The full list of Michelin star restaurants in Singapore

Helmed by Rishi Naleendra, a prodigy among chefs, Cloudstreet presents food that is Rishi on a plate, remixed in his own special way. It takes you on a journey of different cultures and influences, breaking away from the modern-Australian cocoon he was contained within at Cheek. Just like food, the wine programme is impressive, featuring over 350 labels of mostly small, independent winemakers as well as classics.

Saint Pierre presents superlative cuisine and beautiful interiors led by Chef-Owner Emmanuel Stroobant. The modern French restaurant earned two Michelin stars in 2019 and offers an essence-centric cuisine that uses advanced extraction techniques to season dishes with vital essences from fresh ingredients. Chef Stroobant's global experiences inform his culinary style, which blends European techniques with Southeast Asian flavours. At Saint Pierre, guests are invited to a sensual gastronomic experience that celebrates fine dining and the rituals of the table, embodying Chef Stroobant's personal journey and discoveries.

With breathtaking views of the Singapore skyline, JAAN by Kirk Westaway is an intimate 40-seat restaurant that takes you on a culinary journey to chef Kirk Westaway's hometown of Devon. This coastal county in southwest England continues to inspire Jaan's menu, which focuses on fresh seasonal produce. A four-course lunch at Jaan is priced at $198 and includes the restaurant's signature egg in an egg dish. The most extravagant menu is reserved for dinner, where eight courses go for $388.

‘Delicate’ seems to be Shoukouwa’s calling card. The flavours of its sushi are refined and balanced – even when compared to other high-end omakase bars. Lunch prices begin from $350 while dinner escalates to a princely $680. On the sushi train, look out for: tender marinated maguro whose flavours simmer then bloom; a subtly sweet sea eel; a plump slice of tai; and a firm, almost crunchy, halibut.

Inspired by his travels around South Asia, his Penang heritage and his time working in Singapore, Chef Murugan Thevar presents his take on contemporary Indian with creative yet satisfyingly delicious plates at Thevar. Catapulted into stardom, Thevar now exclusively serves a chef's tasting menu that will set you back $328.

Helmed by Busan-born chef Sun Kim who trained at Tetsuya Sydney and Waku Ghin, Meta earns a well deserved spot on the Two-Michelin stars list this year. The cuisine here is the right kind of marriage between French presentation and Asian flavour. A notable dish is the steamed Jeju abalone with gochujang seaweed risotto, boasting constrasting textures and flavours. Lunch is available from $248 (served only on Friday and Saturday) while dinner changes according to the season and is priced at $328 for eight courses.

Swabian chef Juan Amador – whose now-defunct restaurant Amador in Mannheim once held three Michelin stars – brings his Asian-inflected Spanish-European cuisine to Goodwood Park Hotel. Chef Yew Eng Tong, who cut his teeth alongside legendary three-Michelin-starred chef Christian Bau and led the Singapore National Culinary Team at the Culinary Olympics 2014 to gold in Germany, oversees the local kitchen where diners can lavish over the eight-course ($248) degustation menu. A dish we absolutely love is the the Arctic char appetiser - chef Yew created a similar dish during his competition at Bocuse d’Or 2015 featuring a stunning roulade composed of strips of fresh fish, pickled radish and sushi vinegar jelly, topped with a generous dollop of caviar. 

Less than a year since opening its doors, Singapore’s first South American fine dining restaurant, Araya, has earned its first Michelin star. Helmed by renowned chefs Francisco Araya and Fernanda Guerrero, the 30-seater establishment offers a tasting menu that celebrates South American flavours and the region’s native crops like corn, Andean potatoes, Chilean berries and more. Having cut their teeth at award-winning restaurants like Mugaritz, elBulli and Alegre, the duo knows exactly how to elevate these ingredients at Araya with fine culinary techniques, paired with proteins from Japan and beyond. 

Get in touch with culinary maestro Daniele Sperindio’s Ligurian roots where he presents episodic menus that have equally intricate and evocative creations. Expect to eat with your eyes first as much thought has been put into the visual elements. Opt for one of its lunch tasting menus: three courses for $148, or four for $178 – while the seven-course degustation dinner is priced at $328. Every dish is an ode to Italy, where the emphasis on unique high-quality seasonal produce remains.

There’s something incredibly honest about a solid slab of meat coaxed over open flames into a lovely charred outer while remaining tender and juicy on the inside. At Burnt Ends, this a thought that executive chef David Pynt brings to life effectively with the help of two well-insulated cement-walled ovens (be sure to look above it every once in a while – fire tends to escape in a tempered rage from a spout) and a series of impressive grills raised and lowered by an industrial-looking winch and pulley system designed by Pynt. The menu is split into snacks, appetisers and meat offerings – all designed with minimal frills.

Buona Terra’s vibe is as cosy and intimate as it gets, housed in the quiet colonial-era bungalows of Chateau TCC along Scotts Road (also housing Japanese Restaurant Ki-sho) in between the busy thoroughfares of Newton and Orchard. Helmed by chef Denis Lucchi, a Lombardy native and Garibaldi Group alum, everything is top-notch, from the whisper-level, formal service to the plates of beautifully constructed food.

In keeping with the cuisine's penchant for borrowing influences from the East and West, Candlenut's dishes are gussied up with premium ingredients. 'Ah-ma-kase' goes for $108 for lunch and $138 for dinner, and features dishes like Boston lobster drizzled with homemade Cincalok dressing served in a translucent pie tee shell and thick fingers of potently spicy lamb neck satay. It is after all the world's first Peranakan restaurant to garner the coveted star.

Acclaimed chef Kawano Masahiko, formerly of one-Michelin-starred Rêve, stunned observers when he led the restaurant to win its first Michelin star just nine months after it opened, and now he’s done it again with Chaleur a Japanese-French concept along Neil Road. Opened in August 2023, the establishment is awarded one Michelin star for its 10-course dinner menu that showcases a juxtaposition of French and Japanese ingredients, elevated by chef’s solid French culinary techniques. Notable dishes to try include the Irish duck served with truffle sauce, and chef’s signature duck noodles.

Helmed by chef Ang Song Kang, Chef Kang's is an intimate five-table joint that serves traditional Cantonese fare. Signatures include deep-fried pork belly marinated in shrimp paste, a twist on the local favourite har chong gai as well as steamed empurau, a fresh-water fish known for its clean flavour and exorbitant price. Chef Kang's is constantly booked and certain dishes are only available with advanced notice so early reservations are highly recommended.

You go to CUT for one reason: the steaks. Grilled over hardwood and charcoal, the hunks of beef come from a menagerie of sources. You've got USDA Prime from Illinois, and different types of wagyu from Australia and different prefectures in Japan. Each type is further broken down into different cuts, ranging from rib eyes to New York strips to bone-in filet mignons ($82-$295).

Head chef Takeshi Araki boasts four years at the three Michelin–starred Tokyo restaurant, Nihonryori RyuGin, while his sous chef Noburu Shimohigashi comes most recently from Singapore’s very own two-Michelin-starred Odette. Welding modern cooking techniques with an obsession with fresh produce to create the perfect dining experience, you know you're in good company. The Esora experience is without a doubt modern and elegant yet deceptive in its simplicity. There are only two menu formats: nine-course lunch ($328) and 10-course dinner ($368).

Vegetables usually play a secondary role on the plate; they might feature as garnishes, be cooked up as side dishes, or be used as a base to accentuate other meats and seafood. But over at Restaurant Euphoria, the oft-forgotten ingredient takes centre stage instead. It is an approach that comes carried over from owner-chef Jason Tan’s previous stint at one-Michelin-starred Corner House. There, he honed in on Gastro-Botanica – a term he coined to refer to his reverence for botanical ingredients: vegetables, fruits, herbs, spices, and even flowers. Lunch starts from $158 and dinner is priced at $298.

Chef Kazuhiro Hamamoto has been perfecting his craft for over 20 years, drawing inspiration from his experiences in Kyoto, Tokyo, and Singapore. His 12-seat sushi-kappo restaurant, Hamamoto, showcases the art of sushi and kaiseki, with a focus on seasonal produce sourced from select vendors in Tokyo and Fukuoka. Chef Kazu believes that food replenishes the soul, and his dishes reflect this philosophy to ultimately transport guests to Japan. The ultimate Hamamoto experience is priced at $550.

A one-Michelin-starred meal for five bucks? That's what you're in for when you make the trek to this humble kopitiam in the heartlands of Lavender. The bak chor mee ($5-$10) here is arguably the best in Singapore: springy noodles, crispy fried fish, pork liver, minced and sliced pork and dumpings swim in a vinegary sauce that you'll be licking clean. Allocate enough time to queue up, though – it may look deceptively short, but with each order taking anywhere between five to 12 minutes to prepare, getting to the front is a bit of a wait.

Expect premium Japanese ingredients sourced by Tokyo-based runners and touches of Singaporean flavours – all pulled together with modern European techniques. Each meal ($150/lunch, $295/dinner) begins with a series of seasonal snacks. Not to be forgotten are also the wines at Iggy's, which houses one of the largest collections of Burgundies in Singapore.

Imperial Treasure opened its first outlet in 2004 at Ngee Ann City. Since then, the brand has grown to over 20 restaurants across Singapore and Shanghai, Guangzhou, Hong Kong, Incheon, London and Paris. Imperial Treasure Fine Teochew Cuisine in ION Orchard is a more refined version of the original, with a spacious main dining hall and six lavish private rooms. Signature dishes include soon hock fish (seasonal prices) served with Chinese rice wine, and a combination platter of sliced duck meat, duck tongue, cuttlefish and beef tripe marinated Teochew style ($34-$68).

Taking inspiration from the beauty and nature of Savoie in France, chef Jeremy Gillon uses native herbs flown in from the area to craft every dish on the menu. Come with an open mind as you delve into surprising new flavours. Think a green apple sorrel sorbet with smoked eel and foie gras and a dessert comprising of pumpkin in all its forms – you can sample some of these dishes through ten courses ($298). For the full experience, opt for wine pairings with every dish and if you want to continue the drinking sesh, head up to Flow bar for some cocktails peppered with herbs from Savoie as well.

What is Singapore cuisine? That's a question chef-owner Han Li Guang – who quit his high-flying desk job in the banking industry to become a chef – has struggled to answer since he first launched Restaurant Labyrinth. Over the past few years, he's been discovering more of what Singapore has to offer through its farm and local producers. The result is a new menu comprised mostly of locally-sourced ingredients, like the Labyrinth rojak which comprises 12 different herbs from Edible Garden City tossed in with natural stingless bee honey and served with a cempedak and jackfruit sorbet.

With so many of its branches earning Michelin stars in Hong Kong, it comes as no surprise that Singapore's sole Lei Garden has earned a nod from Michelin inspectors here, too. Compared to its counterparts, this restaurant in CHIJMES has a more European look and feel to match its surroundings. The menu, however, is largely the same as the other outlets: traditional Cantonese fare like dim sum and roast meats done right.

The free-form counter hints at what to expect: an ever-changing menu built upon the ingredients that pass through the doors. Sit back and enjoy the view of the open kitchen where chef Christophe Lerouy and his team serve up modern French cuisine. Menus start from $108 for lunch and $158 for dinner.

With over 600 labels and 3000 bottles of wine on offer in its leather-bound tome of a menu, Ma Cuisine has cemented itself as a gastro wine bar for the serious connoisseurs. That's not to say that only the stuffy Bordeaux sipping elite are welcomed here – the restaurant's young owners Anthony Charmetant and Mathieu Escoffier want to share their passion for wine with beginners and experts alike, all within a casual setting that also serves homey French food. 

German chef Bjoern Alexander’s inventive approach to cooking has earned Matera its first Michelin star. Inspired by his time in the highly acclaimed Octavium in Hong Kong, chef Bjoern blends traditional Italian cooking with vibrant Asian flavours at Matera, serving artfully scrumptious plates that are chock-full of flavours. Expect combinations like ravioli made from dumpling skin stuffed with sweet red prawns, bucatini pasta coated with spicy Asian dried scallops, and grilled French pigeon paired with five spice jus.

The strapping head chef, with K-Pop good looks on show from the open kitchen, is Sun Kim, who trained at Tetsuya Sydney and Waku Ghin. The cuisine is the right kind of marriage between French presentation and Asian flavour. Lunch is available from $248 (served only on Friday and Saturday) while dinner changes according to the season and is priced at $298 for nine courses.

Naeum is an ode to remembrance where the episodic menu offers a glimpse into the personal journey and psyche of chef Louis Han. Korean flavours might take centre stage, but the food is not beholden to tradition; global influences are worked into the debut dishes cooked up using some of Louis’ favourite ingredients. There are two menus to choose from for dinner: classic ($218) and signature ($268).

Time Out's best new restaurant of 2017 clinched a Michelin star after its first year of operation. Chef-owner Ivan Brehm has us hooked on what he dubs as ‘crossroads cooking’ – food that takes inspiration from around the world, draws parallels between cultures, and creates an understanding that all of us are fundamentally the same. The idea is to connect people over a meal, as evidenced by the handsome marble counter that runs through half the restaurant. The flavour combinations are inventive yet oddly familiar, and the technique is flawless. Dinner goes for $328 while a two-course lunch starts at $82.

Formerly at the helm as the master chef at the eponymous Shinji by Kanesaka, Chef Koichiro Oshino's philosophy reflects the beauty of a transient moment, as he presents classic Edomae sushi, a traditional Japanese cuisine capturing nature's essence and ever-changing seasons. The role of the chef is to preserve the purity and flavour of the food while bringing out its elegance and tradition. The restaurant's exclusive interior focuses on Edomae sushi served on a hinoki counter, prepared with utmost care and reverence. The omakase lunch starts at $220 while dinner shoots upwards of $500.

Located in the majestic backyard of the Singapore Botanic Gardens, Pangium is the brainchild of Singapore chef-owner Malcolm Lee of Candlenut. At his second restaurant, Lee serves contemporary Straits cuisine, distilling his Nyonya heritage and presenting them as refined creations. Think spicy mee sua served with Boston lobster and chilli pork, king prawn and tea tree mushroom fritters and more. The lunch tasting menu starts from $198 while dinner is priced at $258 per person.

Modern European and Nordic classics are reimagined by chef Steve Lancaster. In his monochromatic restaurant, expect clever riffs on said cuisine and theatrical lighting to bring the focus back to the food.

It’s very hard to find fault with a restaurant like Rhubarb, so earnest about the fine cuisine and not greedy about its prices. The French restaurant serves up dinner menus that start from just $138 while lunch is presented omakase style and starts at only $68. And with just seven tables in its space, it's hard not to feel special.

There's a sense of hushed reverence that befalls anyone stepping into Shinji – you're about to worship at the altar of one of Singapore's best sushi bars, after all. Slide open the shoji door and be greeted by three chefs standing behind the counter. With one chef preparing a meal for only three to five people at a time, you're guaranteed an intimate dining experience

Following stints in top restaurants that include Bacchanalia and Vianney Massot, chef Lewis Baker breaks is ready for a new chapter. He now heads the kitchen at Sommer, a modern European restaurant that showcases the best of seasonal produce. Expect oysters crowned with caviar, Hokkaido scallops served with Manjimup black truffles, and roasted pigeon from France and more when dining at this chic, 28-seater space. A three-course lunch is priced at $108 while dinner starts from $258.

The Summer Palace, one of the grandes dames of Singapore Cantonese restaurants, shows no sign of slowing down. The service remains smoothly choreographed, everyone speaks Cantonese and its fried rice – perfumed by wok hei and each grain falling separately – is still the one to beat. Begin the meal with a fragrant pumpkin soup, and pair the fried rice with cubes of seared Wagyu beef or braised vegetables. If you’re throwing political correctness out of the window, the shark’s fin soup is appropriately unctuous and sweet.  

To try the best of everything, go for the set lunch and dinner menus (from $128). They feature some of chef Cheung Siu Kong’s signature dishes, such as barbecued Iberico pork with honey sauce, and marinated South African abalone with roasted sesame dressing. If we had to pick, these are our favourites: the double-boiled sea whelk soup with fish maw and chicken, served in a whole coconut; poached rice with lobster; and diced Japanese wagyu beef.

Headed by sushi chef Yuji Yabe and kaiseki ryori chef Hiroki Sodou, this pint-sized one-Michelin-star import from Ginza, Tokyo, is not switching its focus from wild tuna and sea urchin, imported four times a week from Tsukiji. The restaurant seats only 24, and serves up seasonal kaiseki menus (lunch from $130, dinner from $270) – they're not big meals, which means uncompromising quality for every diner.

Helmed chef Timoo Kimura, an alumnus of one-Michelin-starred Sushi Ichi, Sushi Kimura is an intimate omakase restaurant with just 12 counter-seats and two private rooms that seat roughly the same number. Chef Kimura's omakase sushi experience is the real draw here – prices range from $180 to $450 for lunch and $450 for dinner.

The à la carte menu features chef Chen Kentaro's specialties, such as the stir-fried wagyu beef with green pepper ($48). It also has a selection of dim sum dishes that include Peking duck and other signature selections. In addition to the cuisine perfected by the three celebrity chefs, indulge in a rich dining experience in Shisen Hanten's multi-million dollar interior.

Chef-owner Sakuta and his all-Japanese kitchen team serve up a seasonal-driven omakase meal that focuses on the freshest Japanese fish and sushi with premium items such as caviar and truffles. The 10-seater sushiya is anchored by an elegant counter made from a 200-year-old cypress tree from Nara, Japan.

Former Meta head chef Kevin Wong's fabled concept is a tribute to the Malay Archipelago's rich diversity of cultures and culinary traditions – also a nod to where the young chef hails from, Jalan Seroja in Klang, Malaysia. Food fans can look forward to familiar flavours that are reflective of the region, with Wong harmonising a slew of regional cuisines that are effortlessly blended with sophistication and finesse.

Chef Seita Nakahara has clocked hours in kitchens from Tokyo to Tuscany and plates up dishes that are his unique take on Tokyo-Italian cuisine. Lunch set starts from $128, but it's best to order the omakase menu (from $208), where you get to be surprised by chef Seita’s treatment of ingredients imported from Italy.

Gourmands looking for sheer indulgence know to grab a seat at the exclusive 10-seater Chef’s Table. Dishes to land on the imposing cherry wood counter table might include a delightful egg flan, or chawanmushi crowned with shreds of hairy crab; sayori or half-beak fish sweetened with fresh strawberries and pomegranate; and Korean abalone, gently steamed for over eight hours, and served with risoni for a soothing porridge-like texture. Cooked plates of charcoal-grilled sea perch and wagyu, prepped sukiyaki-style, also help showcase the best of seasonal finds that come in through the restaurant's doors four times a week.

Under the helm of head chef Takuya Yamashita, Whitegrass, a fine-dining establishment showcases classic French fare with a Japanese touch. Yamashita's style, which he calls "La Cuisine Naturelle," incorporates French techniques to highlight the natural flavours of Japanese ingredients. Located in the charming CHIJMES landmark, the 48-seater restaurant boasts stellar service and a carefully curated beverage list.

Willow takes root in Singapore’s fine restaurant scape this Spring with Chef Nicolas Tam who has tenured in the kitchens of Esora, Robuchon and Zen. Located at 39 Hong Kong Street, diners are treated to contemporary pan-Asian menus that are crafted daily based on the season’s best ingredients combined with creative yet sustainable perspectives to showcase simple dishes executed with modern fine dining finesse.

The second restaurant in Singapore to be awarded a Michelin Green star, Fiz is a modern Malay restaurant helmed by chef-owner Hafizzul Hashim. The food here is inspired by chef’s childhood memories in Malaysia and is designed to give diners a deeper understanding of Malaysian flavours, incorporating a variety of Malaysian produce and spices. The yellow crab curry was one of the most memorable dishes  we had, spotlighting generous portions of blue swimmer and Australian spanner crab meat served in an aromatic broth. We mopped up every drop on the bowl with the fried pillowy mantou. Desserts were equally delightfully, especially the crusty and fluffy kuih bahulu (traditional Malaysian egg cakes). The Michelin Green star recognises establishments for their sustainable practices and dining experiences that combine culinary excellence with outstanding eco-friendly commitments.

Familiar flavours of Southeast Asia are mindfully celebrated in Seroja’s menu, as seen in the way local and seasonal herbs and spices are weaved into the multi-course Nusantara menu ($268 per person). Think mangrove wood-charred scallops with laksa leaf sauce, silver pomfret in sambal gulai, and a jasmine tea infused duck broth, all sustainbly sourced, with trimmings creatively laced into its beverages or art. Seroja also works collaboratively with growers, fishermen, craftsmen, and artisans around the region. Take the restaurant’s Trader’s rice for example – the rice used is cultivated by the Lun Bawang tribe in Borneo.