This year’s selection offers a chance to explore Teochew flavours beyond familiar braised dishes. Lesser-seen kueh and traditional yam rolls share the menu with an oolong milk tea whose name might prompt a second look.
Traditional flavours with a few unexpected names
The Yam Duck “Shit” Oolong Milk Tea pairs earthy yam with aromatic Chaozhou oolong. There are no duck droppings involved—the tea’s unusual name comes from a long-standing folk tale.
Another curious name belongs to Ping Pong Kueh, a chewy treat with a peanut-and-sesame filling. Its name traces back to a Teochew dialect mispronunciation. It joins Turnip Kueh and Yam Mushroom Kueh, introducing visitors to snacks they may not encounter every day.
Yam also features in the Traditional Teochew Yam Roll, which the organiser highlights as a rare specialty. Meanwhile, festival-exclusive Mung Bean Cakes come in an assortment of colours, offering something to take home and share.
For a savoury option, there is Teochew Braised Duck. The kitchen slow-cooks it for more than six hours with blue ginger and serves it with a specially crafted braising sauce. It brings a familiar Teochew dish into a selection of lesser-seen snacks and treats.
Take home a little handiwork
The festival extends beyond food with two craft activities. Mini Teochew Lantern Making lets visitors paint a name or heartfelt blessing onto a lantern. It is a chance to make a personal keepsake, whether for yourself or someone else.
Lacquer Fan Making takes a different approach, using colourful water-marbling techniques to create an individual design. Both activities offer a hands-on break between exploring the food stalls.
