Rediscover aspects of Singapore’s food heritage at ACM with a mix of onsite and online programmes that are part of Singapore HeritageFest 2021. Go on a culinary trail in the galleries, watch cooking and baking video demonstrations inspired by the ACM's collection, and more. Learn, explore, and create with us at ACM.
Singapore’s current Safe Management Measures (SMM) will be in effect. You will need to wear a face mask and remain in your personal group (max 5 pax). SMM subject to change.
GUIDED TOURS:
Culinary Trail
7 & 14 May, 1pm
8, 9, 15, 16 May, 2pm
$5 refundable deposit
Tours are fully subscribed.
Learn fascinating facts about culinary objects across time in the ACM galleries in this one-hour tour led by our volunteer guides.
SELF-GUIDED:
Culinary Activity Trail
Learn about culinary objects from the past. Pick up a hardcopy of our trail at the ACM Front Desk or download it here to guide your visit.
Suitable for ages 7 to 10.
STORIES FROM ACM:
Remembering Hawker Culture Along the River
10 May, 7pm
Tune in to ACM's Instagram page @acm_sg for this IG Story premiere.
Discover hawker culture of old along the Singapore River through the stories and memories of David Lim, a former hawker based at the Empress Place Food Centre, once located along the river beside the ACM building.
ACM ON A PLATE:
Fish Maw Soup
with Chef Malcolm Lee
5 May, 12:30pm
Tune in to ACM’s Facebook Page for this video premiere.
Join Chef Malcolm Lee of Candlenut as he creates his version of Fish Maw Soup inspired by the beautiful kamcheng on display in ACM's Maritime Trade Gallery.
About Chef Malcolm Lee
Chef Malcolm Lee is head chef and owner of Candlenut in Singapore. The restaurant specialises in Peranakan heritage cuisine with a modern approach. Chef Malcolm Lee, a Peranakan himself, started operating a Western café-bar during university days. His rediscovery of familiar Asian flavours came when he became the very first Singaporean recipient of the Miele Guide Scholarship, granting him a place at the At-Sunrice GlobalChef Academy here in Singapore.
His time there enabled him to re-experience his Asian culinary roots, and thus played a large role in his decision to preserve Peranakan cooking. Bringing these experiences together, Chef Lee seeks to serve his heritage through a menu of refined tastes and techniques, hence Candlenut’s authentic yet innovative Peranakan flavours. His hard work and passion for heritage cuisine and culinary innovation was acknowledged when Candlenut became the first Peranakan restaurant to receive an acclaimed Michelin star in 2016, and he has retained the star ever since.
| Photo credit: Tigerlily Patisserie |
ACM ON A PLATE:
Teh Halia Crème Brûlée Tart
with Chef Maxine Ngooi
12 May, 12:30pm
Tune in to ACM’s Facebook Page for this video premiere.
Learn to bake a Teh Halia Crème Brûlée Tart with Chef Maxine Ngooi of Tigerlily Patisserie in this baking demonstration. This dessert was inspired by the Ginger-form teapot on display in ACM's Ceramics Gallery. Check out the recipe here!
About Chef Maxine Ngooi
Chef Maxine’s love for baking began in her family kitchen, where she would earnestly follow her mother around, intrigued by the sights and smells of baking. But it wasn’t until her university years in Australia, when she got inspired by the readily available fresh produce, that she took up the art of baking. With no prior culinary education, she first put on her chef’s hat in the two Michelin-starred Les Amis restaurant under the mentorship of renowned pastry chef Cheryl Koh, who she subsequently worked with to launch Tarte by Cheryl Koh.
With a passion for discovering new flavours and experiences, Maxine has travelled around Australia to work at Brae, listed in the World’s 50 Best, and Masterchef Australia Reynold Poernomo’s Koi Dessert Bar. When the opportunity to launch her very own concept presented itself, Maxine believed that it was the perfect chance to fulfil her dreams, and so Tigerlily Patisserie was born!
PHOTO STORY:
Teh Tarik: The Art of Tea Pulling
3 – 16 May
Discover interesting facts about teh tarik and how this beverage has become a local favourite. Learn how to make it at home and the skills needed to master the art of tea pulling in this photo story.
Read here.
WORKSHOP:
Food Styling & Photography
8 May & 9 May, 3.30 - 5pm
Online Workshop
Workshop is fully subscribed.
Pick up food styling tips and learn how to make use of natural lighting and composition techniques to improve your food photography skills in this online workshop for adults by food stylist C.R Tan (@xlbcr).
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Photo credit: Tinkle Arts
*Photos are for illustrative purposes only; the actual materials may differ slightly.
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WORKSHOP:
Miniature Hawker Food Clay Art
15 May (Roti Prata) & 16 May (Satay)
1pm, 2pm, 3pm & 4pm
Onsite Workshop
Workshop is fully subscribed.
Get hands-on and create your own miniature Satay or Roti Prata in this clay art workshop.
Suitable for ages 10 and above.
We look forward to seeing you onsite or online for Savour Heritage @ ACM.
