Singapore

Singapore’s first and only Three-Key hotel has throughout its 135 years of history, hosted countless dignitaries and celebrities. The storied property on Beach Road is not only rich in history, but also in luxurious experiences that will be remembered through time.

The MICHELIN Guide unveils Singapore's most distinguished hotels of 2025.

Get a front-row seat to the Formula One 2025 Singapore Grand Prix with these MICHELIN Hotels offering trackside views.

With the latest MICHELIN Guide Singapore unveiled, our inspectors reveal the dishes that made their year of dining unforgettable.

Explore the complete MICHELIN Guide Singapore 2025 selection, featuring every Starred restaurant, Bib Gourmand eatery, and Selected address. Newly awarded spots are italicised.

The MICHELIN Guide Singapore welcomes 36 new restaurants in 2025, including a new two-star and a fresh one-star, bringing the total to 288 MICHELIN-recognized establishments across more than 40 cuisines in the Lion City.

Bak chor mee — or minced pork noodles — is a uniquely Singaporean noodle dish, best served tossed in chili and vinegar for a sharp, savory kick.

No dish gets Singaporeans talking — and sweating — quite like Chilli Crab, a national icon with a famously punchy mix of sweet, spicy, savory and tangy flavors.

This year’s Bib Gourmand selection welcomes 11 new additions — nine fresh entries and two from the MICHELIN Selected list — bringing the total to 89 value-for-money eateries across Singapore.

From spicy sambal to sweet-and-sour, Singapore’s sauces add a splash of liquid magic that transforms everyday dishes into culinary staples.

Singapore’s bustling melting pot of multiethnic cuisines wouldn’t be complete without a dazzling — and often, refreshingly cool — array of sweet treats.

Filipino-born, Singapore-trained, and globally seasoned, chef Johanne Siy has made a name for herself at Lolla with bold, generous flavours that speak of home. Here, she shares the places that fuel her cravings, nostalgia, and inspiration.

What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.

From nourishing bone broths to hearty double-boiled soups, here are 9 MICHELIN-recognised addresses to head to when you need to quell the chill of a rain-soaked afternoon in Singapore.

Kevin Wong, chef-owner of Singapore’s first MICHELIN Green Star recipient Seroja, talks us through his process of making produce-driven drinks.

In a world where conscious eating is becoming the norm, Singapore's vibrant food scene is embracing the “eat less meat” mantra, offering an array of innovative vegetable-forward dishes. From Bib Gourmand-rated restaurants to beloved hawker stalls, diners can enjoy a rich tapestry of flavours that not only cater to health and environmental concerns but also celebrate the joy of eating well.

For authentic hawker food at a prime location in the heart of town, these two hawker centres can’t be beaten — and they’ve got the crowds of office workers and tourists alike to prove it.

Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.