The Singapore Food Festival (SFF) 2025 is back from 4 to 24 September, presenting more than 30 experiences that highlight the nation’s culinary diversity. Organised by Blake Harris Entertainment and supported by the Singapore Tourism Board, the festival’s 32nd edition brings together global names and homegrown talent in a celebration of food, culture, and community.
This year’s festival hub, Mise en Place at Dempsey Hill, anchors the programme with headline collaborations and exclusive events. Visitors can look forward to:
- Zumbo Desserts: Acclaimed Australian pâtissier Adriano Zumbo makes his Asia debut with a range of pastries and confections available only during SFF 2025.
- Blue Smoke x Mise en Place: Award-winning Chef Ivan Yeo presents a curated menu paired with Häagen-Dazs desserts.
- The Dempsey Palate (12–13 Sep): An alfresco weekend of food, live music, and family-friendly activities.
- Farm-to-Table Reimagined & Green to Gourmet (20–21 Sep): A sustainability-focused programme featuring a Farmer’s Market and a locally sourced brunch by Chef Petrina Loh.
- Experiential Add-Ons: High tea with Zumbo desserts, cocktail evenings under The Art of the Mix, edible plant walks, and the interactive Gastrogeography Feature Wall.
I personally went to the Zumbo Desserts event at Mise en Place, getting to try some of Zumbo’s signature desserts, like his famous V8 Cake with eight whole layers stuffed into a tiny box, as well as an assortment of beautiful desserts.
Chef Zumbo himself described how he mixed in traditional Singaporean flavours, like salted egg yolk, milo, pandan, chrysanthemum, combining the Australian classic lamington with our very own salted egg yolk.
My personal favourite out of the unique array of desserts was the two on the far left, what I presume to be a passionfruit tart, and a chocolate cake which is infused with Milo flavour.
The cake was light and spongey, with the coconut shavings on the outside really adding to the texture and the more Singaporean theme Zumbo seemed to want to display. Meanwhile, the passionfruit tart was really fruity and refreshing, almost like eating a real passionfruit in a tart form.
Beyond Dempsey, the festival unfolds across Singapore with events that spotlight heritage, innovation, and community dining:
- Riverside Feast at Grand Copthorne Waterfront Hotel Singapore (5–7 & 12–14 Sep): An outdoor dining experience inspired by the historic spice trade along the Singapore River.
- 4-Hands Dining at Baba Chews (13–14 Sep): A six-course cross-border menu created by chefs from Singapore and Kuala Lumpur.
- Singapore Heritage Food Tours (Halal) (5, 6, 13 & 20 Sep): A guided journey through Geylang Serai, Joo Chiat, and Katong, featuring traditional bites and plant-based reinterpretations.
- Chinatown Complex Food Centre (4–24 Sep, weekends): Guided heritage tours and the launch of Hawker Centre Happy Hour, offering exclusive bites and promotions across 195 stalls.
- Made-In-SG F&B Showcase at Geneo (8–14 Sep): A platform for homegrown brands and food-tech innovators, running alongside Singapore Design Week.
Now in its 32nd year, the Singapore Food Festival continues to showcase the breadth of the nation’s food culture — from hawker traditions to bold new culinary frontiers.
