Michelin unveiled the full selection of the MICHELIN Guide Singapore 2024 on 25th June, awarding 3 three MICHELIN Star, 6 two MICHELIN Star, and 42 one MICHELIN Star restaurants.
With eight years of establishing the gastronomic benchmark in Singapore, the MICHELIN Guide is not precluding the opportunity to celebrate alongside its close-knit community in Singapore.
To honour the remarkable achievements of the 2024 Starred restaurant chefs and recipients of the Special Awards, the MICHELIN Guide will host a by-invitation-only celebratory dinner for the Starred restaurant chefs and recipients of Special Awards on 16 September 2024.
Held at W Hotel - Sentosa Cove, the evening’s menu will be prepared by two newly starred restaurants in the MICHELIN Guide Singapore 2024: Araya (1 MICHELIN Star) and Pangium (1 MICHELIN Star), alongside Seoul’s 1 MICHELIN Starred Onjium.
We thank you for your continued support of the MICHELIN Guide and its endeavours in Singapore.
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Francisco Araya and Fernanda Guerrero
mAraya
What our Inspectors say: Chilean 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.
Malcolm Lee
mPangium
What our Inspectors say: The view of the lush green in the garden is one good reason to visit. But owner-chef 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.
Cho Eun-hee and Park Sung-bae
mOnjium
What our Inspectors say: The elegant stonewalled-path of Gyeongbokgung Palace and a modern residential neighborhood stand directly across from each other. A road is all that lies between Seoul's past and present, coexisting side by side. The same contrast is, again, evident in the modern façade of Onjieum Matgongbang and elements of tradition one discovers inside. Helmed by Cho Eun-hee, certified trainee of Korean royal court cuisine, and researcher Park Seong-bae, the space is both a research institute and restaurant. The food it offers clearly reflects the four distinct seasons and the refined beauty of Korean cuisine.
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