Get ready, food enthusiasts! The highly anticipated Kita Food Festival is making its grand return to Singapore from 12 to 17 March 2025 with its most ambitious program yet. Celebrating Southeast Asia’s rich culinary diversity, this year’s event promises to outshine all previous editions, featuring an extraordinary lineup of 12 exclusive events and over 50 participants from across the globe.

Supported by the Singapore Tourism Board, the festival is set to transform the city into a vibrant hub of gastronomic excellence, cementing its role as a premier platform for culinary innovation, sustainability, and cultural celebration.

A Culinary Extravaganza: Unveiling the Highlights

The Kita Food Festival’s 2025 edition includes four-hand dinners, kitchen takeovers, and the much-anticipated Big Barbecue finale. This year’s program is a testament to the festival’s mission to foster collaboration, showcase sustainability, and celebrate the heritage of Southeast Asia’s culinary traditions.

Exclusive Culinary Partnerships

Four-Hand Dinners:

• Chef Kelvin Cheung from Jun’s (Dubai) will partner with Eugene See of Birds of a Feather (Singapore) for an unforgettable dining experience.
• Chef Syrco Bakker, celebrated for his work at Syrco Base (Bali), will host an exclusive kitchen takeover at 1880.
• Keiko Kuwakino, a visionary Satoyama Jujo (Japan) chef, will bring her Ayurvedic-inspired culinary artistry to PO at The Warehouse Hotel.
• Award-winning Chef Brian Cole from Hearth Restaurant & Lounge (Perth) will create a six-course feast inspired by West African cuisine at Tamba.

Additional events will be announced soon, ensuring the lineup keeps the culinary community buzzing.

The Big Barbecue: A Festival Finale

Set against the scenic backdrop of Gourmet Park Kampong Bugis, the Big Barbecue will feature bold flavours and diverse culinary styles. Notable chefs include:

• Ricardo Allen of Camp Caribbean (Singapore) blends Caribbean classics with Southeast Asian flair.
• Adam Penney of Carnaby (Singapore) reimagining British comfort food.
• Linn Yong of Limau and Linen (Kota Kinabalu), championing sustainability and local partnerships.
• Taiki Rattanapong of Homburg (Bangkok) is famous for his viral American burger creations.
• Waymann Cheong of Lucky Hole (Penang), the Michelin Guide’s Young Chef Award 2025 winner.

Future of Food: Shaping Tomorrow’s Culinary Landscape

A cornerstone of this year’s festival is the Future of Food series, designed to ignite conversations about the future of food production, sustainability, and innovation. Developed in collaboration with Synthesis Partners and supported by Be WTR, the series includes:

• Seminars on innovative sourcing solutions and strategies for sustainable food systems.
• Future of Food Symposium on 17 March, featuring industry leaders and thought-provoking discussions.

Keynote Speakers at the Symposium:

• Joxe Mari Aizega of Basque Culinary Centre is a trailblazer in gastronomy and culinary arts.
• Eelke Plasmeijer, co-founder of Bali’s award-winning Locavore Nxt, integrates farm-to-table dining with research labs.
• Helianti Hilman, founder of JAVARA, revolutionised Indonesia’s rural food production with sustainable supply chains.
• Matthew Evans, is an Australian TV personality and food advocate known for The Gourmet Farmer.
• Dalia Adler, Head of Marketing at Eat Vow, specializing in cultivated meat technology.

The symposium’s discussions will tackle urgent issues like food security and the environmental impact of global food systems, encouraging actionable solutions for a sustainable future.

Breaking New Ground: What’s New in 2025?

This year’s festival introduces exciting new elements, marking a significant evolution:

• Three Future of Food seminars in January and February offer a deep dive into cutting-edge culinary advancements.
• Innovative pop-up menus featuring futuristic ingredients and creative gastronomy.
• Large-scale cultural events celebrating the flavours and traditions of Southeast Asia.

A Vision for the Future: Insights from Darren Teoh

Darren Teoh, co-founder of Kita Food Festival and chef-patron of Dewakan (Malaysia’s first two Michelin-starred restaurant), shared his vision:
“The future of Kita lies in its ability to adapt and evolve. Moving to Singapore as a hub represents an exciting new chapter. It’s not just about curating exceptional dining experiences but fostering meaningful conversations that resonate beyond the kitchen. Kita has always been about community, sustainability, and the narratives that define our food. By embracing this next step, we’re creating opportunities to explore fresh perspectives, connect diverse voices, and inspire change—not just within the industry but across the wider community.”

Join the Revolution: Be Part of the  Kita Food Festival 2025

Kita Food Festival 2025 is more than an event; it’s a movement driving change in the food and beverage industry. From innovative culinary showcases to thought-provoking discussions on sustainability, the festival bridges the gap between growers, producers, and diners. This year’s expanded program promises unforgettable experiences while paving the way for a more inclusive and sustainable food future.

For tickets, event details, and updates, visit www.kitafoodfestival.com.

 

 

 

Written by: Karuna Johnson

 

 

 

 

 

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