Singapore Food Agency (SFA)

04/09/2026

To our teachers who have guided us, taught us, cajoled us, & embraced us despite our shortcomings…

…Happy Teachers’ Day! 😊

03/09/2026

A warm & hearty bowl of bee hoon soup, made even better with locally produced ingredients. This dish brings together local prawns, mushrooms, & vegetables in a comforting pumpkin broth.

Making the effort to choose locally produced ingredients is important as they provide a regenerative source of food and serve as a buffer in times of supply disruptions.

Give this recipe a shot & let us know how it tastes! (Note: English translation of recipe in comments section)

《厨房粉tastic》- 支持本地农产品。
粉樱 分享养生达人 潘秀霞老师 采用本地食材 烹制 美味佳肴食谱。

黄金米粉汤
材料：
本地香菇 6朵
本地中虾150克
本地小白菜3棵
本地黑木耳50克（切丝）
芫荽2棵
米粉100克

调味：
油2汤匙
粗胡椒粉少许
盐 少许

作法：
1) 虾洗净用牙线挑肠，放入沸水中煮2分钟捞起浸入冰水，待凉，去壳待用。
2) 煮沸水，加入适量盐、油，放入小白菜烫一分钟，捞起隔干水份，切半待用。
3) 黑木耳放入滚水中烫一分钟捞起，切条待用。
4) 冬菇洗净，切片，放入2汤匙的热油中，炒一分钟加入少许盐，黑胡椒粉，拌匀，待用。
5) 米粉浸泡1/2 小时，放入滚水中，烫熟待用。

汤底材料：
去籽去皮南瓜200克
昆布或鸡上汤1000ml
生腰果50克
盐2茶匙
油1汤匙
粗颗粒黑胡椒粉少许

作法：
1) 南瓜切片，腰果浸泡2小时。
2) 热油放入南瓜片，黑胡椒粉，盐，炒至南瓜软，倒入昆布高汤，腰果煮至滚，转小火续煮3分钟熄火。
3) 将煮软南瓜汤放入调理机打成泥。
4) 米粉盛碗中，倒入南瓜泥汤，放上虾，小白菜，黑木耳丝，芫荽，冬菇。

昆布上汤：
水1000ml
日本昆布6‘’长片
日本柴鱼片50克

作法：
1) 水与昆布一起煮至水滚取出。
2) 昆布，加入柴鱼片浸泡10分钟，过滤。

#有你的感觉真好

02/09/2026

From farm to table, food security takes teamwork! 🌾 Here's to a stronger Singapore-Japan partnership as we celebrate 60 years of diplomatic relations!

Glad to have met a delegation from the House of Representatives Committee on Agriculture, Forestry and Fisheries of Japan led by Chair Fujii Hisayuki.

We exchanged views on our respective approaches to enhancing food trade, food safety, and food security. I highlighted how the Singapore Food Story 2 seeks to strengthen our food resilience, and learnt about Japan’s efforts to enhance sustainable food production, circular economy, and food supply chain resilience. We also discussed potential cooperation in agri-tech.

Food security is a shared challenge that no country can tackle alone. We agreed on the importance of strong bilateral ties and multilateral rules-based approaches to keep our food supplies safe, secure, and resilient.

As Singapore and Japan celebrate the 60th anniversary of diplomatic relations in 2026, I look forward to deepening our close partnership in the years to come! 🇸🇬🇯🇵

02/09/2026

Local produce yaho~ ✌️ Fresh from our farms to your table — support local, eat fresh, and help build a more food-resilient Singapore! 🌱

01/09/2026

Climate change. Extreme weather. Supply chain disruptions. The pressures on our food systems are growing — which is why platforms like the 11th APEC Food Security Ministerial Meeting matter. Singapore was glad to be part of these important conversations in Hangzhou, China, as we work towards a more food-secure future for the region. 🌾🌏

Glad to be participating in the 11th APEC Food Security Ministerial Meeting (FSMM) in Hangzhou, China!

Our food systems are under growing pressure, from climate change and extreme weather to disruptions in food supply chains that affect how food moves from farm to table across our region. These challenges make it more important than ever for APEC economies to come together, share ideas, and find ways to strengthen food security for everyone.

Looking forward to meaningful discussions at this year’s FSMM that will help us all build stronger, more resilient agri-food systems together.

31/08/2026

How is science transforming the way we assess food safety? 🍽️🧪

Our latest Food for Thought article explores how emerging scientific approaches, such as New Approach Methodologies (NAMs) and Next Generation Risk Assessment (NGRA), are advancing food toxicology and helping to shape the future of food safety assessment.

Read here: https://go.gov.sg/fftthefutureoffoodsafety31aug26

29/08/2026

We have just signed an MOU with the Food Safety and Standards Authority of India to strengthen food safety cooperation between Singapore and India.

Through this partnership, we will share knowledge & best practices on food safety regulations. Singapore & India will also work together to facilitate safer & more resilient agri-food trade between both countries. This paves the way for a safer food ecosystem for all!

Read news report here: https://www.straitstimes.com/singapore/singapore-india-agree-to-exchange-best-practices-for-food-safety-protecting-telco-consumers

[📸: Ministry of Trade & Industry]

27/08/2026

Our local farmers like Johnson Pay are working hard to contribute towards Singapore’s food resilience with their locally produced vegetables, eggs, or seafood.

When you support local, you are also contributing towards our country’s food resilience. After all, Growing Local provides a regenerative source of food and serves as a buffer in times of supply disruptions

Support our local farmers by choosing local produce the next time you are shopping at the supermarket or wet market. Every purchase counts!

26/08/2026

When you dine at a “Farm-to-Table Recognition Programme”-recognised eatery like Rustica, you are not just enjoying a good meal. You are also supporting local production, which provides a regenerative source of food and serves as a buffer in times of supply disruptions.

The programme recognises hotels, restaurants and caterers that support the use of local produce in their cooking. Find the full list of recognised businesses at https://go.gov.sg/eat-local-produce

At Rustica Singapore, Chef Adrian Chu transforms local produce into refined modern Singaporean cuisine. Discover the farm-to-table restaurant championing local farmers through elegant, deeply personal cooking.

25/08/2026

The National Centre for Food Science (NCFS) has been re-designated as a World Health Organization (WHO) Collaborating Centre for Food Contamination Monitoring and Risk Assessment, now with an expanded scope that includes risk assessment of new food sources and production systems.

Joining us for the occasion were Dr Huong Thi Giang Tran (Director of the Division of Health Promotion, Disease Prevention and Control at WHO’s Western Pacific Regional Office) & Dr Katherine Helena Oliveira de Matos (WHO’s Food Safety Technical Officer).

NCFS has been a WHO Collaborating Centre since 1992, working with WHO to strengthen food safety across the region. This re-designation marks a new chapter in this partnership, as we take on a broader role in keeping up with today’s evolving food landscape. After all, drivers such as climate change, complex global supply chains, & shifting consumer demands are affecting food safety and security.

Here’s to safe food for all! 🌏