Evaluation Process
A selected group of F&B professionals and connoisseurs are invited to vote in all award categories in a closed round of voting.
Nominations are collated and tabulated. The top 3-5 highest scoring nominees for each award category will proceed to the Final Round (Finalists) for final assessment.
Singapore Category
VISMARK Asian Cuisine Chef of the Year
This award seeks to recognise an individual who is directly involved in a restaurant operation and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. Eligible candidates must have been working in Singapore for at least two years (at point of nomination) in a restaurant / restaurant chain.
Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Chung Lap Fai, Hua Ting Restaurant, Orchard Hotel Singapore Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Ronnie Chia, Tatsuya's Japanese Restaurant
Yamashita Teppei, Teppei, Orchid Hotel Singapore
Yoshiyuki Kashiwabara, Kaiseki Yoshiyuki
Malcom Lee, Candlenut Kitchen
MEIKO Asian Restaurant of the Year
This award seeks to recognise a restaurant / restaurant chain that serves Asian cuisine and promotes culinary and service excellence in Singapore. Eligible restaurants must have been in operation for two or more years (at the point of nomination). The nominated restaurant must have consistently exceeded the standards of excellence and provided extraordinary dining experiences for guests.
Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Hua Ting Restaurant, Orchard Hotel Singapore Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Imperial Treasure Teochew Cuisine
Shinji by Kanesaka
Candlenut Kitchen
Teppei, Orchid Hotel Singapore
SICO ASIA Banquet Manager of the Year
This award seeks to recognise a Banquet Manager who is professional, knowledgeable and who possesses a high degree of competence. Eligible candidate must have been working in Singapore in the capacity of Banquet Manager for a minimum of one year (at point of nomination) and is directly involved and solely responsible for the banquet facilities in a hotel environment in Singapore.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Agus Ilham, Pan Pacific Singapore
Royston Wong, The Ritz-Carlton, Millenia Singapore
Kannan Moorthy, Marina Mandarin Singapore
Bernard Lim, The Ritz-Carlton, Millenia Singapore
COFFEX Bar of the Year
This award seeks to recognise a bar with the ability to provide a complete nightlife experience for its patrons. The nominee should be a popular establishment that is creating a ‘buzz’ in Singapore and must have been in operation for at least one year (at the point of nomination).
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
1-Altitude * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Rillette Bar
28 Hong Kong Street
Catalunya
Ku De Ta
KITCHENAID Chef of the Year
This award seeks to recognise an individual who is directly involved in restaurant operations in Singapore for at least two years. The nominee must have consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences. Eligible candidates must have been a working chef in the kitchen for the past three years in Singapore (at the point of nomination). Eligible candidates must also be directly involved in creating and driving the menu concept and kitchen operations in a restaurant / restaurant chain that promotes culinary and service excellence.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Julien Royer, JAAN * AOE 2013 Award Recipient will not be eligible for this award in 2014.
André Chiang, Restaurant Andre
Ryan Clift, Tippling Club
Matthew Mok, The Rabbit Stash
Benjamin Tan, The White Rabbit
MARRONE Culinary Institution of the Year
This award seeks to recognise a culinary institution that provides courses for nurturing culinary talents. Eligible intuitions must provide full-time and part-time courses that enrich students with expert knowledge within the culinary field. The culinary institution has to be certified by local government bodies and the courses must provide professional accreditation. Such courses should be conducted in a formal learning environment.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
ITE College West, School of Hospitality * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Shermay's Cooking School
Temasek Polytechnic
BERNARDAUD Executive Chef of the Year
This award seeks to recognise an Executive Chef who is directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel environment in Singapore. Eligible candidates must have been an Executive Chef for at least three years and worked in Singapore for the past one year (at the point of nomination). Eligible candidates must have consistently set standards of excellence in the culinary arts as well as providing excellent dining experiences.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Christopher Christie, Marina Bay Sands * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Edmund Toh, Resorts World Sentosa
Pierre Burgade, Raffles Singapore
Massimo Pasquarelli, The Ritz-Carlton, Millenia Singapore
Paul Then, Orchard Hotel Singapore
SIA HUAT Food & Beverage Manager of the Year
This award seeks to recognise a Food and Beverage Manager who is professional, knowledgeable and who possesses a high degree of competence. Eligible candidate must have been working in Singapore in the capacity of Food and Beverage Manager for a minimum of one year (at the point of nomination). The nominee must be directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel environment in Singapore.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Nicole Eisen, Marina Bay Sands * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Jacky Kok, Resorts World Sentosa
Nicolas Mercier, Swissôtel The Stamford Singapore
Jorg Behrend, Orchard Hotel Singapore
Christian P. Gurtner, Ritz-Carlton Hotel, Millenia Singapore
EPICURE MAGAZINE Gourmet Distributor of the Year
This award is presented to a Gourmet Distributor in Singapore that features an impressive range of gourmet products targeted at industry clients. Eligible candidates must have been in operation for one or more years (at the time of nomination).
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Auric Pacific, Auric Pacific * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Classic Fine Foods, Classic Fine Foods
Vismark Food Industries, Vismark Food Industries
PRESIDENT Gourmet Retailer of the Year
This award seeks to recognise a Gourmet Retailer in Singapore that features an impressive range and variety of premium gourmet products. Eligible establishments must have been in operation for one or more years (at the point of nomination) and a physical store in Singapore and / or an online presence. The nominated establishment should demonstrate exceptional resourcefulness in obtaining the product specific to customer’s requirements and continually meets or exceeds customers’ expectations.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Cold Storage Speciality * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Dean & Deluca
Jasons Market Place
Fairprice Finest
ACQUA PANNA & S.PELLEGRINO New Restaurant of the Year
This award seeks to recognise a new restaurant / restaurant chain that promotes culinary and service excellence in Singapore. Eligible new restaurants must have been in operation for more than six months but less than two years (at the point of nomination). The nominated restaurant must have consistently exceeded the standards of excellence and provided extraordinary dining experience for guests.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Pollen * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Catalunya
Burnt Ends
Kaiseki Yoshiyuki
Bacchanalia
ASIA WINE NETWORK New World Wine List of the Year
This award is presented to a restaurant or wine centric establishment featuring a wine list of impressive range and variety; primarily from Argentina, Australia, Canada, Chile, New Zealand, South Africa, Mexico and the United States. Eligible restaurant has to be in operation for a minimum of one year (at the point of nomination). The nominated restaurant must be a restaurant / restaurant chain located in Singapore that promotes culinary and service excellence.
* Nominees will be required to submit a wine list for evaluation.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
OSIA, Resorts World Sentosa * Nominees will be required to submit a wine list for evaluation.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
My Humble House
mezza9, Grand Hyatt Singapore
Tippling Club
The White Rabbit
EUROCAVE Old World Wine List of the Year
This award is presented to a restaurant or wine centric establishment featuring a wine list of impressive range and variety; primarily from Italy, Spain and France. Eligible restaurants must have been in operation for a minimum of one year (at the point of nomination). The nominated restaurant must be a restaurant / restaurant chain located in Singapore that promotes culinary and service excellence.
* Nominees will be required to submit a wine list for evaluation.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Absinthe Restaurant Francais * Nominees will be required to submit a wine list for evaluation.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
CUT by Wolfgang Puck, Marina Bay Sands
Le Bistrot Du Sommelier
Raffles Grill, Raffles Singapore
Catalunya
STEELITE Outstanding Caterer of the Year
This award seeks to recognise a catering team with the most creative and impressive banquet set-up. Excellent service and meets the requirements of guests’ menu requests. The nominated establishments may be from hotels, restaurants or event catering companies.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Gunther's Modern French Cuisine * AOE 2013 Award Recipient will not be eligible for this award in 2014.
One Paradise
Orchard@YourPlace, Orchard Hotel Singapore
2am:Experience
Privé Catering
SCRIPPS NETWORKS INTERACTIVE Pastry Chef of the Year
This award seeks to recognise an individual who has exceptional talent in the pastry field. The nominee should display the ability to drive the consistency and quality in pastries, desserts and / or bakery products offered at an outlet or various outlets. Eligible candidates must have been working in Singapore in the capacity of a Pastry Chef for at least one year (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Steven Ong, InterContinental Singapore * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Andrés Lara, Pollen
Kenny Kong, Resorts World Sentosa
Lin Wei Xian, Bonheur Patisserie
THIERRY DELOURNEAUX, FAIRMONT AND SWISSOTEL SINGAPORE EXECUTIVE PASTRY CHEF
CITIBANK Restaurant Manager of the Year
This award seeks to recognise a Restaurant Manager who is professional and knowledgeable. The nominee demonstrates a high degree of competence in managing a successful restaurant operation. Eligible candidates must have been working in Singapore in the capacity of Restaurant Manager for a minimum of one year (at the point of nomination) in a restaurant / restaurant chain that promotes culinary and service excellence.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Will Simons, Osteria Mozza, Marina Bay Sands * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Marcus Boyle, Tippling Club
Fabian Schenk, Gattopardo Ristorante di Mare
Kelvin Tay, The White Rabbit
Max Fedkiw, Le Bistrot Du Sommelier
INDOGUNA Restaurant of the Year
This award seeks to recognise a restaurant / restaurant chain that promotes culinary and service excellence in Singapore. Eligible restaurants must have been in operation for two or more years (at the point of nomination) and demonstrate a well-maintained standard of excellence. The nominee should also consistently set new standards of excellence in improving its cuisine and service.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
JAAN, Swissôtel The Stamford, Swissôtel The Stamford * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Le Bistrot Du Sommelier
OSIA, Resorts World Sentosa
Restaurant Andre
The White Rabbit
MEAT & LIVESTOCK AUSTRALIA Rising Chef of the Year
This award seeks to recognise an individual who is 32 years of age OR below (as of 1 January 2014) who is directly involved in a restaurant operation in Singapore. The nominee should display exceptional culinary talent and is driven to raise standards of culinary excellence within his/her working environment. Eligible candidates must have been a working chef in Singapore for at least one year (at the point of nomination) in a restaurant / restaurant chain.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Brandon Foo, Le Bistrot Du Sommelier * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Matthew Leighton, Salt Tapas & Bar by Luke Mangan
Felix Chong, in ITALY Bar Ristorante
Denis Lucchi, Buona Terra
Chris Kwan Tze How, Pan Pacific Orchard, Singapore
GIORGIO FERRARI Sommelier of the Year
This award seeks to recognise an individual who possesses in-depth knowledge of wines. The nominee must be capable of delivering excellent wine service (salesmanship and wine recommendation) to enhance the customer’s overall dining experience. Eligible candidates must have been working in Singapore in the capacity of Sommelier for a minimum of one year (at the point of nomination), in a restaurant / restaurant chain that promotes culinary and service excellence.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Stephanie Rigourd, Hilton Singapore * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Max Fedkiw, Le Bistrot Du Sommelier
Gerald Lu, Praelum Wine Bistro
Mohamad Fazil, Salt Grill & Sky Bar
Matthew Chan ZiXing, Bacchanalia
FOODSERVICE CONSULTANTS SINGAPORE Wine Distributor of the Year
This award is presented to a Wine Distributor in Singapore that features an impressive range and variety of excellent wines targeted towards its industry clients. Eligible candidate must have been in operation for one or more years (at the point of nomination).
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Asia Wine Network * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Enoteca Co., Ltd
Monopole Wines, Monopole Wines
The Straits Wine Company
Top Wines
MIELE Wine Retailer of the Year
This award seeks to recognise a Wine Retailer in Singapore that features an impressive range of quality wine products. Eligible establishments must have been in operation for one or more years (at the point of nomination). The Wine Retailer of the Year should display exceptional resourcefulness in obtaining the product specific to the customers’ requirements and continually meet or exceed customers’ expectations.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
1855 The Bottle Shop * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Crystal Wines & Spirits
Magma German Wine Bistro & Shop
The Straits Wine Company
Vinum Fine Wines
Regional Category
TUNGLOK Asian Cuisine Chef of the Year (Regional)
This award seeks to recognise an individual who is directly involved in a restaurant operation and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. Eligible candidates must have been working in the country for at least two years (at point of nomination) in a restaurant / restaurant chain.
Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Law On, Fook Lam Moon Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
David Thompson, Nahm, Bangkok
Ip Chi Cheung, Summer Palace, Shangri-La Hong Kong
Alvin Leong, Bo Innovation
Tan Kim Weng, Shang Palace, Kuala Lumpur
BRAND NEW MEDIA Asian Restaurant of the Year (Regional)
This award seeks to recognise a restaurant / restaurant chain which serves Asian cuisine and promotes culinary and service excellence in the region. Eligible restaurants must have been in operation for two or more years (at the point of nomination). The nominated restaurant must have consistently exceeded the standards of excellence and provided extraordinary dining experiences for guests.
Asian cuisine may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Bo.Lan, Bangkok Asian cuisine may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Mozaic, Bali
Nahm, Bangkok
Wan Li Chinese Restaurant, Renaissance Johor Bharu Hotel
Baan Khanitha & Gallery
ELECTROLUX Culinary Institution of the Year (Regional)
This award seeks to recognise a culinary institution that provides courses for nurturing culinary talents. Eligible intuitions must provide full-time and part-time courses that enrich students with expert knowledge within the culinary field. The culinary institution has to be certified by local government bodies and the courses must provide professional accreditation. Such courses should be conducted in a formal learning environment.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Berjaya University College of Hospitality * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Hong Kong Culinary Academy
Le Cordon Bleu, Dusit Thani
Sunway Le Cordon Bleu Institute of Culinary Arts
Taylor's University College
GREENFIELDS HONEST MILK Pastry Chef of the Year (Regional)
This award seeks to recognise an individual who has exceptional talent in the pastry field of the region. The nominee should display the ability to drive the consistency and quality in pastries, desserts and / or bakery products offered at an outlet or various outlets in the region. Eligible candidates must have been working in the capacity of a Pastry Chef for at least one year (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.
* AOE2013 Award Recipient will not be eligible for this award in 2014.
Anthony Poh, Crown Macau Hotel & Casino * AOE2013 Award Recipient will not be eligible for this award in 2014.
Giovanni Lurig, JW Marriott Hotel, Bangkok
Joanne Yeong, Le Cordon Bleu College of Culinary Arts, Kuala Lumpur
Yves Matthey, Mandarin Oriental Hong Kong
Günther Wolfsgruber, MGM Macau
MANITOWOC Restaurateur of the Year (Regional)
This award seeks to recognise an individual who is the owner of an independent or chain of well-established, successful restaurant(s). The restaurants must have been in operation in the country for a minimum of one year (at the time of nomination) with a commitment to develop social initiatives in the culinary field and promote culinary and service excellence.
* AOE 2013 Award Recipient will not be eligible for this award in 2014.
Philip Davenport, Ku De Ta, Bali * AOE 2013 Award Recipient will not be eligible for this award in 2014.
Chris Salans, Mozaic, Bali
Alvin Leong, Bo Innovation
Takashi Kimura, Cilantro, Kuala Lumpur
Antonio Escalante, Antonio's, Manila
