The HungryGoWhere Awards 2016 - Vote For Your Favourite Food and Drinks Over 21 Categories

The HungryGoWhere Awards 2016 is back again with an expanded categories with 21 awards in total to be bagged by the best food and drinks in Singapore. The expanded category introduces an expanded Best Hawker category for voters to nominate and vote for their favourite local dishes.

Under the Best Restaurant Category, voters will get to vote for their favourite Chinese Cuisine, Western Cuisine, European Cuisine, Korean Cuisine, Japanese Cuisine  and Halal Cuisine. One of the nominees for the Best Restaurant, Chinese Cuisine is Melben Seafood. Besides voting online at http://awards.hungrygowhere.com , this year votes have an easier way to vote via social media. Simply post a public post on the Facebook, Twitter or Instagram with two hashtags - #HGWawards and #(business name). Example #HGWawards and #MelbenSignature

One of the newest and expanded category is the Best Hawker Category in which voters can vote for the favourite Roti Prata, Bak Kut Teh, Hokkien Mee, Nasi Padang, Biryani, Laksa, Nasi Lemak, Bak Chor Mee, Hainanese Chicken Rice and Char Kway Teow. This is personally my favourite category as I think we need to give more recognition for our heritage local food.

The other category that is available for voting is Best Cafe/Bakery, Best Buffet, Best Bar/Lounge, Best New Restaurant and Best Food Fad. I am sure everyone has their own favourite stall. Why not give them some recognition and stand a chance to win something. 50 lucky voters will get a chane to win a pair of tickets to $100GOURMET, a dining event which sees Michelin Star chefs collaborate with local chefs in August and September.

To vote for The HungryGoWhere Awards 2016, Voters this year can simply vote via social media. Simply post a public post on the Facebook, Twitter or Instagram with two hashtags - #HGWawards and #(business name). Example: If you want to for the Best Bar/Lounge just hashtag #HGWawards and #TigerMilkSG, or Best Buffet just hashtag #HGWawards and #EscapeRestaurant.

For more information of the The HungryGoWhere Awards 2016. Visit http://awards.hungrygowhere.com

Ultimate Rice Dumpling Listing 2016

Dragon Boat Festival or Duan Wu Jie (端午节) is just around the corner on 9 June 2016. It is celebrated in Singapore in events like dragon boat race as well as eating rice dumplings. Dragon Boat Festival origins from the sacrifice of Qu Yuan, a legendary Chinese poet. He drowned himself to protest against the rulers for corruption. Dragon boat races are organised symbolizing searching for Qu Yuan's body along the river. It is said that dumplings were thrown into the river to stop fish from feeding on the poet's body as well as making noise to scare the fish away. Hence the originating of rice dumpling but now it is served on the table as delicacy instead.

Every year in celebration of the festival, many restaurants and hotels will be offering the traditional rice dumpling as well as new creations to entice guests who are either buying them for self consumption or gift. If you are planning to get some rice dumplings this year, here is the ultimate listing of the various offering from restaurants and hotels.

---

Hai Tien Lo, Pan Pacific Singapore

---

Executive Chef Lai Tong Ping (黎东平) at Hai Tien Lo (海天楼) will prepare your classic favourites and give some of these traditional bundles of joy a contemporary twist. This year creation will see the following classic such as Traditional Cantonese Jumbo Rice Dumpling ($29.90/pc) and Traditional Pork Dumpling with Dried Shrimps ($7.90/pc). New creation for this year includes Classic Five Spice Rice Dumpling with Pork Belly and Yam ($19.90/pc), Fragrant Red Bean Dumpling with Multi-Grain Rice ($9.90/pc) and Fragrant Rice Dumpling Gift Set ($69.90)

Date: 9 May to 9 June 2016
Order and Enquries
Tel: +65 68268240
Email: dining.ppsin@panpacific.com
Website: http://www.pacificmarketplace.sg

---

Man Fu Yuan, InterContinental Singapore

---

New addition to the collection is the Beef Rendang Rice Dumpling ($10.80/pc) and Honey-Glazed Char Siew Rice Dumpling ($9.80/pc). Making a comeback as one of last year's top favourites is the Braised Pork Belly Dumpling with Man Fu Yuan's Signature Black Bean Sauce ($10.80/pc). Other signature offering includes XO Sauce Nyonya Dumpling ($10,80/pc), Man Fu Yuan Jumbo Dumpling ($18.50/pc), Cantonese Style Five Spice Dumpling ($9.80/pc) and Red Bean Lyc Dumpling ($6/pc).

Date: 16 May to 9 June 2016
Order and Enquries
Tel: +65 68251008
Email: intercontinental.dining@ihg.com
Website: http://www.ihg.com

---

Jade, The Fullerton Hotel

---

The Fullerton Hotel Singapore’s Chinese restaurant, Jade marks the time-honoured Dragon Boat Festival with a selection of new rice dumplings and classic favourites unveiled by Chef Leong Chee Yeng. Savour new creations featuring the Traditional Salted Pork Glutinous Rice Dumpling ($9.90/pc), Vegetarian Five-Grain and Cordycep Fungus Glutinous Rice Dumpling ($8.90/pc), Black Pepper Chicken Yellow Millet Rice Dumpling ($9.90) and The Fullerton Glutinous Rice Dumpling ($9.90), which is inspired by the popular Nonya Keuh, ‘Pulut Inti’. Their Golden Treasures (S$88 nett, 8 pieces) and the Auspicious Celebration (S$168 nett,10 pieces) offer a hearty selection of rice dumplings perfect for gifting.

Date: 23 May to 9 June 2016
Order and Enquries
Tel: +65 68778178/ 8188
Email: fullertonshop@fullertonhotel.com / jade@fullertonhotel.com
Website: http://www.fullertonhotel.com

---

Li Bai, Sheraton Towers Singapore

---

In commemoration of the Dragon Boat Festival, Li Bai will be presenting a delectable selection of three homemade rice dumplings. Executive Chef Chung Yiu Ming presents a new creation this year - Steamed Rice Dumpling with Sea Whelk and Dried Seafood ($45/pc). For those with a traditional palate, Li Bai offers the perennial favourite, Steamed Traditional Rice Dumpling ($40). Back by popular demand, the well-loved Steamed Abalone and Pumpkin Rice Dumpling is a premium bundle of goodness ($45).

Date: 23 May to 9 June 2016
Order and Enquries
Tel: +65 68395623
Email: libai@sheratonsingapore.com
Website: http://www.sheratonsingapore.com

---

Cherry Garden, Mandarin Oriental Singapore

---

Mandarin Oriental, Singapore presents a selection of gourmet dumplings to mark a fantastic Dragon Boat Festival celebration at Cherry Garden this year. Indulge in the black garlic glutinous rice dumpling ($18/pc), consisting glutinous rice, fragrant black garlic, sea whelk, preserved vegetables, succulent kurobuta pork belly and bamboo charcoal powder. The red yeast glutinous rice dumpling ($16/pc), an appealing combination of glutinous rice, conpoy, and red yeast minced chicken. The signature classic golden pearl dumpling ($34/pc) remains a top pick, as it is packed with an extravagant filling of premium ingredients.

Date: 30 May to 9 June 2016
Order and Enquries
Tel: +65 68853500
Email: dining@mohg.com
Website: http://www.mandarinoriental.com

---

Summer Palace, Regent Singapore

---

In remembrance of the great Chinese poet Qu Yuan, Summer Palace celebrates Dragon Boat Festival (端午节) with two seasonal dumplings: an unusual but exquisite Crocodile Meat and X.O. Sauce Rice Dumpling ($22/pc) and a nostalgic treat of Black Sesame Rice Dumpling ($13/pc). Traditional offering include classic Abalone Rice Dumpling ($38/pc) and Eight Treasures Vegetarian Rice Dumpling ($22/pc).

Date: 1 June to 9 June 2016
Order and Enquries
Tel: +65 67253288/ 67253289
Email: summerpalace.rsn@fourseasons.com
Website: http://www.regenthotels.com/EN/Singapore

---

Mitzo, Grand Park Orchard Singapore

---

In celebration of the upcoming Dragon Boat Festival, known locally as Duan Wu Jie (端午节), Mitzo Restaurant & Bar debuts with three exquisite rice dumplings, packed with luxurious ingredients and unique flavours. These creations are Truffle Kurobuta Pork Rice Dumpling ($18/pc), Red Yeast Foie Gras & Duck Rice Dumpling ($20/pc) and Osmathus Rice Dumpling Served with Brown Sugar & Osmanthus Honey ($15/pc)

Date: 15 May to 9 June 2016
Order and Enquries
Tel: +65 66038844
Email: rsvn@mitzo.sg
Website: http://www.mitzo.sg

---

Min Jiang, One North & Goodwood Park Hotel

---

Two new flavours – Wagyu Beef Cheek Rendang Dumpling ($12.65/pc) and Chicken with Salted Egg Yolk and Chestnut Dumpling ($12.65/pc) – along with two popular favourites – ‘Hae Bee Hiam’ Dumpling ($7.70/pc) and Braised Pork Belly with Black Garlic Dumpling ($14.75/pc) – make up this year’s collection, available at Min Jiang岷江川菜馆 (Goodwood Park Hotel) and Min Jiang at One-North岷江在纬壹 (No. 5 Rochester Park).

Date: 23 May to 9 June 2016
Order and Enquries
Tel: +65 67301704 (Goodwood), 6774 0122 (One North)
Email: min_jiang@goodwoodparkhotel.com / mj1n@goodwoodparkhotel.com
Website: http://www.goodwoodparkhotel.com

---

Golden Peony, Conrad Singapore

---

This Dragon Boat Festival, Golden Peony introduces two new creations of Rice Dumpling. Tuck into the local favourite inspired Singapore Chilli Crab Rice Dumpling ($28/pc) filled with chilli crab claw meat, accompanied by homemade chilli crab sauce. Also making its debut this year is a fusion of Black Truffle, Morel Mushroom and Chicken Meat Rice Dumpling ($12) filled with generous slices of black truffle and morel mushrooms with succulent chicken drumstick meat, accompanied by homemade morel mushroom sauce infused with thyme. Other perennial favourites include the Traditional 'Hong Kong Style' Rice Dumpling ($28/pc), healthy Vegetarian Wholesome Multigrain Rice Dumpling ($8), and sweet Red Bean Paste Rice Dumpling ($8).

Date: 30 May to 9 June 2016
Order and Enquries
Tel: +65 68853500
Email: dining@mohg.com
Website: http://www.mandarinoriental.com

---

Hua Ting, Orchard Hotel Singapore

---

Hua Ting Restaurant will mark the traditional Dragon Boat Festival with new dumpling creation by award-winning Masterchef Lap Fai. This year’s new creation of Rice Dumpling with Braised Pork Trotters, Dried Japanese Bonito and Peanuts ($14.80) is a heavenly combination of fork-tender pork trotters and savoury peanuts, complemented with dried Japanese Bonito. A handcrafted vegetarian highlight, the Brown Rice Dumpling with Trio of Mushrooms and Black Summer Truffle Paste ($13.80) packed with wholesome ingredients is the perfect festive indulgence for the health conscious. The signature Hong Kong Style Rice Dumpling with Roasted Meat, Dried Scallops and Beans ($23.80) is shaped like a rectangular pillow and tops the choice of our regulars every year!

Date: 9 May to 9 June 2016
Order and Enquries
Tel: +65 67396666
Email: huating.ohs@millenniumhotels.com

---

Shang Palace, Shangri-La Singapore

---

Introducing six new rice dumplings flavours such as the Bird’s Nest Rice Dumpling with Salted Egg Yolk and Custard ($42.80/pc) alongside traditional favourites like all-time bestseller, Shang Palace Signature Rice Dumpling ($23.55/pc), guests will be spoilt for choice. To complement the festivities, Master Chef Steven Ng has crafted a seven-course Dragon Boat festive set menu available for lunch and dinner.

Date: 23 May to 9 June 2016
Order and Enquries
Tel: +65 62134473
Email: dining.sls@shangri-la.com
Website: http://www.slsrewards.com.sg

---

Yan Ting, St. Regis Singapore

---

Welcome the Dragon Boat Festival with scrumptious and healthy glutinous rice dumplings handcrafted by the master chefs of Yan Ting. Bringing back popular favourites like the Glutinous Rice Dumpling with Abalone and Golden Dried Scallops ($33/pc) and introducing the Vegetarian Black Glutinous Rice Dumpling with Mixed Grains ($13/pc), Yan Ting is also presenting the Glutinous Rice Dumpling Gift Set ($49) for gifting to family and friends to commemorate the traditional festival.

Date: Now to 15 June 2016
Order and Enquries
Tel: +65 65066887
Email: yanting@stregis.com
Website: http://www.yantingrestaurant.com

---

Xin Cuisine, Holiday Inn Atrium

---

Celebrate this Dumpling Festival with authentic recipes from Xin Cuisine Chinese Restaurant. The new Tea Leaves Duck, Fish Maw, and Abalone Dumpling ($38/pc) brings you sumptuousness and indulgence with every bite. The lavish Truffle and Foie Gras Dumpling ($28.80/pc) is made with a modern twist. Another new creation on the must-try list is the Cordyceps and Pork Belly Dumpling ($18.80/pc).

Date: Now to 9 June 2016
Order and Enquries
Tel: +65 67317173
Email: xin.sinhi@ihg.com
Website: http://www.holidayinn.com/sinatrium

Savour 2016 @ Bayfront Avenue - 10 Dishes Worth Spending Your Money AtSavour 2016

Savour 2016 is back again this year from 12 to 15 May 2016 at Bayfront Avenue, next to Marina Bay Sands Exhibition Centre. Unlike previous years, the entry this year is FREE! This year the event will also be focusing on our local talents and homegrown emerging chefs, dishing out their dishes at the 10 gourmet stalls located around the compound.

The 10 gourmet stalls offer up to 30 different dishes with pricing ranging from $6 to $12. It may not be possible to eat your way through all the stalls. Even if you can, your wallet may hurts. Hence here is a list of dishes that I think you should spend your dollar on.

---

Labyrinth

---

Siew Yoke Umami Rice 4.5/5

Siew Yoke Umami Rice ($12).  Roasted Pork Belly, Crispy Nori, Japanese Umami Rice.

---

Saveur Art

---

Angel Hair Lobster Pasta 4.2/5

Angel Hair Lobster Pasta ($12). Lobster, Angel Hair Pasta, Fish Roe, Crispy Ebi.

Egg Confit 4/5

Egg Confit ($6). Egg, Truffled Potato, Mousseline, Macadamia Nuts, Brown Butter.

Tropical Passion Fruit Sorbet 4/5

Tropical Passion Fruit Sorbet ($6). Passion Fruit Sorbet, Mango Curd, Roasted Penja Pineapples, Coconut Sable, Cream.

---

R&D

---

R&D's Fried Chicken 4/5

R&D's Fried Chicken ($6). 12 Spice Dredge, Gong Bo Sauce.

---

Cato

---

Salted Egg Black Cod 4/5

Salted Egg Black Cod ($12). Pan Seared Black Cod, Salted Egg Veloute, Fennel Salad.

---

Salt Tapas & Bar

---

Tempura Fish Taco 4/5

Taco of Tempura Fish ($6). Tempura Fish, White Cabbage, Pineapple Salsa, Wasabi Mayo, Tobiko, Spring Onions.

---

Bar A Thym

---

Iberico Pork Jowl 4.5/5

Iberico Pork Jowl ($12). Pork Jowl, Tatsoi, Pickled Pear, Hazelnut Dressing.

Wagyu Striploin 4.2/5

Wagyu Striploin ($12). Striploin, Mushrooms, Beans and Truffles.

Valrhona Chocolate Mousse 4.5/5

Valrhona Chocolate Mousse ($6). Chocolate Mousse, Passion Fruit, Almond Crumble.

---

L'Espace Martell

---

The venue can be quite hot especially in the day. So do remember to check out the various beverage stalls around the venue. Not to be missed is the Martell booth for the refreshing cogna cocktail to cool off from the heat.

Do also look out for Savour Wines happening on 8 - 11 September 2016 and Savour Christmas 17 - 20 November 2016.


Savour 2016
Date: 12 - 15 May 2016
Venue: Bayfront Aveune (next to Marina Bay Sands Exhibition Centre)
Nearest MRT: Bayfront MRT (exit A)
Website

Future of us @ 2am:Dessert bar

After a year of events to commemorate our 50th birthday- reminiscing the past, celebrating the presence, it is now time to look at our future. ‘The Future of Us’, a sensory exhibition that offers Singaporeans an immersive experience of how we may live, work, learn and care in the future. It is the capstone event to round up Singapore’s SG50 year of celebrations.

How do we live? Food, water, air etc. Food, in many first world countries, has very much transcended its basic function as a necessity of life. It has taken on several new identities by the works of today’s civilisation. For example, how our common love for food strings us together. That love and passion are often manifested in the gastronomic innovations around us. So in what directions these creations are going to go? We have Chef Janice Wong, our very own pastry queen from 2am:Dessert Bar to share her take on that.

Desserts innovations is something on which 2am:Dessert Bar has made its name. I wasn’t surprised that Chef Janice Wong was being selected to hold this dialogue for Future of Us. When I walked in, I was taken to a table with a few mini scultupes. Not your usual clay, but they were all made of chocolates! And painted with chocolates too! 100% edible sculptures.

Later on I learnt that these chocolate blocks are about 3D Printing. So simply let the machine do the job. If not, there will never be enough manpower and cash to produce that Boxes of Chocolates bestowed to us, so beautifully shaped and painted into their respective 4 flavors (Rose orange blossom, Gula Melaka, Praline poprocks, Salted Caramel). I managed to get hold of 2 flavours, sadly… Because they were really yummy.

We were also given a very refreshing Citrus Mocktail with a Cassis blackcurrant paper lid, made entirely with 120g of berries. It's really all about innovation.

Throughout the talk, we were given some finger food and beverages to highlight the salient points. For example, with globalisation and high social mobility, we have migration of food. Scallion Pancake (Chinese Prata) and Tapioca pearl chips and cheese was served. Fusion food is common in Singapore, like your most recent Asian Tapas, and more are expected to come.

She also touched on GMO food, which is becoming more and more prevalent. After our hunger has been fulfilled, we have other greater desires. No longer just a technique to develop stronger and healthier food, we can now even use it to enjoy USA Seedless Grapes, which many ate it with the relief that they need not worry about disposing the seeds after that.

Our need for Speed leads to Meal in a cup.The Green juice served to us was yummy for sure, but I hope I won’t resort to that too often.

Chef Janice also showcased her Marshmallow Painting, which was recently exhibited in Affordable Art. Going around the table to Feed the masses was the point that Chef Janice wanted to make. I thought this was interesting. Something that is so intangible could be made edible, with smell and taste.

Then we talked about Confectionery and Health. Food trend changes, perhaps due to our changing preferences over the years or subconsciously we have been influenced by the foodscape around us. Evidently, health is the focus right now, and we always see sugar as the main culprit, even replacement sugars has its implications. Enzyme, may be one of the alternatives in future. The Enzyme Lego Chocolates tasted so delicious. No funny aftertaste like what sweeteners do to our tastebuds. The same goes for the Enzyme Brownie on chocolate soil, there was no compromise to the taste at all. Even Enzyme Cocktail is possible.

As a souvenir, we each got to bring back a 76% dark Chocolate Surprise balls. Food as toys? Not something that I would like to advocate, but it all depends on the users.

Some insights to learn, there will be 2 more sessions with Chef Janice Wong that is completely free and open to the public (tickets are not required). Chef Janice will prepare 3 items for tasting each session

Title: The Future of Food
Venue: The Market Place (near the Future of Us Exhibition)
Date: 19 Dec 7-8pm
Date: 20 Dec 8-9pm
Website

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.

Singapore Favourite Food Village 2015 @ Clarke Quay

This year Singapore Favourite Food Village 2015 takes place at Read Bridge, Clarke Quay. Themed A Wok down Memory Lane at Ellenborough Market, we see the bridge transformed into 2 rows of hawker centre from 24 July to 2 August 2015 from 5pm to 11pm.

Besides the line up of hawkers dishing our delicious food, a serial of other events such as Live Cooking Demo and Traditional Teochew Opera. Do check the schedule of the various events at the official site.

It is great to see familiar face, Ah Boy from Good Chance Popiah. In the picture is Mr Lim and Jerome from Ming Fa Fishball Noodles. There is just too much food at the Singapore Favourite Food Village. My limited stomach space only allows me to try some of the following dishes, starting off with Good Chance Popiah. Go for the chilli one as it is damn shiok.

Then wonder next door to Ming Fa Fishball Noodles to have their noodles. The mee pok coated with their vinegar and chilli was slurping good. Not to forget, the soft and bouncy fishballs.

I also tried the Jia Le Hong Kong Roasted Food's Suckling Pig. Not the best but palatable enough to go with my cup of beer.

One stall that caugh my attention is the carrot cake stall by Everything Foods that is selling Salted Egg Yolk Fried Carrot Cake and Tom Yum Carrot Cake. I tried the salted egg yolk carrot cake which was surprisingly quite enjoyable.

Everything Foods also runs another stall selling Lor Mee. I tried their Pig Trotter Lor Mee and was surprised that I was given a whole pig trotter. The pig trotter was cooked to fork tender but I thought it was lacking that rich robust flavour.

If you don't mind spending a bit more, you can try the Steamed Cold Crab from Merchant Court.

The line up of stalls also see a few cafes with their own interpretation of local flavours. The Quarters offers a trio of snack bites. There is Chilli Crab Man Tou, Salted Egg Fries and DurianCanBoleh. The durian creme brulee or DurianCanBoleh is a worthy try for something different from the usual if you are a durian lower.

A dessert I would recommend saving some space for is the Ondeh Ondeh Churros from Churros Factory. Crispy exterior with a fluffy interior, this is served with a palm sugar sauce with shredded coconut. Instead of ondeh ondeh, it actually reminds me of kueh lopes.

Singapore Favourite Food Village 2015
Read Bridge, Clarke Quay
Date: 24 July to 02 August 2015
Time: 5pm - 11pm
Facebook: https://www.facebook.com/SingaporeFavouriteFoodOfficial
Website: http://www.singaporefavouritefood.sg/index.php