MICHELIN Guide Inspectors travel year-round to uncover exceptional dining spots — and some discoveries are just too good to keep under wraps.
While the highly anticipated MICHELIN Stars, Bib Gourmands, and Selected (formerly Plate) distinctions will be unveiled at the annual ceremony, new restaurants are added to the Singapore selection on the third Wednesday of every two months.
These fresh additions will appear on the MICHELIN Guide Singapore website and mobile app (available on iOS and Android), marked with a “New” symbol for easy recognition.
Bookmark this page and check back regularly for the latest culinary finds!
February 2025
Singapore’s dining scene just got even tastier with these latest additions.
An omakase counter delivers an intimate experience where premium ingredients take centre stage, while a hidden Italian gem serves up soulful cooking — think handmade pasta, seafood platters, and a well-curated wine list. Over in the hawker world, legends continue to shine — we're talking wok-fired noodles infused with smoky depth and hearty bowls of braised delights steeped in tradition. Whether you're after refined dining or time-honoured humble fare, there’s something here to satisfy every craving.
Jungle
ThaiThe simple, cosy space with exposed beams and wooden furnishings exudes a warm feel. Balancing sweet, sour, and salty notes with fiery heat, the chef turns fresh produce into modern Thai dishes that are packed with flavour. The small menu changes regularly but may include signatures such as smoky chargrilled pork jowl, or yellow crab curry with beautifully bold aromas. The friendly and dynamic service team is also a plus.
Lao Fu Zi Fried Kway Teow
Street Food
The fried kway teow here comes in two portion sizes and black and white varieties. Both feature good wok hei and silky texture. Bean sprouts, egg, preserved sausage, and blood clams provide extra flavours.
(Photo: MICHELIN)
Nam Sing Hokkien Fried Mee
Street FoodThis stall has been serving just one item since opening its doors in 1960 — Hokkien fried mee with prawns. The egg noodles and rice vermicelli are tossed in a rich broth made with prawn shells and tomalley to impart deep umami.
(Photo: MICHELIN)
Omakase @ Stevens
InnovativeThe chef hails from Osaka and honed his skills in some of Tokyo’s top kitchens. In his 6- or 8-course omakase menu, he revisits his Japanese roots with classic French techniques. Exquisite dishes made with quality seasonal Japanese produce taste light, sophisticated and subtle. With only 16 seats at the pine wood counter overlooking the open kitchen, reservations are recommended. The immaculate service further adds to the experience.
Sospiri
ItalianTucked away in an office building, Sospiri prides itself on authentic Southern Italian cooking. Handmade pasta and seafood are served in portions generous enough for sharing. Fresh ingredients such as tomatoes, wild greens, and baby artichokes are deftly crafted to bring out their natural flavours. Remember to save room for its traditional tiramisu. Wine buffs will also appreciate the wine list that includes a wide selection of Italian labels.
To-Ricos Kway Chap
Street FoodThis kway chap shop serves the broad rice noodles with pork belly, feet, intestine, tripe and dried tofu braised in a spiced soy-based marinade. Noodles are thin and silky; braised pork and tofu impart deep flavours and aromas.
Header image is from Omakase @ Stevens.
