|The Singapore Takeout mobile pop-up kitchen at Campbells Cove, The Rocks, Sydney|
|The Singapore Takeout setup in Campbells Cove|
They also showed their latest Australia-specific tourism advertising campaign which tells Aussies to "Get lost, lah" in Singapore.
Singapore has to be the ultimate Asian melting pot for food, with its food identity more a combination of influences ranging from Chinese, Malaysian, Indonesian and Indian. But in a way, it does have an identity, at least one that's more definitive than Australian cuisine.
|Ignatius Chan of Iggy's in Singapore|
Humble owner and an accomplished sommelier (and good mate of Tetsuya Wakuda) Ignatius Chan and the team from his eponymous Iggy’s were on hand to chat about the dynamic Singaporean dining environment and teach us a thing or two about his local cuisine.
For the record, he's a huge fan of Australia's seasonal produce, much of which featured in the evening's dinner, and thinks we're pretty lucky when it comes to accessing such a gorgeous variety of ingredients.
|Iggy's head chef Akmal Anuar|
But this was no banana leaf-wrapped affair - this was Iggy's modern take on tradition, which might irk some locals, but I thought was quite thrilling despite the finicky intricacies. To start, the otak otak fish mousse is snapper in a Thermomix, which ends up white as spices are not blended with it for the typical curry colours.
Next, there's a sauce of many, many spices - as if to add it back to the otak otak. Then, the rice is a combination of coconut rice, as per tradition, and deep fried white rice and wild rice, in addition to their version of ikan bilis with another not-anchovy tiny fish.
The finishing touch is a foam of a specific turmeric leaf that was 'brought' in from Singapore. Chan emphasises that the foam is not a trend-driven addition, but really just a way of making a very light addition of a strong flavour.
|Nasi lemak - Iggy's style|
Satisfying as the flavours were, I really could have eaten at least another five of the small glasses of nasi lemak. This is definitely one modernised dish that will stick in my mind for a long time to come.
|Iggy's variation of sushi|
|Iggy's variation of sushi|
|Fish in the cold cappellini dish|
The slices of skin-on raw whiting were a little on the chewy side but manageable, especially with the fun pops of deep-fried quinoa seeds scattered atop.
|Rangers Valley beef cheek featuring Bass Philip Pinot Noir|
The beef cheek was gelatinously soft and fully infused with flavours of the pinot noir sauce. The simply cooked white radish, carrots and beans were all that were needed to accompany the rich beef cheek, while I thought the tiny white flower garnish was just adorable.
|Kaya toast and teh tarik|
Iggy's dessert version was pretty spectacular, featuring a fluffy, spongey 'bread' doused generously with an eggy, coconut sauce. My favourite part was the teh tarik ice cream, which featured an out-of-this-world, very strong tea flavour. The crisp on top of the 'kaya toast' was also a tea-flavoured component that was a marvel beyond comprehension.
And as if feeding us with some of Singapore's most innovative food wasn't enough, we all left with two bags full of Singaporean snacks and treats, including a corn cereal drink, packet instant laksa, 3-in-1 coffee mix, ginger tea and a Tiger beer.
While I'm yet to visit or even stop over in Singapore, I know there will be plenty of eating to look forward to when I do.
Food, booze and shoes attended the Singapore Takeout dinner as a guest of the Singapore Tourism Board, with thanks to Frank PR. Check out Singapore Eats on Facebook for everything you need to know about food in Singapore.