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Singapore Food Masters 2020 has returned on its annual quest to honour the top three favourite food heroes from the North, Central, East and West of Singapore!

From simmering soup broth to aromatic rice infused with traditional spices, a total of 100 eateries were up against each other in hopes of garnering the most number of public votes.

With that, our panel of judges had made unannounced visits to the top 10 most-voted-for eateries of each zone, to decide on the top three winners.

Who will win over the taste buds of our judges and clinch the coveted zonal title?

Catch us live at STClassifieds.SG Facebook or visit sgfoodmasters.sg on 28 November for the exciting grand reveal!

Ah Loy Thai Dish

With an authentic Thai recipe passed down through three generations of Thai chefs, the restaurant has perfected the art of preparing world-renowned, definitive Thad dish Pad Thai. You will relish the symphony of flavours conjured up by a splendid combination of herbs, rice stick noodles and unique home-made sauce.

C01

Ah Loy Thai

Tan Quee Lan Street #01-04 S188098

VOTE
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Nothing in this world could be more satisfying than to delight and surprise your taste buds with the unusual, mouthwatering savoury-salty Melaka-Style Hainanese Satay – Black Truffle Sichuan Mala Miyazaki A5 Wagyu Satay. Enjoy 1-for-1 for lunch and 30% off for dinner, including free flow beer, wine and sake.

C02

BigBrand Satay & Grill

181 South Bridge Road #01-04 Capri By Fraser China Square (Cross Street Exchange) S058743

VOTE
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Bodhi Deli is a hidden gem at Fortune Centre, a gastronomic haven for vegetarians. Enjoy an array of 14 dishes starting from just $3.50. One of the top sellers is the pumpkin porridge with chunks of pumpkin, savoury mock meat and fried bean curd skin. Other must-trys include laksa, mee rebus and chicken cutlet rice.

C03

Bodhi Deli (菩提斋)

190 Middle Road #03-26A Fortune Centre

VOTE
Lamb Shank

Kolkata truly beckons with its premium lamb shank marinated with freshly ground herbs and spices, slow cooked for more than eight hours to leave with a melt-in-your-mouth texture, and finally served on a bed of saffron rice with pine nuts. Foodies, this is a definite must-try!

C04

Fifth Season’s Kolkata

52 Race Course Road S218563

VOTE
505 Hakka Sauce with Century Egg Noodles (1)

Comprising chewy handmade noodles, crunchy anchovies, succulent tong sum century egg and fresh herbs, GO Noodle House’s Hakka Sauce Century Egg noodles is a great mix of big umami flavours. This signature dish created by founder Alvin Tan after much fun R&D will have you coming back to try everything else on the menu!

C05

GO Noodle House

313 Orchard Road #B3-37/38 313@somerset S238895

VOTE
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HarriAnns Nonya Table is known for its authentic Nonya delicacies, created from family recipes passed down through three generations. The wide array of addictive Peranakan one-dish meals include Nonya Laksa and Ayam Buah Keluak. Vibrantly-coloured and infused with unique ingredients, the famous HarriAnns Nonya Kueh is still painstakingly handmade, each an edible piece of art and National Treasure.

C06

HarriAnns Nonya Table

Suntec City Mall 3 Temasek Boulevard #01-416A Suntec City Tower 5 S038983

VOTE
幸福水饺 (1)

The Beijing speciality dumpling restaurant is famous for its made-to-order boiled dumplings and signature noodles. You’ll be impressed by the freshness and juiciness of the dumpling filling and the smoothness of the wrap. Besides dumplings, all noodles and Beijing local desserts like Rolling Donkeys are made from scratch. Guests can watch the chefs at work in the open-concept kitchen.

C07

Jia He Xing

#03-128 6 Raffles Boulevard Marina Square S039594

VOTE
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Foodies flock here for popular signature dishes such as Wu Ba Leaf Fish Head and Fried Garlic Pork. The fish head is prepared with special assam sauce and wrapped in Wu Ba Leaf before it’s served, while the pork dish delights taste buds with delicious, aromatic, crispy bites of garlic.

C08

Jia Wang Cafe

Blk 4 Jalan Bukit Ho Swee #01-164 S162004

VOTE
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One of Singapore’s first eateries to offer dumplings catered to local taste, Jing Hua is known for its boiled dumplings, which are freshly prepared daily with choice meat and vegetables. The traditionally thick-skinned dumplings with succulent fillings are best to eat on its own, or with ginger slices or vinegar sauce.

C09

Jing Hua Xiao Chi

21/23 Neil Road S088814

VOTE
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The eatery uses free-range Malaysian chicken, and a secret ‘kampong chicken’ recipe that seals in the flavours of its fine-skin texture, and tender and juicy meat. And the soft chewy texture and aromatic taste of the layer of congealed fat between the skin and meat is awesome. Indulge at $4.70 per serving.

C10

Kampong Chicken Eating House

247 Outram Road S169047

VOTE
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Established in 1984 this Western Restaurant is helmed by a third-generation Hainanese father and son team. They serve a variety of mouth-watering cuts of N.Z beef, meat and fresh seafood dishes. Cooked for more than 6 hours with a medley of root vegetables, the Hainanese Oxtail Stew is a signature dish with meat that falls off the bone, and gravy that is full of sweet and tangy flavours.

C11

Mariners’ Corner Restaurant

120 Cantonment Road S089760

VOTE
NanHwaChangpicgrouper

Best known for its Fish Head Steamboats prepared with boiling soup over ember-charcoal, Nan Hwa Chong (Ah Chew) Fish Head Steamboat serves only the freshest fish and quality ingredients, using an original recipe created in 1927, and continually refined through the years. The soup delivers a touch of soul-warming culinary nostalgia.

C12

Nan Hwa Chong Fish Head Steamboat

812 North Bridge Road, S198779

VOTE
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Nanjing Salted Duck is a Nanjing specialty with over 2,500 years of history. Based on an age-old recipe, the restaurant’s version captivates taste buds with the crisp taste, flavourful nuances and appetising aroma of rich, tender, palatable duck meat. Diners would testify that the meticulously prepared dish offers the best original taste of duck meat.

C13

Nan Jing Restuarant

01-10 Hotel Boss 500 Jalan Sultan S199020

VOTE
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With over 20 years of experience, Mdm Wong has perfected her signature Hong Kong Style Congee infused with local flavours. The silky smooth and gooey texture of each bowl is the result of long hours of preparation. The signature Mixed Pig’s Organ Congee is filled with generous amounts of pig’s livers, kidneys, and lean and minced meat that enhance the flavour.

C14

New Hong Kong Congee

7 Maxwell Road #01-04 Amoy Street Food Centre S069111

VOTE
Sotong Mee 1

The house special Fried Sotong Mee is cooked using a unique, delectable gravy created by Chef Melvin Soon through extensive trial and error. The succulent sotong, crunchy pork lard and mouth-watering sliced pork complement the heavenly sauce. But the icing on the cake has got to be the flavoursome, hard-to-resist chilli paste made by the esteemed chef himself.

C15

Nineteen Kitchen

261 Waterloo street, #01-08 S180261

VOTE
FriedSeaBass

For less sour Thai soup that’s spicier than traditional Tom Yum, try Penguin’s Kitchen’s Deep Fried Southern Thai Spicy & Sour Seabass. This tongue-searing dish is served separately in a pot of coconut-free curry with vegetables that’s not for the faint of heart. There’s a range of less spicy options to satisfy your palate too.

C16

Penguin’s Kitchen

9 Opal Crescent S328404

VOTE
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Specialising in a modern rendition of the local favourite Minced Meat Noodles, this stall’s amazing blend of chilli and vinegar elevates a bowl of al-dente noodles to a whole new level. The variety of ingredients, which complements the noodles, will give you a flavourful experience that leaves you craving more!

C17

Pin Sheng Teochew Bak Chor Mee

56 Eng Hoon Street #01-46 S160056

VOTE
QQ 招牌面 QQ House speciality

Savour Fuzhou Kampua noodles tossed with shallot oil, spring onions and minced pork, topped off with char siew slices and fried wanton. Hailing from Sibu and Sarawak, the recipe is handed down through generations of noodle-makers. It’s no wonder then that customers keep returning for the only authentic Sarawak Sibu Kampua Noodles in Singapore.

C18

QQ Noodle House

231 Victoria Street S188025

VOTE
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Boost your health with North-eastern Chinese Ma La Hot Pot Lamb Bone. The main ingredient is the lamb spine, containing marrow that’s low-fat, low-cholesterol, high-protein and calcium-rich. The dish is simmered over 5 hours with close to 30 types of herbs, and is paired with other dishes to enhance the flavour of the savoury broth.

C19

Reunion BBQ

298 Jalan Besar Allenby House #01-01 S208959

VOTE
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The highly revered ‘Fish Maw Pig Stomach Chicken Three Treasure’ Soup is inspired by an imperial tonic used by Chinese royal families thousands of years ago, to maintain health and promote longevity. Today, Master Shen has updated the recipe with a unique spin, and made a top-restaurant-quality dish readily available at a friendly hawker price. A chef with TCM expertise, Master Shen is meticulous in his preparation method, ensuring that the ingredients are of superior quality, carefully prepared and properly stewed. The result is a balanced, nutritious, flavourful and delicious delicacy made with fish maw, pork stomach, aged hen, shark fin bone, large pig bone and ginkgo.

C20

Shen Xi Fish Maw Pig Stomach Chicken

Chinatown Complex Hawker Centre 2nd Floor 335 Smith Street #02-006, S050335

VOTE
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Recognised as number one by Chatuchak SG, Shrimp Prawn Seafood’s signature Steelpot Prawn Vermicelli exudes the best flavours of the sea with a unique take on the iconic Thai dish. Using a distinctive culinary practice known as the traditional bake-cooking method, the aroma and taste plus the use of fresh ingredients makes it a ‘Must try at least once’!

C21

Shrimp Prawn Seafood

53 Boat Quay S049842

VOTE
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Enjoy baskets of joy with delights such as the Pandan crispy pork bun that teases taste buds with the aromatic pandan flavour in the skin, accompanied by the sweet and savoury char siew filling. The extensive menu also stands out with the signature Tiffany Blue Hargow, a tantalising, wholesome treat made by infusing the essence of butterfly pea flower into the skin.

C22

Sum Dim Sum

161 Jalan Besar S208876

VOTE
Tasty0022

Among the wide spread of dishes offered on the menu at Tasty Loong, the White Pepper Crab with Black Truffle stands out as Celebrity Chef Pung’s signature dish – earthy black truffle topped with white pepper over aromatic crab. The exquisite offerings ensure that every visit is more than just a meal but an unforgettable dining experience.

C23

Tasty Loong by Chef Pung

50 Tiong Bahru Road #01-04 S168733

VOTE
the tavern restaurant wagyu beef pix for singapore food master 2020

Savour succulent, tender and intensely flavourful Japanese Wagyu Rib-Eye grade 4 at $65.00++ per 100 gram. And order a glass of wine for that extra oomph! It’s available at 30% off for LUNCH only for a limited period. Or choose Daily Executive Set Lunch at $28.00++. Enjoy other Swiss and continental dishes in a Swiss Chalet-inspired venue with an extensive wine cellar.

C24

The Tavern

227 River Valley Road S238285

VOTE
SPH

Uptown’s nasi lemak edition leans towards traditional Malaysian recipes, where a host of condiments and spices are used to conjure up a harmonious medley of flavours and texture. Foodies would be bowled over by the signature Uptown Nasi Lemak Ayam Goreng Berempah, served with spicy sambal bawang, Nyonya acar, fried peanuts, anchovies and hard boiled egg.

C25

Uptown Malaysian Nasi Lemak

121 Telok Ayer St. #01-01 Stall #7 S068590

VOTE