The Singapore River Festival celebrates the heritage, people and places that make up the river. Held along its three quays – Clarke Quay, Boat Quay and Robertson Quay, the festival will bring a series of exciting art installations, activities, performances and food markets.
Since its introduction in 2015, SR Signatures has been a popular element of the Singapore River Festival. The accolade aims to bring greater exposure to F&B establishments that dish out good food and a unique dining experience to the river’s visitors.
This year’s SR Signatures welcomed on board some of the best in the Food & Beverage (F&B) industry as its judges. The panel consisted of Co-Founder of Twelve Cupcakes, Rookery, Mischief and Brewlander, Daniel Ong, President of the Singapore Chefs Association, Edmund Toh, Certified Master Chef and Food Writer and TV Presenter, Victoria Cheng and The New Paper Food Columnist, Yeoh Wee Teck. They were selected as judges based on their diverse backgrounds, allowing us to cater for different palates.
Between May to June 2017, the judges visited various F&B outlets across the three quays to try their signature dishes. Drawing from their rich and diverse experience in the F&B scene, the four then each selected their top five restaurants based on criteria such as taste, creativity and plating.
For more information on Singapore River Festival and SR Signatures, please visit www.srf.sg.
About Singapore River One
Singapore River One (SRO) is a private sector-led partnership charged with the day-to-day management, maintenance, enhancement and marketing of the Singapore River. SRO is a legally-established not-for-profit company with a singular focus on leveraging public and private investments, increasing footfall, and enhancing property values within the Singapore River precinct.
SRO is responsible for place management of the entire Singapore River precinct – including Boat Quay, Clarke Quay and Robertson Quay. It is the intent of SRO that the river be managed as one precinct – one destination – with specialized programs and service delivery methods utilized in each quay as needed, and as directed by a 5 year business plan.
This new partnership initiative will leverage and pool resources from a variety of public and private sector sources; it will have the involvement and participation of both public and private sector stakeholders, and it will be empowered with the role of implementing the business plan and place managing the Singapore River precinct.
AWARD WINNING DISHES
Daniel Ong’s Selections:
Trianon By Laurent’s Cafe and Chocolate Bar
Hazelnut sponge sandwiched between a base of crispy hazelnuts, topped with light dark chocolate mousse. A decadent, nutty and chocolatey three-layered treat, sure to satisfy any sweet tooth.
The touch of hazelnut really went well with the light dark chocolate mousse in the Trianon. The crisp of the hazelnut layer enhanced the Sweetness was well balanced.
Wagyu and Seafood Platter By Tong Kang River Boat Dining
TongKang Riverboat Dining presents an experiential dining on the last surviving pair of tongkangs in Singapore. Enjoy the sizzling sounds of the M8 Wagyu Ribeye cooking on a hot stone while soaking in the breath-taking view of the iconic Singapore River.
The beef and seafood were perfectly seasoned. The garlic rice blended well with the dish. It was a perfect match. The seafood and beef were cooked just right. Seafood had a fresh springy bite. Food was served on hot stone. Aroma of the dish was amazing. Will give regular yakiniku a run for its money.
Tandoori Platter From Bar Bar Black Sheep
Large succulent prawns, fresh fish, tender chicken and lamb or chicken kebabs perfectly cooked in Tandoor with a blend of aromatic spices. Served with raita and greens.
Bar Bar Black Sheep is located at 86 Robertson Quay, #01-04, Singapore 238245
Tandoori items were perfectly seasoned. Fish, prawns and chicken were perfectly cooked. Fish and chicken were tender. Chicken kebab was marinated with a perfect blend of tandoor and aromatic spices, then cooked to perfection with a soft crust forming on the outside of each meat. The platter was unique and the flavours blend well together! Matching seafood, fish and chicken was very interesting and they did a good job! Top quality everything! Loved the variety!
Pasta Cheese Bowl By D.O.P Mozzarella Bar and Restaurant
Homemade Scialatielli pasta (short thick spaghetti) with black truffle pesto inside a seasoned buffalo cheese bowl.
D.O.P Mozzarella Bar and Restaurant is located at 60 Robertson Quay, #01-04A The Quayside, Singapore, 238252
Taste was complex and delicious! Homemade Scialatielli pasta was al dente and so well- seasoned! Black truffle sauce matched the seasoned buffalo cheese bowl. The aromas of the dish was amazing. The cheese bowl was very unique and looked beautiful! Looked very appetizing and is such a great idea. The pasta served inside a cheese bowl was very creative and impressive! It’s a show stopper!
Lobster Porridge By Beast and butterflies
A comforting bowl of traditional Chinese Teochew style porridge which delights with the addition of half an umami-laden lobster and abalone slices topped with shreds of dried scallop.
Beast and Butterflies is located at 90 Robertson Quay, Level 1, Singapore 238259
The flavours blended so well together- the mud crab broth with dried scallops, abalone slices and lobster topped with bonito flakes. Each element came together to produce a deep flavour and sweetness to the dish. Depth of flavour was amazing! Presentation was great and very tasteful!
The bonito flakes danced atop the porridge and added colour to the dish! Using mud crab broth to enhance the sweetness of the lobster porridge was thoughtful. Use of abalone slices and scallops to bring out the flavours of the lobster was creative. They blended well and enhanced the flavour of the lobster.
Edmund Toh’s Selections:
Fresh Mushroom & Pork Bone Yuan Yang Soup Pot By Da Miao Hot Pot
Authentic Sichuan style Hotpot originating from Chengdu, the combination of Da Miao Hotpot’s two signature soup bases aims to satisfy both spice lovers and those seeking something milder. Get the best of both worlds with the Yuan Yang soup pot – Spicy mala and Fresh mushroom with Pork Bonesoup. With quality offerings like Australian beef and fresh shrimp paste on the menu.
Da Miao Hot Pot is situated at 3C River Valley Road, #01-11 The Cannery, 179022
The fresh mushroom & pork bone yuan yang soup pot was thick and had a milky and rich flavour with dried scallop and dried fish. The ingredients were very fresh, and of superb quality. The dish was arranged on unique crockery with distinctive decoration.
Marusaya Premium Dashi Shabu Shabu By Dashi Master Marusaya
Dashi Master Marusaya takes great pride in offering a large selection of authentic healthy, Dashi-based dishes. Natural Dashi (as opposed to chemically-composed additives) is a key seasoning developed from Katsuobushi (dried bonito), a key ingredient in Japanese cooking and our Dashi Shabu is one of the best ways to appreciate the true taste of dashi.
Dashi Master Marusaya is located at 86 Robertson Quay, Singapore 238245
Dashi Master Murasaya’s winning entry was the authentic Marusaya Premium Dashi Shabu Shabu using all natural dashi. They take pride in offering healthy Japanese dishes to soothe the diners’ taste buds and body. They do not use any chemical composed seasoning, and use only natural ingredients. Most of the selected ingredients were fresh and blended well in with dashi, bringing loads of goodness in this pot of dashi stock.
Chairman’s Crab By VLV
Whole Sri Lankan Crab steamed on a smooth bed of egg white and dashi stock, finished with ikura and freshly shaven bonito flakes.
VLV is located at 3A River Valley Road #01-02, Singapore 179020
The Chairman’s Crab, which used king crab, was steamed to perfection and dressed with fluffy egg white and dashes of hua tiao wine, topped with ikura and covered with crystal clear crab stock. It was a harmonious blend of sweetness from the crab and the intense reduction of crab broth, matched with the fluffy egg white.
Tandoori Chicken By Kinara
Chicken marinated in yoghurt with freshly pounded herbs and spices, tandoor traditional oven cooked in with a charcoal
Kinara is located at 57 Boat Quay Singapore 049846
The signature dish was the Tandoori Chicken. It was nicely marinated in yoghurt and freshly pounded Northern Indian spices and grilled to perfection, and was complemented with the crispy and aromatic Garlic Naan.
Charcoal Crabmeat Tortelli By Grissini
Handmade charcoal ravioli stuffed with Alaskan king crab, Frascati white wine and Datterini tomato sauce, dressed with Sicilian extra virgin olive oil “Primo” D.O.P. and basil oil.
Grissini is located at Grand Copthorne Waterfront Hotel, 392 Havelock Rd, Singapore 169663
The Charcoal Crabmeat Ravioli had the right texture, and the taste was just right & flavourful. This Southern Italian dish, and authentic home cooked flavour comes with a modern twist. The pasta was the main feature with its al dente texture, and the charcoal ravioli with Alaskan king crab meat showcases its modern twist to Italian cuisine.
Victoria Cheng’s Selections:
Chicken Rice Arancini with Sambal Aioli By Redtail by Zouk
The Chicken Rice Arancini with Sambal Aioli is made using arborio rice, cooked with chicken stock and spices, cooled and then wrapped around a small ball of mozzarella. It is then crumbed and fried, and served with sambal aioli, where we whip our house made sambal paste into aioli.
Redtail by Zouk is located at 3C River Valley Road, #01-04, The Cannery, 179022
All of the dishes are great inspirations of Singaporean flavors, created into bite sized bar snacks. A nod to Hainanese Chicken Rice, the chef uses arancini instead of long grain rice to make chicken rice balls, gingerly dipped in spicy sambal aioli.
Lasagne Gratinate All’ Emiliana By Pasta Fresca
Mama’s lovely dish, made of pasta sheets layered with Bolognese sauce, béchamel, mozzarella parmesan cheese.
Pasta Fresca is situated at 30 Boat Quay Singapore 049819
All of the dishes are worth sampling, but what really hit the spot was the lasagne. Classic baked layers of pasta, béchamel, and mozzarella and parmesan cheese, with homemade Bolognese sauce. It tastes as if it has a nonna’s touch!
Signature Oysters By SouthBridge
Southbridge carries a decadent selection of fresh live oysters; quality oysters are paired with 6 different types of creative sauces. TROPICAL, which features 6 freshly shucked oysters topped with a homemade Thai sauce, or the Japanese- inspired UMAMI – dressed refreshingly with yuzu and ponzu. For a burst of flavour on the palate, PEARLS is 6 grilled oysters with a delicious blanket of white wine sauce and topped luxuriously with Avruga caviar.
SouthBridge is located at 80 Boat Quay, Level 5, Rooftop, 049868
If you’re a fan of fresh, big and plump oysters, SouthBridge has at least half a dozen options on types of preparation, from pure, raw oysters to cooked variations. There is also a seasonal selection of oysters.
Meat Platter By Dallas Restaurant and Bar
Indulge in a meat feast with Dallas Signature Meat Platter – Fiery Braised Pork Ribs, Australian Lamb Cutlets, Ribeye Steak and Rotisserie Chicken with an assortment of delectable mint jelly, mushroom and black pepper sauce. Served alongside fresh greens and roasted vine cherry tomatoes, a meal perfect for sharing.
Dallas Restaurant and Bar is located at 31 Boat Quay, Singapore 049820.
The “small” meat platter is impressive. A glorious pile of barbecued ribs, rack of lamb, sausages, sirloin steak, and more, arrives on a wooden carving board. It was an impressive sight that left us wondering what the “big” portions looked like.
Wagyu By Hot Stones
Hot Stones Steak and Seafood Restaurant features a unique dining concept that involves cooking fresh meats and seafood on a serpentine volcanic stone slabs. This method seals in the natural juices of the Australian M8 Wagyu Ribeye giving a palate- coating richness and extraordinary flavour with every bite.
Hot Stones is located at 3D River Valley Rd, #01-06, Clarke Quay, Singapore 179023.
It’s hard to go wrong when you have great cuts of wagyu, cooked in front of you on a hot stone slab. If you’re craving steak in the Clarke Quay area, this is the spot to drop by.
Yeoh Wee Teck’s Selections:
Tripe Satay By Violet Oon Satay Bar & Grill
Honeycomb beef tripe marinated in Aunty Nanny’s lemak coconut rempah, and drizzled with freshly squeezed calamansi juice
Violet Oon Satay Bar & Grill is located at 3B River Valley Rd, #01-18, Clarke Quay Singapore 179021.
Violet Oon has cemented her status as a food historian. She has a wealth of knowledge and wisely, she applies it here at Violet Oon Satay Bar & Grill. The collection of interesting praiseworthy, signature dish was the Tripe Satay stood out due to its uniqueness. The tripe is poached, marinated and finally grilled over charcoal. Expect a lot of chewing and subtle flavours. It looks amazing (that honeycomb!) and eating at restaurant is a joy.
Classic Popiah Platter By PO
The popiah includes four fresh handmade wheat skins, stewed pork and vegetable filling, lettuce, beansprouts, crispy flatfish as well as all the toppings and sauces.
The filling is hand-cut, stewed and caramelised, taking over four hours of constant, tender care. Pork, shrimp and bamboo shoots add a rich savoury depth, balanced by the sweetness of the jicama, carrots and Holland peas.
PO is situated at 320 Havelock Road, Robertson Quay, Singapore 169628
In a menu loaded with Mod- Sin dishes that are beautifully presented and tasty, the popiah is still a star. The winning element was the stuffing. The mellowness of the bamboo shoots gave the popiah so much soul.The do-it-yourself element is fun too, and perfect if you’re struggling with conversation.
Prawn Chorizo Pasta By Porta
A combination of the linguine pasta, smokiness of the harissa sauce together with the sweet juicy tiger prawn and the spicy chorizo gives this Spanish-influenced pasta dish brimming bold flavours.
Porta is located at Level 1, Park Hotel Clarke Quay, 1 Unity Street, Singapore 237983
While a familiar combination, having spicy chorizo and sweet juicy tiger prawn with linguine pasta is a new experience. The pasta is al dente, which offered a nice foundation. The comforting mix of salty and umami also elevated the dish.
Tsukemen By Menya Sakura
Menya Sakura’s signature ramen is renowned for its original thick-textured noodles and rich clear broth brewed from Tonkotsu and Seafood.
Menya Sakura is located at 69 Boat Quay, Singapore 049857.
Foodies are torn between the dipping soup and the noodle as being the most crucial component of a tsukeman. Here, the dipping sauce is a rich and powerful, and may be overwhelming for some. But the noodles can handle it. It’s a perfect harmony of thick-textured chewy noodles with a flavourful Tonkotsu and Seafood soup.
Lobster Broth Ramen (Rich Soup) Special By Ramen Keisuke
The winning formula lies in the meticulous culinary approach that takes inspiration from the French culinary style behind the famous French lobster bisque. French rock lobsters are specially imported from France and carefully selected for its characteristic rich and abundant roe and flavour.
Ramen Keisuke is located at 3C River Valley Road #01-07 The Cannery Singapore 170922
The Keisuke chain is known for its quirky, unusual range of ramen. The lobster one is another. It is not the usual base and if you’re not into the umami taste, you may find this overwhelming. But this is a hearty, filling and satisfying of noodles