MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend — and what they've found is too good to keep a secret.
While the MICHELIN Guide annual distinctions — Stars, Green Stars and Bib Gourmands — granted to some of our recommended restaurants will only be revealed at the next annual ceremony, restaurants will be added to the Singapore selection every third Wednesday of the month.
The new venues will be featured in both the MICHELIN Guide Singapore website and the MICHELIN Guide mobile application (available on iOS and on Android), and will be highlighted with a "New" symbol for easy identification.
Bookmark this page and check back monthly for the latest additions!
May 2023
A total of 12 new restaurants make their way to the upcoming MICHELIN Guide Singapore selection this month of May. This set of additions span restaurants and cuisines that range from fine-dining establishments helmed by young Singaporean chefs, to hawker centre institutions that are run like well-oiled machines by its seasoned cooks and owners.
This month's line-up features local delights such as fried fish soup, noodles, oyster omelettes, and tu tu kueh; a restaurant that elevates Singaporean dishes with Japanese produce; and a Cantonese-Teochew spot featuring dishes that hold much sentimental value. Read more about them below!
Beach Road Fish Head Bee Hoon
Street FoodThe sliced fish bee hoon (rice vermicelli noodles) comes swimming in a flavourful, milky fish stock, with fried garlic bits for extra fragrance and crunch. The noodles are slippery, and the deep-fried fish nuggets are crisp on the outside yet tender on the inside — an art on its own accord. Also worth trying are the tom yam soup, seafood soup, and fried fish head bee hoon.
Photo: MICHELIN Guide
Ce Soir
French ContemporaryCe Soir wins kudos not only for its impossibly romantic floral theme and everything botanical, but also because of its French haute cuisine executed with acumen and precision by a team of youthful, energetic chefs.
At the helm of the kitchen is young Singaporean chef Koh Han Jie, who has with him a breadth of experience in French cuisine, having worked alongside Anne Sophie-Pic at her eponymous three-Michelin-starred restaurant Pic and assuming the roles of chef de partie and junior sous chef at three-MICHELIN-Starred Les Amis.
At Ce Soir, the set menus at lunch and the dinner tasting menu feature premium quality seafood with seasonal condiments. Everything down to the bread and the mignardises are made fresh and in-house.
Photo: Ce Soir
Du Du Shou Shi
Street FoodTu tu kueh, a round and sweet steamed rice flour cake filled with palm sugar, is a popular local Singaporean snack, and Du Du Shou Shi carries two varieties of it — coconut and peanut. Each tu tu kueh is chewy and springy on the outside; both fillings are nutty, sweet, and aromatic. Best enjoyed piping hot!
Photo: MICHELIN Guide
Hock Lye Noodles House & Fishii Tales
Street FoodThe popular dishes in this noodle stall include Hock Lye's signature noodle soup and "dry" noodles adorned with meatballs, fish balls, prawns, or pork ribs. The hand-made fish balls and fish cakes are springy, juicy, and flavoursome. The meatballs tend to sell out fast so come early.
Photo: MICHELIN Guide
Huat Heng Fried Oyster
Street FoodFried-to-order until the crust is nicely browned, the oyster omelettes here come crisp while retaining the plumpness and juiciness of the oysters. The house-made chilli sauce elevates the dish considerably, and various portion sizes are available depending on the appetite.
Photo: MICHELIN Guide
Hup Kee Teochew Fishball Mee
Street FoodThis popular stall is always busy, even during off-peak hours. Generous portions of fishball noodles can be expected at a pocket-friendly price. Choose from different noodles that are to be topped with tasty, springy, and juicy fish balls, pork balls, and fried fish cakes. A little of the hot sauce goes a long way!
Photo: MICHELIN Guide
Kang's Wanton Noodle
Street FoodOnce called Xin Fei Fei Wanton Mee, this noodle shop located at the Zion Riverside Food Centre greets long queues each day — so much so that the stall runs out of food by noon most days.
With most of the items such as the char siew, chilli sauce, and dumplings still prepared according to the owner's recipe but fine-tuned along the years, most hungry customers flock here for the wanton mee that looks deceivingly simple but is packed with so much flavour. The springy noodles are best enjoyed with a dollop of the homemade chilli sauce, while the wantons encase a tasty filling in their paper-thin skin.
Photo: MICHELIN Guide
Kwee Heng
Street FoodLocated at the popular Newton Food Centre, Kwee Heng is known for one thing — their boneless braised duck that is tender, juicy, and flavoursome. It's no surprise they've been around for over 40 years. Enjoy the duck with a side of rice, congee, or noodles.
Not in the mood for duck? Other dishes such as Hainanese chicken and char siew are also available.
Photo: MICHELIN Guide
Mustard Seed
SingaporeanAn assuming restaurant along the side street of Brighton Crescent near Serangoon Gardens, the humble restaurant made popular by social media finds its way to the MICHELIN Guide this month.
Helmed by young Singaporean chef Gan Ming Kiat, who trained under the likes of one-MICHELIN-Starred Candlenut's Malcolm Lee, Mustard Seed is always fully booked, so make your reservation online months ahead.
The restaurant serves the chef's unique take on Singaporean cooking using Japanese ingredients. Punctuality is also key as the food is only served after all the guests are seated at 7:30pm sharp. The 8-course omakase-style menu changes every two months, reinventing national dishes like rojak and laksa with clever Japanese twists. Counter seats overlooking the open kitchen let diners see the magic first hand.
Photo: Mustard Seed
San Shu Gong
Teochew, CantoneseNamed after the female restaurant owner's late father, San Shu Gong in Geylang serves Cantonese and Teochew cuisines — both her father's favourites. The two chefs, each with over 30 years of professional experience, excel at seafood dishes that accentuate the natural umami of seasonal produce. Some specialities have to be pre-ordered, such as the steamed and chilled fourfinger threadfin, which boasts tender flesh and generous fish oil.
Other items to try are the Teochew-style Braised Goose, which is served with braised tofu underneath; cold crabs served with their indulgent orange roe on the shell; and the oyster omelette that is known for its shattering crisp.
Photo: MICHELIN Guide
Sushi Sakuta
SushiSimple yet elegant, this sushi-ya is befitting to the hotel that houses it. A step inside and guests are greeted with a 10-seat counter made from a 200-year-old cypress tree from Nara, Japan, with a private room available for a more intimate dining experience.
Chef-owner Yoshio Sakuta, whose sushi experience spans over two decades, including being the former chef de cuisine at two MICHELIN-starred Shoukouwa, works side-by-side with the all-Japanese kitchen team, creating a season-driven omakase menu based on sushi and Japanese fish. Premium items like caviar and truffles are also kept on rotation. Ask the sommelier about the expansive sake and wine selection, too.
Photo: Sushi Sakuta
Tai Seng Fish Soup
Street FoodTucked in the Taman Jurong Market & Food Centre, this third-generation family business prides itself with its flavoursome fish soup made from scratch, which holds a history of over 50 years. The signature broth is made by boiling the stock and fish bones for hours, yielding a flavoursome and slightly sweet clear soup.
Each bowl of fish soup is served with a choice of sliced fish, deep-fried fish, or fish head — or a combination. Noodles, rice, or congee complete the meal, and fried egg strips are also offered to soak up the broth.
Photo: MICHELIN Guide
Check Out the New Additions to the MICHELIN Guide Singapore Here
Header image is from Ce Soir.
April 2023
12 new restaurants have been included in the upcoming MICHELIN Guide Singapore selection, spanning establishments that offer a variety of cuisines and styles. Part of this month's roster features a French-Chinese restaurant helmed by a Singaporean chef, the reopening of Nancy Silverton's casual Italian place at a new location, and a slew of local delicacies such as chendol, traditional Hakka-style lei cha (thunder tea rice), chicken rice, and refreshing treats.
Aunty Oats Pancake
Street FoodLocally known as min jiang keuh, Aunty Oats Pancake dishes out fluffy and spongy pancakes that are made-to-order. Crafted with a wheat flour batter and no eggs, vegan-friendly fillings include shredded coconut, red bean paste, and peanuts. For those who don't mind a bit of dairy, chocolate and cheese fillings are also available.
Photo: MICHELIN Guide
Born
InnovativeHoused in the refurbished Jinricksha Station, a former rickshaw depot in the 1930s, Born boasts a modern dining room adorned with glowing double arches, a high glass ceiling, and an etherial paper sculpture.
At the helm of Born's kitchen is chef Zor Tan, a protégé of André Chiang of two-MICHELIN-Starred Raw in Taipei. At Born, Tan cooks up a 9-course tasting menu that's inspired by his personal journey and the circle of life. In his cuisine, he melds French gastronomy with Chinese cooking. The dishes here are creative and crafted with globally sourced ingredients, delivering a range of contrasts in terms of texture and flavour.
Photo: Born
Heng Long BBQ Chicken Rice
Cantonese Roast MeatsWhile the absolute must-order dish here is the BBQ chicken rice, the honey-glazed char siew and roast pork are also quite popular. Try the brine-poached chicken as well. It comes succulent, perfectly seasoned, and with a wonderfully velvety texture.
Photo: MICHELIN Guide
Hup Hong Chicken Rice
Street FoodExpect long queues in this chicken rice stall, but the wait is worthwhile for a bite of the silky-fleshed meat. Roasted and boiled chicken options are available, and the rice that's cooked in chicken stock and fat boast heady aromas. Add more to your meal by enjoying the chicken rice with a side of char siew or roast pork.
Photo: MICHELIN Guide
Nyonya Chendol
Street FoodThis humble dessert stall located at the Old Airport Road Food Centre specialises in the classic shaved iced treat known as chendol. Made with components such as pandan-flavoured flour jelly, coconut milk, and palm sugar, the combination imparts just the right level of sweetness. Extra toppings are also available, such as red beans and durian.
Photo: MICHELIN Guide
Osteria Mozza
ItalianAfter a hiatus, the first Asian outpost of celebrity chef Nancy Silverton’s famed establishment, Osteria Mozza, reopened last 31 May 2022. Now in a modern, rustic setting with a lively and inviting vibe, the concise lunch menu offers antipasti, salads, pizzas, and house-made pasta. On the other hand, the dinner menu steps up a gear to include Silverton's signature mozzarella dishes and other Italian specialties. The wine list is impressive, with over 280 labels from different regions of Italy.
Photo: Osteria Mozza
Shanyuan Teochew Kway Teow Mian
NoodlesThis popular noodle joint is flocked to by locals on a daily basis. With a myriad of made-to-order options on the menu — from fish dumplings and minced pork noodles, to mee tai mak and kway teow noodle soup — one is surely spoilt for choice.
Photo: MICHELIN Guide
Singapore Fried Hokkien Mee
Street FoodThis stall's famous Hokkien mee is made with a combination of rice vermicelli and yellow egg noodles, which are topped with prawns and squid for that umami flavour. Make the experience even better with a helping of their spicy homemade chilli sauce.
Photo: MICHELIN Guide
Soon Huat
NoodlesThe noodles here come served either dry or with soup; and are topped with butterflied prawns, fish cake, bean sprouts, and fried garlic. The flavoursome prawn soup served on the side is also a treat. Not a fan of prawns? Try the pork rib noodles instead.
Photo: MICHELIN Guide
Sushi Katori
SushiWith experience working in various kaiseki and sushi restaurants in both Japan and Singapore, chef Katori's eponymous first venture focuses on Edomae sushi and features the freshest catch from Tokyo's Toyosu Market. The sushi rice comes from the Miyagi prefecture and is dressed in either of the two vinegar blends, depending on the variety of fish used. The signature dish of abalone is cooked in liver sauce and comes in a sizzling stone bowl, which imparts an appealing aroma. Nothing ends the meal better than well-made tamagoyaki.
Photo: Sushi Katori
Traditional Hakka Lui Cha
Street FoodHakkanese Lui Cha, or Thunder Tea Rice, is a soupy rice dish in which chicken, cabbage, and pickles meet the nuttiness of sesame and peanuts, plus a hint of herbs. For topping options, order the fish cake, stuffed tofu, or fried egg.
Photo: MICHELIN Guide
Whampoa Soya Bean & Grass Jelly Drinks
Street FoodLocated at Whampoa Makan Place, the tofu pudding in this shop is freshly made on the spot — just add toppings such as grass jelly, red beans, or lotus seeds. Opt for their drinkable version as well, wherein the soybean flavour is blended into the velvety texture of a smoothie.
March 2023
This month, 10 new locations join the upcoming MICHELIN Guide Singapore 2023 restaurant selection. The latest additions turn the spotlight on two restaurants led by female chefs with solid culinary pedigrees, Mauro Colagreco's casual Italian outpost at the Capella Singapore, and a clutch of street food stalwarts that have prevailed for generations.
Adam Rd Noo Cheng Big Prawn Noodle
Street FoodThe prawn mee cooked à la minute is a recipe from the owner’s father. Opt for “dry” noodles tossed in prawn paste of your desired level of heat, alongside a bowl of prawn soup. Toppings like pig skin add contrasting textures.
Photo: MICHELIN Guide
Bahrakath Mutton Soup
Street FoodSince 1973, this stall has been serving its secret mutton soup recipe. The broth is rich, dense, and full of herbal flavours. Apart from the popular leg, also try other lamb cuts. Order bread to mop up the broth.
Photo: MICHELIN Guide
Fiamma
ItalianEagerly anticipated by gourmands, this dining concept by the celebrated chef Mauro Colagreco opened in an ultra-luxury beach resort. The rustic chic room comes complete with an open kitchen, wood-fired oven, and a terrace overlooking the pool and garden. The menu sees a good range of Italian classics, especially those from the South of the country. Start your meal with sea bream carpaccio, followed by house-made pasta, and tiramisu for two to share.
Photo: Fiamma
Ichigo Ichie
JapaneseAfter working in a kappo restaurant in Tokyo, Japan, and as the head chef of a famous sushi-ya in Singapore, chef Eno opened her own fine-dining concept in 2020. One of the two 9-course dinner menus need to be pre-ordered four days ahead. Most ingredients are flown in from Japan, including some exclusive ones not found elsewhere, such as Miwa somen and Iga beef, where only virgin female cows are used. Reservations are recommended, especially for the most sought-after counter seats.
Photo: Ichigo Ichie
Lolla
Modern CuisineThe turquoise tiled façade sets nicely against the faux-industrial interior. Seasonal Mediterranean dishes in generous portions for sharing are served by the chefs themselves. Flavours are bold and hearty, with occasional Asian touches. Ask for counter seats to see the chefs in action, or sit at the communal table in the basement, which can be reserved for private parties. Only 7- or 9-course tasting menus are served on Friday and Saturday nights.
Photo: Lolla
Selamat Datang Warong Pak Sapari
Street FoodInto the third generation, this family business is famous for mee soto and mee rebus, the former served in broth, the latter in a thicker gravy soup. Bold flavours are authentically Malaysian; add more coriander for extra fragrance.
Photo: MICHELIN Guide
Tow Kwar Pop
Street FoodHere, the rojak is made with sliced cucumber, apple, and bean sprouts, topped with either crispy tofu puffs or fried dough stick. The syrupy dressing is rich and tangy, and the ground peanuts gives the salad a lovely crunch.
Photo: MICHELIN Guide
Unforgettable Carrot Cake
Street FoodNot to be confused with the Western sweet of the same name, carrot cake here is savoury, made with radish and stir-fried in seasoning. Opt for the dark version coated in egg, and tossed in sticky, caramelised dark soy sauce.
Photo: MICHELIN Guide
Willow
Asian ContemporaryAfter working in a few prestigious kitchens, chef Nicolas Tam makes his debut with this intimate, understated, and well-run restaurant. His solid French techniques come through in his pan-Asian tasting menu featuring mostly Japanese ingredients; sporting refinement, precision, and balance. Served and introduced by the chefs themselves, the courses flow seamlessly and build upon each other. Counter seats overlooking the kitchen are the ones to go for.
Photo: Willow
Yong Chun Wan Ton Noodle
Street FoodThe owner has his springy eggy noodles tailor-made. They are best enjoyed in its “dry” form — blanched and dressed in a savoury sweet sauce. Wonton with minced pork is fresh and firm.
Photo: MICHELIN Guide
February 2023
Da Po
Street FoodThis stall serves only curry chicken noodles and Hainanese chicken rice. The latter comes in three portion sizes. Choose between roast or steamed chicken. The steamed one boasts meaty flavour, springy skin, and silky flesh.
Photo: MICHELIN Guide
La D'Oro
Italian and JapaneseHailing from Tokyo, Japan, the chef-owner Sasaki honed his skills in Italy. His ambitious, kappo-style omakase menu effortlessly blends Italian traditions with Japanese influences, delivering complex, original creations underpinned by modern techniques. Fresh ingredients flown in from Japan and Italy impart pronounced flavours. Head to the 12-seat semi-private room for his Italian omakase, or the main dining room for à la carte.
Photo: La D'Oro
Rempapa
MalaysianIn a smart, casual room with tan banquettes, powder blue chairs, and terrazzo tiled flooring, Damian D’Silva, a respected judge from the Singaporean edition of a popular cooking show, champions a novel cuisine that crosses boundaries among Chinese, Peranakan, Eurasian, Indian, and Malay cooking. Hearty dishes sit comfortably next to century-old recipes, all prepared with shrewd judgment and the right amount of oomph. Baca Assam (beef cheek) is unmissable.
Photo: Rempapa
Wakuda
Japanese ContemporaryThis more accessible spinoff of its upscale sister, Waku Ghin, is the brainchild of the eponymous chef Tetsuya Wakuda. All rooms feature the traditional Japanese craft of wood joinery prominently, alongside soft lighting, tan leather chairs, and banquettes. The menu offers an array of modern Japanese classics made with quality ingredients sourced globally. Adding original cocktails and a buzzy vibe to the equation, Wakuda guarantees a fun night out.
Photo: Wakuda
Zhang Ji Shanghai La Mian Xiao Long Bao
Street FoodBesides xiao long bao (soup dumplings), this busy stall offers an array of Shanghainese food, such as pan-fried dumplings and sour and spicy soup. Their pork and chive potstickers are filled to the brim and are nicely browned on the bottom.
Photo: MICHELIN Guide
January 2023
This January, three brand new restaurants are added to the MICHELIN Guide encompassing cuisines and styles such as European Contemporary, Malaysian, and Street Food.
Poise
European ContemporaryChef Steve Lancaster chooses to present his culinary gems in a monochromatic room with theatrical lighting to call attention to the food. His tasting menu reinvents European and Nordic classics that look unassuming with clever and creative combinations, and nuanced layering of textures and flavours. The chicken, bacon, and onion dish is a chicken lollipop stuffed with chicken mousse set atop a shallot purée with bacon and onion that imparts complexity in flavour.
Photo: Poise
The Coconut Club
MalaysianThis whitewashed traditional shophouse evokes unmistakably tropical vibes — wicker back chairs, wallpaper with banana leaf prints, and cheerful blue-and-white tiled flooring. On the menu, the coconut theme is also obvious — the nasi lemak set is the bestseller, but other dishes deserve equal attention, too, such as the ayam goreng berempah (spiced fried chicken with crispy rempah crumbs) and sago pudding with pandan, palm sugar, and coconut cream.
Photo: The Coconut Club
Zi Jing Cheng Hainanese Boneless Chicken Rice
Street FoodThere is only one thing on the menu — Hainanese boneless chicken rice. Set menus are available for one to three guests, all served with steamed chicken, rice, and soup. The bird is tender and flavoursome. Expect to queue any time.
Photo: MICHELIN Guide
