Singapore River Festival Presenting SR Signatures 2017, Coming In Novemeber 2017 - Singapore River, Singapore

Back for the 3rd year, Singapore River Festival presents a series of SR Signatures 2017 carefully selected by the panel consisted of Co-Founder of Twelve Cupcakes, Rookery, Mischief and Brewlander, Daniel Ong, President of the Singapore Chefs Association, Edmund Toh, Certified Master Chef and Food Writer and TV Presenter, Victoria Cheng and The New Paper Food Columnist, Yeoh Wee Teck. This festival will be in November 2017

Along Singapore River, there are the 3 famous areas. Starting from the upstream is the lesser known but equally colourful night-life and wonderful waterfront dinning experience such as The Quayside at Robertson Quay, next is the tourist-populated Clarke Quay and lastly, near the mouth of the Singapore River, also located next to the business district is Boat Quay.

SR Signatures 2017

In the SR Signatures 2017, a total of 20 dishes were selected by the 4 judges. To be precise, each judge selected 5 dishes from the F&B restaurants along Singapore River. We are featuring 5 of the dishes that we tried and like among the list.

Lobster Broth Ramen (Rich Soup) Special by Ramen Keisuke

3C River Valley Road #01-07 The Cannery, Singapore 170922
Tel: +65 6255 2928

Opening Hours: Daily 1800 to 0500

Website: http://www.keisuke.sg/lobster-king-clarke-quay/

Singapore River Festival Presenting SR Signatures 2017 - Lobster Broth Ramen (Rich Soup) Special

Lobster Broth Ramen (Rich Soup) Special at Ramen Keisuke is my all-time favourite which I crave for it frequently. The rich broth is a result of cooking using the French Lobster bisque technique which was flavourful and tasty, full of umami flavour. This is certainly for the heavy palate diners like myself.

Tripe Satay by Violet Oon Satay Bar & Grill

3B River Valley Road, #01-18, Clarke Quay, Singapore 179021
Tel: +65 9834 9935

Opening Hours: Daily 1800 to 0000 (Last order for food 2230, drinks 2330)

Website: http://violetoon.com/violet-oon-satay-bar-grill-at-clarke-quay/

Singapore River Festival Presenting SR Signatures 2017 - Violet Oon Satay Bar & Grill

Singapore River Festival Presenting SR Signatures 2017 - Tripe Satay By Violet Oon Satay Bar & Grill

Violet Oon is well-known for their Chicken Satay, it was tested and approved by NAHMJ. For a suprise, the judge chose the unique Tripe Satay which wasn’t found in any restaurant in Singapore. Personally I love it. The Tripe was soft and lightly chewy. It is a treat for the adventurous.

Wagyu and Seafood Platter by Tong Kang River Boat Dining

3D River Valley Road #01-06 Singapore 179023
Tel: +65 6333 4868

Opening Hours: Sunday Thursday 1200 to 1500, 1800 to 2300 | Friday to Saturday 1200 to 1500, 1800 to 0200

Website: http://tongkang.com.sg/

Singapore River Festival Presenting SR Signatures 2017 - Wagyu and Seafood Platter By Tong Kang River Boat Dining

Having both the Wagyu and Seafood Platter is having the best of both world. The offering on the platter was fresh and with minimum marination hence cooking it over hot stone ensure the natural flavours are retained.

Tandoori Platter by Bar Bar Black Sheep

86 Robertson Quay, #01-04, Singapore 238245
Tel: +65 6836 9255

Opening Hours: Daily 1200 to 0000

Website: http://www.bbbs.com.sg/
FB: https://www.facebook.com/BarBarBlackSheep/

Singapore River Festival Presenting SR Signatures 2017 - Tandoori Platter By Bar Bar Black Sheep

The judge’s choice at Bar Bar Black Sheep was Tandoori Platter, the Indian food over the other option; Thai and Western. Every items on the platter was marinated with sufficient spice such that it was bold and tasty.

Lobster Porridge by Beast and butterflies

90 Robertson Quay, Level 1, Singapore 238259
Tel: +65 6657 0018

Website: https://www.millenniumhotels.com/en/singapore/m-social-singapore/beast-and-butterflies/
FB: https://www.facebook.com/beastandbutterflies/

Singapore River Festival Presenting SR Signatures 2017 - Lobster Porridge by Beast and butterflies

We previously tried their Lobster Vermicelli and now we have the chance to savour the Lobster Porridge presented in the Teochew Porridge style. The first time we tried a Lobster Porridge was at Wan He Lou, we love their rendition hence our expectation was set high. Fortunately, this bowl didn’t disapoint. In fact, it exceeded our expection. It was such as bliss. The key was adding mud crab broth to the lobster broth among other seafood ingredients. And the result was a complementing sweetness of seafood broth.

NAHMJ Verdict

Each and every dishes was carefully selected by the judges as such expect not less than the best.