This article contains a complete list of Michelin starred restaurants in Singapore . The 2016 edition was the first edition of the Michelin Guide to Singapore to be published. At the time, Singapore was the first country in Southeast Asia to have Michelin starred restaurants and stalls, and was one of the four states in general in the Asia-Pacific along with Japan and the special administrative regions (SAR) of Hong Kong and Macau. [1] [2]
In the 2016 edition, two hawker stalls, Hill Street Tai Hwa Pork Noodle and Hong Kong Soya Sauce Chicken Rice and Noodle, became the first set of Southeast Asian street stalls to be bestowed with Michelin stars. [1] Hong Kong Soya Sauce Chicken Rice & Noodle's most notable dish and also the country's national dish, chicken rice, also became the cheapest Michelin-star meal in the world at S$2 (US$1.60) a serving. [3]
In September 2019, Odette and Les Amis were awarded the three stars award. In September 2021, Zen was awarded the three stars award, resulting in Singapore having three Michelin three-starred restaurants for the first time since the award's inception.
Name | Location | Street | 2016 (29) [4] | 2017 (38) [5] | 2018 (39) [6] | 2019 (44) [7] | 2021 [8] | 2022 [9] |
---|---|---|---|---|---|---|---|---|
Alma by Juan Amador | Goodwood Park Hotel | Scotts Road | ||||||
Art | National Gallery Singapore | St Andrew's Road | -- | -- | -- | -- | ||
Basque Kitchen by Aitor | Amoy Street | -- | -- | -- | ||||
Béni | Mandarin Orchard Singapore | Orchard Road | ||||||
Braci | Boat Quay | -- | ||||||
Bueno Terra | Scotts Road | -- | -- | -- | ||||
Burnt Ends | Dempsey Road | -- | -- | |||||
Candlenut | Dempsey Road | |||||||
Cheek Bistro (fka Cheek by Jowl until 2018) | Boon Tat Street | -- | Closed [10] | |||||
Chef Kang's | Mackenzie Road | -- | ||||||
Cloudstreet | Amoy Street | -- | -- | -- | -- | |||
Corner House | Singapore Botanic Gardens | Cluny Road | -- | |||||
Crystal Jade Golden Palace | Paragon | Orchard Road | -- | -- | -- | |||
Cure | Keong Saik Road | -- | -- | -- | -- | |||
Cut by Wolfgang Puck | Marina Bay Sands | Bayfront Avenue | ||||||
Esora | Mohamed Sultan Road | -- | -- | -- | -- | |||
Euphoria | Tras Street | -- | -- | -- | -- | -- | ||
Forest森 | Resorts World Sentosa | Sentosa Gateway | -- | -- | -- | -- | -- | |
Garibaldi | Purvis Street | -- | -- | |||||
Hamamoto | Tras Street | -- | -- | -- | -- | -- | ||
Hill Street Tai Hwa Pork Noodle | Crawford Lane | |||||||
Hong Kong Soya Sauce Chicken Rice and Noodle | Chinatown Food Complex | Smith Street | -- | -- | ||||
Iggy's | Hilton Singapore | Orchard Road | -- | |||||
Imperial Treasure Fine Teochew Cuisine | Tanjong Pagar Centre | Wallich Street | -- | |||||
Jaan | Swissôtel The Stamford | Stamford Road | ||||||
Jag | Duxton Road | -- | -- | -- | ||||
Jiang-Nan Chun (江南春) | Four Seasons Hotel Singapore | Orchard Blvd | -- | -- | -- | -- | ||
Joël Robuchon Restaurant | Resorts World Sentosa | Sentosa Gateway | Closed [11] | |||||
Labyrinth | Esplanade -- Theatres on the Bay | Raffles Avenue | -- | |||||
La Dame de Pic | Raffles Hotel | Beach Road | -- | -- | -- | -- | -- | |
L'Atelier de Joël Robuchon | Resorts World Sentosa | Sentosa Gateway | Closed [11] | |||||
Lei Garden Restaurant | CHIJMES | Victoria Street | ||||||
Lerouy | Stanley Street | -- | -- | -- | ||||
Les Amis | Shaw Centre | Scotts Road | ||||||
Ma Cuisine | Craig Road | -- | -- | |||||
Marguerite | Gardens by the Bay - Flower Dome | Marina Gardens Dr | -- | -- | -- | -- | -- | |
Meta Restaurant | Keong Saik Road | -- | ||||||
Nae:um | Telok Ayer Street | -- | -- | -- | -- | -- | ||
Nouri | Amoy Street | -- | -- | |||||
Odette | National Gallery Singapore | Saint Andrew's Road | ||||||
Oshino | Raffles Shopping Arcade | North Bridge Road | -- | -- | -- | -- | ||
Osia Steak and Seafood Grill | Resorts World Sentosa | Sentosa Gateway | -- | -- | -- | -- | ||
Putien | Kitchener Road | |||||||
Restaurant André | Bukit Pasoh Road | Closed [12] | ||||||
Reve | Kreta Ayer Road | -- | -- | -- | -- | -- | ||
Rhubarb Le Restaurant | Duxton Hill | |||||||
Saint Pierre | One Fullerton | Fullerton Road | -- | |||||
Shang Palace | Shangri-La Singapore | Orange Grove Road | -- | -- | -- | -- | ||
Shinji by Kanesaka | Carlton Hotel | Beach Road | ||||||
Shinji by Kanesaka | The St. Regis Singapore | Tanglin Road | -- | |||||
Shisen Hanten by Chen Kentaro | Mandarin Orchard Singapore | Orchard Road | ||||||
Shoukouwa | One Fullerton | Fullerton Road | ||||||
Sommer | The Sail @ Marina Bay | Marina Blvd | -- | -- | -- | -- | ||
Summer Palace | Regent Hotel | Cuscaden Road | -- | |||||
Summer Pavilion | The Ritz-Carlton Millenia Singapore | Raffles Avenue | ||||||
Sushi Ichi | Singapore Marriott Tang Plaza Hotel | Orchard Road | ||||||
Sushi Kimura | Palais Renaissance | Orchard Road | -- | -- | ||||
Table65 | Hotel Michael | Sentosa Gateway | -- | -- | -- | |||
Terra | Tras Street | -- | -- | |||||
The Song of India | Scotts Road | Closed [13] | ||||||
Thevar | Keong Saik Road | -- | -- | -- | -- | |||
Vianney Massot (fka The Kitchen at Bacchanalia until 2019) | Hong Kong Street | -- | -- | |||||
Waku Ghin | Marina Bay Sands | Bayfront Avenue | ||||||
Whitegrass | CHIJMES | Victoria Street | -- | Closed [14] | ||||
Zen | Bukit Pasoh Road | -- | -- | -- | ||||
28 Wilkie | Wilkie Road | -- | -- | -- | -- |
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Tiong Bahru is a housing estate located within the Bukit Merah Planning Area, in the Central Region of Singapore. Tiong Bahru was constructed in the 1920s by the Singapore Improvement Trust, the predecessor to the Housing Development Board (HDB) and an entity of the British colonial authority providing mass public housing in Singapore and is the oldest housing estate in Singapore. The main estate consists of 30 apartment blocks with over 900 units of two to five rooms that are also commonly referred to as "walk-ups". There are also high-rise HDB flats and condominiums along Boon Tiong Road, Jalan Membina and Kim Tian Road which surround the main estate.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Ipoh has a significant food scene with many hawker centres and restaurants. It has dishes derived from Malay, Chinese and Indian cuisine.
Curry mee is a Maritime Southeast Asian spicy noodle soup garnished with various toppings. In Malaysia and its Southeast Region, it is sometimes called curry laksa. Numerous variants of the dish, including preparations with a drier or thicker gravy, exist in both the countries of Malaysia and Singapore.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Rice noodles, or simply rice noodle, are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days.
Singapore-style noodles is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. Singapore noodles are a Cantonese creation, and are common in Cantonese-style and takeaway restaurants in Hong Kong.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles or kway teow of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chili paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall in Outram, Singapore. It is owned and run by Chan Hon Meng. In 2016, the stall became one of the first two street food locations in the world to be awarded a star in the Michelin Guide, although it lost its star in 2021. It has since become internationally franchised under the English name Hawker Chan.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.