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Thursday October 10, 2013 MYT 12:00:00 AM
Thursday October 10, 2013 MYT 8:45:56 AM
Noodle contest: (From left) Straits Times food critic Wong Ah Yoke, River Inn Group director Steven Yeong, Straits Times Group chairman Dennis Wee and Lianhe Zaobao zbNOW food correspondent Marcus Yeo at a mee rebus stall. — The Straits Times / Asia News Network
THE hunt for a new batch of Singapore Hawker Masters began yesterday with the humble mee rebus.
A simple dish of thick yellow noodles with tofu cubes, green chilli and a hard-boiled egg drenched in a flavourful spicy-sour gravy, it is one of six new hawker food categories in this year’s search for Singapore’s top hawkers.
The annual awards, jointly organised by The Straits Times and Lianhe Zaobao, are now into their fourth year.
Over the next few weeks, judges will sample dishes in five other categories – the dry and soup versions of fish ball noodles; cheng tng, a sweet dessert soup; rojak, a prawn paste salad; or luak, or fried oyster omelette and nasi briyani.Other categories over the years have included bak kut teh and chicken rice.
Judges will head to the top three stalls in each food category before deciding on the winners.
The awards aim to give deserving hawkers recognition to spur them on to maintain and improve food standards.
They will be presented at The Asian Masters gala dinner at Ocean Gallery, Resorts World Sentosa, on Nov 22. — The Straits Times / Asia News Network
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