Singapore’s dining scene is never short on sparkle, but the MICHELIN Guide Singapore 2025 proves it is positively gleaming.
This year’s selection welcomes newly crowned gems and fresh Bib Gourmand picks, each with its own story to tell — some so compelling they linger in the mind long after the table is cleared. It’s a celebration of the city’s remarkable diversity, where a single day of eating might take you from a hawker stall steeped in decades of heritage, to a contemporary fine dining room where tradition is reimagined with modern artistry.
Over the past year, our inspectors have eaten their way across the island, seeking out dishes where technical mastery meets emotional resonance. They’ve tasted plates that surprise with their ingenuity, soothe with their familiarity, and inspire with their storytelling, with each one a reflection of Singapore’s vibrant culinary tapestry. The result? A collection of dishes that stopped them in their tracks, raised the bar for excellence, and reaffirmed Singapore’s place among the world’s great food capitals.
From the first forkful to the final crumb, here are the dishes that defined a year of dining in Singapore, according to our MICHELIN Guide Inspectors.
Sushi Sakuta: Leatherjacket Sushi
Two MICHELIN Stars
MICHELIN Guide Singapore 2025
MICHELIN Guide Singapore 2025
At Sushi Sakuta, every piece of sushi is designed to shine. Seafood is sourced exclusively from Toyosu Market, ensuring impeccable quality and seasonality, while equal attention is given to the shari — a blend of two premium Japanese rice varieties that delivers a bouncy texture, balanced moisture, and just the right consistency. Served at the ideal temperature, the rice harmonizes perfectly with the fish.
One standout was the leatherjacket sushi, its tender flesh concealing a delicate filling of fish liver and green onion. The liver was silky and refined, without a trace of greasiness, while a precisely measured touch of wasabi lifted the fish’s natural sweetness without ever overwhelming it.
Omakase @ Stevens: Awabi — Wando
One MICHELIN Star
MICHELIN Guide Singapore 2025
MICHELIN Guide Singapore 2025
This refined creation pairs tender abalone from the pristine waters of Wando Island with a delicate cod fish cake, the two wrapped together in a layer of seaweed before being encased in a golden, buttery pie crust.
The abalone is succulent with a gentle bounce, its natural sweetness lifted by the subtle floral note of a borage blossom. A luscious sauce of abalone liver, sake, and white wine ties the elements together, adding depth, complexity, and a luxurious richness to every bite.
Jungle: Sugarcane-smoked Pork Jowl
Bib Gourmand
MICHELIN Guide Singapore 2025
The pork jowl is meltingly tender, marinated in sugarcane and grilled over charcoal to achieve a beautifully charred exterior that carries both a gentle sweetness and a rich, smoky aroma. Paper-thin slices of pickled radish bring a crisp, refreshing contrast, cutting through the meat’s richness with a lively crunch. On the side, Nam Jim Jaew — a classic Thai dipping sauce — delivers a vibrant punch, its perfectly balanced medley of sour, sweet, salty, and spicy notes lifting the dish into a harmonious interplay of depth and brightness.
Kitchenman Nasi Lemak: Nasi Lemak Ayam Goreng Berempah Leg
Bib Gourmand
MICHELIN Guide Singapore 2025
MICHELIN Guide Singapore 2025
The subtly fragrant coconut rice is soft and fluffy, crowned with a perfectly fried egg whose golden yolk spills invitingly over the grains. Around it, crispy anchovies, roasted peanuts, fresh cucumber slices, and a bold, spicy sambal add layers of texture and flavor.
Each element is of excellent quality and prepared with care, but the true star is the fried chicken — a generous portion of leg and breast meat marinated in aromatic spices, then fried to golden perfection. The exterior is irresistibly crisp, giving way to meat that is tender, juicy, and deeply flavorful. Together, they form a nasi lemak that delivers on every front.
Sin Heng Claypot Bak Koot Teh: Bak Koot Teh
Bib Gourmand
MICHELIN Guide Singapore 2025
Operating for over four decades and now helmed by the second generation, Sin Heng is a humble eatery celebrated for its claypot dishes — most notably, its signature peppery bak kut teh.
The spare ribs are tender and easy to savor, with just the right balance of lean meat and fat, delivering a rich pork flavor without any greasiness. The dark brown broth is the true star: robust and aromatic, with a well-rounded pepper-and-garlic profile that lingers pleasantly on the palate without tipping into overwhelming heat. Each serving arrives with five generous ribs, and diners are welcome to request extra broth for good measure.
Ammākase: Chettinad Duck Taco
Selected
MICHELIN Guide Singapore 2025
A bold fusion of flavors, this duck taco pairs tender pulled duck infused with traditional Tamil Nadu spices with a crisp, golden prata “taco” shell. The duck is succulent and juicy, carrying a warm, aromatic heat, while two vibrant accompaniments — a cooling cream cheese yogurt and a tangy house-made mango chutney — provide refreshing and sweet-tart counterpoints to the spiced meat. Every element is thoughtfully balanced, creating a satisfying interplay of texture, flavor, and aroma.
Iru Den: Seasonal Claypot Rice
Selected
MICHELIN Guide Singapore 2025
Run by a Singaporean chef and his Taiwanese wife, this restaurant offers Taiwanese-inspired cuisine that spotlights quality ingredients sourced directly from Taiwan.
A standout is the seasonal claypot rice, which evolves with the freshest available produce. In the current iteration, a generous fillet of milkfish — a beloved specialty in Tainan — crowns the rice, grilled to a gentle char and finished with a sprinkling of crispy fried garlic for bold flavor. The Taiwanese rice is slow-cooked in a cast-iron pot until a golden crust forms at the bottom, adding a satisfying crunch. A touch of soy sauce and house-rendered pork lard enriches the grains without overpowering them, while finely chopped kailan leaves and mushrooms, tucked beneath, bring balance and freshness to the dish.
Na Oh: Ginseng Chicken Naengchae, Fresh Bamboo Shoot, Minari
Selected
MICHELIN Guide Singapore 2025
Renowned Chef Corey Lee brings refined Korean cuisine to Singapore with a cutting-edge twist.
One standout dish draws inspiration from the classic Korean samgyetang (ginseng chicken soup), reimagined as a delicate cold starter.
Boneless local chicken is prepared through a multi-step process that preserves its natural texture and juiciness. Each slice — perfectly uniform in thickness and crescent-shaped — is wrapped with skin that retains just a hint of fat, resulting in a tender, silky bite.
The chicken is gently poached with Korean ginseng and soju, then served with a velvety, milk-white sauce enriched with pine nuts and infused with the delicate bitterness of ginseng. The sauce’s layered complexity enhances the clean, subtle flavors of the chicken, while lightly seared minari stems and crisp bamboo shoots — both sourced from Korea — add freshness and textural contrast beneath.
(Photo: MICHELIN)
Quenino: Portobello and Seasonal Truffles
Selected
MICHELIN Guide Singapore 2025
The vibrant presentation showcases an abundance of fresh vegetables, artfully composed into an intriguing and harmonious medley. Roasted apple, pickled shallots, Portobello mushroom, and aromatic black truffle add depth and nuance, all anchored by a silky green chili emulsion that lends gentle heat and a complex, lingering finish.
(Photo: MICHELIN)
Sugarra: Cochinillo (Suckling Pork Belly)
Selected
MICHELIN Guide Singapore 2025
Sugarra, led by Spanish chef Aitor Jeronimo Orive, chef de cuisine Aitor Gonzalez, and his new team, offers a modern Basque-inspired dining experience. Its signature dish — crispy suckling pig — is expertly prepared, with shatteringly crisp skin giving way to tender, succulent meat. The pork is paired with apples in three elegant forms: a silky purée, airy foam, and a jellied sphere filled with pork liver terrine. The apples’ sweet-tart notes cut through the richness of the meat, while a side of concentrated pork jus adds depth, umami, and a final savory flourish.
Yong Fu: Boiled Ningbo Sesame Rice Ball
Selected
MICHELIN Guide Singapore 2025
Made to order, this generously sized glutinous rice ball boasts a thin, tender skin that delicately encases a molten black sesame filling.
With the first bite, the nutty aroma of toasted sesame and the rich undertone of lard envelop the palate in comforting warmth. The filling is smooth yet subtly gritty from the ground sesame, adding to its rustic charm. Served in a light broth infused with fragrant osmanthus flowers, the dish is beautifully balanced — the floral notes gently lifting and brightening the richness of the filling.
(Photo: MICHELIN)
