Singapore eateries Sungei Road Laksa and Burnt Ends nominated for inaugural World Restaurant Awards

Singapore eateries Sungei Road Laksa and Burnt Ends nominated for inaugural World Restaurant Awards
Sungei Road Laksa has been nominated in the House Special category, while Burnt Ends has been nominated in the No Reservations Required and the Tweezer-free Kitchen of the Year categories.
PHOTO: The Straits Times

SINGAPORE - Two Singapore establishments have been named among the nominees for the first-ever World Restaurant Awards.

In a list revealed on Thursday (Dec 13), Sungei Road Laksa in Jalan Berseh has been nominated in the House Special category for establishments defined by a particular dish. It is up against 19 other nominees such as Hong Kong establishment Yat Lok, known for its roast goose.

Modern Australian barbecue restaurant Burnt Ends in Teck Lim Road, which has one Michelin star, has been nominated in two categories - No Reservations Required, for restaurants that accept walk-in diners, and the more quirky category of Tweezer-free Kitchen of the Year, for a more "hands-on" style of plating.

Fellow nominees for the No Reservations Required category include The Bombay Canteen in India, and Clamato in Paris. Other Tweezer-free Kitchen of the Year nominees include Bo.Lan in Thailand, and Mocoto in Brazil.

Other award categories include Restaurant of the Year; Off-Map Destination of the Year, for restaurants in remote locations; and Ethical Thinking, an award recognising environmental policy, staff welfare and community engagement.

A panel of 100 judges that represent 36 countries includes the likes of chefs, restaurateurs, journalists, and film-makers. High-profile names include Danish chef Rene Redzepi of Noma in Denmark; Italian chef Massimo Bottura of Osteria Francescana in Modena, Italy; American restaurateur David Chang of the Momofuku restaurant group; and Canadian-born chef May Chow of Little Bao in Hong Kong.

Representing Singapore on the panel is Japanese food journalist Kyoko Nakayama, who has been based here for five years.

Julien Royer, chef-owner of French restaurant Odette, which debuted on The World's 50 Best Restaurants list at No.28 this year (2018). The 2018 awards ceremony was held in Bilbao. Singapore will host the annual restaurant awards next year (2019).

Food writer and broadcaster Andrea Petrini, who chairs the judging panel, said: "It's important to pay attention to the full scale of the world's great restaurants and chefs, but also to bring these awards into the 21st century by acknowledging the cultural nuances of today. For example, the pivotal role social media plays in the restaurant industry and, with tongue in cheek, to subvert current fashion with the 'Small Plate' awards such as 'Red Wine Serving restaurant', 'Tattoo-free Chef of the Year', and 'Tweezer-free Kitchen of the Year'."

The newly launched restaurant awards are being produced by IMG - an events, media, fashion and sports company which operates in more than 30 countries - in partnership with restaurant journalist Joe Warwick and Mr Petrini.

The award ceremony will take place in Paris on Feb 18 next year.

Full list of nominees here.

17 new entrants to Michelin's Bib Gourmand list for 2018

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    CHAI CHUAN TOU YANG ROU TANG

    Address: 163 Bukit Merah Central, #01-51, S150163

    Opening hours: Monday to Saturday (11am to 2.30pm), closed on Sunday

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    CHUAN KEE BONELESS BRAISED DUCK

    Address: 20 Ghim Moh Road, #01-161, S270020

    Opening hours: Tuesday to Sunday (10am to 8pm)

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    FRESH TASTE BIG PRAWN NOODLE

    Address: 70 Zion Rd, S247792

    Opening hours: Monday to Friday (6pm to 11.30pm), Saturday and Sunday (12pm to 1am)

    Photo: Burpple/Khaw Han Chung

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    HENG CARROT CAKE

    Address: 500 Clemenceau Avenue North, #01-28, S229495

    Opening hours: Daily (5pm to 1am)

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    HONG KONG YUMMY SOUP

    Address: 7 Maxwell Road, Amoy Street Food Centre #01-18

    Telephone: 6221 1155

    Opening hours: 10am to 4pm (Monday to Saturday, closed on Sunday and public holidays)

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    LAO FU ZI FRIED KWAY TEOW

    Address: 51 Old Airport Rd, #01-12, S390051

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    LIAN HE BEN JI CLAYPOT RICE

    Address: 335 Smith Street, 02-197/198/199, S050335 Telephone 6227 2470

    Opening hours: Friday to Wednesday (4.30pm to 10pm), closed on Tuesday

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    OUTRAM PARK FRIED KWAY TEOW

    Address: 531A Upper Cross St, S051531

    Telephone: 6225 5632

    Opening hours: Open daily (7am to 9pm)

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    ROLINA TRADITIONAL HAINANESE CURRY PUFF

    Address: Tanjong Pagar Plaza Market and Food Centre, 6 Tanjong Pagar Plaza, #02-15, Singapore 081006

    Telephone: 9234 0521

    Opening hours: Open daily (9am to 2pm)

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    SHI WEI DA TEOCHEW PORRIDGE

    Address: Fengshan Market and Food Centre, Blk 85 Bedok North Street 4, #01-236, S460085

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    TAI WAH PORK NOODLE

    Address: 531A Upper Cross St, #02-16, S051531

    Opening hours: Tuesday to Sunday (9.30am to 7.30pm), closed on Monday

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    TIONG BAHRU YI SHENG FRIED HOKKIEN PRAWN MEE

    Address: 6 Jalan Bukit Merah, #01-13, S150006

    Telephone: 9862 9296

    Opening hours: Wednesday to Monday (3pm to 10.45pm), closed on Tuesday Photo: Burpple/Alexis Chiau

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    MUTHU'S CURRY (RACE COURSE ROAD)

    Address: 138 Race Course Rd, #01-01, S218591

    Telephone: 6392 1722

    Opening hours: Open daily (10.30am to 10.30pm)

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    SIK BAO SIN (GEYLANG ROAD)

    Address: 592 Geylang Road, S389531

    Telephone: 6744 3757

    Opening hours: Tuesday to Sunday (11.45am to 2.30pm, 5.45pm to 9.30pm), closed on Monday

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    THE COCONUT CLUB (ANN SIANG HILL)

    Address: 6 Ann Siang Hill, S069787

    Telephone: 6635 2999

    Opening hours: Monday to Saturday (11am to 3pm, 6pm to 9.30pm), Sunday (11am to 3pm)

    Photo: Instagram/TheCoconutClub

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    EMINENT FROG PORRIDGE & SEAFOOD

    Address: 323 Geylang Rd S389359

    Telephone 9842 2941

    Opening hours: Daily (4pm to 4am)

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    SIN KEE FAMOUS CANTONESE CHICKEN RICE

    Address: 40 Holland Drive, S270040

    Telephone: 8428 7865

    Opening hours: Tuesday to Sunday (11am to 4pm), closed on Monday

This article was first published in The Straits Times. Permission required for reproduction.

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