Lorna Bell and Renee Welsh (Travel.com.au)
	Louise Barker (Pan Pacific Hotels), Kristy York and Sasha Belfanti (Flight Centre), Uleah McNeil (Shangri-La Hotels and Resorts)
	The Singapore Takeout with Ignatius Chan and Tetsuya Wakuda
	Tony Lei (STB), Sandra Leong (STB), Adriano Zumbo, Daniella Ruggero

chefs to take centre stage at travelling pop-up kitchen

The Singapore Takeout, a mobile pop-up kitchen showcasing Singapore’s diverse culinary offerings, will make its final stopover in Sydney at Campbell’s Cove from 12th to 14th March 2012.

The Singapore Takeout is part of the Singapore International Culinary Exchange (SPICE) - an initiative helmed jointly by the International Enterprise (IE) Singapore, Singapore Tourism Board (STB), and SPRING Singapore. SPICE champions Singapore’s cuisine, culinary talent and food products globally.

Since April 2011, the Singapore Takeout has travelled to seven cities: London, Paris, Moscow, New York, Hong Kong, Shanghai and Delhi, delighting thousands of foodies with Singapore-inspired flavours and cuisines from local top chefs. Most recently, in conjunction with SPICE and the annual Gulfood trade show in Dubai, Chef Haikal Johari, winner of Channel NewsAsia’s Perfect Meal in 2009, presented modern Singapore-inspired dishes at the Singapore Pavilion.

The Singapore Takeout in Sydney will be helmed by Ignatius Chan, owner of Iggy’s, arguably the most-feted dining establishment in Singapore. Iggy’s is ranked 27th in The San Pellegrino World’s 50 Best Restaurants 2011 and listed 1st in The Miele Guide 2011/2012 Asia’s Top 20 restaurants. The acclaimed restaurant continues to draw a faithful clientele with its refined and thoughtful interpretations of modern European fare, executed with finesse and elegance.

Ignatius Chan and Chef Tetsuya Wakuda from Sydney’s much-lauded Tetsuya’s will team up for the first time to prepare a selection of Singapore-inspired dishes. One of Australia’s most respected chefs and restaurateurs, Chef Tetsuya also owns Waku Ghin in Singapore. He has won numerous accolades ranging from placements in The San Pellegrino World’s 50 Best Restaurants to the Sydney Morning Herald’s Good Food Guide awards.

“Singapore’s gastronomy scene has evolved over the past few years. Once dominated only by our street food, Singapore today offers an incredibly diverse range of cuisine and innovative dining experiences, helmed by a new generation of culinary talents who believe that good food comes from originality, creativity and passion,” said Mr Tony Lai, Assistant Chief Executive of STB. 

“By taking the Singapore Takeout to a top gastronomy city like Sydney, we hope to present the best in culinary innovation through an exciting collaboration between the team from Iggy’s and Chef Tetsuya.”

The Singapore Takeout will also showcase home-grown Singapore food brands such as Prima Taste, YEO’s, Tiger Beer, Klassno and Super Coffee, which are currently retailing in major Australian supermarkets in Sydney such as Coles, Woolworths and IGA stores.

Media, trade and selected VIPs will be hosted to previews of the Singapore Takeout on Monday and Tuesday, 12th to 13th March, 2012. An exclusive dinner for 30 lucky Australians will also be held on Wednesday, 14th March 2012. Interested parties can register their interest by entering an online ballot.