Singapore Takeout

The home-coming of the Singapore-lauding creative showcase, Singapore: Inside Out, also honours our local culinary talents. For two weekends at the field by Tan Quee Lan Street, taste reinventions of local favourites like fried soft shell crab with chilli crab ice-cream by chef Han Liguang and Wayne Liew (Restaurant Labyrinth, Keng Eng Kee), sous-vide Kurobuta bak kut teh by Lee Boon Seng (Osia), chef Malcolm Lee's (Candlenut Kitchen) buah keluak maggi goreng with grilled pork cheek and more. Dishes are priced between $2 and $15.