2 years ago, I attended the largest Food and Hospitality show that I have ever seen in Singapore Expo. 2 years on, I was there again this year… armed with my trusty camera and a determination to do a better coverage of the event compared to the last time.
FHA2008 (or Food and Hotels Asia 2008 in full) as the event is known affectionately is in it’s 16th edition this year; with over 2,600 exhibiting companies from 70 countries, it is definitely bigger than ever, this time it occupied the remote Hall 7 of Singapore Expo whilst the previous it only occupied 6.
FHA2008 has lined up a wide showcase of the industry’s must-haves, offering international buyers direct access to a wide range of products, services and technological solutions that meet their needs, while simultaneously providing an excellent platform for them to engage in trade opportunities and network with business peers and industry experts.
FHA2008 incorporates several specialised events – FoodAsia, Wines&SpiritsAsia, Bakery&Pastry, HotelAsia, HospitalityStyleAsia and HospitalityTechnology. Each event has its own distinct profile tailored forthe increasingly sophisticated needs of the region’s food and hospitality industries.
The show is predominantly a tradeshow that is geared to welcome over 50 buyer delegations, including SATS Catering Pte Ltd, the Hotel and RestaurantAssociation of the Philippines, National Bakery Association of India, Batam View Beach Resort and the Hong Kong Bakery and Confectionery Association Limited. Continue reading →
What is a Food and Hotels show without food tastings, right? I guess that is the other part of FHA that I look forward. Food producers from around the world, be it processed or fresh gather at Singapore Expo every two years to showcase their best and latest products. There is no shortage of amazing food from the exotically expensive Alaskan King Crabs right up to the mundane milk and even rice.
Every exhibitor worked hard to dazzle the potential buyers from around Asia with the best that they offer and some even go as far as employing the best chefs even if it’s just to try to sell certain cooking sauces like Singapore’s Kwong Cheong Thye or just to promote their ethnic food like the Korean and Japanese pavilions. Continue reading 
