About SR Signatures 2017

SR Signatures, a celebration of the finest dishes along the Singapore River, is back for its third year! This year, our four esteemed judges, have awarded 20 new mouth-watering dishes with the accolade after tasting some of the best cuisines on offer here in Singapore River.

Our Judges

Daniel-ong
Daniel Ong

Co-Founder of Twelve Cupcakes,
Rookery, Mischief and Brewlander

Daniel Ong is an entrepreneur and co-founder of Twelve Cupcakes, a Singapore-based chain cupcakery. He was well-known as an award-winning radio deejay in Singapore’s MediaCorp Radio 987FM and television host, having picked up the ‘Most Popular’ and ‘Most Friendly’ radio personality awards in the Singapore Radio Awards in 2006, 2007, 2008 and 2010.

He started in the restaurant business with Mischief, an American street food restaurant and bar at Esplanade in February 2015, and Rookery in 2014.

In 2016, he teamed up with award-winning brewer, John Wei to start up Brewlander, a Singapore-based brewery with production in Cambodia.

Edmund Toh is currently the Director of Culinary for Rasel Catering Singapore and Purple Sage Group Pte Ltd, and also Chef Consultant for Sapling, training restaurant for Shatec Institutes. Prior to his current appointment, he was the Assistant Vice President of Food & Beverage Culinary in Resort World Sentosa, where he led more than 30 kitchens across Singapore’s first integrated resort. Edmund is also in-charge of the F&B at various establishments such as Suntec Singapore International Convention & Exhibition Centre and five star hotels such as Ritz Carlton and Westin Hotel.

Edmund Toh has personally cooked for former U.S. Presidents George W. Bush, Russian Prime Minister Vladimir Putin and Golf Superstar Tiger Woods. As the President of the Singapore Chefs Association, Edmund is respected as a mentor to the next generation of aspiring chefs.

Edmund-Toh
Edmund Toh

President
Singapore Chefs Association

Edmund-Toh
Edmund Toh

President
Singapore Chefs Association

Edmund Toh is currently the Director of Culinary for Rasel Catering Singapore and Purple Sage Group Pte Ltd, and also Chef Consultant for Sapling, training restaurant for Shatec Institutes. Prior to his current appointment, he was the Assistant Vice President of Food & Beverage Culinary in Resort World Sentosa, where he led more than 30 kitchens across Singapore’s first integrated resort. Edmund is also in-charge of the F&B at various establishments such as Suntec Singapore International Convention & Exhibition Centre and five star hotels such as Ritz Carlton and Westin Hotel.

Edmund Toh has personally cooked for former U.S. Presidents George W. Bush, Russian Prime Minister Vladimir Putin and Golf Superstar Tiger Woods. As the President of the Singapore Chefs Association, Edmund is respected as a mentor to the next generation of aspiring chefs.

Victoria-Cheng
Victoria Cheng

Food Writer and TV Presenter

Victoria Cheng (born New York, United States) is a published writer, digital strategist, presenter and producer.

 

She began her career in the Food & Beverage industry in Hong Kong in 2006, helming the business development and franchising of start-up restaurant group, Concept Italian Company. Quickly over three years, the group saw numerous accolades for each of their restaurant concepts, notably Duke’s Burger and Caffé Vergnano 1882.

Victoria then moved to Singapore to join the editorial team at Appetite Magazine.
Fast forward to today, she finds herself hopping from city to city, working on personal food related projects. Her work over the years have come to include guidebooks, food television, and feature articles for numerous publications in the United States, Singapore, and Hong Kong.

Best known for his food columns, Wee Teck is the go-to guy for all things food and beverage in Singapore. Not one to shy away from a gastronomical adventure, Wee Teck enjoys exploring new cuisines and often documents them on his regular food column “Weet Eats” on The New Paper. His vast experience as a food writer has not only made his a well-known name in the industry, but a trusted voice for readers looking to try new food haunts across the country.

With over 16 years of food tasting under his belt, Wee Teck is an expert on picking out delicious and unpretentious dishes. His extensive knowledge in the F&B industry and true passion for food, allows him to write perceptive articles about food and restaurants, while ensuring a fair level of critique.

Wee Teck’s captivating yet casual style of writing also makes for an enjoyable and entertaining read, leaving many of his readers wanting to know about his latest food adventure.

Yeoh-Wee-Teck
Yeoh Wee Teck

Columnist
The New Paper

Yeoh-Wee-Teck
Yeoh Wee Teck

Columnist
The New Paper

Best known for his food columns, Wee Teck is the go-to guy for all things food and beverage in Singapore. Not one to shy away from a gastronomical adventure, Wee Teck enjoys exploring new cuisines and often documents them on his regular food column “Weet Eats” on The New Paper. His vast experience as a food writer has not only made his a well-known name in the industry, but a trusted voice for readers looking to try new food haunts across the country.

With over 16 years of food tasting under his belt, Wee Teck is an expert on picking out delicious and unpretentious dishes. His extensive knowledge in the F&B industry and true passion for food, allows him to write perceptive articles about food and restaurants, while ensuring a fair level of critique.

Wee Teck’s captivating yet casual style of writing also makes for an enjoyable and entertaining read, leaving many of his readers wanting to know about his latest food adventure.