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, Bib Gourmands, and Selected (formerly Plate) — granted to some of our recommended restaurants will only be revealed at the next annual ceremony, restaurants will be added to the Singapore selection on the third Wednesday of every other 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!
November 2024
Singapore's dining scene just got spicier with these fresh additions.
A Taiwanese omakase spot redefines vegetarian cuisine, turning vegetables into sushi-worthy illusions of uni and akami. A Malaysian nasi lemak joint nails the classics with fragrant rice and sambal, while a Sri Lankan powerhouse wows with crab curries and hoppers made for mopping. A restaurant on Amoy Street, keeps it sleek with seasonal Italian fare like uni-draped tagliolini. Meanwhile, hawker legends hold their ground with mackerel-laden fish porridge and wok-kissed fried hor fun that’s pure, charred indulgence.
At Ki Su, a Taiwanese chef crafts a vegetarian omakase blending Japanese and French influences. (Photo: Ki Su)
Ki Su
VegetarianIn a minimalistic room, the Taiwanese chef-owner serves an omakase menu of creative vegetarian courses in which Japanese and French culinary traditions converge.
Modern cooking techniques like sous vide are used to imbue plant-based ingredients with meaty flavours and textures. Smoked capsicum and pumpkin purée are made to look like akami and uni in their nigiri sushi. The menu changes regularly to keep it fresh.
Kitchenman Nasi Lemak
MalaysianThe Malaysian owner opened this simple shop in 2024, specialising in authentic nasi lemak, often considered the national dish of his home country. The chef, who is also Malaysian, cooks rice in coconut milk with pandan leaves and garnishes it with fried anchovies, peanuts, fried egg, sliced cucumber, and spicy sambal. For a substantial meal, add sides such as ayam berempah (fried chicken leg), rendang chicken, or ayam kunyit (turmeric chicken). (Photo: Kitchenman Nasi Lemak)
Kotuwa
Sri LankanHaving moved to a new location in 2024, Kotuwa is named after the CBD of Colombo. From quintessential Sri Lankan street food to curries, every bite is loaded with big flavours. Seafood is their strong suit, especially crab prepared in a myriad of ways. With its balanced, layered flavours and the subtle warmth of cinnamon, the crab curry really stands out. Hoppers — crispy pancakes made with fermented rice — are perfect for mopping up the delicious curry sauce. (Photo: Kotuwa)
Solo on Amoy Street shines with its laid-back vibe, lively open kitchen, and ever-changing seasonal Italian menu. (Photo: Solo)
Solo
ItalianOn Amoy Street where F&B outlets abound, Solo stands out with a relaxing vibe, an action-packed open kitchen, and a regularly changing Italian menu that celebrates fresh, seasonal ingredients.
The 5-course gourmet menu is a great way to sample some of its signature dishes, such as al dente homemade tagliolini topped with Japanese Bafun uni, bursting with briny sweetness and umami. At lunch, the 3- or 4-course seasonal set offers great value.
Song Kee Teochew Fish Porridge
Street FoodThe fish porridge and fish head bee hoon are the main events here. The porridge is loaded with deboned fresh mackerel that imparts deep umami and sweetness. Chinese celery and coriander instantly brighten the flavour profile. (Photo: MICHELIN)
Wok Hei Hor Fun
HawkerFor over 30 years, locals have been coming here for the fried hor fun (flat rice noodles) — laden with wok hei, nicely charred, and in a sauce that clings to the noodles. Choose from beef, fish, or assorted toppings, and don't miss the cracklings. (Photo: MICHELIN)
May 2024
There are nine new addresses in the Lion City that will be included in the MICHELIN Guide Singapore 2024.
Restaurants helmed by young chefs, serving creative and contemporary menus, bring vibrance and vigour; while veteran cooks from all over the world — including South America — proudly feature the cuisines of their home. At the same time, hawker stalls and local eats continue to impress our MICHELIN Guide inspectors, showcasing Singapore's diversity in cuisines, food styles, and dining options. Read more about these new places below!
Photo: Araya
Araya
InnovativeChilean chefs Araya and Guerrero worked at the same restaurant in China. Their ingenious creations — deeply influenced by Araya's time in Spain and Japan — use an eclectic mix of Chilean and Japanese produce, with a South Pacific theme. Japanese favourites such as kinki and cod milt are jazzed up by aji amarillo and merkén from Chile, served alongside French pigeon and caviar. They even ferment and roast their own cacao to use in sauces.
Photo: MICHELIN Guide
Delhi Lahori
Street FoodThe experienced tandoor master knows his clay oven inside out. His fluffy, crispy naans have a loyal following. His grilled-to-order seekh kebab and chicken tikka masala are also exceptional and come in generous portions.
Photo: Fico
Fico
ItalianThis white house styled after a masseria in Puglia is sited within East Coast Park. The sprawling lawn, spectacular ocean views and sound of the waves all exude a soothing vibe. The Pugliese chef is keen to bring authentic cuisine from his homeland to Singapore, of which focaccina and pasta made from scratch are the highlights. Try his San Marzano tomato focaccina with mozzarella and fresh basil, bursting with intense flavours.
Photo: MICHELIN Guide
Han Kee
Street FoodThere is always a queue at this stall famous for umami-laden soup made with mackerel. Enjoy the soup on its own, or use it as a rich base for porridge or bee hoon with sliced fish or fish head. Come early to beat the crowd.
Photo: Imbue
Imbue
InnovativeIn this heritage shophouse updated with an open kitchen, the dishes are essentially European — but Asian ingredients and taste profiles lend a unique twist. The five- or eight-course dinner menu features Shaoxing-infused abalone from Jeju island, wrapped in kelp and ginger and steamed, served with ginkgo chawanmushi and accompanied by a shiitake reduction and ham jus. The sticky-sweet Malai bread with ginseng honey butter also delivers layers of flavours.
Photo: Início
Início
European Contemporary"Início" is Portuguese for "a new start", as the young chefs aspire to write a new chapter in culinary history. The food is modern European, but the Asian influences are indisputable. The à la carte menu is short but sweet; the seven-course tasting menu changes every month to keep things fresh. Try the mackerel pickled in-house with nori pistachio butter, or ravioli with escargot and water chestnut filling in a black truffle broth.
Photo: MICHELIN Guide
Margaret Drive Sin Kee Chicken Rice
Street FoodSince this stall opened on Margaret Drive years ago, their chicken rice has been made the same way. The juicy, tender meat is served with aromatic oil rice and an addictive ground ginger sauce. The gizzards are equally good.
Photo: Podi & Poriyal
Podi & Poriyal
Indian VegetarianThe name says it all — this vegetarian joint prides itself on the spicy ground lentil condiment known as podi, and sautéed vegetables, or poriyal. Replicating South Indian grandmas' cooking, the menu covers all plant-based dietary desires, with gluten-free, allium-free, and vegan options. "Which Podi? Idli" — steamed rice cake tossed in podi — is served with a cashew and coconut chutney. Their podi dosai with poriyal filling is also excellent.
Photo: Zhup Zhup
Zhup Zhup
NoodlesFormerly One Prawn & Co, Zhup Zhup still sees constant queues forming beneath its red awning. Book ahead to cut your wait time. The signature prawn noodles come in a set: a bowl of noodles plus rich prawn soup in a claypot. Out of the four types of noodles, the classic option is yellow noodles with thin bee hoon. The soup is loaded with flavours, imparted in particular by the tomalley of countless prawn heads.
March 2024
Seven new address will be part of the upcoming MICHELIN Guide Singapore 2024. A halal restaurant is added, along with hawker stalls serving hearty local delights such as fish soup and pig's organ soup. Fine dining setups that showcase French and Italian cuisines — both with an Asian flair — make it to the list of new inclusions, as well as a Latin American spot helmed by a Colombian chef. Find more about these new places below!
Photo: Bacatá
Bacatá
InnovativeColombian chef Fernando Arévalo's latest dining concept occupies the same premises as his now-defunct Preludio, but the space has been remodelled beyond recognition. The seven-course tasting menu offers a unique, innovative take on the cuisine of his home nation, with seasonal produce from around the world and subtle Japanese influences. Consider ordering the arroz caldoso, too — Arborio rice in a flavoursome uni and smoked eel broth.
Photo: Michelin
Jin Hua
Street FoodCome here for the MSG-free, flavoursome grouper broth with milk added for extra creaminess. Order the soup alone or with bee hoon; choose your topping among sliced fish, fried fish meat, and fried fish head.
Photo: Matera
Matera
Italian ContemporaryA stone's throw away from many tourist attractions, the dining concept by experienced German chef Bjoern Alexander pushes the boundaries of Italian cooking with its bold Asian influences. The open kitchen lets diners watch the chefs at work against a backdrop of the Marina Bay Sands and the Esplanade. The signature whole red prawn features the perfectly smoked, juicy crustacean with a crispy prawn toast on the side to add contrasting textures.
Photo: Michelin
Mustard
IndianThis halal restaurant specialising in Bengali and Punjabi cuisines is christened Mustard because the spice is used extensively in both cuisines. For instance, mustard oil is often used in place of coconut oil in Bengali cooking. Try their maacher cutlet — deep-fried fish croquettes served with a house-made fermented mustard sauce called Kashundi, which tastes strong and spicy. All food is made to order, but is so worth the wait.
Path
Asian ContemporaryThis restaurant is popular with a business lunch clientele craving creative Asian fare underpinned by classic French techniques. Come evening, it turns into a romantic spot, serving a six- or eight-course dinner menu. The mildly hot crabmeat and tofu spread is the perfect accompaniment for the bread baked in the charcoal oven. The pork trotter wrapped in caul fat is doused in a sauce inspired by the Chinese classic of braised pork with pickled mustard greens.
Photo: Michelin
Song Fish Soup
Street FoodThis stall offers blanched sliced fish, deep-fried fish, and fish maw, either in fish broth or bee hoon soup. The fish maw double fish soup lets you sample three items at once. Fish head, clams, and shrimps are also available.
Photo: Michelin
Zheng Zhi Wen Ji Pig's Organ Soup
Street FoodAs well as pork offal, the menu here features marinated pork trotters, kway chap, and bak kut teh. But the noodle soup with pork liver and kidney stands out — the offal is cooked perfectly and the broth is loaded with herbal aromas.
January 2024
Kicking off the list of live updates for the year 2024 are four new restaurants whose offerings span local delights and ballsy cuisine combinations. While their distinctions will only be revealed in the next MICHELIN Guide Ceremony, these dining spots showcase Singapore's diversity in culture and cuisine. Taking the stage are local stalls featuring Penangite cuisine and old school oyster cakes, a laid-back Thai eatery that serves authentic tom yum soups, and lastly, a hip and casual Korean-Indian joint opened by two MICHELIN-Starred restaurant chefs whose name is an homage to their brotherhood. Check them out below!
Jason Penang Cuisine
Street FoodBesides Penangese quick bites, from char kway teow to prawn mee, this stall is famous for its Penang assam laksa — the tangy, mildly hot yellowtail fish broth works magic with the noodles; but it's the fresh mint that makes it so distinctive.
Maxwell Fuzhou Oyster Cake
Street FoodThe second-generation owner still fries oyster cakes à la minute as her mother did in the 1960s. They may be darker than usual, but the minced pork, oysters, prawns, and coriander remain soft and juicy under the crispy crust.
MP Thai
ThaiThis simple shop may not be the most atmospheric, but its tasty food, served in generous portions at affordable prices, always attracts a crowd.
With a Thai owner and an all-Thai kitchen team, rest assured that the food is as authentic as can be. The tom yum soup strikes a fine balance between sour, sweet, spicy, and salty tastes, and the BBQ squid is nicely grilled and loaded with umami — perfect with the hot and sour sauce. Reservations are recommended.
Tambi
InnovativeTambi is a collaborative effort by chef-owners Sun Kim, of Meta fame, and Mano Thevar, who helms Thevar. Their joint venture is an innovative restaurant featuring a rare mix of Korean and Indian food. The menu is short but sweet, with creative combinations such as oxtail bone marrow murtabak with kimchi, and a fusion take on Korean cold spicy noodles known as "Tambi's Bibimmyeon". The young kitchen team melds Indian spices and Korean produce to great effect.
December 2023
These four new dining spots showcase Singapore's diversity in culture and cuisine. From a grand brasserie and an elevated Peranakan spot with a view, to hearty Indonesian fare and scrumptious bowls of local noodles, these handpicked establishments are definitely worth trying out.
Photo: Brasserie Astoria
Brasserie Astoria
European ContemporaryAn outpost of its namesake in Stockholm, this is the brainchild of the Swedish chef-owner Björn Frantzén. Nestled in the historical Victoria Concert Hall (1800s), its retro glamour complements the chef's new spin on brasserie classics, some with trolley or table-side service. Try the Råraka, a Swedish potato cake topped with vendace roe, crème fraîche, chives, and red onion. Toast Astoria with prawn, king crab and wasabi aioli is also unmissable.
Photo: Michelin
Chef Kang's Noodle House
Street FoodThis joint specialises in noodle soup with wontons and char siu — the springy noodles are shipped from Hong Kong; the lightly charred pork has layers of fat and lean meat. For extra texture and flavour, order shredded abalone on top.
Photo: Tambuah Mas
Tambuah Mas (Orchard)
IndonesianSince 1981, the Indonesian chefs at Tambuah Mas have been making authentic home-style dishes from Padang, Sulawesi, and Java. Family recipes with delicate blends of spices and precise preparations are closely guarded secrets, passed down over generations. The signature tahu telor (deep-fried egg-coated tofu cubes in a dark sweet sauce) boasts crispy skin and perfect briny-sweetness. Always round off a meal here with a cendol.
Photo: Pangium
Pangium
PeranakanThe view of the lush greenery in the garden is one good reason to visit. But chef-owner Malcolm Lee's exquisite tasting menu that explores the untapped possibilities of Straits cuisine is what makes the experience of dining here unforgettable.
Named after the plant that produces buah keluak seeds, a key ingredient in Peranakan cuisine, Pangium pays homage to family recipes passed down for generations, with carefully crafted dishes that taste exceptional.
Check Out the New Additions to the MICHELIN Guide Singapore Here
Header image is from Ki Su.
