US is seventh biggest market for Singapore food
By LYNETTE KHOO
FOOD from Singapore is gaining popularity with Americans, who are increasingly aware of Singapore’s food scene through portrayal in popular media by American food critics and personalities.
The United States is a growing market for Singapore food and beverages. It has moved up two places to become the seventh largest export market for Singapore food, after the total value of Singapore’s food exports to the US rose 17 per cent from a year ago to $249.1 million last year.
A significant 60 per cent of this came from Singapore’s domestic food exports, which expanded by 23.5 per cent to $149.5 million in 2006 compared to 2005.
‘This upward trend is likely to continue as Asian flavours become increasingly popular among American menu developers due to changes in the world economy, politics and cultural forces,’ IE Singapore and the Singapore Tourism Board (STB) said in a joint statement yesterday.
The statistics were released by the two statutory boards in conjunction with Singapore’s participation at the Worlds of Flavor International Conference and Festival in Napa Valley, US, which opened yesterday and runs till tomorrow.
The conference, which gathers over 700 top chefs, corporate menu decision-makers and other F&B professionals, is being used to show off Singapore’s F&B offerings, companies and talents.
‘Singapore cuisine has the potential to be instantly recognisable to the world, just like sushi is to Japan and tom yam soup to Thailand,’ said Andrew Phua, director of cluster development, tourism shopping and dining at the STB.
‘Local favourites such as the Singapore fish-head curry, Hainanese chicken rice and satay have made their way half-way across the world to be served up at international platforms such as the inaugural Singapore Season in London 2005 and Singapore Day at Central Park in New York this April.’
To promote Singapore and its unique food, IE Singapore and the STB partnered with the Culinary Institute of America to organise a delegation of renowned expert chefs and critics to participate in the conference.
At the event, Singapore chefs will prepare specially developed recipes and iconic Singapore dishes such as chilli crabs, laksa, roti prata and Hainanese chicken rice during special seminars and cooking workshops for 200 participants.
Source : Business Times - 03 Nov 2007
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