While other events on the Singapore Food Festival's line-up wax retrospective on the progress that Singapore's cuisines have made, The Line at Shangri-La Hotel looks bravely into the future: it imagines ten local dishes and their presentations when SG100 rolls around. Durian gets frozen into ice cream with liquid nitrogen, ondeh-ondeh is presented with orbs of gula melaka and ba kut teh is cooked with lush braised pork cheek. These dishes will join The Line's buffet spread August, but the restaurant will offer a preview of five dishes from July 24 to 31.
Singaporean Hawker Food: 50 Years into the Future is organised as part of the Singapore Food Festival 2015.