SINGAPORE, June 28 — When it comes to food, Singaporeans love eating and taking photos of it. Feeding this need, Ms Ivy Ang, 34, co-founder of The Foodist, which offers custom dining services for corporate customers, is co-organising a workshop targeting this group of enthusiasts.

The workshop will be part of this year’s Singapore Food Festival, to be held from July 14 to 30.

In addition, visitors may also get to sample artisanal wines with hawker food such as chicken rice or prawn noodles. Or they can check out local tea brands at the inaugural Singapore Tea Festival at Ion Orchard mall on July 21 and 22.

At the Transforming Food Images workshop on July 23, participants can expect to get tips on food-plating, styling and photography.

Ms Petrina Loh, 35, chef and owner of Morsels restaurant at 25 Dempsey Road, which is hosting the workshop, said: “Getting a good food image is really about storytelling.

“Hawker food (usually) comes on plastic plates and you can’t do much (about it). (So) you can do a hand movement, such as pouring something in, or find a focus point and snap that. Or if the food is very ‘springy’ ... cut it open.”

Ms Loh is creating two dishes — Hainanese chicken salad with chilli jelly and ginger vinaigrette, as well as a house-cured barramundi on toast with rojak aioli — for the workshop. Attendees will work around these dishes using their mobile phones or cameras.

The annual Singapore Food Festival, which showcases offerings from the food scene here, will feature up to 20 curated culinary experiences this year.

One of these will be the Hawker Wine Safari event. It is helmed by Merchants Wine Store, which has curated five wines from small winemakers in Australia and New Zealand, to pair with dishes from Bib Gourmand hawker stalls such as Hong Heng Fried Sotong Prawn Mee at Tiong Bahru Market and Tian Tian Chicken Rice at Maxwell Food Centre.

Ms Ainslie Kenny, 47, the store’s co-founder who has 20 years of experience working with wine, said that she had visited each hawker stall three times to get the right pairing. “When you are matching food and wine, you want to match the intensity. If you have a rich snack like a sardine puff, you need a very strong wine to pair with it, whereas if you have something light like Teochew cuisine, I would pair that with a lighter wine like a sparkling white wine.”

The anchor event for the festival, Streat — which features a pop-up restaurant and a host of dining establishments — will see Peranakan chef Malcolm Lee of Michelin-starred restaurant Candlenut collaborating with Chef Willin Low of Wild Rocket to present a three-course mod-Sin (modern Singaporean) and modern Peranakan Tok Panjang menu at Clifford Square on July 14 and 15.

The two chefs have also curated nine stalls to appear alongside them and these will feature a unique spin on hawker dishes.

Participating vendors include: New Ubin Seafood; Coconut Club, known for its S$12.80 (RM40) nasi lemak; and the Singapore culinary team who won an Olympic gold medal at the Ika Hoga Culinary Olympics. Sonia Yeo

Visit www.singaporefoodfestival.com for more information about this year’s culinary showpiece. — TODAY