Singapore Food Festival (SFF) is returning for its 27th edition.

This year, however, it will be held online from Aug. 21 to 23 and Aug. 28 to 30.

You can look forward to:

• Food tours (both virtual and physical tours)
• Masterclasses and food bundles
• SFF merchandise

We pick out some interesting creations foodies can look forward to this season.

Milo Dinosaur Doughnuts by Burnt Ends

Burnt Ends, a "modern barbecue restaurant" has whipped up Milo Dinosaur Doughnuts.

These doughnuts are made with Milo cookie, filled with creamy Milo custard and dusted generously with Milo powder.

Chef Dave Pynt, the chef-patron of Burnt Ends revealed that the idea for the Milo Dinosaur Doughnut came about when the question "What does everyone love when they go out?" was asked during the brainstorm process.

https://www.instagram.com/p/CDK33Zepa7H/

The doughnuts will be available for a masterclass, with more information on the food bundle to be released at a later date.

National Day Eclairs by Tarte by Cheryl Koh

Singaporean chef Cheryl Koh, who opened "Tarte by Cheryl Koh" in 2015, has come up with National Day Eclairs.

Tarte offers artisanal tarts and other confectioneries made with seasonal ingredients and French techniques.

To create the National Day Eclairs, Koh incorporated the colours red and white using natural ingredients of white chocolate, vanilla and dry hibiscus.

During the media preview, Koh noted that vanilla comes from the Orchid plant, which "is a nod to our national flowers."

Calamansi Meringue Tart

Tarte will also be releasing a Calamansi Meringue Tart, a local twist to the classic lemon meringue tart.

Here are the prices:

• Box of eight National Day Eclairs (S$18)
• Fresh Calamansi Meringue Tart (S, 8cm) (S$11)
• Fresh Calamansi Meringue Tart (M, 16cm) (S$45)

Masterclasses

Singaporeans can look forward to virtual Masterclasses for both the Milo Dinosaur Doughnut and the National Day Eclairs.

• National Day Eclairs Masterclass, led by chef Cheryl Koh: Aug. 23, 2pm.
• Milo Dinosaur Doughnut Masterclass, led by chef Dave Pynt: Aug. 29, 2pm.

Koh will guide you through the techniques and provide tips and tricks on how to whip up the eclairs.

On the other hand, Michelin-starred chef Dave Pynt and award-winning pastry chef Teresa Tan will guide you through the process of making the doughnuts from Burnt Ends Bakery.

Check out all the activities and food items available for SFF here.

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Top photo by Mandy How