As Virginia Woolf once said, one cannot think well, love well, sleep well, if one has not dined well. It was a fitting quote to kick off an evening honouring Singapore’s best restaurants. The ninth edition of the G Restaurant Awards, presented by The Peak Selections: Gourmet & Travel, was held at the Sheraton Towers Grand Ballroom on the evening of 4 June, with a total of 48 honours handed out during the ceremony.
14 of those restaurants were new to the list, with Ishi and Nouri clinching Best New Restaurant for the Asian and Western categories respectively. The Best Dinner Experience (Western) went to Gunther’s, while Hua Ting and Ushidoki Wagyu Kaiseki tied for Best Dinner Experience (Asian). Other notable category winners include Origin Bar & Grill (Best Business Lunch), Mezza9 (Best Champagne Brunch) and Hashida Sushi, which earned the G Hallmark of Excellence for consistently making the list every year.
But the night’s top winner and Restaurant of the Year 2018 was none other than Odette. Chef-owner Julien Royer’s visionary interpretation of French cuisine and utmost respect for ingredients helped his establishment be one of only six restaurants in Singapore to be bestowed with two Michelin stars back in 2016.
Regardless of the category our chosen chefs won in, what they all share is undeniable talent and immense fortitude. “I was married five weeks ago and I haven’t had a great deal of time with my husband, but that’s okay,” says Chef Heidi Flanagan of Origin Grill & Bar. “Getting our name out there and being appreciated by our industry friends and colleagues makes it all worthwhile.”
Chef Marco Turatti of Publico agrees: “When you choose the chef life, you know you’ll be spending a long time in the kitchen. But you’re not alone. I’m going to celebrate with big cheers with my team tomorrow.” Turatti won’t be the only celebrating, with plenty of winners going off to enjoy champagne or supper.
Damien D’Silva of Folklore however, intends to commemorate his win by going back to work. “There’s no celebration. It’s non-stop. But I’m happy,” he says.