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!
May 2025
Thirteen exciting new establishments have joined the MICHELIN Guide Singapore selection, each bringing something distinctive to the table. From intimate counters serving artfully composed omakase, to spirited bistros championing bold global flavors, this fresh lineup reflects the city’s ever-evolving palate.
You'll also find time-honored hawker gems dishing out soulful, comforting fare — proof that excellence isn't always dressed in fine linens. Whether you're planning a celebratory evening with wine pairings and chef’s specials, or simply craving a heartwarming bowl of noodles that hits all the right notes, there’s something here to satisfy every craving and curiosity.
Read on to get a taste of what’s new.
Bhoomi
IndianSolid wood furniture, rattan pendant lamps, and wagon wheel chandeliers impart modern boho chic in this bright, cozy space with two levels. The chef recounts his memories and personal story through a menu that encompasses meat dishes, as well as vegetarian, gluten-free, and vegan options. Inspired by Indian street food, the signature Indori beetroot tikki is big on flavors with a hint of sweetness from the corn.
(Photo: Bhoomi)
Ichigo Ichie
JapaneseAfter working in a kappo restaurant in Tokyo and helming a famous sushi-ya in Singapore, Chef Eno has brought to life her own fine-dining concept. At this address since 2024, she serves two set menus that change with the seasons. Her signature somen with kuruma ebi and uni bursts with seafood umami — the briny and sweet prawn broth clings nicely to the silky noodles. Reservations recommended, especially for the sought-after counter seats.
(Photo: Ichigo Ichie)
Iru Den offers refined Taiwanese cuisine crafted with premium island ingredients and the chef’s subtle, creative touch. (Photo: Iru Den)
Iru Den
Taiwanese ContemporaryA Singaporean chef and his Taiwanese wife opened this restaurant with 12 counter seats and a private room serving authentic Taiwanese fare using top-notch ingredients from the island.
The chef’s creative vision and solid skills shine through in tiny details and subtle flavors. His kamameshi rice in a cast iron pot features seasonal catch from the sea and Taiwanese rice. Crispy, smoky rice on the bottom works magically with the fish and house-made pickles.
Famous for its springy fishballs, this stall serves them with your choice of noodles in soup or tossed with sauces. (Photo: MICHELIN)
Kang Le Fishball Noodles
Street FoodAlthough the menu also offers laksa, pork balls, and fish dumpling soup, the bouncy, flavorsome fishballs with noodles remain its speciality. Choose between wheat or rice noodles, served in a clear broth or tossed in sauces.
L’Antica Pizzeria da Michele
PizzaThis 150-year-old Neapolitan pizza chain opened their first Asian outpost in 2024 and offers 18 different toppings. All the pizzas are made to order and come in one size only — 15 inches (37cm). Piled high with freshly cooked tomato sauce and cheese, the thin crust is perfectly crisp and chewy at the same time. If you can’t make up your mind, opt for a Marita — half marinara half margherita. The menu also offers starters, pasta and desserts.
(Photo: L’Antica Pizzeria da Michele)
At Latido, Chef Arévalo puts a playful spin on Colombian classics in a vibrant space filled with tribal art and warm, welcoming vibes. (Photo: Latido)
Latido
Colombian, ContemporaryChef Arévalo reinvents the traditional cuisine of his home country with modern, playful twists. His new spin on authentic Colombian flavours makes his dishes approachable even for first-timers. The arepa de chócolo y huevo — corn cake filled with eggs and grilled pork jowl — has a more mellow taste than the version typically served in his homeland. The bright room adorned with Colombian tribal art and masks exudes a cheerful, convivial vibe.
Known for its springy noodles and juicy wontons, Long Kee's signature noodles are topped with flavorful char siew. (Photo: MICHELIN)
Long Kee Wanton Noodle
Street FoodThe signature wonton noodles feature flavorsome bite-size dumplings, served either in soup or tossed in sauces. The noodles are cooked to perfect consistency with a lovely chew. Sliced char siew adds depth.
Grilled Jeju Beltfish with Golden Queen’s Rice, Spicy Winter Seafood Stew with Pollock Roe and Cod Milt (Photo: Na Oh)
Na Oh
Korean ContemporaryThe joint venture between a motor group and Korean-American chef Corey Lee advocates a "seed-to-table" concept, whereby most of the vegetables served are picked every morning from the "smart" farm abutting the dining room. The combination of Korean culinary traditions and cutting-edge technology is quite inspiring. The kitchen of mostly Korean natives delivers a single seasonal tasting menu of refined Korean dishes.
Quenino
InnovativeSupervised by Chef Victor Liong from Melbourne, and helmed by Chef Su, who is of Indian-Chinese descent, this fine dining restaurant serves menus imbued with a deeply rooted multicultural ethos. Australian ingredients are used in conjunction with local produce in pan-Asian recipes that meld Singaporean, Malaysian, and Indonesian influences. Expect unmistakably Asian flavors, such as buah keluak and tamarind, in creative, neat culinary gems.
(Photo: Quenino)
This popular shop serves sambal-laced bak chor mee with bouncy noodles, pork, and meatballs — mee pok is a favorite. (Photo: MICHELIN)
San Xiang Rou Cuo Mian
Street FoodIt's bak chor mee that can be made with your choice of noodles — mee pok being the most popular. Bouncy noodles are dressed in sambal and topped with sliced pork and meatballs. Also try the noodle soup with fish balls or pork liver.
Serving claypot bak kut teh for over 40 years, this humble spot is loved for its peppery broth, tender pork ribs, and standout sesame oil chicken. (Photo: MICHELIN)
Sin Heng Claypot Bak Koot Teh
SingaporeanThis simple shop has been around for over 40 years and is now run by the second generation owner. As its name suggests, bak kut teh with pepper and garlic served in a claypot is their speciality — the broth is rich, but not overpoweringly spicy and the pork ribs are tender and flavorsome. Sesame oil chicken cooked in a claypot is another highlight. The wings are succulent, and the sauce delivers nutty aromas and mild sweetness. Also try local stir-fries.
Sugarra offers a contemporary interpretation flavors, particularly those from the Basque region. (Photo: Sugarra)
Sugarra
BasqueSugarra is Basque for "flame", which gave birth to cooking. Here, native Basque chef Aitor Jeronimo Orive pays tribute to this legacy as he returns to his culinary roots, while injecting modern touches into Basque classics deftly crafted with Spanish produce. Sip an aperitif or cocktail at the bar before ordering one of the three menus. The first course stars a lineup of Spain’s best-known tapas and is a genuine tour de force.
Sushi Hare
SushiIn keeping with Japanese minimalist philosophy, the space is simple and serene. The bespoke 7m counter was crafted in Japan from a single piece of cypress wood. The chef has 10+ years of experience and uses Japanese fish exclusively for his sushi. To ensure freshness, seafood is flown in from Japan four times a week. In addition to the lunch and dinner omakase menus, there is the ultra-lavish Hare menu (pre-order a week ahead).
(Photo: Sushi Hare)
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.
A warm and inviting space where bold Thai flavours take centre stage await at Jungle. (Photo: Jungle)
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)
An intimate 16-seat counter where Japanese precision meets French finesse — at Omakase @ Stevens, each dish is a delicate balance of seasonality, technique, and elegance. (Photo: Omakase @ Stevens)
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 serves up a taste of Southern Italy in the heart of Singapore featuring handmade pasta, fresh seafood, and a classic tiramisu worth saving room for. (Photo: Sospiri)
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.
Expect a comforting bowl of kway chap at To-Ricos, where silky rice noodles meet richly braised pork belly, offal, and tofu — each piece steeped in a fragrant, spiced soy marinade. (Photo: MICHELIN)
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 Iru Den.
