SR - Signatures 2020

Signatures 20

Signatures 20 comprises the Top 20 restaurants handpicked by four esteem judges. Comprising food options from Boat Quay, Clarke Quay and Robertson Quay, these choices are sure to tickle your palate!

Charlotte Mei’s Top 5 picks

Beef Rendang
Rendezvous Restaurant Hock Lock Kee

Beef Rendang - One of our signature dish. It comes with a thick sauce blended with coconut milk and various spices. Chicken Curry - Another of our signature dish, gently spicy but full of fragrance. Fish Sambal - Simply fried and top up with our very own chilly sambal which is make up of more than 10 spices. Brinjal Sambal - Like the fish sambal it is top up with our very own chilly sambal. Sambal Goreng - Consisting of tempei, tofu,long beans, prawns and chilly they are fried together with our homemade sambal.

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Carabinero Prawns and Konbu Mee
Po Restaurant

A refined take on this quintessential Singaporean hawker dish, Po's Carabinero Prawns and Konbu Mee puts a dry umami spin on Hokkien Mee. Packed with charcoal-grilled wild red prawns from the Mediterranean, juicy pork belly, Red Boat fish sauce, crispy lardon bits and fresh sakura ebi, tied together with a distinctive 'Wok Hei' aroma characteristic of local hawker classics. The result is a dish that is as nostalgic as it is contemporary; a definite must-try.

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French onion soup
Les Bouchons Rive Gauche

Assiette de Charcuterie: Served with Italian Parma ham, Rosette de Lyon, French Saucisson and homemade Pork Rillettes cooked with duck fat

French Onion soup: Cooked with homemade chicken stock and caramelized onions

Cote de boeuf: 1 KG Angus beef grain fed 120 Days to share with 2 person served with homemade french fries

Impossible Steak Hache: 200 grams impossible patty simply grilled served with homemade french fries and onion chutney

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Sushi Koike

Chu toro, Iwashi(sardine) - in season, Akami (top left to right), Kinme aburi - use charcoal to lightly scorch, Anago - our usual ending piece (bottom left to right). We, Sushi Koike, serve traditional Tokyo-style sushi here in Singapore. Our Omakase starts from $160++ for lunch, and $250++ for dinner.

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Ultimate Lamb Kofta Kebab
Warehouse Singapore

Marinated with our secret Indian Spice mix, our minced lamb kofta kebabs are absolutely to die for. Comes sizzling to your table on a hotplate with a side of in-house mint cucumber raita and wedge of lemon

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David Yip’s Top 5 picks

60-hour Dry Aged Roasted Duck
East Treasure Chinese Restaurant

Dry aging is a precise technique where meat naturally tenderise itself through its enzymes. 60 hours later, the flavour is intensified and tenderness increased tremendously. Roasted to perfection with crispy skin on the outside and tender, juicy meat on the inside, this dry-aged duck is uniquely created by East Treasure and an advanced order of 3 days is required.

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Braised Pumpkin Puree with Pearl Abalone & Fresh Crab
Tung Lok Signatures

This creamy concoction of pumpkin is double-boiled for 3.5 hours along with abalone, seafood, and sliced ham; all of which are then served in a quaint organic Pumpkin originating from Taiwan.

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Chargrilled Lamb Ribs
Brewerkz Restaurant & Microbrewery

Lamb ribs confit, honey mustard, roasted beetroot on the side

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Duck Satay Buntel
The Sampan

Minced duck meat wrapped around lemongrass stalk. Then it is glazed with Iga sauce (Asian soya sauce) and grilled over medium heat. Served by 3pcs with sides Asian acar and Khudra Chutney sauce (Green chilli with coriander sauce)

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My Little Spanish Place

Crispy Iberico pork belly that has been cured, dried, and Marinated in house with spices such as Spanish Salt and Paprika, cut into strips and fried in olive oil

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Teo Yeow Siang’s Top 5 picks

4 Flavour Pork Belly
E!ght Korean BBQ

Suitable for three to four diners, is a veritable treatise on the wide-ranging flavours that complement this premium pork. Mouth-watering strips of thick-cut pork belly are flavoured in eight different ways

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Egg White with Dried Scallop
Imperial Restaurant

Quick-fried egg white with dried scallop, polygonatum(玉竹) and ladybell root(沙参) is served in shredded yam nest. It is soft and smooth inside while remaining fragrant and crispy on the outside. It is a dish to nourish yin and is good for clearing lung-heat.

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Home Style Roast Duck with Tea Leaves
Xin Cuisine Chinese Restaurant

Smoked with pu-erh, chrysanthemum and jasmine tea leaves, Xin's Signature Home-style Roast Duck with Tea Leaves (故乡茶皇鸭) is roasted to give a crispy skin and succulent flesh, complete with a fragrant aroma of tea. Top it off with the accompanying plum sauce that's just as addictive as the meat itself!

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Trofiette Mare E Pesto (Homemade pasta with pesto and seafood)
Vespetta Italian Restaurant

Home-made trofiette pasta with tiger prawns, squid, clams, seabass and genovese basil pesto

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Truffle Beef Hor Fun
The Dragon Chamber

The Wagyu Truffle Beef Hor Fun consists of 'Hor Fun' wok-fried noodles served with a premium A4 Kagoshima Wagyu and topped with crispy deep-fried hor fun strips and a poached egg. Finished with a delectable truffle gravy - this dish will leave you wanting more.

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Zermatt Neo’s Top 5 picks

Chilli Crab Sauce with Sliced Mantou
Jumbo Seafood

Satisfy your crab cravings without the hassle, with this innovative presentation of JUMBO Seafood's Award-Winning Chilli Crab. Lavish chunks of crab meat are served in our signature sauce, tinged with sweet-sour flavours and a subtle eggy fragrance, complemented by sliced fried buns.

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Kagoshima-style Pork Cartilage with Tossed Instant Noodles
Tsui Wah Restaurant

The soft and tenderly stewed pork cartilage pays homage to the Japanese chef who shared this recipe with us. Served with tossed instant noodles - a Hong Kong classic.

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Lobster Broth Ramen Special (Rich Soup)
Keisuke Ramen Lobster King

The winning formula lies in the meticulous culinary approach that takes inspiration from the French culinary style behind the famous French lobster bisque. Mr Keisuke Takeda also uses French rock lobsters specially imported from France. Carefully selected for its characteristic rich and abundant roe and flavour, the shells of rock lobster are first pan-fried, crushed into fine bits and subsequently simmered for more than 8 hours to create the creamy texture and unique depth in flavour in the creation.

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Porterhouse Steak for Two
Wolfgang's Steakhouse Singapore

Wolfgang's Steakhouse only serves USDA Prime Black Angus beef which is dry aged for at least 28 Days - during the dry aging process moisture is drawn out of the meat and the beef's natural enzymes also break down the connective tissue in the meat, making it more tender and flavourful. The Porterhouse steak is one of their signatures and is available in portions for 2, 3 and 4 pax. A must try on your next visit!

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Unagi Hitsumabushi
Unagiya Ichinoji

At Unagiya Ichinoji, the eels are prepared using the same traditional method in Japan, which is first steamed then grilled. Hitsumabushi is Nagoya's style of enjoying freshwater eel, and there are three ways to eat it. First, divide the bowl into four portions. Enjoy the first portion on its own and relish the eel's depth of flavour. Then, for the second portion, add nori (seaweed), wasabi and green onion to the Hokkaido rice and eel. For the third portion, add the clear dashi to the abovementioned mix. The final portion can be enjoyed however you like. Made affordable for all, this dish is available in various portions, from S to XL, catering to different levels of appetite. Patrons can choose from 2 types of sauces, the Tokyo style that is familiar to the Japanese taste buds or Singapore style, that is slightly sweeter to cater to the local palate.

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