The Singapore Weekender by Kita Food Festival, returning from 12 to 17 March 2025, promises to be the festival’s most ambitious edition to date. Supported by the Singapore Tourism Board, this year’s expanded line-up features 12 events and over 50 participants, celebrating Southeast Asia’s rich culinary diversity and championing innovation, sustainability, and cultural heritage.

Key highlights include world-class chefs and culinary talent showcasing their skills in four-hands dinners and kitchen takeovers. Notable events include a collaboration between Chef Kelvin Cheung (Jun’s, Dubai) and Eugene See (Birds of a Feather, Singapore), a kitchen takeover by Chef Syrco Bakker (Syrco Base, Bali) at 1880, and a special dinner by Chef Keiko Kuwakino (Satoyama Jujo, Japan) at PO in The Warehouse Hotel, drawing inspiration from Ayurvedic philosophy.

The festival’s grand finale, the Big Barbecue at Gourmet Park, Kampong Bugis, will feature chefs like Ricardo Allen (Camp Caribbean, Singapore), Adam Penney (Carnaby, Singapore), and Linn Yong (Limau and Linen, Kota Kinabalu), celebrating bold flavors and sustainable practices.

Central to the festival is the Future of Food series, developed with Synthesis Partners and Be WTR, exploring food innovation, sourcing solutions, and sustainability. The Future of Food Symposium on 17 March will feature thought leaders, including Joxe Mari Aizega (Basque Culinary Centre) and Matthew Evans (The Gourmet Farmer).

This year the Singapore Weekender also introduces pop-up menus, innovative ingredients, and a large-scale event focusing on Southeast Asian flavours. Kita Food Festival continues its mission to unite chefs, producers, and food enthusiasts to inspire meaningful change in the food industry, fostering a more sustainable and inclusive food future.

For more information, visit the festival website.