Over 400 peo­ple de­scended onto Con­rad Cen­ten­nial Sin­ga­pore for Wine & Dine's Sin­ga­pore's Top Restau­rants 2017/2018 Awards Night


IIt was a star-stud­ded night on 26 Septem­ber at Con­rad Cen­ten­nial Sin­ga­pore as more than 400 award win­ners and guests gath­ered to cel­e­brate the coun­try’s best chefs, restau­ra­teurs and som­me­liers. An­gela May, host-pre­sen­ter-chef, was the em­cee for the night. Over the course of the year, we had vis­ited umpteen restau­rants be­fore dis­till­ing a fi­nal list of 322 restau­rants for our an­nual publi­ca­tion, Sin­ga­pore’s Top Restau­rants 2017/2018. We were glad that our House of Stars, Spe­cial Awards and Best Wine List win­ners were there to re­ceive their awards in per­son. Con­grat­u­la­tions once again to our seven three-star win­ners—Cor­ner House, ilLido at the Cliff, Jiang-Nan Chun, Joël Robu­chon Res­tau­rant, Saint Pierre, Waku Ghin, White­grass—25 two-star win­ners, 61 one-star win­ners, eight spe­cial award win­ners and 38 wine list win­ners.

Mak­ing a spe­cial guest ap­pear­ance for the night were members of the Sin­ga­pore na­tional culi­nary team, led by team cap­tain Teo Yeow Siang. They treated guests to two of their win­ning dishes— crispy lob­ster frit­ters with squid ink bat­ter and sea­weed spice, and baked brioche buns with beef rib and morel ragout. On stage to take a bow, the team was re­ceived with rau­cous sup­port from the au­di­ence, not least for the dou­ble golds and over­all cham­pi­onship they brought home for the first time at the 2016 Culi­nary Olympics in Ger­many. The Em­ploy­ment and Em­ploy­a­bil­ity In­sti­tute (e2i) CEO Gil­bert Tan also pre­sented an achieve­ment award to chef Ed­mund Toh, pres­i­dent of the Sin­ga­pore Chefs’ As­so­ci­a­tion (SCA), for the work that SCA has done to sup­port the na­tional team and nur­ture emerg­ing chefs.

The evening was made pos­si­ble with the help of our kind spon­sors. Nori­take kindly spon­sored the ex­quis­ite plates for our award win­ners. De Di­et­rich lent their live kitchen set-up while Angliss pro­vided the lob­sters and beef for the na­tional culi­nary team to cook with, and SUTL sup­plied wines like Pinot Noirs and Sau­vi­gnon Blancs from The Bet­ter Half Wines, Marl­bor­ough, New Zealand. Adding to the evening's treats, Patis­serie G filled their foyer stall with gor­geous breads, while Twin­ings rus­tled up de­li­cious mock­tails and cock­tails like House of Grey, a Lon­don Strand earl grey tea-in­fused gin cock­tail. And fi­nally, Thai Air­ways gave away the top lucky draw prize of a pair of re­turn tick­ets to Vi­enna, Aus­tria, their new­est des­ti­na­tion.

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