This award seeks to recognise a food & beverage outlet
in Singapore that has been in operation for two or more years (at the time of nomination), and has consistently provided
a standard of excellence and extraordinary dining experiences
for diners. The nominee must be from an organisation located
in Singapore.
Award
Recipient
Saint Pierre
French
Cuisine does not stop at France when dinning at Saint Pierre,
with its modern French Cuisine served within, suggests a hint
of Japanese influence. Executive Chef Emmanuel Stroobant has
worked in three-Michelin-starred restaurants, giving him the
opportunity to experiment with creativity and bring cuisine
alive by fusing food with elements from different cultures.
Saint Pierre has been conferred with the 'Most Innovative
Menu' and 'Best Dish Award' at 2001's Singapore Gourmet Hunt,
and was a two time recipient of the Christofle New Restaurant
of the Year award at the Awards of Excellence 2002 and 2003.
Finalists
Oso Ristorante
Described
as a cultural and gastronomical embassy of Italy, Oso Ristorante’s
stylish contemporary setting and ambience together with its
music gives one a very realistic feel of Italy itself. The
partially separated glass-covered wine room displays over
250 labels of most vintages and rare red wines. The cheese
room, a first of its kind in Singapore, showcases the diverse
range of cheeses and uniquely presented cold cuts. Oso Ristorante’s
fine interiors and impeccable service makes it a prefect choice
for any occasion or event.
mezza9, Grand Hyatt Singapore
mezza9
offers a variety of nine different dining and entertainment
experiences with just a single menu. With Japanese, Chinese,
and Western cuisines, a European Deli and Crustacean Bar,
Walk-in Wine Cellars, a Pâtisserie, a Gourmet Boutique,
and a Martini and Cigar Bar all within a single venue, one
would definitely be spoilt for choice. Furthermore, the variety
of cuisine changes regularly on the menu. However, it is authentic
to each culinary background rather than a modern fusion style.
All food is prepared in the open kitchens and storage areas
located within the restaurant, partitioned with glass making
“the kitchen the restaurant and the restaurant the kitchen”.
