The Singapore Tourism Board (STB) has partnered with social media chef and cookbook author Frankie Gaw to launch Savoring Singapore, a content series and giveaway celebrating the city’s extraordinary food scene. The series dives into Singapore’s diverse local flavors and shines a spotlight on chefs who balance tradition with creativity.
Frankie Gaw describes his visit as a “foodie’s dream come true,” highlighting the unique blend of heritage and innovation that defines Singapore’s culinary culture. “From hawker stalls and seafood restaurants that felt like home to chefs and bartenders pushing the boundaries of tradition, it was a culinary scene rooted in rich Asian culture, yet uniquely Singaporean,” he shares.
The content will be featured on Frankie’s Instagram and TikTok on November 18 and December 2, 2024. Viewers can follow his journey through Singapore’s culinary gems and watch him reimagine his discoveries in his viral series, Turning American Classics Asian. Expect exciting new takes on familiar dishes with a Singaporean twist infused with Frankie’s signature flair.
Throughout the series, Frankie highlights some of Singapore’s most celebrated culinary talents. Chef Malcolm Lee of Pangium, known for his award-winning Peranakan cuisine, brings a modern touch to tradition, while Chef Paul Liew of Keng Eng Kee Seafood carries on his family’s legacy at a Michelin Plate-recognized zi char eatery. Pastry chef Janice Wong creates visually stunning desserts and cocktails at Supertree Observatory, blending artistry with flavor. Meanwhile, Yi Jun Juan, head bartender at No Sleep Club, redefines craft cocktails with bold and creative techniques.
Adding to the excitement, STB and Klook are sponsoring a giveaway for a trip to Singapore, offering one lucky winner and a guest the chance to experience the city’s food culture firsthand. The prize includes flights and activities, and entries are open until December 20, 2024.
This collaboration also marks the launch of STB’s Made in Singapore campaign, which reinforces the city’s status as a global Culinary Capital. Eileen Lee, Senior Vice President, Americas, at STB, highlights Singapore’s unique gastronomic appeal: “Dining in Singapore is a special sensory experience, blending heritage and innovation to tell a story that celebrates our multicultural identity.”
