Vote for the dish from your favourite stall or restaurant in the inaugural Singapore Food Masters 2016, which kicks off tomorrow.
This food hunt is sponsored by the Lam Soon Group - best known for its Knife brand cooking oil - and liquefied petroleum gas company Union Gas, in partnership with Singapore Press Holdings newspapers.
A total of 124 hawker stalls and restaurants are divided into four zones - North, Central, East and West.
Each of them has picked a dish to represent its stall or restaurant. The list covers everything from bak kut teh and roti prata to seafood dishes and Thai-style mookata.
The top 10 dishes from each zone will enter the finals where judges, comprising food and beverage professionals and food writers, will pick the top three dishes from each zone.
Some of the shortlisted dishes include pig organ soup from Authentic Mun Chee Kee King of Pig's Organ Soup in Jalan Besar, shelled Sri Lanka chilli crab from seafood restaurant Cove 99 in Peck Seah Street and masala chicken from Samy's Curry Restaurant in Dempsey Road. The criteria for selection are taste, service, cleanliness, value for money and healthier choice.
Look out for the list of stalls and restaurants, which will be featured in The Sunday Times and Lianhe Zaobao tomorrow, and My Paper and The New Paper on Monday. Each option comes with a code.
To vote, send an SMS to 14607-7877 by Aug 22 (midnight) in this format: sgfoodmasters zonecode NRIC (last four digits and alphabet only) E-mail address Name
Voting can also be done online at www.sgfoodmasters.com.
If your choice is among the top 10 Singapore Food Masters finalists in each zone, you might be one of 12 winners to get a cash prize of $300.
