Other than the niche-gourmet food by Michelin-starred and celebrity chefs, I'm also drawn to this kong ba pau by Chef Sam Leong of Forest 森.
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And notice that golden hue on the bun - it's deep fried mantou (like the ones you dip in chilli crab sauce) around that kurobuta pork belly... This is kong ba pau that is close to our hearts, only better.
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The Great Food Festival #TGFF2018 made a comeback this year after a successful run in 2017, and will be held at RWS from 27 to 30 September. Ticket sales have already started.
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Visit:
🖥️ www.tgff.com.sg for more details