[dropcap size=small]T[/dropcap]he Peak Selections: Gourmet & Travel held it’s eighth G Restaurant Awards last night at the Sheraton Towers ballroom with more than 300 people in attendance. Guests consisted of ambassadors, top chefs, restaurateurs, key trade partners and The Peak readers.

The highlight of the exciting event was when Whitegrass, a modern Australia restaurant at Chijmes, emerged as Restaurant of the Year 2017. Les Amis was presented The G Hallmark of Excellence for consistently meeting stellar standards since the awards were launched in 2010. Les Amis’ Executive Chef Sebastien Lepinoy says that their win is thanks to “A strong dedication by every team member to put in only their best every day, so that each and every guest who walks through our door can receive the best classic French fine-dining experience.”

Read also: G Restaurant Awards 2017 featuring the full list of award recipients

Other stellar restaurants that were recognised were Restaurant Andre for Best Dinner Experience (Western) and Hashida Sushi for Best Dinner Experience (Asian). The Best Business Lunch awards went to Otto Ristorante (Western) and Ki-Sho (Asian). The Best New Restaurant awards were awarded to The Dempsey Cookhouse & Bar (Western) and Violet Oon Satay Bar & Grill (Asian). Colony at The Ritz-Carlton, Millenia Singapore received the Best Champagne Brunch accolade. A total of 52 honours was handed out at the awards ceremony, and 11 restaurants appeared on the list for the first time. These top scoring restaurants were selected after incognito tastings were done by established food editors and an external food panel comprising ambassadors, business leaders and wine experts.

This year, the prestigious event was presented by OCBC Voyage, a lifestyle travel card. Following   the awards ceremony, guests were treated to a superb buffet dinner spread put together by Sheraton Towers culinary team. The Peking duck by Li Bai Cantonese Restaurant was hugely popular, as was the udon shabu shabu live station. There was also a special spread of cold cuts by Swiss Butchery. The sumptuous spread was matched by a fine selection of beverages including The Dalmore, Highland Single Malt Scotch Whisky, South African wines from Stellez Vine, Fjii Water, Vita Coco Coconut Water and cocktails by Gryphon Tea Company. Adding on more flavour to the vibrant night, were Jewels sugar sticks and The Golden Duck Gourmet Salted Egg Yolk Fish Skin Crisps.

Read also: G Restaurant Awards 2017 The Judging Panel