From kelong to Istana: State dinner for swearing-in ceremony to feature local produce

SINGAPORE: Statesmen and lawmakers will get a taste of local produce at a banquet at the Istana on Wednesday (May 15) evening as Singapore welcomes its new Prime Minister.

Mr Lawrence Wong, who is Deputy Prime Minister, will be sworn in as the nation’s fourth Prime Minister at 8pm, alongside his Cabinet. The state dinner will be held after the inauguration.

Locally-farmed ingredients, including fish, poultry products and greens, will play a key role in some of the 20 dishes on the menu, which features a buffet line as well as offerings by five hawkers.

One business contributing to the dinner table is The Fish Farmer, a 6.5-hectare sea-cage fish farm off the coast of Pulau Ubin.

Its kelong – an offshore platform built predominantly for fishing – can harvest about 3,000 fish each day for restaurants and supermarkets, including barramundi, sea perch, grey mullet and milkfish.

For the past week, the farm has been preparing to supply more than 200 red snappers that are bred in local waters for the reception dinner.

Since 2007, the firm has invested in research to ensure that its fish have ample room and time to grow, while counting on the tides to bring natural nutrients and oxygen.

Founder Malcolm Ong said that the invitation to participate in such a significant event gives local farmers like him a boost on the national stage.

"This is so encouraging for me and for other local farmers because our local produce is slowly becoming accepted, and we hope that all of Singapore will continue to support local produce," he said.

After being harvested, the fish are packed immediately into cooler boxes filled with ice and sent to the kitchen at Parkroyal Collection Pickering hotel, where massive preparations for the feast is underway.

Aside from fish from Pulau Ubin, crates of other fresh produce including eggs, prawns, beansprouts and other vegetables will also be transported from farms across the island.

The snapper will be used to make tandoori fish, while the beansprouts will feature in tauhu goreng. The prawns will be pressed onto vadai and eggs will be used in miniature French pastries for dessert.

Other dishes made with local produce include nasi lemak, popiah, prawn noodles, roti john, roast duck salad, vegetarian mee siam and a selection of kueh.

PREP WORK FOR BANQUET

The spread for the state dinner is overseen by Parkroyal Collection Pickering’s executive chef Alvin Leong, who leads a team of about 50 cooks for the mammoth task.

He has had to plan a well-balanced menu, ensuring a variety of proteins, starches, and vegetables in adequate quantities for all guests.

Mr Leong also manages the coordination of deliveries from suppliers to the hotel. He said there is a need to focus on maintaining ingredient freshness throughout transportation and storage by rigorously adhering to standard procedures.

Apart from this, Mr Leong ensures there is enough staff and that the kitchen equipment and tools are up to scratch.

Preparation for the banquet began three days ago, with the crew slicing and marinating the ingredients needed to build a menu that reflects Singapore's multicultural identity.

"We will prepare the ingredients – cut, slice, marinate, and store them nicely. On the day itself, we will cook. Once the food is prepared and assembled, it will be sealed and sent to the Istana," he said.

At the Istana, chef Leong will conduct a thorough inspection of each dish to ensure quality and integrity according to food safety guidelines.

SUPPORTING LOCAL FARMS

Mr Leong said farmers were informed in advance of the huge order so they had ample time to plan ahead and ensure an adequate supply can be harvested in time for the reception.

"Locally-grown produce offer exceptional freshness, as they are harvested and promptly delivered to the kitchen – all within Singapore, enhancing the quality and taste of dishes," he noted.

He added that sourcing such ingredients strengthens community ties by supporting local businesses, and contributes to environmental sustainability by reducing carbon emissions incurred by transportation.

The initiative to feature home-grown produce at the banquet is jointly-led by the Ministry of Sustainability and the Environment (MSE), the Singapore Food Agency (SFA) and National Environment Agency (NEA).

MSE said this comes as a show of support for local farms, and in line with commitment to strengthen Singapore’s food security.

As chefs put the finishing touches to their dishes hours ahead of the ceremony, Singaporeans are set to get the first taste of a new leadership team ahead.