Five restaurants received their very first Michelin star in the third edition of MICHELIN Guide Singapore, bringing the number of one-starred-restaurants in Singapore to 34. While there are no restaurants celebrated with three stars this year, the restaurants with two stars last year kept their accolades.
Just launched at Resorts World Sentosa, the latest edition of the MICHELIN Guide Singapore sees Burnt Ends, Nouri, Sushi Kimura, Ma Cuisine and Jiang-Nan Chun receiving their very first Michelin stars.
Newly-Minted One Star RestaurantsJiang-Nan Chun, led by chef Tim Lam, has been noted for “traditional Cantonese cuisine of great finesse.” Inspectors highlighted fried chicken with lime sauce as one of the most emblematic dishes in the restaurant. Chef Tim Lam worked in Macau and led Ying, a Cantonese restaurant in Melco Resorts & Entertainment’s Altira Macau complex, to one star in 2017. He joined Jiang-Nan Chun late last year.
At Nouri’s open kitchen, chef/owner Ivan Brehm creates seasonal and internationally inspired cuisine. Brehm has worked in some of the finest kitchens in the world, including Per Se, Hibiscus in London and Mugaritz in the Basque Country. Brehm also joined Heston Blumenthal to serve as the Development Chef at the Experimental Kitchen at The Fat Duck for four years. He is best known for leading The Kitchen at Bacchanalia in Singapore to its first Michelin Star in 2016 when he was the restaurant’s executive chef.
Inspectors noted the "Bread and Bouillon" dish, which combines a leavened rye bread, a silky cheese and a vegetable broth, as an unforgettable specialty.
Modern Australian barbecue restaurant Burnt Ends, which opened in May 2013 in the Chinatown neighborhood, is famous for its open-concept kitchen with custom-made grills. The four ton, dual cavity ovens and the three elevation grills heat up to over 1,700 degrees, and are fired by coal, apple or almond wood. Grilled beef accompanied by marmalade and pickles, and the buns with beef marrow particularly appealed to the Michelin inspectors.
Both Nouri and Burnt Ends belong to the Unlisted Collection.
One star has also been awarded to Sushi Kimura at Orchard Road in Palais Renaissance. Sushi Kimura is a 22-seat fine-dining sushi-ya, helmed by Tomoo Kimura, who has spent two decades crafting his fine art while serving an apprenticeship under his sushi master in Tokyo. He rose to become the executive chef at several fine-dining and Michelin-starred sushi-yas before deciding to make his maiden foray as a Master Chef with the opening of Sushi Kimura.
Inspectors took note of an abalone dish, cooked for eight hours in sake, as one of the most remarkable creations of this establishment.
Michelin inspectors use the Michelin Plate logo to denote eateries which use fresh ingredients and a good meal carefully prepared. A large number of Michelin Plates have been included in this selection, including hawkers and restaurants alike, such as Ann Chin Hand Made Popiah, Beach Road Fish Head Bee Hoon, Akira Back, Kappo Shunsui and an ice cream shop, Birds of Paradise, which offers house-made gelato served in a thyme cone. Inspectors recommend the white chrysanthemum and lychee raspberry flavor.
The third edition of the MICHELIN Guide Singapore was announced at the famed Resorts World Sentosa over a gala event of fine food and wines. This guide reveals the latest selection of one-star, two-star and Bib Gourmand restaurants. These are particularly good examples showing the quality, diversity and dynamism of the Singaporean gastronomic scene.
Click here for the full list of restaurants included in the MICHELIN Guide Singapore 2018 selection.