportunities for business.
It was a momentous occasion for all of us--Top Chef Paul Qui of East Side King, Top Blogger Anton Diaz of Our Awesome Planet, Celebrity Chef Claude Tayag of Bale Dutung, and Lechon Diva Dedet Santos of Pepita's Kitchen--a significant moment in pushing the street food culture and a critical step in making Filipino Food a Global Sensation.
Here's a photo essay on the 2nd World Street Food Congress in Bugis, Singapore, held last April 8-12, 2015...
WORLD STREET FOOD DIALOGUE
I was very excited to engage the global street food community on the coming of Age of Filipino Food and the business opportunities in the Philippines. I was also a bit nervous for my first international speaking engagement and speaking right after K.F. Seetoh.
Victoria Cheng of http://www.gastronommy.com/ was the lovely foodie host of the World Street Food Dialogue and kept the discussions going during the hackathon.
WORLD STREET FOOD JAMBOREE
PEPITA'S KITCHEN STUFFED LECHON
Dedet ups the ante with her Truffle Lechon--by imaginatively stuffing her little piglets with truffle paella. Her dish comes with roasted pork slices and pieces of glistening crispy skin laid upon paella bursting with truffle flavor. The combination of soft rice, moist meat, and golden crisp skin is fit for a king.
PAUL QUI'S EAST SIDE KING
He operated the East Side King Food Truck Pop-up for the Jamboree, and people lined up for his Kinilaw and Chicken Inasal tacos.
Mrs. Awesome Planet and Yugi (the youngest World Street Food delegate) enjoying Paul Qui's creations.
Chicken Inasal Taco with Fried Chicken Skin (S$9). With a little American influence, smoky grilled chicken is marinated in a mixture of lime, pepper, and vinegar, topped with sinfully crispy chicken skin, encased in a soft taco.
BALE DUTUNG'S SISIG
Filipino Street Food is not complete with the Philippines' National Dish--Sisig! Claude Tayag's Bale Dutung brought this dish to the congress all the way from Pampanga, the culinary center of the Philippines.
Sisig in Wonton Cup - Chargrilled Marinated Pig Head (3 cups - S$9). A concoction of pork ears, cheek and jowl, first boiled then grilled over coals till almost charred, then chopped and mixed with smooth chicken liver, sharp onions, citrusy calamansi and spiked with fresh chili.
The flavorsome product is then served in a satisfyingly crunchy wonton wrapper cup that acts as a vessel to transport the scrumptious dish to your mouth, then you to Nirvana.
Claude Tayag himself was present to share his secret sisig recipe!
OUR STREET FOOD STALL FAVORITES
Keng Eng Kee's Seafood Platter (S$13.80) of Soft-Shell Crab, Calamari, and Eggplant, with 3 sauces of Chili Crab, Black Pepper, and Salted Egg Yolk.
Bon Chovie's Deep Fried Shisamo (S$10). This is a great idea to promote Tawilis in Manila.
Live an Awesome Life,
Disclosure: We paid for our trip to the World Street Food Congress. I wrote this article with my biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. We are excited to host the 3rd World Street Food Congress in Manila, Philippines in 2016!