MICHELIN STARS AND CELEBRITY CHEFS IN SINGAPORE

MICHELIN STAR RESTAURANT IN SINGAPORE

Singapore boasts a world-class dining scene with numerous Michelin-starred restaurants, featuring top-tier establishments like 3-starred Les Amis, Odette, and Zén. The 2025 guide showcases 42 starred restaurants, including new 2-star addition Sushi Sakuta and renowned 2-star modern British spot JAAN by Kirk Westaway. [Source: Wikipedia, PhatLife Project, Michelin Guides]

3 Michelin Stars (Exceptional Cuisine)
Les Amis: Classic French cuisine.
Odette: Modern French at the National Gallery.
Zén: European contemporary.

2 Michelin Stars (Excellent Cooking)
JAAN by Kirk Westaway: Innovative British cuisine on the 70th floor of Swissôtel The Stamford.
Sushi Sakuta: Recently promoted for exceptional sushi.
Waku Ghin: Japanese contemporary by Tetsuya Wakuda at Marina Bay Sands.

1 Michelin Star (High-Quality Cooking)
Restaurant Labyrinth: Unique, elevated Singaporean cuisine.
Shang Palace: Refined Cantonese at the Shangri-La.
Jiang-Nan Chun: Cantonese at the Four Seasons.
Butcher's Block: Specialized meat and grill at Raffles Hotel.

Michelin-Starred Street Food
Hill Street Tai Hwa Pork Noodle: Famous for Bak Chor Mee.

Inauguration of the Michelin Guide Singapore

The inaugural Michelin Guide Singapore was introduced in July 2016. At its launch, a total of 29 restaurants and hawker stalls were awarded stars (one 3-star, six 2-star, and 22 1-star establishments).
3 Stars: Joël Robuchon.
2 Stars: L'Atelier de Joël Robuchon, Les Amis, Odette, Restaurant André, Shoukouwa, and Shisen Hanten.
1 Star: Included 22 restaurants and notably the first-ever hawker stalls: Hill Street Tai Hwa Pork Noodle and Hong Kong Soya Sauce Chicken Rice & Noodle.

The Michelin Guide is a globally renowned, prestigious restaurant rating system (the "Little Red Book") that awards stars to high-quality establishments based on anonymous inspections. Founded in 1900 by tire manufacturers André and Édouard Michelin, it began as a free travel guide to boost car travel and, consequently, tire sales.

In 1920 the Michelin guide begins selling for 7 francs and stops accepting advertisements, aiming for impartiality. The first star was introduced in 1926 to denote fine dining. The ranking system expanded to the current 1-, 2-, and 3-star hierarchy in 1931. The formal criteria for rankings are published in 1936. The "Bib Gourmand" was introduced, highlighting quality restaurants with moderate prices in 1955.

Star Definitions
1 Star: "A very good restaurant in its category".
2 Stars: "Excellent cooking, worth a detour".
3 Stars: "Exceptional cuisine, worth a special journey".

Michelin-Starred Restaurants in 2019

In September 2018, Monica Burton wrote in Eater: The “red restaurant guidebook Michelin announced its 2019 starred restaurants in Singapore. For the first time in the Singapore guide’s four-year history, there are two restaurants with three Michelin stars, Michelin’s highest honor. Both of the newly crowned three-star restaurants are French. (Michelin is, after all, a French tire company with a notable preference for European fine dining.) Les Amis, led by chef Sébastien Lepinoy, opened in 1994 and bills itself as Singapore’s first independent fine dining restaurant. Michelin notes its wine list is “rightly considered one of the most dazzling in the Asian continent.” Odette, Singapore’s second three-star restaurant, combines French techniques with “International flavors,” according to Michelin. Its chef, Julien Royer, named the restaurant after his grandmother. Both restaurants were awarded two stars in the 2018 Michelin guide. [Source: Monica Burton, Eater, September 19, 2019]

“The Michelin Guides’ International Director Gwendal Poullennec says that with the new three-star restaurants, “Singapore enters a new dimension to the eyes and palate of food lovers.” However, this isn’t the first time a restaurant in Singapore has been awarded three stars. Singapore’s first three-Michelin-star restaurant, Joël Robuchon Restaurant, closed last June ahead of the 2018 guide.

“The 2019 Michelin guide to Singapore also includes five two-star restaurants, including two new restaurants with two stars: French restaurant Saint Pierre moves up from one star, and Zén from Swedish chef Björn Frantzén makes its debut on the list with two stars after opening in November 2018. At the time, the Nordic-Japanese restaurant made headlines for possibly becoming the most expensive restaurant in Singapore at $450 per head.

“There are 37 restaurants with one star this year, seven of these appearing among the starred selections for the first time. This list includes five European restaurants and two restaurants with roots in Australia. Two more newly starred restaurants were bumped up after receiving the lesser Michelin plate distinction last year: Italian restaurant Buona Terra and the unrelated Terra, which describes itself as “Japanese food culture in Italian cuisine.”“

Three Michelin stars: 1) Les Amis, 2) Odette Two Michelin stars: 1) Saint Pierre, 2) Shisen Hanten, 3) Shoukouwa, 4) Waku Ghin, 6) Zen

One Michelin star: Alma, Basque Kitchen by Aitor, Beni, Braci, Buona Terra, Burnt Ends, Candlenut, Cheek Bistro, Chef Kang’s, Corner House, CUT by Wolfgang Puck, Garibaldi, Hawker Chan, Hill Street Tai Hwa Pork Noodle, Iggy’s, Imperial Treasure Fine Teochew Cuisine (Orchard), Jaan by Kirk Westaway, Jag, Jiang-Nan Chun, Labyrinth, Lei Garden, Lerouy, Ma Cuisine, Meta, Nouri, Putien (Kitchener Road), Rhubarb, Shinji (Bras Basah Road), Shinji (Tanglin Road), Summer Palace, Summer Pavilion, Sushi Ichi, Sushi Kimura, Table65, Terra, The Song Of India, Vianney Massot

Singapore Hawker Sells the World’s Cheapest Michelin Star Dish

In 2016, Singapore hawker Chan Hon Meng gained international recognition when his food stall received a Michelin star, making it one of the first street-food stalls in the world to earn the prestigious award. His stall, later known as Hawker Chan, specialized in soya sauce chicken rice and noodles served at very low prices. The recognition challenged the traditional image of Michelin-starred dining as something associated only with luxury restaurants, fine tablecloths, and expensive tasting menus. [Source: Maria Noyen, Business Insider, , September 3, 2021]

The Michelin Guide awarded the stall its single star based on its established evaluation system, which focuses on food quality rather than décor or service style. Inspectors assess restaurants according to criteria such as ingredient quality, cooking technique, consistency, value for money, and the chef’s personal culinary style. Chan Hon Meng’s dishes were praised for delivering flavorful, carefully prepared food at exceptionally affordable prices.

Chef Chan, originally from Malaysia, built his reputation through years of experience preparing roasted meats and rice dishes. He opened his original hawker stall in Singapore’s Chinatown Complex Food Centre in 2009 and became known for his precise preparation methods and rich soya sauce chicken. His philosophy emphasized that excellent food should remain simple and affordable for ordinary people.

The Michelin award transformed the stall into a global symbol of Singapore’s hawker culture. It demonstrated that world-class food could be found not only in luxury establishments but also in modest food centres serving everyday customers. The recognition also helped draw international attention to Singapore’s street-food traditions and affordable dining culture.

Popularity of Hawker Chan

After receiving the Michelin star, Hawker Chan became one of Singapore’s most famous food destinations. Tourists and locals lined up for long periods to try what became widely described as the world’s cheapest Michelin-starred meal. The signature dish—soya sauce chicken rice—cost only about S$3 at the original hawker stall, making it unusually accessible compared to most Michelin-starred food. [Source: Maria Noyen, Business Insider, , September 3, 2021]

The popularity of the stall grew rapidly through international media coverage and social media attention. Food writers, travel programs, and global news outlets highlighted the contrast between Michelin prestige and inexpensive hawker dining. Many visitors were drawn by the novelty of eating award-winning food in a simple food court environment rather than a luxury restaurant. As demand increased, Chef Chan expanded the business beyond the original stall. New restaurant outlets and franchise locations were opened in Singapore and overseas, bringing the brand to a broader audience. Despite the expansion, the restaurant continued promoting the idea that high-quality meals could remain affordable and uncomplicated.

The success of Hawker Chan also elevated public appreciation of Singapore’s hawker centres as important cultural institutions. Hawker food became increasingly recognized not only as everyday cuisine but also as part of Singapore’s national identity. The stall’s fame helped reinforce the idea that ordinary local dishes could achieve international culinary recognition.

Hawker Chan Loses His Michelin Star

In 2021, Hawker Chan lost its Michelin star when it was omitted from the latest Michelin Guide for Singapore. Although the restaurant remained listed with a Bib Gourmand designation for good-value dining, it no longer held the higher Michelin-star status that had brought it worldwide fame. Michelin did not publicly explain the exact reason for the decision. [Source: Maria Noyen, Business Insider, , September 3, 2021]

The loss of the star led to speculation about whether changes in consistency or food quality may have influenced inspectors’ evaluations. Michelin inspectors revisit restaurants anonymously and judge them repeatedly over time, placing strong emphasis on maintaining standards between visits. Some observers suggested that rapid business expansion may have made it harder to preserve the same level of consistency associated with the original stall.

Food critics noted that Michelin’s decision reflected its effort to maintain the credibility and exclusivity of its rating system. Singaporean food commentator KF Seetoh argued that the organization was protecting the prestige of the Michelin star by applying the same standards to hawker stalls as to high-end restaurants. Under Michelin rules, stars can be removed whenever inspectors believe standards no longer meet the required level.

Despite losing the star, the restaurant continued attracting customers and retained a strong reputation among diners. Many visitors still considered the food delicious and good value, and reviews remained largely positive. The case illustrated both the opportunities and pressures created by international recognition, especially for small food businesses suddenly pushed into the global spotlight.

Top Five Restaurants in Singapore in 2013 According to the Miele Guide

On the selections for the top five Miele Guide Restaurants in Singapore in 2013, Min Yan wrote in Lifestyle Asia: “At the top are almost the exact five that made the list back in the 2011/2012 edition. And the year before that. Save for new entrant and now top spot-holder Waku Ghin, and the falling from grace of Gunther’s Modern French Cuisine, The Miele Guide’s pickings for the five Singapore-based restaurants clinching one of the coveted top 20 spots amongst their Asian counterparts remains largely the same. Are we that short on variety of choices (could this be the same country that reportedly had over 300 new restaurant openings in a year?), or are we just getting lackadaisical and perhaps, inherently biased towards the existing titleholders? The Miele Guide is now retailing at S$24 (USD 15) on www.mieleguide.com and all major bookstores in Singapore. [Source: Min Yan, January 23, 2103, Lifestyle Asia]

No. 1: Waku Ghin (No. 2 in Asia; unranked in last edition): Just 25 guests are admitted for each seating at Waku Ghin, and they are ushered from one dining room to the next where chefs prepare food for each group personally. It’s this unique intimate, bespoke dining concept that propelled Japan-born Australian chef Tetsuya Wakuda’s European-Japanese fine-diner to this year’s Miele Guide top spot. Price range: S$400 for the 10-course degustation menu. Only two dinner seatings at 6pm and 8:30pm. Waku Ghin, 10 Bayfront Avenue, Marina Bay Sands, +65 6688 850

7Waku Ghin was recently ranked 39th on the coveted 'World's 50 Best Restaurants' list. The name 'Waku Ghin' is derived from two Japanese words: ‘Waku’ means to 'arise' (like water pouring forth from a hot spring) and 'Ghin' means 'silver', which is Chef Tetsuya's favorite color found throughout this stunning restaurant. That same personal imprint and attention to detail is also on exhibit in the main dining room which seats 25 guests per seating, for an exclusive view of the Singapore skyline.

No. 2: Iggy’s (No. 4 in Asia; No. 1 in last edition): Title-holder for best restaurant the past two years takes a little tumble this year, falling to fourth place in Asia and runner-up locally. No matter — it still takes home the 26th place on the S Pellegrino World’s 50 Best Restaurants list in 2012, and retains plenty of fans of its interpretations of its modern European cuisine. Price range: S$85 for lunch to S$275 for the gastronomic menu. Iggy’s, The Hilton Hotel, 581 Orchard Road, Level 3, +65 6732 2234, www.iggys.com.sg

No. 3: Les Amis (No. 10 in Asia; No. 19 in last edition): Singapore’s favourite, and most recognizable French restaurant does itself proud this year, climbing nine spots to squeeze in with the cool kids in the top 10. In addition to its contemporary European menu, Les Amis is also well-known for its award-winning wine list and impressive wine cellar. Price range: From S$68 for a three-course lunch, to S$300 for a seven-course degustation menu. Les Amis, Shaw Centre, 1 Scotts Road, No. 02-16, +65 6733 2225, www.lesamis.com.sg

No. 4: Restaurant Andre (No. 11 in Asia; No. 2 in last edition): Chef Andre’s self-coined Octaphilosophy works brilliantly (if a little austere) in concept and execution but leaves much to be desired if you’re looking for a meal that’s more food than edible art. But fans of Restaurant Andre know what they’re getting themselves into, after all. The eponymous restaurant falls from its No. 2 spot to No. 11 in Asia this year. Price range: From S$68 for a three-course lunch to S$288 for an eight-course dinner menu Restaurant Andre, 41 Bukit Pasoh Road, +65 6534 8880, www.restaurantandre.com

No. 5: Tippling Club (No. 12 in Asia; No. 10 in last edition): Reviews for Tippling Club have always been a bit of a mixed bag (some find their high prices a tad hard to swallow, while others liken it to Heston Blumenthal’s Fat Duck in the UK), but whatever the case, the loyalty of their fans to its molecular cuisine – cocktail dining concept have enabled them to hold on to their mid-list position. Price range: From S$55 for a three-course lunch menu, to $415 for a gourmand menu with wine pairing, Tippling Club, 8D Dempsey Road, +65 6475 2217, www.tipplingclub.com

Celebrity Chefs in Singapore

Daniel Boulud: Despite being raised in France and trained by renowned French chefs, Daniel Boulud made his name as a culinary master in the New York dining scene instead. From chef to chef-restaurateur, Daniel is renowned for adding his signature touch of contemporary and seasonally inspired French cuisine to the restaurants bearing his name. And it will be no different with the opening of DB Bistro Moderne, his latest venture at Marina Bay Sands, Singapore. db Bistro Moderne is Chef Daniel Boulud's renowned re-interpretation of the Parisian classic. Among his many achievements, Chef Boulud is credited with elevating the simple burger into an art form. This is what sets db Bistro Moderne apart, new takes on old classics, the perfect fusion of sophistication with pure and simple pleasures. You can look forward to a carefully tailored wine selection to compliment Chef Daniel Boulud's cuisine and philosophy. With over 400 labels spanning every major region from which to chose, you will find just the right wine for any occassion. Signature Dishes: 1) The db Burger; 2) Cape Grim Farm Tasmanian Cote de Boeuf; 3) Seafood Platter; 4) Assiette Lyonnaise; 5) Tarte Flambee. [Source: yoursingapore.com, Singapore Tourism Board]

Mario Batali: Lack of interest was the reason Mario Batali pulled out from culinary training at Le Cordon Bleu in London. Yet today, he is the creative force behind one of America’s most successful restaurant empire. Author of eight cookbooks as well as host of Iron Chef America, Mario has his sights set on Asia. His popular LA-based Italian restaurants – Pizzeria and Osteria Mozza will be launched at the Marina Bay Sands, Singapore. Located in Los Angeles and now Singapore, Osteria Mozza is the creation of Mario Batali, Joe Bastianich and Nancy Silverton. The heart of the restaurant is a free-standing fresh mozzarella bar, where a wide array of dishes— highlighting imported bufala mozzarella, burrata and burricotta cheese—is prepared nightly. The extensive menu features artisanal salumi, fresh homemade pastas, and seafood, meat and game dishes cooked on a wood-burning grill. Osteria Mozza's wine list boasts over 700 selections from across Italy, including offerings from Joe and Mario's wineries in Friuli and Tuscany. Signature Dishes: 1) Grilled Octopus with potatoes, celery & lemon; 2) Burrata with bacon, marinated escarole & caramelized shallots; 3) Orrechiette with sausage & Swiss Chard; 4) Grilled Quail wrapped in pancetta with sage.

Scott Webster: Creating culinary masterpieces is Scott Webster’s way of promoting the freshness of Australian produce. His keen understanding of Australian ingredients adds a touch of uniqueness to his signature dishes. Matched only by his extensive experience heading kitchens in prestigious restaurants and hotels around the world. The opening of Scott’s new restaurant, OSIA at Resorts World Sentosa, has been fondly described as a re-birth of his famous London outlet of the same name. Not to be missed is OSIA’s interactive open kitchen concept which displays a wide array of fresh ceviche, including perennial favourites like oysters and other crustaceans. If you’re feeling adventurous, request to be part of the exclusive Chef’s Table, where you’ll be constantly surprised by the Chef’s ingenuity and cutting-edge gastronomic expertise. To marry the exceptional cuisine, select your favourite label from the comprehensive list of New World wines found in Osia. You can also look forward to trying indigenous ingredients unique to Australia such as wattle seed, a type of seed from the acacia tree, quandongs, a tangy and refreshing desert peach, and lemon myrtle, a flowering plant commonly used for its healing properties. Head on down to Osia and enjoy indoor or alfresco dining, or simply unwind by the bar with drinks and tapas.

Celebrity Asian Chefs in Singapore

Justin Quek: Before Justin Quek was billed as one of Singapore’s most distinguished culinary exports, he started out as a kitchen apprentice in France. Life there was hard, but the gruelling training paid off. The illustrious chef went on to set up innovative French eateries around the world such as Justin’s Signatures in Taipei and the luxurious Le Platane Restaurant in Shanghai. In 2010, Justin marked his homecoming with Sky on 57, a new venture that sits majestically on the Marina Bay Sands SkyPark. Signature Dishes: 1) Foie Gras Xiao Long Bao; 2) Fresh mushroom cappuccino; 3) Roasted crackling suckling pig, yuzu pepper sauce. [Source: yoursingapore.com, Singapore Tourism Board]

Susur Lee: Regarded as one of the ‘Ten Chefs of the Millennium’ by Food & Wine magazine, Susur Lee rose to fame with his eclectic style of Asian-French fusion cuisine. During the late nineties, Susur took the gourmet scene in Singapore by storm as the Executive Culinary Consultant for the TungLok Group in Singapore. And he is set to do so again with his new restaurant Chinois by Susur Lee at Resorts World Sentosa's Hotel Michael, a joint venture with the TungLok Group. Amongst the 90 dishes in the menu are new and exciting offerings such as Braised Shredded Abalone stuffed in Crab Claw topped with Sea Urchin Sauce, Roast-marinated Baby Lamb Loin served with Sichuan Eggplant Stew and Oven-baked Fillet of Cod with Sautéed Egg White.

Tetsuya Wakuda: When Tetsuya Wakuda travelled to Sydney at the age of 22, he brought along with him an undying love for food. It was this passion that motivated him to hone his flair as a chef. And it was this culinary flair that inspired the establishment of one of the world’s most celebrated restaurants, Tetsuya’s. His new restaurant at Marina Bay Sands, Waku Ghin, will be the only outpost to the Sydney restaurant that is famous for requiring reservations months in advance. Chef Tetsuya is the first person appointed Sake Ambassador outside of Japan, making his selection the best in the world. Signature Dishes: 1) Marinated Botan shrimp with sea urchin and caviar; 2) Australian wagyu with wasabi and citrus soy.

Guy Savoy, Joël Robuchon and Wolfgang Puck in Singapore

Guy Savoy: As one of the legendary pioneers of “Nouvelle Cusine”, Guy Savoy is renowned for sparing no expenses to stir the human senses with his culinary creations. The revered chef expresses his pursuit of gastronomic perfection through his passion, keen selection of the finest ingredients and exquisite presentation. Today, he looks forward to creating exceptional dining experiences for patrons of his newly opened Guy Savoy restaurant at Marina Bay Sands, Singapore. Selecting only the finest ingredients, Chef Guy Savoy prepares and serves with an uncompromising awareness of what makes a dining experience truly exceptional. This is what earned the prestigious Guy Savoy restaurant in Paris three Michelin stars. Chef Savoy has profound respect for his carefully selected ingredients. Flavors are gently coaxed so that every bite of food makes a statement. His technique is best exemplified in his signature dishes, which create an exquisite mix of aromas and flavors that will tantalize the senses of guests at Guy Savoy. Signature Dishes: 1) Artichoke and black truffle soup, toasted mushroom brioche and black truffle butter; 2) Crispy seabass with delicate spices; 3) Chocolate fondant with layered praline and chicory cream. [Source: yoursingapore.com, Singapore Tourism Board]

Joël Robuchon: Bestowed the prestigious title of the ‘Chef of the Century’ by the Gault Millau guide, Joël Robuchon picked up 26 Michelin stars with restaurants he set up all over the world. Add to that, he also mentored distinguished chefs such as Gordon Ramsay and Michael Caines. The revered chef made his debut in Singapore by opening three eateries at Resorts World Sentosa – Joël Robuchon Fine Dining, L’Atelier de Joel Robuchon and The Pastry Shop and Lounge. With 21 restaurants spanning 10 countries globally, Joël Robuchon, 65, is the world’s most decorated chef with 26 stars in the 2010 Michelin Guide.

L'Atelier de Joël Robuchon will feature a convivial atmosphere, where chefs will cook in a central kitchen in full view everyone, and you will be able to watch the succession of dishes, and to compose your own meal according to your own desires. With attentive service, warm and casual ambience and impeccable cuisine directed by Joël Robuchon, you will get to enjoy high-quality cuisine in a friendly, elegant and cosy atmosphere.The menu offers all the great classics to taste in small, tapas-style portions and a large choice of carefully selected wines available by the glass. A combination of intense and delicate tastes, Robuchon is all about making food look and feel natural, turning simple ingredients into world-class dishes. The spirit of hospitality here, fostered by the interaction between you and the chefs, is also delightfully distinctive. Indulge yourself in this exquisite dining experience. One you’ll definitely fall in love with.

Wolfgang Puck: A legendary name in the world of fine dining, Wolfgang Puck redefined the culinary industry time and again with his innovative style of cooking. Wolfgang honed his skills in some of France’s most notable restaurants before striking out on his own to establish his very first restaurant, Spago, in California. To date, he has opened over 20 fine dining restaurants and will be bringing CUT, one of America’s top steakhouses, to Singapore – at Marina Bay Sands. CUT is Chef Wolfgang Puck’s modern take on the American steakhouse. Hailed as one of the top three in the United States, its signature menu features a smart, sophisticated selection of the finest cuts of beef. Signature Dishes: 1) Bone Marrow Flan, Mushroom Marmalade, Parsley Salad; 2) American Wagyu / Angus “Kobe Style” Beef From Snake River Farms, Idaho; 3) American Blue Crab & Shrimp “Louis,” Spicy Tomato-Horseradish; 4) Sautéed Dover Sole “À La Meunière”, Preserved Lemon, Parsley.

Image Sources: Wikimedia Commons

Text Sources: “Encyclopedia of World Cultures Volume 5: East/Southeast Asia:” edited by Paul Hockings, 1993; National Geographic, Live Science, New York Times, Washington Post, Los Angeles Times, Times of London, Lonely Planet Guides, Library of Congress, Singapore Tourism Board, The Guardian, Smithsonian magazine, The New Yorker, Time, Encyclopedia.com, The Conversation, BBC, CNN, Reuters, Associated Press, AFP, Lonely Planet Guides, Google AI, Wikipedia and various websites, books and other publications.

Last updated May 2026