New York had theirs earlier this month. This weekend, in London: the Second Annual Tiger Beer Chilli Crab Singapore Festival.
There will be food from Kiasu, cooking demonstrations by celebrity chef and cookbook author Terry Tan, and of course Tiger Beer. There will also be an art gallery, martial arts, dragon dancing, and magic shows to entertain attendees.
Admission is FREE
Boiler House (Truman Breweries),
Vibe Bar and 93 Feet East, Brick Lane, E1 6QL

Rempah is one member of the family of basic seasoning pastes upon which many dishes in Southeast Asia — particularly those of Malay, Eurasian and Peranakan influences — are built. The ingredient list tends to be long, and usually includes aromatics such as shallots, herbs and spices, shrimp paste, chili peppers, and nuts. It is the first thing that hits the hot oil and is cooked until fragrant and the oil reappears, thereby permeating everything else that goes into the dish. Storebought curry powder will liven up a bland dish, but curry paste, especially if homemade …read more

This is one of my favorite snacks — the compact little parcels are just fun to hold and bite into. For samosas, of course, you can pick any out of the multitude of filling possibilities — you can even make one up yourself; this particular filling comes from Singapore, and you see the touch of the Chinese with the bit of oyster sauce. You may want to dip it in some sweet-and-sour sauce, but I also enjoy it with the heat kicked up a notch, as I serve it with some wicked chili-garlic sauce.
For the filling:
2 tablespoons …read more