Sit down for a four-hour lunch with two food critics in what promises to be a one-stop feast.
The SoShiok Feast, hosted by Life food editor Tan Hsueh Yun and food critic Wong Ah Yoke, will be held at The Seletar Mall on Aug 15.
A dozen eateries in the mall are offering their signature or best-selling dishes, spanning cuisines such as Thai, Korean and Cantonese.
In the mall's atrium, appetisers such as miniature chilli crab buns from Swee Heng 1989 Classic bakery will be served.
These will be followed by main courses such as chicken nasi briyani from My Bryani House, claypot crayfish noodles from Three By Table Concept restaurant, seafood cheese pizza from Japanese fusion restaurant Shokudo and tom yum seafood soup from Bali Thai restaurant.
Rounding off the meal are mango pomelo sago from Hong Kong Sheng Kee Dessert and cheesecakes from frozen yogurt kiosk Berrylite.
The feast is co-organised by the shopping mall in Sengkang West Avenue and The Straits Times SoShiok app.
A spokesman for Seletar Mall, which has 48 eateries, says: "We want to create a new and exciting experience for our shoppers."
Participants can enjoy a "gastronomic experience with their favourite food critics", the spokesman adds, as well as get a taste of the wide variety of food choices that the mall offers.
The Seletar Mall, which opened in November last year, is a joint venture between Singapore Press Holdings (SPH) and United Engineers Development.
To score tickets to this event, download the free SoShiok app for iPhone, iPad or Android phones. Sign up for a SoShiok account, then tap on the 'SoShiok Feast@Seletar Mall' icon on the front page of the app. Once there, answer a simple question to enter the contest.
Twenty contestants will be selected for the feast, and each can bring a guest. The contest ends on Aug 9.
The food app is developed by SPH news portal AsiaOne and named after its food website, The Straits Times SoShiok (www.soshiok.com).
Through the app, readers can access content from the Food & Drink pages in The Sunday Times, as well as food news and reviews from other English newspapers published by SPH.
Since its launch in January last year, the app and its updates have been downloaded more than 490,000 times.
Eateries are excited to participate in the SoShiok Feast.
Swee Heng 1989 Classic bakery's well-known mango mousse cake and chilli crab bun were launched in May this year.
"Chilli crab is one of the iconic dishes here, so we wanted to create a tribute to SG50 in our buns," says a bakery spokesman.
Eight-month-old Three By Table Concept restaurant - which serves French, Japanese and Thai food - will dish up its best-selling Claypot Crayfish Noodles.
The crayfish is braised in a blend of soya sauce, black pepper and chilli padi, and served with springy glass noodles.
Its director, Ms Janice Chi, 42, says: "Most diners are familiar with the concept of this dish and it has become one of the more popular dishes to share among couples and groups of diners."
Meanwhile, the seafood cheese pizza by Shokudo restaurant has mozzarella and cheddar cheeses, prawns, scallops, squids and clams - all on a crust slathered in tomato sauce. The restaurant sells up to 50 pizzas daily.
This article was first published on July 31, 2015.
Get a copy of The Straits Times or go to straitstimes.com for more stories.