Participating Countries includes Malaysia, Thailand, Hong Kong, Vietnam, Macau, Indonesia, India, Philippines, Cambodia.

This award seeks to recognise a restaurant / restaurant chain that serves Asian cuisine and promotes culinary and service excellence. Eligible restaurants must have been in operation for One year (at the point of nomination) in Asia. The nominated restaurant must have consistently exceeded the standards of excellence and provided extraordinary dining experiences for guests.

Evaluation criteria:

• Ambience: The nominated restaurants’ posses complimenting factors that harmonised the ambience of a restaurant
• Cleanliness: All areas of the restaurant must be kept clean, including the front of the house, the back of the house, employee areas, restrooms, and any other areas that are not visible to diners. Cleanliness also extends to employee hygiene.
• Menu selection: Factors contributing to good food include flavors, authentic cooking of the signature styles of cuisine, innovation in creating new and interesting dishes and presentation of the dishes.
• Value:  The pricing structure takes into account all characteristics of the restaurant reflecting the level of service, type of food and the atmosphere of the establishment..
• Service & Experience: Encouraging of service where the overall dining experience is appreciable for the guest.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

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 minimum of 6 months (at the point of nomination).

Evaluation criteria:

• Concept & Decor: Nominated Bar should posses a distinctive concept or theme
• Beverage selection: Nominated bar should have signatory selections of cocktails with an comprehensive list of alcoholic and/or non-alcoholic beverages
• Cleanliness: All areas of the bar must be kept clean, including the front of the house, the back of the house, employee areas, restrooms, and any other areas that are not visible to customers. Cleanliness also extends to employee hygiene.
• Value: The pricing structure takes into account all characteristics of the bar reflecting the level of service, type of drinks and the atmosphere of the establishment..
• Service & Experience: Encouraging of flawless service where the overall bar experience is appreciable for the guests.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise a catering team with the most creative and impressive banquet set-up in Singapore. Excellent service and meets the requirements of guests’ menu requests. The nominated establishments may be from hotels, restaurants or event catering companies.

Evaluation criteria:

• Theme and decoration: Team uses equipment, colour co-ordination and props to liven up the atmosphere. The measure of creativity and concept of display is geared towards satisfying all clients, with food as the focal point.
• Menu: Team is able to meet client’s menu request.
• Event management: Excellent planning process, ability to handle requests well and good co-ordination with various third party suppliers involved.
• Time management & execution: Team demonstrates ability to work within given timeline, following a given event order. This include arrival, pre-event set up, event execution and out of venue time.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

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.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a restaurant with quality dining experience memorably and efficient.
• Guest relations: Nominee posses good people skills and able to build rapport with guest. He/she is amiable of local gourmet & beverages trends and always ready to offer assistance and recommendation.
• Leadership qualities: Nominee is exemplary in setting excellent service standards. He/she constantly motivates and inspires his/her team to perform well.
• Recognition:  A lead-by action team leader, part of a large service team and that everyone must work harmoniously to ensure the timely production of quality service experience. Nominee must also work well with culinary team and management.

* Overseas Development Programme 2016 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

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.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a restaurant with quality dining experience memorably and efficient.
• Guest relations: Nominee posses good people skills and able to build rapport with guest. He/she is amiable of local gourmet & beverages trends and always ready to offer assistance and recommendation.
• Leadership qualities: Nominee is exemplary in setting excellent service standards. He/she constantly motivates and inspires his/her team to perform well.
• Recognition:  A lead-by action team leader, part of a large service team and that everyone must work harmoniously to ensure the timely production of quality service experience. Nominee must also work well with culinary team and management..

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise a new restaurant that promotes culinary and service excellence in Singapore. Eligible new restaurants must have been in operation 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.

Evaluation criteria:

• Ambience: The nominated restaurants’ posses complimenting factors that harmonised the ambience of a restaurant Cleanliness: All areas of the restaurant must be kept clean, including the front of the house, the back of the house, employee areas, restrooms, and any other areas that are not visible to diners. Cleanliness also extends to employee hygiene.
• Menu selection: Factors contributing to good food include flavors, authentic cooking of different styles of food, innovation in creating new and interesting dishes and presentation of the dishes.
• Value:  The pricing structure takes into account all characteristics of the restaurant reflecting the level of service, type of food and the atmosphere of the establishment..
• Service & Experience: Encouraging of service where the overall dining experience is appreciable for the guest.

* Finalists for this award will be required to participate in the Luzerne Dining Table Design competition.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

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 6 months (at the point of nomination) in a restaurant / restaurant chain that promotes culinary and service excellence.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a restaurant with quality dining experience memorably and efficient.
• Guest relations: Nominee posses good people skills and able to build rapport with guest. He/she is amiable of local gourmet scene and always ready to offer assistance and recommendation.
• Leadership qualities: Nominee is exemplary in setting excellent service standards. He/she constantly motivates and inspires his/her team to perform well.
• Recognition:  A lead-by action team leader, part of a large service team and that everyone must work harmoniously to ensure the timely production of quality service experience. Nominee must also work well with culinary team and management.

* Overseas Development Programme 2016 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

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 One year (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.

Evaluation criteria:

• Ambience: The nominated restaurants’ posses complimenting factors that harmonised the ambience of a restaurant
• Cleanliness: All areas of the restaurant must be kept clean, including the front of the house, the back of the house, employee areas, restrooms, and any other areas that are not visible to diners. Cleanliness also extends to employee hygiene.
• Menu selection: Factors contributing to good food include flavors, authentic cooking, innovation in creating new and interesting dishes and presentation of the dishes.
• Value:  The pricing structure takes into account all characteristics of the restaurant reflecting the level of service, type of food and the atmosphere of the establishment..
• Service & Experience: Encouraging service where the overall dining experience is appreciable for the guest.

* Finalists for this award will be required to participate in the Luzerne Dining Table Design competition.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise a restaurant / restaurant chain that promotes culinary and service excellence in Asia. Eligible restaurants must have been in operation for One year (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.

Evaluation criteria:

• Ambience: The nominated restaurants’ posses complimenting factors that harmonised the ambience of a restaurant
• Cleanliness: All areas of the restaurant must be kept clean, including the front of the house, the back of the house, employee areas, restrooms, and any other areas that are not visible to diners. Cleanliness also extends to employee hygiene.
• Menu selection: Factors contributing to good food include flavors, authentic cooking of, innovation in creating new and interesting dishes and presentation of the dishes.
• Value:  The pricing structure takes into account all characteristics of the restaurant reflecting the level of service, type of food and the atmosphere of the establishment..
• Service & Experience: Encouraging of service where the overall dining experience is appreciable for the guest.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise an individual who is the owner of an independent or chain of successful restaurant(s) in Singapore. The restaurants must have been in operation in Singapore for a minimum of 6 months (at the time of nomination) with a commitment to develop social initiatives in the culinary field and promote culinary and service excellence.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a restaurant with quality dining experience memorably and efficient.
• Guest relations: Nominee posses good people skills and able to build rapport with guest. He/she is amiable of local gourmet & beverages trends and always ready to offer assistance and recommendation.
• Leadership qualities: Nominee is exemplary in setting excellent service standards. He/she constantly motivates and inspires his/her team to perform well.
• Recognition:  A lead-by action team leader, part of a large service team and that everyone must work harmoniously to ensure the timely production of quality service experience. Nominee must also communicate well with culinary team and service management.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise an individual who is the owner of an independent or chain of successful restaurant(s)in Asia. The restaurants must have been in operation in the country for a minimum of 6 months(at the time of nomination) with a commitment to develop social initiatives in the culinary field and promote culinary and service excellence.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a restaurant with quality dining experience memorably and efficient.
• Guest relations: Nominee posses good people skills and able to build rapport with guest. He/she is amiable of local gourmet & beverages trends and always ready to offer assistance and recommendation.
• Leadership qualities: Nominee is exemplary in setting excellent service standards. He/she constantly motivates and inspires his/her team to perform well.
• Recognition:  A lead-by action team leader, part of a large service team and that everyone must work harmoniously to ensure the timely production of quality service experience. Nominee must also communicate well with culinary team and service management.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.