The verdict is out. These 12 deserving champions were judiciously selected by the public and our distinguished panel of judges. We applaud them!
Dajie Makan Place
Blk 744 Yishun Street 72 #01-193 S760744
A firm favourite, the Halal authentic Hainanese-style Chicken Rice can be enjoyed in two ways - with silken, tender steamed chicken, or crispy roasted chicken, topped on a bed of fragrant, aromatic rice and paired with spice-tingling garlic chilli. You can also savour daily freshly-made Yong Tau Foo or wok-fried fragrant Mala with over 50 Halal ingredients to choose from.
KRAPOW Thai Street Food
14 Scotts Road #03-26/27 Far East Plaza S228213
We’re a casual Thai Restaurant, and a great place for locals to dine, drink and socialise. Our menu features dishes from the streets of Thailand that have been curated to bring you bold and inspiring flavours, and are assembled using the freshest ingredients.
Shrimp Prawn Seafood
53 Boat Quay S049842
Our Famous Steelpot Seafood Vermicelli is a tantalising rendition of the iconic Thai dish of Goong Ob Woon Sen (prawn tang hoon). Created from a unique secret recipe and using traditional cooking methods, this distinctive signature dish has won the hearts of foodies from all over as well as drawn high accolades from the media.
284 Bishan Street 22, #01-211 S570284
The memorable taste of the signature Fish Maw Soup lies in Ding Ji’s unique secret recipe soup base, which is boiled using fresh pork bones, chicken bones, and special essences, and simmered for at least three hours to achieve a rich and mellow soup. Finally, dried sole fish is added to enhance the aroma and flavour.
9 King Albert Park #01-14/33/34/56/57
KAP Residences Mall S598332
Priced at $32++, the Wagyu Mushroom Risotto is a decadent combination of deliciously creamy mushroom risotto and tender Grade 4 Wagyu beef cubes that are seasoned and grilled to perfection. The dish is indulgent, flavourful and rich - every bite is guaranteed to satisfy diners’ taste buds. The dish is exclusive to EagleWings Loft.
Little Lazy Lizard
789 Bukit Timah Road S269763
Using St Louis pork rib, the meat is marinated in spices and herbs. Slowly braised for two hours to maintain the juiciness and keep the rib tender, the pork rib is then generously brushed with a homemade barbeque sauce and baked. To complete the dish, it is served with truffle mashed potatoes, sautéed balsamic mushrooms and garlic confit.
Ah Ma Chi Mian
23 Serangoon Central #04-36/37
Our Ah Ma Specialty Noodles is a different take on the ubiquitous Bak Chor Mee. Following the traditional style in which the dish was created by our founder, every step of the cooking process – such as the protein cap on the soup surface (like the milkcap on latte), the pork liver’s foie gras-like texture, to heat control – is skilfully done.
First Street Teochew Fish Soup
1014 Upper Serangoon Rd
Established in 1988, this eatery is renowned for its authentic Teochew Fish Soup. Only fresh fish is used, and they are prepared daily – the Batang and Red Garoupa are deboned and precisely sliced to the specified thickness, and the Batang skin is removed. It’s no wonder these delectable specialities have won rave reviews on social media and are a hit with foodies.
Lazy Lizard The Promenade
183 Jalan Pelikat #01-20 The Promenade
Come savour our Crabby Pesto Pasta! This delightful dish comprises summer crab meat sautéed with garlic, bird’s eye chilli, cherry tomatoes, and a fragrant homemade pesto sauce that’s made of a multitude of fresh spices and herbs. And it’s completed with steaming hot pasta of your choice.
Jing Long Seafood Restaurant
Bedok North Ave 2 Blk 412 # 01-152 S460412
Paofan (porridge), one of the eatery’s signature dishes, is commonly cooked with lobsters. Fresh red grouper is used to cater to the tastes of a wider group of customers, especially those allergic to shellfish. The dish is prepared by using superior stock that is brewed for many hours, and herbal wine is added to perfect it.
Old World Bak Kut Teh & Fried Porridge
204 Bedok North Street 1, #01-393, Singapore 460204
Old World’s fried porridge is the porridge-equivalent of fried rice. The cook starts with lightly toasting the mixed pigs’ organs and fried bean curd cubes, followed by a ladle full of oyster flavoured porridge and a splash of peppery broth, and finished off with a dash of Sarawak peppercorns, fried shallots and spring onions to enhance flavour.
The Coco Rice
Blk 30 Seng Poh Rd Tiong Bahru Market #02-58 S168898
The founder of Nasi Lemak Indulgence, Aries Chan, crafted this eatery because she was inspired by her signature Nasi Lemak Cake and her passion to bring back the authentic taste of nasi lemak, with a twist, for her customers to enjoy. This is her flagship stall and the set menu is carefully curated using natural ingredients and no MSG.