For passionate food lovers and culinary adventurers, Asia offers a bounty of flavours, ingredients, traditions, and distinct cuisines. So much so, the region has had a number or international awards programmes and dining events for a number of years. But one preeminent event that celebrates Southeast Asia’s vibrant culinary scene, showcasing the finest chefs, innovative cooking approaches, local food culture and emerging trends, is the Kita Food Festival which I have attended for the last two years.

Why foodies need to visit Kita Food Festival

A celebration of Southeast Asia’s emerging culinary scene

Kita Food Festival co founders
Kita Food Festival Founders: Darren Teoh, Leisa Tyler, and Adrian Yap

This annual festival in Malaysia and Singapore sees the finest chefs and industry pioneers from as far afield as India and Australia gather for a series of Four Hand Dinners and Kitchen Takeovers, industry thought leadership symposiums, culminating in a Big Sunday Barbecue.

As the brainchild of Chef Darren Teoh of Malaysia’s two-Michelin-starred Dewakan, along with food journalist and owner of Malaysia-based farm-to-table company Weeds & More, Leisa Tyler and event organiser Adrian Yap, the festival aims to highlight the innovation happening in Southeast Asia’s kitchens.

Since its inception in 2021, Kita has become an essential platform for the region’s emerging culinary talents. By offering a stage for up-and-coming chefs and food innovators, the festival gives foodies a front-row seat to the future of Southeast Asian cuisine. It showcases the richness of the region’s traditional flavours and how chefs push boundaries by experimenting with local ingredients, ancient techniques like fermentation and sustainable practices.

A meeting of culinary minds and pioneers

At the heart of the Kita Food Festival is its unique ability to bring together some of the most talented chefs and industry pioneers from across the region and beyond. The festival encourages collaboration and culinary exploration.

Kita Food Festival Chef Prin Polsuk Thai menu at Raw
Chef Prin Polsuk’s Thai menu at Raw

At the 2024 event, Prin Polsuk, now of one-Michelin star Samrub Samrub Thai (Bangkok) and former Executive Chef of Nahm London and then Nahm Bangkok, took over RAW restaurant in Kuala Lumpur’s Chinatown for a Thai tour de force. I loved the vibrancy of Chef’s Fresh Seaweed and Cashew Salad with Mussels and the peppery heat of the Panang Curry Grilled Duck Skewers.

Ben Devlin of Pipit in Australia featured a plant and seafood-forward tasting menu showcasing native Australian bush foods for an unforgettable dining experience. His ‘Tasty Waste’ dip with vegetables crudites – all off cuts from other dishes and sides on the menu highlight Chef’s zero waste approach and was an exceedingly tasty and thought provoking start to the evening.

Indonesia-based Hans Christian of August (#46 on Asia’s 50 Best Restaurants) joined local Michelin-starred Chef Aidan Low for two nights, parading their New Nusantara (Asian fusion) cuisine to the delight of diners.

These partnerships present rare, cross-cultural culinary delights, celebrate the diversity of ingredients and traditions, and provide an unparalleled opportunity to taste dishes crafted by world-class chefs.

Interactive events, masterclasses, and thought leadership

Kita Food Festival Kita Conversations
The Kita Conversations series opens up discussions on trending topics from the region

Kita is not just about eating; it’s about learning. Kita Conversations features thought leaders and innovators discussing food sustainability challenges, the ethical sourcing of ingredients, the future of food, and other critical topics shaping the global culinary landscape.

In 2023, in Singapore, Matt Stone, arguably the leading sustainable chef in Australian dining, and American-born chef Matthew Orlando of Copenhagen restaurant Amass, a leading voice in the restaurant sustainability and food waste movement, challenged the audience with their thoughts on the future of dining.

A standout from the 2024 Kita Conversations, Singapore-based Synthesis Partners presented their most recent report, “Menu 2033: The Future of Food”, stimulating considerable debate. This creative data house uses computer modelling and analytical techniques to map what the world will eat in the next decade and beyond. Their predictions of what we will eat in 2033, depending on what scenarios play out caused deep discussions, and elements of concern at the after event gathering.

Sustainability and local sourcing at its core

Kita emphasises locally sourced, sustainable ingredients, with many of the festival’s chefs prioritising farm-to-table dining, working closely with local producers to create menus that reflect the seasonality and terroir of the region.

From the thoughtful use of endemic ingredients in Kota Kinabalu to discussions on alternative food crops in Singapore, the festival aims to empower chefs and diners to consider where their food comes from and how they can contribute to a more sustainable food future.

A global perspective on the future of food

Kita’s vision is undeniably global. Through its strategic partnership with Synthesis and events like Menu 2033, the festival offers diners a futuristic look at what they might find on their plates in the years to come. This cutting-edge approach ensures the festival stays relevant to local food scenes and global culinary trends.

Add Kita to your calendar

The Kita Food Festival is far more than a food event—it’s a movement that seeks to explore the depth and breadth of Southeast Asia’s culinary landscape while addressing some of the most pressing issues facing the global food industry.

For food lovers looking for their next great adventure, adding this festival to their travel itinerary promises a journey into the heart of a rich, diverse, and ever-evolving food culture. From exceptional dining experiences to thought-provoking symposiums and a focus on sustainability, the Kita Food Festival offers something for every foodie looking to expand their culinary horizons.

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