Central Zone

Here are the winners of the Singapore Food Masters 2019, concluding an end to the epic battle in our search for some of the tastiest delights! Once again, thank you to all who participated and we’ll see you again in the next battle.

One of Beng Thin’s most popular starters is the Chilled Roast Duck Salad, a delightfully refreshing medley of savoury duck, honeydew, cucumber julienne, jellyfish and roasted nuts tossed in a delicious tangy sauce. This refreshing dish is sure to whet your appetite for more of their signature dishes such as the Crabmeat Fish Maw Soup, Oyster Omelette and Sea Cucumber Duck.


Beng Thin Hoon Kee Restaurant

65 Chulia Street #05-02, S(049513)

The Signature Braised Beef Noodles is a must-try at this eatery. The pieces of Australian beef cheeks are served in generous portions and they are braised with over twelve different herbs and spices, making them flavourful with a hint of bitter, herbal and spicy tastes. You also get to enjoy the taste of authentically sourced Chuan Hung’s rice noodles which are from Mian Yang village, deep in Sichuan.


Chuan Hung Noodle

51 Telok Ayer Street #01-01, S(048441)

Get an affordable set full of tasty treats at Delibowl Express. Their Bento Set consists of 2 meats and 1 vegetable of your choice. Their feature dish is Delibowl’s Butter Chicken which is savoury and sweet to the right amount, readily cut into smaller portions for easier enjoyment. If you are a spice lover, fried egg with green pepper cooked with sawarak pepper is another delectable option.


Delibowl Express

107 North Bridge Road, Funan Mall #02-06, S(179105)

Haráru Izakaya is the first to introduce authentic Japanese izakaya ambience, cuisine and experience to Singapore while maintaining the standards required of a Muslim-owned establishment. Offering a large selection of kushiyaki (charcoal-grilled dishes served on bamboo skewers), its Gyu Nitsuke (stewed tender beef ribs) is their signature dish which melts in your mouth with every bite.


Haráru Izakaya

16 Bussorah Street, S(199437)

Good quality teppanyaki isn’t easy to find, but it’s exactly when you stumble onto Haven Bistro that you no longer need to search any further. Grilled to perfection, their lobster and chicken pairing with an inhouse homemade sauce will give you that sizzling satisfaction. Stir-fried beansprouts and a serving of mixed broccoli, baby carrots and corn comes with the dish as well to give you a wholesome meal.


Haven Bistro

407 Jalan Besar Road, S(209012)

Operating for over 20 years, this joint consistently serves one of the finest prawn noodles in Singapore. Running all day, diners can enjoy a bowl anytime. Served to you in just the right portions, the noodles are smooth and cooked to perfection, their prawns are sweet and delicious, wash it all down with a scoop of their flavourful soup and you’re set.


Hock Prawn Mee

43 Jalan Besar, Shing Boon Hwa Food Centre, S(208804)

This eatery provides an exclusive selection of premium beef from Japan and Australia served to you in a Thai Mookata fashion. Their coveted Wagyu Ribeye is cooked to perfection, complemented with their aromatic Signature Garlic Rice and authentic homemade Thai chilli sauce, altogether making one lethal combination. These glistening marbled beauties guarantee a sizzling good time for any diner.


Huay Kwang Beef & Beer

5001 Beach Road, Golden Mile Complex #01-29/30/31, S(199588)

The sweet and fragrant smell is the first thing that you’ll notice when ordering this signature Jia Bin Dry Bak Kut Teh. Using a mix of pork cuts and innards, these selected ingredients are cooked in the eatery’s signature herbal broth for hours before they are cut and stir-fried with dried cuttlefish, dried chilli and their special dark sauce. A sloosh of herbal soup is then added into the dish and stir-fried until it’s nearly dry to produce a flavourful aftertaste.


Jia Bin Klang Bak Kut Teh

62 Rangoon Road, S(218352)

This is an undisputed signature dish of Jiak Modern Tzechar. Made with a unique blend of local spices, fresh fish head and vegetables, the curry produced is both aromatic and spicy. The fish is the main highlight of this dish as it absorbs the spices from the curry and is cooked till the meat is so tender that it can be easily cut even with a fork. Pair this dish with a serving of steamed rice and you’ve got yourself a perfect midday meal.


Jiak Modern Tzechar

8 Raffles Avenue, Esplanade Mall #02-14, S(039802)

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Recently showcased at Taipei’s 3-Michelin Stars Le Palais Chinese restaurant, this signature Dry Bak Kut Teh is a must-try. Simmered in a herbal broth with wine and spices, topped with lady’s fingers, dried cuttlefish and chillies, this flavourful dish packs a scrumptious taste with every mouthful. Specially prepared by Klang chefs, this heritage dish promises a tasteful experience for all diners.


Kee Hiong Klang Bak Kut Teh

101 Upper Cross Street, People’s Park Centre #01-05L, S(058357)


The Kei Signature Kaisendon presents a symphony of flavours in a bowl, marrying the freshness of the sea in an impeccable blend of sheer indulgence. With fresh cubes of tuna, salmon, mekajiki, octopus, and scallop mixed in with their unique Kei-sauce, the dish takes on an added dimension with fluffy sushi rice lining the base, alongside cucumber cubes, sushi ginger, chuka wakame, ikura, tobiko, and wasabi. A half-fold nori seaweed garnishes the dish for that subtle crunch.


Kei Kaisendon

6 Raffles Boulevard, Marina Square #02-226A/B, S(039594)

Served over a stack of crispy chicken wings and drumsticks, the Ma Neul Gan Jang, or Garlic Soy Sauce Chicken is guilty pleasure in every bite. Their specialty sauce is a delightful concoction of hand-crushed garlic, and other secret ingredients imported straight from Korea. It is no wonder this is their best-selling item on the menu!



68 Tanjong Pagar Road, S(088489)

Originating from the streets of South India, Kothu Parotta is a delectable vegetarian dish. Golden fluffy bread is tossed and chopped up on the griddle whilst heartily spiced with curry powder, onions and assorted vegetables, all at the same time. An aromatic burst of flavours makes this dish stand out!


Komala Vilas Restaurant

76-78 Serangoon Road, S(217981)

Their signature pasta is twirled and liberally coated in a creamy sauce made from crab meat and shiitake mushroom. Crispy fried chicken flanks the dish, alongside the most dainty of soft boiled eggs. Creamy and robust, this dish takes on an added earthiness from the mushrooms.


Little Bowl

24 Raffles Place B1, Clifford Centre, NTUC Foodfare Stall #13, S(048621)

Nothing shouts “comfort food” like a piping bowl of braised pork rice. Lu Ding Ji serves up their rendition with luscious chunks of pork belly drenched in braised meat sauce, all over a bowl of fluffy white rice. It is no wonder that while this dish may have originated in Taiwan, locals love it all the same!


Lu Ding Ji

6 Eu Tong Sen Street #B1-K7, S(059817)

Sanji Ramen is the signature ramen. Pork bones are simmered with vegetables for several hours to create a creamy and rich flavoured broth. A well-balanced combination of wheat noodles, sliced roast pork, and boiled egg marinated in soy sauce is added to the pork broth and combined with menma (bamboo shoots), bean sprouts, kikurage (crunchy black fungus) and leeks to create a dish with a perfect balance of flavour.


Menya Sanji @ Raffles Quay

16 Raffles Quay, Hong Leong Building #B1-10, S(048581)

A hearty blend of marinated beef slices, beef tendons, and beef meatballs, their signature Beef Pho Soup uses only the freshest ingredients and is slow-cooked for over 10 hours. For the health-conscious, it may delight you in knowing that no MSG is added to the dish.


SG Pho House

774 North Bridge Road, S(198742)

Fresh bones and other ingredients are simmered for six to eight hours to produce a broth that is not only milky, but also sweet and with an intense flavour throughout. This soupy style of the classic bak chor mee comes served with a generous portion of minced meat, meatballs, and wantons.


Soon Heng Pork Noodles

120 Neil Road, S(088855)

Tamoya Udon is the brainchild of Chef Tamotsu Kurokawa, who was crowned the champion of Sanuki Udon. Tamoya’s soups and udon are handmade on site, with ingredients from Japan! Enjoy springy udon noodles in a hearty broth, accompanied with some crispy tempura. Try the signature Sanuki Beef Egg Udon, where Tamoya’s homemade silky noodles are cooked in fragrant bonito soup with tender beef slices atop the udon.


Tamoya Udon

177 River Valley Road, Liang Court Shopping Centre #01-32, S(179030)

Creatively assembled to showcase a unique blend of flavours, this dish is one to relish. Their prided family recipe sees handmade noodles, fresh Batang fish, and a medley of vegetables ladled into a bowl of sheer delight. Top quality cooking wine is used to enhance their specialty broth — slow-boiled with pork ribs and fish bones to give off that signature Taste Good flavour.


Taste Good Kitchen

1 Rochor Canal Road, Sim Lim Square #02-04, S(188504)

The Tom Yam Seafood Noodles are made from fresh tiger prawns, mussels and springy squid that are all laid out on a bed of rice noodles before being immersed into a bath of the Thai chef’s speciality tom yam soup. The tangy flavour will have diners coming back for more!


Thai-licious Boat Noodles

8 Liang Seah Street #01-01, S(189029)

This 30-year-old traditional yong tao hu stall still makes everything from scratch! The yong tau hu is served in a piping hot bowl with vermicelli, steamed and fried beancurd, handmade fish balls and their speciality fish paste in bean curd skins. Complete it perfectly with their complementing sauces and diners can dig in to a bowl of delicious nostalgia!


Tiong Bahru Yong Tao Hu

56 Eng Hoon Street, Tiong Bahru Estate #01-46, S(160056)

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Enjoy the original and traditional taste of healthy and freshly made buckwheat soba in Singapore. The soba noodles and broth are freshly-made in-house every morning. Choose from hot or cold soba, topped with a wide selection of freshly-fried tempura. Diners also taste the four seasons in Japan through Tokyo Soba’s limited edition seasonal offerings. The noodles are made from 80 per cent buckwheat flour, and all ingredients are imported from Japan.


Tokyo Soba

12 Gopeng Street, Icon Village #01-16, S(077877)

The signature lobster porridge is the brainchild of Chef Lau and the dish has won many awards, including the top prize at a culinary event which was part of the 2008 Beijing Olympics. The dish comprises a Teochew-style porridge with whole grains of rice submerged in an extravagant umami lobster broth. A serving good enough for two diners, which comes with a 350g lobster, is priced at only $31.90++.


Wan He Lou

65 Maude Road #01-01, S(208347)

The BBQ is a delicious platter of fresh US Prime Rib and Beef Belly in a special home-made WDB sauce that consists of soy sauce, fruit and spices. The sauce pairs extremely well, making the beef tender, juicy, moist and slightly sweet to give a melt- -in-your-mouth sensation. Wrap the meat with some fresh lettuce and kimchi for a great taste! Wang Dae Bak also uses charcoal for their BBQ and this gives the meat a nice char and a delightful taste that far exceeds that of cooking on an electric grill.


Wang Dae Bak Korean BBQ Restaurant

22 Cross Street, China Square Central #01-64, S(048421)

The Seafood Laksa Risotto is the signature dish of Wang Yuan and the perfect blend of tradition and modernity would delight your palette. Slow cooked with sweet seafood and steeped in the signature Katong Laksa broth, it is then topped off with a wealth of assorted fresh seafood and fragrant laksa leaves. This flavourful dish leaves every mouthful filled with umami goodness. If you would like the extra oomph, try it with the in-house complimentary sambal!


Wang Yuan Cafe

33 Keong Saik Road, S(089140)

The owners have 22 years’ experience and believe in serving the best food with no msg in their fish head steamboat. The soup base has 33 ingredients, all mixed and simmered together for hours to give the best savoury sweet taste with fresh sliced pomfret, red garoupa or bardan fish. Diners can also try the Pork Ribs with Cod Fish Strips, Har Cheong Gai and Cereal Prawns.


Whampoa Keng (Food Street) Steamboat Restaurant

116/118 Rangoon Road (Farrer Park MRT Exit B), S(218396)

White House (白家潮州糜 ) is a family-run eatery. The family has been serving Teochew porridge since the 90s. Its signature dishes include the Braised Duck and Pork Belly, and made-to-order Steamed Fish sourced daily from the market. The delicious taste of the more than 20 dishes arises from the use of fresh produce and quality ingredients, favouring less oil and salt. Every dish is simple but laboriously made.


White House Teochew Porridge

1096 Serangoon Road, S(328193)

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Wok Master is a local Singapore Chinese restaurant that serves zhi char food in an air-conditioned environment. The Seafood Platter is Wok Master’s latest popular dish and it comprises a combination of a plethora of popular seafood items such as crabs, prawns, mini lobsters, lala clams, crayfish and many more. Carefully laid out in a heated pot, the dish comes with the option of the spicy mala flavour or a non-spicy chicken soup base.


Wok Master

180 Kitchener Road, City Square Mall #02-51, S(208539)

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Xiao Long Kan is constantly committed to creating fresh and diverse gourmet experiences combining modernity, fashion and variety for its diners. The signature dish is authentic and traditional hotpot from Chongqing province in China, and fresh and premium ingredients are used to make the signature traditional spicy soup. With such a combination, diners will definitely feel satisfied with every mouthful!


Xiao Long Kan Hotpot

200 Victoria Street, Bugis Junction #02-54, S(188021)