Grand Copthorne Waterfront’s very own Junior Sous Chef Tee Beng Soon has clinched the Employee of the Year award by the Singapore Hotel Association (SHA).

Chef Soon has been with Grand Copthorne Waterfront Hotel for the past two years. He takes responsibility and showcases leadership skills in ensuring the smooth operation of the interactive buffet restaurant, Food Capital. His dedication and positive attitude in his work has won over the hotel and he was awarded the Employee of the Month (October) and Employee of the Year (back-of-house) in 2016.

Grissini's Charcoal Tortelli filled with Alaskan King Crab gets the nod

Grissini's Charcoal Tortelli filled with Alaskan King Crab (pictured above) has been chosen as one of the Singapore River (SR) Signatures 2017 winning dish by Chef Edmund Teo.

The SR Signatures 2017 organised by Singapore River is an annual curation of the best dishes along Singapore River, selected by a panel of celebrity figures or chefs. It serves as a lead up to the Singapore River Festival which will take place on 3 to 4 November 2017.

This year, a total of four judges including President of the Singapore Chefs Association Chef Edmund Toh, TV host/ restaurateur Mr Daniel Ong, The New Paper's food editor Mr Wee Teck and host/food blogger Ms Victoria Cheng were brought around the Singapore River Precinct on a tasting session to try out the best dishes and to select their favourite five dishes each.