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Launched today, the third edition of the MICHELIN Guide Singapore 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 Singapore’s gastronomic scene.

This year, five new restaurants have received a star, bringing the number of one-star restaurants in Singapore to 34. In a beautiful setting, Jiang-Nan Chun, led by Chef Tim Lam, offers traditional Cantonese cuisine of great finesse. Fried chicken with lime sauce is one of the most emblematic dishes from this chef. French restaurant Ma Cuisine serves classic French cuisine in a "bistro" setting, offering guests a memorable dining experience along with the dishes and selection of fine wines on offer. At Nouri, chef Ivan Brehm creates seasonal and internationally inspired cuisine. The "Bread and Bouillon" dish, consisting of a leavened rye bread, silky cheese and vegetable broth, is an unforgettable specialty. Meat lovers will be delighted by the food at Australian barbecue restaurant Burnt Ends. In an dining area facing the open kitchen, where the various fires crackle, guests will be invited to a unique experience which will excite their taste buds and sense of smell. The grilled beef accompanied by marmalade and pickles, and buns with beef marrow were particularly appealing to our inspectors. Tomoo Kimura, Japanese chef at Sushi Kimura is a master in the art of sushi and fish maturation. The specialties of this restaurant are all made from Japanese products of the highest quality, subject to rigorous selection by the chef. The abalone cooked for eight hours in sake is one of the most remarkable creations of this establishment.

This new selection also distinguishes the exceptional cuisine and consistency of five restaurants which are once again awarded 2 stars, maintaining Singapore’s position as a gourmet destination of the first order. Julien Royer, chef of the Odette restaurant, serves modern French cuisine with Japanese accents in artistic and refined food presentations. The fish served here are sourced from Japan or New Zealand, and organic products are purchased directly from local farmers. Fans of Japanese cuisine will appreciate the outstanding tasting menu by chef Tetsuya Wakuda at Waku Ghin restaurant, offering contemporary and sophisticated Japanese cuisine. Sushi lovers should not miss Shoukouwa, where sushi itamaes prepare in the greatest privacy – the address accommodates no more than eight guests. Indulge in superb quality sushi made from fishes imported directly from fish markets in Japan. At Les Amis, which offers one of the best wine lists in all of Asia, chef Sébastien Lepinoy prepares traditional French cuisine of the highest quality, including dishes with interesting Asian influences. At Shisen Hanten, chef Chen Kentaro, creates outstanding Sichuan cuisine in a grand setting, including an unforgettable Mapu Tofu.

Michael ELLIS, International Director of MICHELIN guides commented: "This 2018 selection is a reflection of the city of Singapore – of real cultural and economic crossroads – as it highlights both traditional and innovative restaurants that stand out for their creativity and cooking styles. It includes an extremely diverse choice, ranging from local street food to Teochew, French and Australian cuisine ".

The MICHELIN Guide Singapore 2018 also awards 50 addresses with a Bib Gourmand, including 17 new ones. This award recognizes the quality-price ratio of establishments serving a quality menu for up to S$45. Again, these 50 establishments reflect the great diversity of the gastronomic scene of Singapore, and inspectors were keen to highlight both traditional and contemporary restaurants, as well as international street food establishments – an integral part of the city's food culture.

Find the whole selection of the MICHELIN Guide Singapore 2018 on the website www.guide.michelin.com

This selection includes:

  • 5 two-star restaurants
  • 34 one-star restaurants, including 5 new ones
  • 50 Bib Gourmand, including 17 new ones