Hawker Awards Celebrate Singapore’s Street‑Food Legends
On May 6, the InterContinental in Singapore buzzed with tasty vibes as the inaugural Hawker Awards wrapped up the World Gourmet Summit (WGS). Fifteen hawkers strutted across the stage, all dressed in their chef‑courts and ready to take home the gold – or at least the glowing trophy (and a good dose of bragging rights).
Young Hawker Award – the future of fone‑and‑rice
Three daring culinary youth stole the spotlight and won the Young Hawker Award, which applauds stalls run by folks who are 35 years or younger. Those fresh talents are set to raise the standards of hawker food one bowl at a time.
- Ah Five Hainanese Chicken Rice in Ang Mo Kio – Chicken so tender you’ll whisper “huh” in reverence.
- Ah Tan Wings at Yishun Park Hawker Centre – wings that should be banned because they’re simply too good.
- YouFu Fried Hokkien Prawn Noodle at Golden Mile Food Centre – prawns that slid across a crunchy noodle with the grace of a sushi‑swinging dancer.
Hall of Fame – the legends of legacy
The two veteran sites – all “shine of the past” – didn’t get out of the group photo slot. They’ve won a place in the Hall of Fame for putting in a whopping 30 years of hawker hard work.
- Loo’s Hainanese Curry Rice in Tiong Bahru – a slow‑cooked curry that can make even the grimmest of adults weep.
- Warong Nasi Pariaman on North Bridge Road – Nasi padang that soars beyond your taste buds to a whole new dimension.
Most Outstanding Hawker Award 2022 – the big league bums
Ten hungry-hearted hawkers were crowned “Most Outstanding”. Their mouth‑watering delights grabbed the hype at the WGS.
- Ashes Burnnit at Bukit Merah – Burgers that make your stomach do a cha‑cha.
- Er Jie Curry Puff on Beach Road – Curry puff so buttery a word comes to mind: luscious.
- HupKee Fishball Noodle – Noodles that shout “Sushi” and “Kebab” simultaneously.
- Rahim Muslim Food – Food smells like the neighborhood’s prayer for eternal flavor.
More winners had our eyes glued to them. Below is the full roster:
- Heavens in Ghim Moh – Appam & thosai specialists that sing “not to be eaten by senses.”
- Hai Kee Teochew Cha Kuay Teow in Telok Blangah – Tex‑style rice noodles that are building a brand of their own.
- Haron Satay & Chicken Wing in East Coast – Satay that do the tango with seasoned beef.
- Lim’s Fried Oyster – Oyster omelette that will have you calling for the next big coast.
- Seng Kee Mushroom Minced Meat Noodle in Serangoon – Minced meat so bold the mushrooms keep the flavor in check.
- Fu Ming Cooked Food – Fried carrot cake that redefines the meaning of “dessert.”
The Judges & the Glory – keeping track of the spoons
The eight‑handed seven‑member panel, which called the shots, included food blogger Leslie Tay of iEatishootipost and TV chef Chef Bob. They’ve earned taste‑buds of notoriety and started the trend: “These judges are here for the coffee, not because they’re secret chefs.”
WGS Masterplan – food, fun & foodie fandom
The WGS’s World Gourmet Awards saw a music‑of‑mouth celebration with a jazz of flavors. The next must‑miss event, the 2023 World Gourmet Awards, will sparkle at One Farrer Hotel on May 9.
- Chef of the Year – Petrina Loh, Morsels (Dempsey) and Ryan Nile Choo, Marcy’s (Duxton). Two chefs who make the culinary world gasp.
- “Junior Chef of the Year” – Ryan, on his way to winning the future’s taste.
- Lifetime Achievement Awards – Mr Wee Teng Wen (The Lo & Behold Group) & Ms Wee Wei Ling (Pan Pacific Hotels Group).
- New categories of the year: Flexitarian Restaurant of the Year to La Dame de Pic at Raffles & Flexitarian Chef of the Year to Kong Kok Kiang (Sentosa Golf Club).
The WGS, an event that’s ushered in flavour stories since 2001, is firmly in its twenty‑sixth edition. It was exactly what every foodie dreams–a taste broadcast that spans across log rolling restaurants and private hubs whilst inviting you to jump in. It’ll stay up through the rest of the year for upswing events like masterclasses, “exclusive menu” and dining showcases.
More & harder-hitting insights
The future of hawker culture is forged in the heat of grills and boiling pans. The awards captured the spirit and vision that make Hawkers the heartbeat of Singapore—well-paired with that extra pinch of humor and emotion. Cheers to the winners, to the judges, and to every street‑food enthusiast who arrives ready to dig in!
