On the evening of July 18, InterContinental Zhuhai kicked off its Singapore Food Festival at Commune, the hotel’s signature all-day dining restaurant.
Titled ‘Bazaar Sparks: Singapore Meets Zhuhai’, the immersive event blends the vibrant energy of Singapore’s famed Lau Pa Sat night market with Lingnan cultural motifs, setting the stage for a Southeast Asian culinary celebration. From a sign-in wall adorned with tropical icons and Cantonese elements to live music by a Nanyang-style band and servers dressed in traditional Sarong Kebaya uniforms offering custom cocktails like the Singapore Sling, every detail contributes to a cross-cultural experience designed to engage all the senses.
Guest Chef Han Yu, a seasoned culinary talent with decades of experience, led the launch with his interpretation of 'Singapore–Zhuhai fusion cuisine.' Signature dishes such as Black Pepper Crab and Hainanese Chicken Rice were prepared in collaboration with the local kitchen team, merging Singapore’s rich hawker heritage with the nuanced palates of Cantonese diners.
Jimmy Wang, General Manager of InterContinental Zhuhai, remarked that the flavor of the Bak Kut Teh closely mirrors that found in Singapore’s top eateries, making it especially appealing to Guangdong guests.
Commune was transformed to resemble a bustling bazaar, complete with thematic food stalls. Highlights included the ‘Bak Kut Teh Workshop’, ‘Chilli Crab Challenge Station’, and Rojak Salad served in bamboo baskets—offering sweet, sour, spicy, and savory notes in one bite. With sizzling teppans, the fragrant aroma of pandan and kaya, and fluttering Sarong Kebaya skirts weaving through the crowd, the entire restaurant space became a multisensory theatre of Southeast Asian culture.
Jimmy Wang emphasized that this food festival goes beyond simply replicating Singaporean cuisine—it’s a thoughtful integration of local tastes. For instance, the Claypot Frog Porridge is based on a traditional Singaporean recipe but slow-simmered in a Cantonese-style claypot to develop deeper flavor, harmonizing the authentic with the local.
The festival also taps into the social trends of 'check-in culture' among younger diners. Photogenic stalls styled after Lau Pa Sat serve as popular backdrops, while uniquely crafted dishes offer social media–worthy moments. The initiative aims to reposition the buffet format as a vessel for cultural storytelling, with each dish narrating a tale of shared flavors between Singapore and Zhuhai. Wang revealed that the hotel may soon revamp Commune’s menu and even the in-room dining offerings to feature select Southeast Asian dishes, giving guests more diverse options and a richer dining experience.
From a business perspective, Wang noted that although food festivals incur additional operational costs, they represent an investment in product quality and team growth. Reallocating promotional budgets toward ingredients and chef collaborations fosters authenticity and freshness in the dining experience, ultimately enhancing customer loyalty and sustainable brand development.
Looking ahead, InterContinental Zhuhai plans to introduce more regionally themed festivals. A ‘Spicy Northwest’ food event is currently in the works, bringing the bold flavors of northwestern China to coastal diners. Wang also shared that this Singapore event was curated with the help of chefs who studied in Singapore and had hands-on experience at hawker stalls—ensuring the dishes reflect true street authenticity. Meanwhile, Zhuhai-based chefs lent a local touch, giving the festival a unique 'taste of home' for both locals and travelers.
According to Wang, market research and feedback from dining club members helped shape the direction of this event. With its down-to-earth approach and bazaar-style atmosphere, the Singapore Food Festival at InterContinental Zhuhai promises a warm, flavorful escape—now open every evening through August 31.
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