In Pictures: Highlights Of The MICHELIN Guide Singapore 2019 Star Revelation and Gala Dinner
Diners and chefs of MICHELIN-starred restaurants gathered in celebration at Capella Singapore as the stars were revealed at the glitzy MICHELIN Guide Singapore 2019 Star Revelation and Gala Dinner.
The star selection of the MICHELIN Guide Singapore 2019 was officially revealed last night on 17 September 2019 at the MICHELIN Guide Singapore 2019 Star Revelation and Gala Dinner, which was held at the historically rich Capella Singapore.
The fourth edition of the guide in Singapore marked exciting changes in the local gastronomic landscape. For the first time in history, Singapore got two three-MICHELIN-starred restaurants among a total of 44 restaurants that received star recognition.
Industry professionals, epicureans and chefs from all over the world gathered last night for a celebratory dinner created by six acclaimed chefs from MICHELIN-starred restaurants in the region: Guillaume Galliot (Caprice, 3 MICHELIN stars, MICHELIN Guide Hong Kong Macau 2019), Kelvin Au Yeung (Jade Dragon, 3 MICHELIN stars, MICHELIN Guide Hong Kong Macau 2019), Sebastien Lepinoy (Les Amis, 3 MICHELIN stars, MICHELIN Guide Singapore 2019), Joshua Brown and Greg Bess (CUT, 1 MICHELIN star, MICHELIN Guide Singapore 2019), Beppe de Vito (Braci, 1 MICHELIN star, MICHELIN Guide Singapore 2019) and Arisara ‘Paper’ Chongphanitkul (Saawaan, 1 MICHELIN star, MICHELIN Guide Bangkok, Phuket Phang-Nga 2019).
The gala theme “Kitchens of Progression” paid homage to the global trend of sustainability, which also marks a shift towards sustainable dining and culinary practices. Together, the chefs presented a six-course dinner inspired by an environmentally-friendly ethos.
As the sun set on the tropical resort of Capella Singapore, guests arrived to the sight of a sleek Lamborghini on display at the lobby and mingled at the portico over canapés created with National beef from Angliss Singapore. At the bars, Sky Premium, LiHO TEA and Nespresso shook up creative cocktail concoctions for guests to go with their canapes. Refreshments by Badoit and evian accompanied courses of unique dishes by chefs of MICHELIN-starred restaurants, ending with Nespresso Exclusive Selection Nepal Lamjung and Kenya Milima coffee.
Below, some highlights from the MICHELIN Guide Singapore 2019 Star Revelation and Gala Dinner "Kitchens Of Progression" captured in pictures.
Watch: Highlights Of The MICHELIN Guide Singapore 2019 Star Revelation and Gala Dinner
The night's events were held in the Capella Singapore ballroom, decked out to the tropical theme of the evening.
Well-heeled guests and diners arrived at the lobby of Capella Singapore to the sight of a sleek Lamborghini.
Before dinner, guests mingled at the portico over specially-crafted cocktails and mocktails by LiHo TEA.
Guests enjoyed cocktails by members’ exclusive privilege services club Sky Premium.
Coffee and cocktails are the perfect match at the Nespresso bar.
Guests were served delicious canapes created with National beef from Angliss Singapore.
Guests and chefs were plied with refreshments by evian and Badoit throughout the evening.
As the gala dinner commenced, the welcome address was given by Chan Hock Sen, Country Director of Michelin Singapore.
This was followed by a speech by Nicolas Achard, Managing Director of Michelin Food and Beverage Asia.
A six-course dinner for the gala by acclaimed chefs from MICHELIN-starred restaurants in the region.
Gwendal Poullennec, the International Director of the MICHELIN Guides, was pleased to announce the star selection for the MICHELIN Guide Singapore 2019.
Representatives of one-MICHELIN-starred restaurants on stage with Poullennec and the Bibendum mascot.
The two MICHELIN stars recipients. From left: Chen Kentaro of Shisen Hanten, Yoshio Sakuta of Shoukouwa and Masahiko Inoue of Waku Ghin. On Poullennec's left, the new entrants: Emmanuel Stroobant of Saint Pierre and Tristin Farmer of Zen.
Singapore welcomes two new three-MICHELIN-starred restaurants, Les Amis and Odette, which were promoted from two to three stars this year. Pictured on the right and left of Poullennec are Sebastien Lepinoy and Julien Royer.
The evening's entertainment came by way of a rousing performance by the Teng Ensemble.
A special thank you went out to the guest chefs of the evening.
As a finale, the chefs took to the stage in celebration of their achievements.
The MICHELIN Guide Shanghai 2025 is released, featuring one new Two Star restaurant, five new One Star establishments, over 30 cooking styles, and honoring three exceptional professionals with Special Awards. And for the first time, a dim sum restaurant is awarded One MICHELIN Star in city.
The latest MICHELIN Guide Beijing includes one new restaurant awarded Two MICHELIN Stars, three restaurants receiving One MICHELIN Star, and four restaurants newly added to the Bib Gourmand list.
Michelin is pleased to present the full restaurant selection of the MICHELIN Guide Chengdu 2025. One restaurant is newly recognized with One MICHELIN Star, and 5 establishments newly received a Bib Gourmand. The MICHELIN Green Star is awarded for the first time to a restaurant in Chengdu, too.
Six new restaurants join the MICHELIN Guide Singapore selection this November 2024, featuring a mix of dining formats and cuisine types — a vegetarian omakase, upscale casual eateries, fuss-free joints, and the ever-reliable hawker fare. Check them out.
Aside from championing imaginative, vegetable-forward desserts, the chef-owner of two-MICHELIN-Starred Cloudstreet pushes for more than just one kind of sustainability in the kitchen.
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.
‘Tis the season for Chinese mitten crabs, better known as hairy crabs. For flesh sweet and succulent and roe most luscious, head to these MICHELIN restaurants in Singapore.
Singapore’s ever-evolving drinking scene is packed with new spots, but the city's iconic hotel bars still reign supreme, offering both polished charm and rich history. Here are the MICHELIN Guide's must-visit hotel bars in the Lion City.
Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.
Yong Tau Foo is a popular dish in Singapore and Malaysia, where diners select an array of tofu, vegetables, and meat or seafood items, which are then boiled or fried and served in a light broth or with a savoury sauce. It's a customisable, comforting meal that reflects the region's Chinese Hakka roots and love for fresh, balanced flavours.
Nasi Padang is the much-loved contribution of the Minangkabau, or Minang, people of West Sumatra, Indonesia, to the Malay culinary world. An irresistible mini-banquet of rice served alongside a mouthwatering spread of richly spiced dishes, a Nasi Padang meal is a veritable smorgasbord of differing flavours and textures, and a feast for the senses.
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.
Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.