Initiated in 1994, the Singapore Food Festival is an annual festival organized by the Singapore Tourism Board. It celebrates local foods that portray Singapore as a country rich in food diversity. The popularity of the event is drawn from the multicultural heritage of Singapore and there is a range of diverse food options on offer.
U.S. Pulses collaborated with Brine Restaurant to showcase how U.S. Pulses can be paired with local Singaporean flavors and educate Brine’s customers on sustainable foods. Brine Restaurant is a semi-fine dining restaurant serving modern contemporary cuisine with a combination of French techniques picked up by Chef Christopher through his culinary journey and Asian flavors inspired by his mother’s cooking. The menu Brine chose to showcase U.S. pulses included four types of dips served with pita bread. The dips included chickpea hummus, black bean tom
kha gai, and red kidney & lentil dhal makhni (Indian spiced bean stew).