Meet the Singapore experts
On our journey to find Singapore's best restaurants and most unsung dishes, we had great company.
Giving us their no-B.S. views on local food and restaurants, these critical and passionate food-scene experts steered us past the traps and into culinary greatness as we compiled our list of the absolute best of Singapore's eating scene.
It's a task to condense the illustrious career of Dominic Khoo into one paragraph.
The celebrity photographer and avid foodie has shot pictures of more than 150 celebrities around the world, including actors Maggie Cheung and Kevin Spacey and sports stars Zinedine Zidane and F1 owner Bernie Ecclestone. His corporate clients include Hermes, SK-II and Hewlett-Packard.
The young philanthropist and Patron of Heritage recipient most recently completed "PURE" -- a coffee-table book that features Asian celebrities and socialites laughing and crying in the nude -- a groundbreaking project that sent 100 percent of revenues to charity.
The hardcore foodie scours the island for all his meals, be it hawker to haute dining fare.
You can read more about Khoo on his website.
An investment-banker-turned-award-winning-cookbook-author, Lee is the managing director and culinary instructor at her own Shermay's Cooking School.
A sixth-generation Peranakan with a strong culinary tradition, Lee started cooking at the age of five. She learned the rudiments of cooking from her grandmother, Mrs. Lee Chin Koon, the doyen of Peranakan cuisine and author of the famous "Mrs Lee's Cookbook," a kitchen stalwart published three decades ago.
In 2004, Lee was part of the team sent as Singapore's culinary ambassadors to the Culinary Institute of America in Napa Valley, California, to participate in the Worlds of Flavor International Conference where she gave talks and demonstrations on Singaporean cuisine.
Christopher Tan is a writer, editor, food consultant and cookbook author who also finds the time to be a food stylist, photographer and cake supplier to friends and family.
Raised in Singapore and London, and mostly in the kitchen, he is often asked how his psychology honors degree squares with his current food-related work. He replies that he’s in digestive therapy. He's generally not safe to be around if you’re on a low-carb diet.
The former food editor of "Wine & Dine" and "Home Cooking" magazines, Tan is based in Singapore and contributes articles, photographs and recipes to many international publications.
He's a regular food pundit and recipe feature writer at "Her World" magazine and has co-authored several cookbooks, among them "Shiok!" and "Cooking With Asian Leaves." You can read more about what he does on his website www.foodfella.com.
A mild-mannered family doctor by day, come nightfall Tay morphs into his foodie alter ego and prowls Singapore for the city's best eats.
Tay has eaten his way through most of Singapore's famous hawker stalls and his book, "ieatishootipost: The End of Char Kway Teow, and other Hawker Mysteries", is a culmination of five years of research. It will be available in bookstores by early December.
Till then, his adventures can be read about on his blog, popularly known as "ieat."
The President of the Singapore Chefs’ Association, Teo has been instrumental in putting Singapore on the international culinary map.
As captain of the Singapore Culinary Team, chef Teo led the team to six medals, including two gold medals at the IKA 2000 Culinary Olympics in Erfurt. In 2002, he led the team at the Culinary World Cup in Expogast, Luxembourg, where it finished as second runner-up. In 2004, the team won four medals.
He has won the Executive Chef of the Year Award three times at the World Gourmet Summit Awards of Excellence, and has been inducted into its Hall of Fame.