Singapore's MICHELIN Star dining scene elegantly mirrors the city-state's rich and multifaceted culinary legacy. With its status as a cultural melting pot, Singapore draws influence from Chinese, Malay, Indian, and various other ethnic cuisines, all flourishing within its dynamic dining landscape. Here, we delve deeper into how this culinary diversity manifests within the realm of MICHELIN Star restaurants.
British Cuisine
British cuisine occupies a distinctive niche within Singapore's culinary realm, echoing the historical connections between the two nations. Despite Singapore's renowned multicultural gastronomy, traces of British influence persist in select dishes and eateries scattered throughout the island.
Two MICHELIN Stars: Excellent cooking, worth a detour!
Embodying the quintessence of fine dining, this romantic restaurant has it all — food, service, ambiance, and spectacular views. Chef Westaway makes good use of top-notch British produce and inspirations, such as scallops from Scotland and turbot from Cornwall, to turn out modern culinary creations that never fail to impress. Some British classics also got a makeover — “hen’s egg” is a refined take on the breakfast favourite dippy eggs with soldiers.
Chinese Cuisine
Chinese cuisine is well-represented among Singapore's MICHELIN Star restaurants, showcasing the rich flavours and culinary techniques of various regions in China. From Cantonese dim sum to Szechuan delights, diners can experience a wide range of Chinese delicacies in the Lion City.
One MICHELIN Star: High quality cooking, worth a stop!
After working in a professional kitchen for over 40 years, Chef Kang has kept his creative fire burning, as the new items on the menu and hidden dishes off the menu demonstrate. Rest assured that signature dishes such as braised tofu with scallops are always available. To reduce food waste, the chef adjusts the portions according to your party size. It is closed when the chef travels, so call ahead to book.
One MICHELIN Star: High quality cooking, worth a stop!
Since 2016, this restaurant has been serving traditional Teochew fare with an emphasis on fresh seafood. Only 15 oversized swimmer crabs are steamed and served chilled each day, so order ahead to avoid disappointment. Teochew-style, chilled, steamed fish also impresses with irresistible briny-sweetness, tender flesh and buttery belly. Dip in the delicious Puning bean sauce for extra umami. Other classics, like the oyster omelette, are also worth trying.
One MICHELIN Star: High quality cooking, worth a stop!
Unlike other branches in the group, this one has a European décor echoing the colonial style of the building that hosts it. That said, the menu remains the same as the others. Apart from the main menu, make sure you check out the chef’s selection menu. Double-boiled soups, flavourful and hearty, are unmissable. Deep-fried spare ribs marinated with shrimp paste are crispy and loaded with umami.
One MICHELIN Star: High quality cooking, worth a stop!
Opened in 2000, this was the first branch of this chain known for its exceptionally friendly service. The updated dining room boasts a light-colour scheme and modern aesthetic. The signature seaweed with mini shrimps, available November-March, uses only the first harvest of Fujian seaweed for its nutritional value. From April-August, ask about the 6-cm-long razor clams straight from the restaurant’s namesake city in Fujian.
One MICHELIN Star: High quality cooking, worth a stop!
The first overseas outpost of the Sichuan restaurant group from Japan founded by the late Chen Kenmin is now supervised by Chen Kentaro. The menu features a few Cantonese favourites as well as Sichuan specialities. Try Chen’s signature mapo doufu — silky tofu glistening in red chilli oil and dressed in a hot spicy pepper-flavoured sauce. Business set lunch menus are great ways to sample their culinary score; the friendly service is a bonus.
One MICHELIN Star: High quality cooking, worth a stop!
The spacious dining room in gold and red is dotted with art, crafts and antiques. On the menu, classic Cantonese fare is offered alongside seasonal specialities like crispy suckling pig stuffed with minced shrimp and almond flakes. The exquisitely crafted dim sum is also a must-try here — courtesy of the regularly changing offerings that incorporate unorthodox ingredients, such as deep-fried taro puffs with minced duck and salted potherb mustard filling.
One MICHELIN Star: High quality cooking, worth a stop!
This large, contemporary dining room is surrounded by a relaxing garden. You’ll be well looked after as the engaging staff provide service with plenty of vim and vigour. The extensive Cantonese menu covers all classics as well as seasonal dishes, with seafood being a particular highlight. The double-boiled sea whelk soup with fish maw, sautéed Dong Xing grouper fillet and braised abalone are just some of the specialities.
French Cuisine
As for French cuisine in Singapore, it is renowned for its refinement, sophistication, and culinary mastery. Within the Lion City's lively dining landscape, a plethora of establishments proudly spotlight the opulence and variety of French gastronomy.
Singapore is home to several Michelin-Starred French restaurants — including two 3 Star addresses —, epitomising the apex of French culinary expertise in the city state. These restaurants present diners with meticulously crafted dishes, showcasing the finest ingredients and executed with unparalleled precision and finesse. Whether patrons seek classic French haute cuisine or contemporary reinterpretations, an array of options awaits discerning palates, promising an unparalleled gastronomic journey.
Three MICHELIN Stars: Exceptional cuisine, worth a special journey!
Les Amis is as good-looking today as it was when it opened in 1994. This singularly sophisticated and world-renowned restaurant is spread over two floors and run with impeccable attention to detail. The set menus offer French classics with the occasional Asian influence; signature dishes include blue lobster and potato salad. Round out the meal with the unmissable silky-soft baba au rhum. The stunning wine list is one of the best in Asia.
Three MICHELIN Stars: Exceptional cuisine, worth a special journey!
Where better to find a priceless jewel of the Singapore dining scene than in The National Gallery? Chef Julien Royer and his highly accomplished kitchen make wonderful use of luxury ingredients of unimpeachable quality. Creative combinations, impeccable techniques and exquisite plating result in dishes that are as elegant as they are memorable. The understated and graceful room, overseen by a highly polished service team, provides the perfect backdrop.
Two MICHELIN Stars: Excellent cooking, worth a detour!
The unobstructed views of the Marina Bay, smart décor and discreet service don’t outshine Chef Emmanuel’s modern French cuisine, underpinned by solid skills and characterised by Asian overtones. His unique ability to accentuate the natural flavours of premium produce is what keeps diners returning. The seafood heavy tasting menu showcases the breadth and depth of his repertoire. It’s closed on some public holidays, so call ahead to check.
One MICHELIN Star: High quality cooking, worth a stop!
The small, elegant restaurant boasts a minimalist décor, so as to keep the spotlight on its exquisite French cooking with a Japanese twist. Top-quality ingredients from France and Japan are transformed here, thanks to well-honed skills and meticulous attention to detail. The set menus change according to the availability of ingredients, but the signature mushroom quartet is simply unmissable. Check with the sommelier for unusual choices not shown on the wine list.
One MICHELIN Star: High quality cooking, worth a stop!
In his cooking, Chef Jeremy Gillon uses dried herbs from the Savoie region of the French Alps, where he spent most of his career. But unlike typical Savoyard food that is heavy and greasy, his preparations are light in flavours, strong in creative flair. Sip herby cocktails and well selected wines at the lounge area on the upper floor, before embarking on an Alps-inspired culinary adventure in the dining room on the ground floor.
One MICHELIN Star: High quality cooking, worth a stop!
Their signature circular counter affords the best views of the open kitchen. The Alsatian owner-chef, with stints in prestigious establishments around the world under his belt, has adopted a less starchy approach to French cuisine dotted with Alsatian influences. His omakase menu changes to showcase the best seasonal produce, but the hallmark salt-baked cabbage with lard is a firm fixture. The wine list features unique choices from small-scale organic wineries.
One MICHELIN Star: High quality cooking, worth a stop!
This red-brick shophouse, with its traditional bistro décor, serves French classics that never go out of style. Alongside the meticulously prepared escargots and pâté en croûte, also try their whole roasted pigeons served family style. Otherwise, opt for the carte blanche and let the chef decide for you. The phonebook-like wine menu and knowledgeable servers, who know every vineyard and vintage inside out, will keep oenophiles happy.
One MICHELIN Star: High quality cooking, worth a stop!
Opened by two alumni of Au Petit Salut, this exclusive yet snug French restaurant sports an open kitchen. French classics are subtly and intelligently updated without recourse to gimmicks, striking a fine balance between flavour and delicacy. A thoughtfully curated, predominantly French wine list flanks the food. Lunch set menus offer good value. At dinner, choose between a 4- or 5-course set menu.
One MICHELIN Star: High quality cooking, worth a stop!
Chef Takuya Yamashita’s style is to use French techniques to bring out the best of the mostly Japanese ingredients. The resulting tasting menus are inventive and intriguing and feature delicate and attractive dishes, such as Hokkaido scallop with Mont D’Or, and Miyazaki Wagyu with cognac sauce. The graceful restaurant is housed within a historic converted convent and is divided into two rooms, one of which allows diners to see into the kitchen.
Italian Cuisine
Italian cuisine in Singapore enjoys widespread popularity for its comforting flavours, rich traditions, and diverse regional specialties. For a more upscale dining experience, Singapore boasts several fine dining MICHELIN Starred Italian restaurants that offer refined interpretations of Italian cuisine, featuring innovative dishes that showcase the creativity and skill of the chefs.
One MICHELIN Star: High quality cooking, worth a stop!
This stylish restaurant above the National Gallery commands sensational views. The tasting menus are inspired by chef-owner Daniele Sperindio's Italian heritage, childhood memories and love of his home country. From the sea to the mountains, his creative, intricate, and exquisitely plated dishes take diners on a gastronomic journey around Italy. The wine list features a superb selection from Italy including an impressive range of Super Tuscans.
One MICHELIN Star: High quality cooking, worth a stop!
The entrance to this intimate restaurant in a refurbished colonial house is flanked by an imposing display of wine bottles, including many interesting Italian vintages. The interior is elegantly furnished with refined contemporary charm. They serve an omakase-style four-course lunch set and six-course dinner set comprising impeccably executed dishes. Signatures include house-made tagliatelle with freshly shaved and intensely aromatic white truffle.
One MICHELIN Star: High quality cooking, worth a stop!
Its “Tokyo-Italian” strapline aptly describes this restaurant’s seamless melding of two cuisines. Best known for their focus on and respect for seasonal ingredients, the cooking is unmistakably Italian; while the ingredients are shipped from Japan daily. Only omakase menus are served and every course makes sense without forcing any combination that is counterintuitive. Ask the servers about sake available by the glass—you will be wowed by what’s on offer.
Indian Cuisine
Singapore's Indian community has a significant culinary presence, offering authentic North and South Indian dishes. From fragrant biryanis to crispy dosas and creamy curries, Indian cuisine in Singapore is both truly diverse and delicious.
Two MICHELIN Stars: Excellent cooking, worth a detour!
Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signatures such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, all the while maintaining a fine balance with mindful touches. Amuse-bouches and snacks between courses are especially fun and a vegetarian version of the menu is also available. The bustling and lively vibe makes for a great experience.
Japanese Cuisine
Japanese cuisine has a strong presence in Singapore, with many MICHELIN Star restaurants specialising in sushi, sashimi, and other Japanese delicacies. From traditional omakase experiences to modern interpretations of Japanese cuisine, diners can explore the depth and complexity of Japanese flavours.
Two MICHELIN Stars: Excellent cooking, worth a detour!
Hailing from Nagoya, but having done time in China and Thailand, this Japanese head chef champions a refined and elegant take on sushi. Two omakase menus emphasise freshness, featuring white fish alongside other luxury dishes. Ingredients are shipped from Japan four times a week; and sushi rice from Yamagata and Ishikawa prefectures are mixed in a specific ratio to the best effect. Sushi is served with two sauces to accentuate the umami of the fish.
Two MICHELIN Stars: Excellent cooking, worth a detour!
The contemporary room is divided into three sections: a counter with seats, private rooms and the chef’s table. To stay close to the action, opt for the latter. Dinner features one sitting only with a choice between traditional and seasonal menus. Ingredients are top-notch and the food is impeccably crafted. In addition to typical Japanese fare, some dishes are underscored by Western techniques with a pronounced Italian accent at times.
One MICHELIN Star: High quality cooking, worth a stop!
Sourcing the finest ingredients is something of an obsession for Kyoto-born Kazuhiro Hamamoto. And it’s not just his nigiri, whether nodoguro or chutoro, that shows his care and craftsmanship — the dishes served before it, like spiny lobster with uni, or smoked meji-makuro, prove just as memorable. There is only one sitting at lunch and dinner at the handsome, curved counter, so you’ll need patience and perseverance when trying to secure a booking.
One MICHELIN Star: High quality cooking, worth a stop!
The slate- and pebble-covered hallway leads to a cosy, bamboo-clad room with only nine seats. Chef Oshino worked at a renowned sushiya for ten years, before opening his own shop tucked away in a corner of this mall. Sushi is his speciality and forms the backbone of his set and omakase menus, interlaced with sashimi. Sushi rice from his home prefecture Yamagata is dressed with vinegar and hand-pressed into nigiri, though not strictly in Edomae style.
One MICHELIN Star: High quality cooking, worth a stop!
This sushi restaurant, under the aegis of Japanese chef Shinji Kanesaka, is located on the lobby level of the Carlton hotel. The entrance is typically discreet and leads into an intimate space with seating at the hinoki cypress counter for 16. Three set menus are offered — but the omakase is often the best route to take. The ingredients are good quality, with fish flown in from Tokyo’s Toyosu market. Reservations recommended.
One MICHELIN Star: High quality cooking, worth a stop!
The silky smooth and tactile counter was fashioned from a 300-year-old cypress and the wooden ornaments on the wall were handmade by a famous carpenter in Nara. Traditional Edomae sushi is made with seasonal seafood and vegetables from Japan. Only the best rice, marinated with red or white vinegar, makes it to the counter. Even the sauces are shipped from their flagship store in Japan to maintain consistency. The omakase menu is recommended.
One MICHELIN Star: High quality cooking, worth a stop!
The owner-chef certainly pays attention to detail: a hinoki counter crafted from one 150-year-old tree, organic sushi rice from one specific farm in Yamagata Prefecture, cooked in Hokkaido spring water and top-notch produce and fish exclusively from small farms in Japan. The chef excels in ageing raw fish, but the abalone cooked in sake for eight hours, and his rice bowl with uni, ikura, chopped toro and onsen tamago also deserve special mention.
One MICHELIN Star: High quality cooking, worth a stop!
The space is simple yet elegant, befitting the hotel that houses it. There is a 10-seat counter made from a 200-year-old cypress tree from Nara, Japan, plus a private room. Owner-chef Sakuta works closely with the all-Japanese kitchen team, creating a season-driven omakase menu based on sushi and Japanese fish, plus premium items like caviar and truffles. Ask the sommelier about the expansive sake and wine selection.
Korean Cuisine
The Korean culinary scene in Singapore has been steadily growing in popularity, with a diverse range of eateries offering authentic Korean flavours and dining experiences. Singaporeans have developed a taste for Korean food, drawn to its bold flavours, vibrant spices, and emphasis on fresh ingredients. Korean dining establishments in Singapore often pride themselves on providing an immersive experience, with attentive service, stylish decor, and sometimes even live entertainment or interactive cooking experiences.
One MICHELIN Star: High quality cooking, worth a stop!
Meta sports an open kitchen so diners can chat with the culinary team. Warm greys and wood set the scene for artistically minimalist dishes brimming with flavour. The single set menu demonstrates a bias for seafood but will also find favour with meat lovers. The Korean chef showcases the culinary culture and produce of his home country with a European fine dining twist. For a total experience, pair your food with Korean beverages.
One MICHELIN Star: High quality cooking, worth a stop!
The bright room is furnished in a cream and birch colour scheme, imparting calmness and warmth. The Korean chef Louis Han named his restaurant Nae:um, meaning a fragrance that evokes memories. Food culture and recollections of his home country are at the core of his episodic menu that changes with seasons. Innovative courses are precisely executed and presented in an ethereal, refreshing manner, but have inklings of their Korean roots.
Malay and Peranakan Cuisine
Malay and Peranakan cuisines offer a blend of Malay, Chinese, and Indonesian influences, resulting in dishes that are bold, aromatic, and flavourful.
One MICHELIN Star: High quality cooking, worth a stop!
The high ceiling makes the dining room feel open and spacious, while bamboo lampshades and rattan chair add a sense of serenity. Influenced by his mother and grandma, the young chef cooks traditional Peranakan fare with a creative twist and an Indonesian touch. The menu features many one-bite dishes, with up to 100 combinations. Those having difficulty making a choice can opt for the 20-course tasting menu. Service is warm and friendly.
One MICHELIN Star: High quality cooking, worth a stop!
An alumnus of prestigious establishments in France, the U.S., and Singapore, Chef Kevin Wong opened Seroja in 2022 to pledge his love to the Malay Archipelago. His seafood-focused tasting menus pay tribute to Malaysian culinary traditions with a generous use of local produce, spices and techniques. The plating is meticulous and artful and the flavours subtle and finely balanced. Ask about the food and wine or non-alcoholic beverage pairing.
Singaporean Cuisine
The two MICHELIN Starred Singaporean restaurants comprise of one local haunt serving one Singapore's most quintessential dishes — bak chor mee (minced meat noodles); while the other offers elevated interpretation's of the Lion City's diverse culinary heritage. Apart from these two, a plethora of hawker stalls and restaurants serving local cuisine can be found in the MICHELIN Guide Singapore. Check them out!
One MICHELIN Star: High quality cooking, worth a stop!
Noodles are cooked-to-order with nicely layered flavours and textures in every bite. Crispy dried plaice, fluffy cracklings, and tender pork liver are all meticulously prepared. Expect to queue any time of the day.
One MICHELIN Star: High quality cooking, worth a stop!
Chef LG Han takes recognisable local flavours and tastes remembered from childhood as his starting point — and then reimagines and reinterprets them, using superlative ingredients from across Singapore. The result is an exciting, original and unforgettable set menu that surprises, amuses and satisfies. The restaurant’s black canvas is punctured by razor sharp lighting, while the service team are clued up and very well organised.
Overall, the MICHELIN Star dining landscape in Singapore is a testament to the city-state's rich cultural tapestry, with restaurants showcasing the diversity and vibrancy of its culinary heritage. Whether diners are craving traditional favourites or innovative creations, they can find a wealth of options that celebrate Singapore's multicultural identity.
Header image is from Thevar.
