The Singapore Food Masters 2016 was launched with the mission to honour heroes of Singapore’s food culture. In the first edition, many promising and aspiring hawker stalls, cafés, and restaurants across the island were highlighted, with 124 stalls being featured from the North, Central, East and West zones.
This campaign lasted for 12 weeks, beginning with a four-week voting period that garnered more than 17,000 votes from SPH newspapers’ readers. The Top 10 most-voted for Food Masters from each zone qualified for the finals.
A panel of judges, consisting of F&B professionals and food writers, then made mystery visits to these 40 finalists’ stalls and scored them on criteria that were based on Taste, Service, Cleanliness, Value for Money and Healthier Choice.
The judging panel consisted of Dr Teo Hark Piang, Executive Director, Union Energy Corporation Pte Ltd; Chef Forest Leong, Forest Restaurant, RWS; Ms Hedy Khoo, who is also known as Hed Chef, The New Paper's resident Cooking Columnist; Mr Marcus Yeo Chuan Liang, Correspondent, Lianhe Zaobao; Ms Ng Yimin, Correspondent, Lianhe Zaobao; and Mr Yeoh Wee Teck, columnist, The New Paper.
After many stringent rounds, an Awards Night was held at Ah Hoi’s Kitchen on October 14 to reveal the results and award the top three winners from each zone.
The top three finalists from each of the four zones and their winning dish (in no order of ranking) are:
1. Hanwoori Korean Restaurant - Budae Jeongol (Army Hotpot)
2. Rong Cheng (Sin Ming Road) Bak Kut Teh – Bak Kut Teh
3. Yishun 925 Chicken Rice – Hainanese Chicken Rice
1. Authentic Mun Chee Kee King of Pig's Organ Soup – Pig’s Organ Soup
2. Hong Kong Pig Trotters – Hong Kong style Pig Trotters
3. Lam's Abalone Noodle – Abalone Noodle
1. Hong Kong Street Family Restaurant – Pork Ribs & Bitter Gourd in Black Bean Sauce
2. Roast Paradise – Hakka Noodles with Char Siew
3. Yu Cun Claypot Curry Fish Head – Curry Fish Head
1. Chicky Fun – Chicken Rice & Chicken ‘Char Siew’
2. De' Beer Garden – Flaming Chicken
3. San Laksa Steamboat Pte Ltd – Laksa Steamboat
Ms Elsie Chua, chief marketing officer, Singapore Press Holdings, said: “We are delighted to bring the discovery of tasty hawker food in Singapore to greater heights with the inauguration of the Singapore Food Masters 2016, helmed by The Straits Times, Lianhe Zaobao, The New Paper and My Paper. The search for great local food has extended beyond hawker centres to include coffee shops, small cafés and restaurants from various parts of Singapore and we are proud to be the pioneer in discovering these hidden gems in the North, Central, East and West zones."
Ms Hedy Khoo said: "The Singapore Food Masters 2016 shows that food culture in Singapore is definitely flourishing and worth celebrating. Local cuisine is constantly evolving, taking the best of heritage with the addition of new elements. It is this tremendous respect for tradition combined with the spirit of innovation which makes Singapore food very exciting and inspiring."
Chef Forest Leong said: "Food has always been the common platform for bonding among family and friends and even at corporate meetings. The participating dishes in this competition are pretty competitive and some even go beyond the quality and taste. It is indeed great to have so many eateries in Singapore that offer a wide variety of food at any time of the day.”
Singapore Food Masters 2016 is brought to you by SPH Newspapers, sponsored by Union Gas & Lam Soon Group, with Hotel Jen Tanglin Singapore as supporting partner for the Awards Night.
Visit www.sgfoodmasters.com for more information and photos of Singapore Food Masters 2016.
For more information on partnership opportunities with SPH Newspapers please contact:
Celina Yeo – 6319-2342 / firstname.lastname@example.org