Let's Celebrate Our Winners

North-South Zone

NS09---GO-Noodle-House

GO Noodle House

Chewy handmade noodles, crunchy anchovies, “lava” century eggs and fresh herbs mingle in a bowl.

NSO6
NS02---The-Neighbourwok

The Neighbourwok

Fried Hokkien prawn mee that impresses with its smokiness, rich prawn stock and generous ingredients.

NS13
NS05_FookKin

Fook Kin

The succulent roast meats are remastered with the finest cuts and perfect lean-to-fat ratio.

NSO5

Circle Zone

CC11---Little-Lazy-Lizard

Little Lazy Lizard

Australian beef cheek is braised in English Stout for four hours to create the delish Black Cab dish.

CC11
CC10----Ju-Bao-Xuan-Mala-Hotpot

Ju Bao Xuan Mala Hotpot

Savour delicious Mala Hotpot and Szechuan creations whipped up by their masterful China chef.

CC10
CC05_EagleWings-Loft

EagleWings Loft

The Lobster Aglio Olio is elevated with lobster chunks, diced seared scallops and prawns.

CCO5

North-East Zone

NE05---Lang-Nuong-Vietnam

Lang Nuong Viet Nam

Enjoy three exquisite regional cuisines of Vietnam at Singapore’s first Vietnamese charcoal BBQ and Hotpot Restaurant.

NEO5
NE06---Lazy-Lizard-The-Promenade

Lazy Lizard The Promenade

The thick cut pork chop is crisp, tender and flavourful from the inside out.

NEO6
NE03-Fish-Street-Teochew-Fish-Soup

First Street Teochew Fish Soup

Founded in 1988, enjoy authentic Teochew-style fish soup with fresh pomfret, batang and more.

NEO3

East-West Zone

EW14---Seng-Kee-Black-Chicken-Herbal-Soup

Seng Kee Black Chicken Herbal Soup

The signature kidney mee sua is meticulously prepared with pork bones and 10 different herbs.

EW14
EW01---Ah-Ma-Chi-Mian

Ah Ma Chi Mian

The traditional-style dry mee sua dish stands out for its ingredients and pork liver soup.

EWO1
EW02---Ah-Ping-Teochew-Braised-Duck

Ah Ping Teochew Braised Duck Kway Chap

Ah Ping’s hot-selling kway chap features perfectly cooked, complemented with delicious add-ons.

EWO2