The winners of the personality awards in The Straits Times and Lianhe Zaobao Best Asian Restaurants Awards were announced on April 3. There are four personality awards - two are new - in this second edition of the annual awards to honour the best in Asian dining in Singapore.
The new titles are Special Recognition and Manager of the Year. The Best Asian Restaurants Awards rank restaurants in bronze, silver and gold categories.
The judges are The Straits Times' Life editor Tan Hsueh Yun, deputy Life editor Wong Ah Yoke and food correspondent Eunice Quek, as well as Lianhe Zaobao food correspondents Marcus Yeo, Ng Chin Chin and Ng Yimin.
Twenty-nine restaurants bagged bronze. The silver and gold winners will be announced at an invitation-only gala reception at the Grand Hyatt Singapore tomorrow.
The annual awards are part of a year-long gourmet festival, Asian Masters, which is organised by Sphere Exhibits, a wholly owned subsidiary of Singapore Press Holdings, and food and beverage consultancy Poulose Associates.
The Sunday Times speaks to this year's title holders.
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Special Recognition Award: The best of Chinese cuisine
Red Star Restaurant's founders and master chefs, Sin Leong, 90, and Hooi Kok Wai, 79, who jointly won the Special Recognition award, have no plans to retire and are still actively involved in managing the restaurant they opened in 1974.
They started the restaurant together with two other chefs, the late Tham Yui Kai and the late Lau Yoke Pui. Dubbed the Four Heavenly Kings of Singapore's culinary scene in the 1960s and 1970s, they were known for concocting a more elaborate festive version of yusheng in 1964.
The four men were apprentices at Cathay Restaurant under master chef Luo Chen, whom Sin and Hooi credit for giving them a solid foundation in Chinese cooking.
Hooi says in Mandarin: "Not every master chef was willing to teach everything he knew to his disciples, but our master was different."
After Luo died, Sin and Hooi left Cathay Restaurant.
Sin says: "It was our master's wish for us to have our own restaurants."
In 1962, Sin opened the Sin Leong Chinese Cooking Institute in Aljunied Road. He also opened Sin Leong Restaurant in MacPherson, which later moved to Marine Parade. One of his signature dishes is roast USA Duck.
Hooi opened his first Dragon Phoenix restaurant in Tanjong Pagar in 1963 and made his name with a signature dish of yam ring basket, among others.
In 1972, he asked Sin, Tham and Lau to join him to start the Red Ruby Restaurant, and then the Red Star Restaurant in 1974.
Red Star, which can seat about 900 people, has not undergone any major renovations since it opened and looks largely the same.
Hooi says: "Our customers asked us not to change the ambience of the place because it allows them to relive happy memories or enjoy the old-school feel."
Its facade may not have changed much, but the restaurant has kept up with the times, modernising the kitchen and using less oil, salt and sugar in its recipes.
Sin says: "We want to preserve the heritage of Chinese cuisine, but this does not mean we carry on doing things the same way. We have to strike a balance between upholding tradition and evolving to stay relevant in the F&B industry."