This award seeks to recognise an individual who is directly involved in restaurant operations in Singapore. 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 ONE year in Singapore. 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.

Evaluation criteria: 

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management.
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

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

Finalist for AOE2017:

• Julien Royer, Odette (Award Recipient)
• Christopher Millar, Stellar at 1-Altitude
• Daniel Chavez, OLA Cocina Del Mar
• Denis Lucchi, Buona Terra
• Lino Sauro, Gattopardo Ristorante di Mare
• Petrina Loh, Morsels
• Tetsuya Wakuda, Waku Ghin, Marina Bay Sands

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/ restaurant chain environment in Singapore. Eligible candidates must have been an Executive Chef for at least two years in Singapore. Eligible candidates must have consistently set standards of excellence in the culinary arts as well as providing excellent dining experiences.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

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

Finalist for AOE2017:

• Christopher Christie, Marina Bay Sands (Award Recipient)
• David Toh, Grand Copthorne Waterfront Singapore
• Eric Neo, InterContinental Singapore
• Lucas Glanville, Grand Hyatt Hotel
• Massimo Pasquarelli, The Ritz-Carlton Millenia
• Matthew Van Der Zwan, Marriott Tang Plaza Hotel
• Sandro Falbo, Fullerton Hotel & Fullerton Bay Hotel Singapore
• Toni Robertson, Mandarin Oriental Singapore

This award seeks to recognise an individual who is 32 years of age and below (as of 1 January 2017) who is directly involved in a restaurant kitchen operation in Singapore. The nominee should display exceptional culinary talent and is driven to raise standards of culinary excellence. Eligible candidates must have been a working chef for at least 6 months (at the point of nomination) in a restaurant / restaurant chain.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality food but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to be innovative in creating unique recipes, pays close attention to detail to harmonise every ingredient used.
• Consistency: Nominee constantly practices and never stops perfecting his or her technique with a desire to acquire new culinary skills.
• Recognition:  A lead-by action team player, part of a large culinary team in which everyone must work harmoniously to ensure the timely production of quality food. Chefs must also work well with service staff and management.
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

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

Finalist for AOE2017:

• Kenneth Oh, Gattopardo Ristorante di Mare (Award Recipient)
• Han Li Guang, Labyrinth
• Jake Kowalewski, Salt & Tapas Bar by Luke Mangan
• Leong Cheah Hun, 10 at Claymore, Pan Pacific Orchard Singapore
• Tim Ross-Watson, PYXIEMOSS

This award seeks to recognise an individual who has exceptional talent in the pastry field in Singapore. 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 6 months (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

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

Finalist for AOE2017:

• Kenny Kong, Resorts World Sentosa (Award Recipient)
• Ben Goh, InterContinental Singapore
• Cheryl Koh, Tarte, Les Amis
• Eric Cheam, 10 at Claymore, Pan Pacific Orchard Singapore
• Gwen Lim, Patisserie G
• Jasmin Chew, Stellar @ 1-Altitude

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

This award seeks to recognise an individual who is directly involved in a restaurant kitchen 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 6 months (at point of nomination) in a restaurant / restaurant chain.

Evaluation criteria: 

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

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

Finalist for AOE2017:

• Javed Ahamad, Punjab Grill (Award Recipient)
• Andy Oh, 10 at Claymore, Pan Pacific Orchard
• Chung Lap Fai, Hua Ting, Orchard Hotel Singapore
• Ken Ling, Tong Le Private Dining
• Kentaro Chen, Shisen Hanten, Mandarin Orchard Singapore
• Liu Ching Hai, Summer Palace, Regent Singapore

This award seeks to recognise an individual who has exceptional talent in the pastry field in Singapore. The nominee should display the ability to drive the consistency and quality in bakery products offered at an outlet or various outlets. Eligible candidates must have been working in the capacity of a Baker for at least 6 months (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a bakery that produces quality foods but is also cost-effective and efficient.
• Bakery skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

Finalist for AOE2017:

• Woon Thai Suan, Fullerton Hotel (Award Recipient)
• Dan Ng Eng Heng, Grand Hyatt Singapore
• Leonard Yue, Fairmont Singapore & Swissotel the Stamford
• Timothy de Costa, Raffles Hotel

This award seeks to recognise an individual who have made the most out of their culinary education, and have distinguished themselves by working with industry mentors.

Evaluation criteria: 

 

Finalist for AOE2017:

• Samuel Quan Xing Liang, Amara Singapore (Element on Tras Street) (Award Recipient)
• Chew Cha Xin, Morsels
• Matthew Tham, LeVel 33
• Teo Jun Xiang, Cheek by Jowl

This award seeks to recognise an individual who has exceptional talent in the pastry field in Asia. 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 the capacity of a Pastry Chef for at least 6 months (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

Finalist for AOE2017:

• Yves Matthey, Mandarin Oriental Hong Kong (Award Recipient), Hong Kong
• Florian Guillemenot, Sunway Le Cordon Bleu Institute of Culinary Arts, Malaysia
• Hendri Dharmawan, Ritz-Carlton Hotel Company LLC, Indonesia
• Laurent Merdy, Raffles & Fairmont Makati, Manila, Philippines
• Zainudin Bin Aziz, Hotel Renaissance, Johor Bharu, Malaysia

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

This award seeks to recognise an individual who is directly involved in a restaurant kitchen operation in Asia 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 6 months (at point of nomination) in a restaurant / restaurant chain.

Evaluation criteria: 

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

Finalist for AOE2017:

• Tan Kim Weng, Shang Palace, Kuala Lumpur (Award Recipient), Malaysia
• Alvin Leung, Bo Innovation, Hong Kong
• Antonio Escalante, Antonio's, Philippines
• Gene Gonzalez, Café Ysabel, Philippines
• Matt Abergel, Yardbird, Hong Kong

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.

Finalist for AOE2017:

• Morsels (Award Recipient)
• Artemis Grill
• Buona Terra
• Meta
• Odette Restaurant
• OLA Cocina Del Mar
• Restaurant Andre
• Stellar at 1-Altitude

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 Singapore. 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 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.

Finalist for AOE2017:

• Blue Lotus Chinese Eating House (Award Recipient)
• Candlenut
• Punjab grill at Marina Bay Sands
• Sky on 57 by Justin Quek
• Wan Hao Chinese Restaurant, Marriott Tang Plaza Hotel

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.

Finalist for AOE2017:

• Salted & Hung (Award Recipient)
• Alati
• Janice Wong Singapore
• Monti at 1-Pavilion
• PYXIEMOSS
• VLV Restaurant

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.

Finalist for AOE2017:

• Manhattan Bar, Regent Singapore (Award Recipient)
• 28 Hong Kong Street
• Anti:dote, Fairmont Singapore
• La Terre
• Tippling Club

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

Finalist for AOE2017:

• Sally Chan, Yan Ting, The St. Regis Singapore (Award Recipient)
• Evelyn Sim, Man Fu Yuan, Intercontinental Singapore
• Gabbriel James, Stellar at 1-Altitude
• Lee Tian Yang, Salted & Hung
• Paolo Colzani, Zafferano Italian Restaurant & Lounge

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.

Finalist for AOE2017:

• Nicolas Mercier, Fairmont Singapore & Swissotel the Stamford (Award Recipient)
• Alson Li, Fullerton Hotel Singapore
• Etienne Francois, Mandarin Oriental Singapore
• Naveen Balakrishnan, The Fullerton Bay Hotel Singapore
• Ng Say Hoe, Raffles Hotel, Singapore
• Tan Lu Ping, Marina Mandarin

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..

Finalist for AOE2017:

• Joseph Pua, Sofitel Singapore Sentosa Resort & Spa (Award Recipient)
• Abdul Shuib, InterContinental Singapore
• Gary Chin, Grand Hyatt Singapore
• John Lee, The St. Regis Singapore
• Shirly Chang, Marina Bay Sands
• Tan Jie Ming, Fairmont Singapore & Swissotel The Stamford

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.

Finalist for AOE2017:

• Lavish Catering (Award Recipient)
• CreativEATeries Catering
• Elsie's Kitchen
• Mandarin Oriental Catering Services
• Privé Catering
• Tung Lok Catering

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.

Finalist for AOE2017:

• Wee Teng Wen, The Lo & Behold Group (Award Recipient)
• Loh Lik Peng, Unlisted Collection
• Matteo Trabaldo Togna, Alba 1836 Wine Bar & Restaurant
• Petrina Loh, Morsels
• Ricky Ng, Blue Lotus Restaurant Pte Ltd

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.

Finalist for AOE2017:

• Fook Lam Moon (Award Recipient), Hong Kong
• 8 1/2 Otto e Mezzo Bombana, Hong Kong
• Amber, Hong Kong
• Gaggan, Thailand
• L'Atelier de Joël Robuchon, Hong Kong
• Nahm, Thailand
• Wasabi By Morimoto, India

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.

Finalist for AOE2017:

• Mozaic, Bali (Award Recipient), Indonesia
• Bo Innovation, Hong Kong
• Gaggan, Thailand
• Nahm, Thailand
• Sra Bua by Kiin Kiin, Thailand
• The Chairman, Hong Kong

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.

Finalist for AOE2017:

• Gaggan Anand, Gaggan (Award Recipient), Thailand
• Alvin Leong, Bo Innovation, Hong Kong
• Antonio Escalante, Antonio's, Philippines
• Umberto Bombana, 8 1/2 Otto e Mezzo Bombana, Hong Kong

This award seeks to recognise a hospitality institution that provides courses for nurturing food & beverage talents in Asia. Eligible institutions must provide full-time and part-time courses that enrich students with expert knowledge within the culinary & service field. The hospitality institution has to be certified by local government bodies and the courses must provide internationally recognised professional accreditation. Such courses should be conducted in a formal learning environment.

Evaluation criteria:

• Environment Setting: The nominated institution posses environmental factors that encourage the acquiring of skills and knowledge through a professional settings which include appropriate setup of academic rooms and practical surroundings.
• Quality of Professors/Lecturers : Highly educated professors/lecturers  that not only have experience teaching, but also real-world skills.
• Curriculum : An extensive offering of programme to enhance the flexibility and progressive advancement of the respective profession.
• Value:  The pricing structure takes into account all characteristics of the programme reflecting the degree of accreditation, level of professionalism and the atmosphere of the campus.

Finalist for AOE2017:

• Berjaya University College of Hospitality (Award Recipient), Malaysia
• Academy of Pastry Arts Malaysia, Malaysia
• KDU Penang University College: School of Hospitality, Tourism & Culinary Arts, Malaysia
• Le Cordon Bleu, Dusit Thani Culinary School, Thailand
• Taylor's University College, Malaysia

This award seeks to recognise a Gourmet Retailer in Singapore that features an interesting range and variety of premium gourmet products. Eligible establishments must have been in operation for minimum 6 months (at the point of nomination) and a physical store in Singapore and/or an online transaction services. The nominated establishment should demonstrate exceptional resourcefulness in obtaining the product specific to customer’s requirements and continually meets or exceeds customers’ expectations.

Evaluation criteria:

• Concept & Decor: Nominated retailers should posses a distinctive concept or theme.
• Variety: Nominated establishment has a wide range of gourmet products available and constantly strives to improve the variety of products offered.
• Value: Nominated establishment offers prices in relation to the quality of products and services provided.
• Accessibility: Nominated establishment is conveniently located and easily accessible, including handicap access.
• Product Knowledge: Nominated establishment posses strong product knowledge.

Finalist for AOE2017:

• Huber's Butchery (Award Recipient)
• Cold Storage Specialty
• Dean & Deluca
• Foodie Market Place
• Jones The Grocer

This award seeks to recognise a hospitality institution that provides courses for nurturing food & beverage talents in Singapore. Eligible institutions must provide full-time and part-time courses that enrich students with expert knowledge within the culinary & service field. The hospitality institution has to be certified by local government bodies and the courses must provide internationally recognised professional accreditation. Such courses should be conducted in a formal learning environment.

Evaluation criteria:

• Environment Setting: The nominated institution posses environmental factors that encourage the acquiring of skills and knowledge through a professional settings which include appropriate setup of academic rooms and practical surroundings.
• Quality of Professors/Lecturers : Highly educated professors/lecturers  that not only have experience teaching, but also real-world skills.
• Curriculum : An extensive offering of programme to enhance the flexibility and progressive advancement of the respective profession.
• Value:  The pricing structure takes into account all characteristics of the programme reflecting the degree of accreditation, level of professionalism and the atmosphere of the campus.

Finalist for AOE2017:

• The Culinary Institute of America, Singapore (Award Recipient)
• Asian Culinary Institute
• Baking Industry Training College
• Republic Polytechnic, School of Hospitality

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).

Finalist for AOE2017:

• Classic Fine Foods (Award Recipient)
• Angliss Singapore Pte Ltd
• Auric Pacific
• Culina Pte Ltd
• Giorgio Ferrari Food + Wine

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.

Evaluation criteria:

•  Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and offered the diners with quality wine pairing experience.
• Wine Knowledge: Nominee posses good knowledge of available wines and their respective characteristics. Nominee should be able to recommend appropriate cuisine and wine pairings.
• Guest relations: A lead-by action team leader, and that everyone must work harmoniously to ensure the timely production of quality service & wine experience.

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

Finalist for AOE2017:

• Daisuke Kawai, La Terre (Award Recipient)
• Carolina Schulze, Zafferano Italian Restaurant & Lounge
• Ervin Tang, Osteria & Pizzeria Mozza, Marina Bay Sands
• Gerald Lu, Praelum Wine Bistro
• Mohamad Fazil, Salt Grill & Sky Bar
• Vincent Tan, Odette Restaurant

This award is presented to a restaurant featuring an Old World wine list of impressive range and variety. Eligible restaurants must have been in operation for a minimum of one year (at the point of nomination). The nominated restaurant must consistently exceeded the standards of excellence and provided extraordinary wine & dine experiences for guests.

** Nominees will be required to submit a wine list for evaluation

Evaluation criteria:

• Design & format: Nominated wine list should have a distinctive and transparent structural layout in terms of varieties, pricing, descriptive for guest easy reference and ordering
• Wine selection: Factors to consider include authenticity of source, complimenting the signature styles of cuisine,
• Value: The pricing structure takes into account all characteristics of the restaurant reflecting the level of service, pricing structure and variety of wines, vintage, new discoveries..

Finalist for AOE2017:

• JAAN, Swissôtel The Stamford (Award Recipient)
• db Bistro & Oyster Bar, Marina Bay Sands
• Iggy's
• Joel Robuchon Restaurant, Resorts World Sentosa
• La Terre
• Le Bistrot Du Sommelier
• Zafferano Italian Restaurant & Lounge

This award is presented to a restaurant featuring a New World wine list of impressive range and variety. 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 with remarkable wine list selection.

** Nominees will be required to submit a wine list for evaluation

Evaluation criteria:

• Design & format: Nominated wine list should have a distinctive and transparent structural layout in terms of varieties, pricing, descriptive for guest easy reference and ordering
• Wine selection: Factors to consider include authenticity of source, complimenting the signature styles of cuisine,
• Value: The pricing structure takes into account all characteristics of the restaurant reflecting the level of service, pricing structure and variety of wines, vintage, new discoveries..

Finalist for AOE2017:

• Salt grill & sky bar by Luke Mangan (Award Recipient)
• Fat Cow
• Forest, Resorts World Sentosa
• Luke's Oyster Bar & Chop House
• Pollen
• The White Rabbit

This award seeks to recognise an individual whose significant contributions over a minimum span of 10 years have led to the promotion and growth of excellence within the Sommelier profession. This individual is a visionary who has constantly strived for higher standards and contributed efforts to influence the development of the Sommelier profession.

Evaluation criteria:

• Professionalism: Nominee must be professionally trained and knowledgeable in all facets of wine service, from a restaurant’s wine procurements and wine cellar storage through to service delivery in the restaurant and the training of in-house sommelier.
• Wine Knowledge: Nominee posses good knowledge of available wines and their respective characteristics. Nominee should be able to recommend appropriate cuisine and wine pairings.

Finalist for AOE2017:

• Lim Hwee Peng, WineCraft Marketing & Services (Award Recipient)
• Daniel Chia, Temasek Polytechnic
• Kelvin Tay, The White Rabbit
• Roderic Proniewski, Asia Wine Network
• Tan Ying Hsien, Taberna Wine Academy

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).

Evaluation criteria:

• Variety: Nominated establishment has a wide range of wine labels available and constantly strives to improve the variety of products offered.
• Value: Nominated establishment offers reasonable prices in relation to the quality of products and services provided.
• Accessibility: Nominated establishment is conveniently located and easily accessible.
• Product Knowledge: Nominated establishment posses strong product knowledge and encourages education in consumers.

Finalist for AOE2017:

• Asia Wine Network (Award Recipient)
• Cellarmaster Wines (Singapore)
• Italian Wine Club
• The Straits Wine Company
• Wein & Vin

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  6 months (at the point of nomination) and a physical store in Singapore and / or an online transaction services. 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.

Evaluation criteria:

• Concept & Decor:  Nominated retailers should posses a distinctive concept or theme.
• Variety: Nominated establishment has a wide range of wine labels available and constantly strives to improve the variety of products offered.
• Value: Nominated establishment offers prices in relation to the quality of products and services provided.
• Accessibility: Nominated establishment is conveniently located and easily accessible, incl. handicap access.
• Product Knowledge: Nominated establishment posses strong product knowledge.

Finalist for AOE2017:

• Artisan Cellars Pte Ltd (Award Recipient)
• Alfa International Pte Ltd
• Bottles & Bottles
• Crystal Wines & Spirits Pte Ltd
• The Straits Wine Company
• Wine Connection

This award seeks to recognise an individual whose cuisine is widely recognised and recommended by peers. Each member of the voting panel is encouraged to vote for up to five chefs in their own cuisine type. Nobody is allowed to vote for their own chef, or in a restaurant which they have an economic interest in. The top 3-5 nominations will be judged and evaluation by a panel of judges.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods.
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients (local produce) and use the best techniques to deliver the best product possible.

Finalist for AOE2017:

• Martin Foo, VLV (Award Recipient)
• David Liew, Lokkee
• Francis Chong, Peach Blossoms Marina Mandarin Hotel
• Javed Ahamad, Punjab Grill
• Seenuan K., Sabai Fine Thai on the Bay
• Wanthana Nikonsaen, Tamarind Hill

This award seeks to recognise an individual whose cuisine is widely recognised and recommended by peers. Each member of the voting panel is encouraged to vote for up to five chefs in their own cuisine type. Nobody is allowed to vote for their own chef, or in a restaurant which they have an economic interest in. The top 3-5 nominations will be judged and evaluation by a panel of judges.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods.
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients (local produce) and use the best techniques to deliver the best product possible.

Finalist for AOE2017:

• Petrina Loh, Morsels (Award Recipient)
• Drew Nocente, Salted & Hung
• Julien Royer, Odette
• Luca Piras, Alba 1836 Wine Bar & Restaurant
• Ryan Clift, Tippling Club

This award seeks to recognise an individual whose significant contributions over a minimum span of 15 years have led to the promotion and growth of excellence within the Food & Beverage industry. This individual is a visionary who has constantly strived for higher standards and contributed ideas to influence the development of the Food & Beverage industry.

Finalist for AOE2017:

• Eric Teo (Award Recipient)
• Lee Loong Sheng (Award Recipient)

• The dining table is a backdrop for the incredible every day, where discoveries and memories are made. It is  a place Luzerne recognises for its vitality and the familiar – but no less magical – dimension it brings to life itself.
• Finalists for New Restaurant of the Year and Restaurant of the Year awards will be required to participate in this competition.
• Aim: To showcase Luzerne as a natural companion for your best moments in life.
• Each contestant will be given 90 minutes to dress up a *table setting for 4 persons.
• 1 winner out of the 10 contestants will be announced during the Awards of Excellence Opening Ceremony.
• *Luzerne will provide a 5 piece coloured-ware set (name of collection will be announced on @Luzerneglobal Facebook in January 2017)
• Contestants are to bring their own cutlery and props suitable to create their Everyday Best Table

Finalist for AOE2017:

• Alati (Award Recipient)