On the way to the World Street Food Jamboree in Singapore last week we were full of plans and imaginations on what to try first and to enjoy next. After all, where else could you find 37 of the best street food masters from 10 countries assembled in one place?

The World Street Food Jamboree held from 31 May to 9 June was part of the World Street Food Congress (WFSC), initiated by KF Seetoh, founder of Makansutra, a company with an interest in food culture. 

The Congress also arranged for Street Food Dialogues with big names in the culinary planet such as TV personality Anthony Bourdain; Noma co-founder Claus Meyer; and James Oseland, the editor of Saveur.

At first, the F1 Pit Building and Paddock, located next to the Singapore flyer, did not look too inviting for us, what with the hot weather and trees without enough shades. However, after almost a day observing the venue, meeting some people, listening to stories and attending some events, we stand corrected.

The World Street Food Jamboree was a treasures and delights galore. It was a concoction of perseverance, dedication, music, aroma and knowledge to celebrate and to showcase street food culture.

The colorful and well designed jamboree guide advised visitors to be adventurous and to try food that one can’t pronounce. Nevertheless, as it was nearing lunchtime we headed to Stall No. 9 for the familiar Nasi Kapau Rang Agam. Every plate had heaps of rice with rendang (caramelized beef curry with lemongrass and coconut milk), dendeng lado merah (smoked beef jerky with spicy  chillies), sambal lado mudo (green chilli paste with salted fish and eggplant) and gulai cubadak (jackfruit stew with mild curry sauce).

Indonesian Delights

In addition to Nasi Kapau Rang Agam, Indonesia was represented by four more stalls: sate kuah and soto tangkar of Aneka Sari Pak H. Diding; nasi Manado, banana fritter and sambal roa by Tamba’la Manado; kerak telor, Jakarta’s crispy glutinous rice pan toasted frittata with its coconut condiments; and Bandung’s kue pukis and kue pancong, sweet cakelettes made from rice flour coconut butter.

The country was professionally represented through the hard work of the curated food vendors and the relentless efforts of those who care, some of whom we met on the site: Arie Parikesit, Jeffry Sie, and Marcellinus Hanjaya.

Singapore as the WSFC host had six stalls while hawkers at the jamboree that came all the way from China, Denmark, Malaysia, India, Indonesia, Mexico, Thailand, United States and Vietnam occupied from 1 to 5 stalls.

All stalls were decorated with exemplary musing on graphics, colorfully featuring the food, the name of the country where it came from, the flag and a story about its owner.

Stall No. 1 Meyers Køkken from Denmark is a venture by chef Claus Meyer, co-founder of the restaurant Noma which was voted best restaurant in the world for three consecutive years. Meyer recently established a foundation with a mission to help disadvantaged individuals and communities through culinary projects.

We were lucky to visit the jamboree on the day when Masterclasses at The Studio featured Indonesia’s gastro-travel expert Arie Parikesit of Kelanarasa Culinary Solutions. He presented the Taste of the Archipelago with stories on Indonesian street food followed by cooking shows on how to make rujak es krim (shredded spicy fruit salad with coconut ice cream) and kupat tahu (savory tofu with rice cake) in a studio packed with visitors. 

Lucky guests who were able to answer some questions about Indonesian food received Makansutra Indonesia 2013, the frank and no frills guide to street food and restaurants in Indonesia. This newly published pocket book covering 500 eateries in Bali, Bandung and Jakarta was recently previewed by Epicurina.

Swandani Kumarga, owner of Dapur Solo Restaurant in Jakarta who came with her husband to the jamboree was pleasantly surprised to find her restaurant listed on page 346 of the 356 pages book.

As the WSFC initiator, K.F Seetoh was heavily involved in the event. Leading a session, announcing masterclasses via speaker and lured visitors to try some food.

Seetoh who once mentioned  to the Food Republic his aspiration for a street food cooking academy kept saying: “ this (preserving street food) has to be done, otherwise all we eat are logos of big companies.”

We left the F1 Pit Building and Paddock with admiration for the WSFC actors and arms full of  guidebooks, pens, aprons, and all congress souvenirs, certain that street food will be continuously celebrated and we will forever be under its spell.

-------------------------------

Images: Omar Niode Foundation