SINGAPORE CELEBRATED: MICHELIN GUIDE 2022 STAR REVELATION AND GALA DINNER RETURNS ON 12 JULY 2022 AT MARINA BAY SANDS
After the uncertainty of the past two years, it is timely to reunite in strength as Michelin proudly announces the star selection of the MICHELIN Guide Singapore 2022. The Star Revelation and Gala Dinner event will officially take place on 12 July 2022 at the iconic Marina Bay Sands. Taking the theme of Singapore Celebrated, Michelin applauds the achievements of Singaporean chefs locally and abroad, in the context of the diverse, multicultural dining scene in Singapore that makes it a vibrant hub for professionals from all over the world.
On this star-studded night, a magnificent six-course dinner will be presented by two international chefs based in Singapore, and four Singaporean chefs based overseas – most of them will be returning home for the first time since the Covid-19 pandemic halted travel between countries.
The Singaporean chefs based overseas are Mathew Leong from 2-Star RE-NAA (Norway), Jimmy Lim from 2-Star JL Studio (Taichung), Barry Quek from 1-Star Whey (Hong Kong), and Angela Lai from 2-Star Taïrroir (Taipei). They are joined by locals Tristin Farmer from 3-Star Zén and Tetsuya Wakuda from 2-Star Waku Ghin. The dishes will pay tribute to Singapore cuisine and its indelible influences, while being expertly accompanied by a fine selection of wine.
*Chef lineup is subject to change.
Bib Gourmand Announcement
The much-loved Bib Gourmand selection, which lists restaurants offering ‘good quality, good value cooking’, will be released one week prior to the Star Revelation ceremony.
The selection criteria for Bib Gourmand and MICHELIN Stars adhere to a global standard where anonymous Michelin inspectors review all cuisines, and evaluate only the quality of the dishes. All establishments are chosen according to the same five criteria used by Michelin inspectors around the world: quality of the ingredients used; mastery of cooking techniques; the harmony of the flavours; expression of the chef’s personality in the cuisine; and consistency, both over time and across the entire menu. Location, décor, service and available facilities are not part of the selection criteria.
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