Michelin Guide Singapore

Enter the Michelin world of gastronomy and discover Singapore’s best restaurants, eateries, hotels and more.

Singapore as a world class 'Foodie Destination'


Singapore along with Hong Kong and Tokyo has long been referred to as one of the major dining capitals in Asia.


The small city-state offers a wide array of delicious offerings that run the gamut from casual street fare to fine-dining creations by renowned local and foreign celebrity chefs.


Naturally, Singapore is the first Southeast Asian country, and only the fourth Asian territory (after Japan, Hong Kong and Macau) to be reviewed by the famous Michelin Guide.


Operated by global publishing company Robert Parker Wine Advocate with the support of the Singapore Tourism Board, the Michelin Guide Singapore will showcase the best of Singapore’s food offerings via three interconnected channels:


- A Michelin Guide Singapore print and digital guidebook to be published in the second half 2016 that is solely, independently and anonymously produced by the Michelin Guide’s team of restaurant dining inspectors


- A series of culinary events fronting local dining establishments and foreign chefs rated by the Guide 


- A gourmet lifestyle editorial section to be updated daily with informative, interactive content that supports the Michelin Guide Singapore


Buy the Michelin Red Guide Singapore here


See Michelin Red Guide events and competitions here


Debunking Michelin Guide Myths…


Myth 1: The Michelin Guide rates top chefs

We'll let you in on a little fact not everyone realises: there is no such thing as a Michelin-starred chef. 


Having worked in a Michelin-starred restaurant or even owning a string of three-starred establishments does not make one a Michelin-starred chef - because the term does not technically exist.


The Michelin Guide awards stars to restaurants based on the quality of the food they serve, and not to individuals. Rightfully too, as world-class meals are often the collective efforts of an entire kitchen team, and not one man (or woman) alone.


The guide is updated annually and restaurants can lose their stars if they close during the year of assessment, or if they do not maintain their standards over the year.


Chefs cannot take off with the stars, nor do the stars transfer to another restaurant owned by the same chef. A chef who leaves a three Michelin-starred restaurant in Japan and moves to Singapore to open a new restaurant is not a Michelin-starred chef. Likewise, if a chain of Michelin-starred restaurants from Hong Kong opens an overseas outlet in Singapore, the Singapore branch is not automatically a Michelin-starred restaurant.


Conversely, a restaurant does not instantly lose its stars even if its head chef decides to leave halfway through the year and is replaced by a new chef.


Myth 2: The Michelin Guide does not rate a restaurant's service standards

While it is true that stars are awarded to restaurants based on the quality of their food alone, there is more to the Michelin Guide rankings than its coveted stars.


The Michelin Guide’s team of restaurant inspectors recognise that a restaurant’s ambience and the amicability and attentiveness of its wait staff contribute as much to a comfortable dining experience as the food being served.


As such, there’s a separate category of “covers” (or couverts in French) - represented by the fork and knife () symbol for restaurants and the pavilion symbol () for hotels - to indicate the comfort and quality of a rated establishment.


Establishments may get one cover to indicate that it is a comfortable restaurant and up to five stars for luxurious restaurants. Symbols may be black or red: black indicates that it is basic and red symbols indicate that a venue is particularly comfortable.


Myth 3: The Michelin Guided is biased towards French cooking


The Michelin Guide has a stable of inspectors are full-time employees, who are responsible for rating over 40,000 hotels and restaurants in over 24 countries across three continents. Many of them have studied in the best hospitality schools in the world, live in different continents and have an open mind towards cuisines from every culture.


As such, the guide celebrates local food variance too - and this is reflected in the wide repertoire of symbols it uses. In territories such as Spain, noteworthy tapas bars have an additional wine and toothpick symbol on their listings, while quality pubs in the UK/Ireland guide are marked with a beer mug symbol.


Meanwhile, restaurants with impressive notable wine, sake and cocktail lists are recognised with the grape, sake bottle and cocktail glass symbols respectively.


Myth 4: The Michelin Guide only lists fancy fine-dining restaurants


This is one bargain-savvy Singaporeans will be happy to hear: the Michelin Guide isn’t always about white table cloths and polished crystal glasses.


Globally, stars have been awarded to a wide spectrum of restaurants, but the 2010 crowning of Hong Kong dim sum chain Tim Ho Wan’s hole-in-the-wall maiden outlet in Mongkok and Y1,100(S$14)-a-bowl streetside ramen noodle bar Tsuta in Tokyo last year were indications that good food needs no minimum spend.


To cater to food hunters seeking a satisfying meal without breaking the bank (and who isn’t one?), the Bib Gourmand category introduced in 1955 recognises establishments who provide a stellar three-course meal for a moderate price. This is capped at 36€ for restaurants in France, Spain and Italy, 37€ for restaurants in Belgium, The Netherlands and Germany, 28 pounds for the UK/Ireland guide, US$40 in American cities, HK300 in Hong Kong and Y5,000 in Tokyo.


In the most recent edition of the 2016 Paris Guide, the Michelin Guide also debuted a brand new category in the guide, L’Assiette, or The Plate in English, which recognises restaurants that serve that serve “a good, simple meal”, but which haven’t been awarded stars or bibs.


Myth 5: Michelin Guide inspectors are not always anonymous


Keeping the identities of the Michelin Guide’s inspectors confidential is necessary to ensure that their independence and freedom to speak their minds isn’t compromised.


However, different members of the Michelin Guide team may at times identify themselves in order to conduct “technical visits”, on which they obtain up-to-date information and press materials such as menus and photographs from restaurants and hotels. Once an inspector identifies himself to a particular establishment for a technical visit, he will no longer be the one assessing it, leaving other members of his team to do it on separate, unannounced visits.


Michelin Guide inspectors visit every venue listed every 18 months as a minimum, and its Bib Gourmand and starred venues as many times as necessary. Restaurants do not - and cannot - pay to be listed in the guide.


Contributor: Debbie Yong

Debbie Yong is the Digital Editor of the Michelin Guide Singapore. The former newspaper journalist has lived all over the globe and is as happy tucking into a plate of char kway teow as into a platter of charcuterie.


The Michelin Restaurant Inspection Process


Envied by many for having quite possibly the best job in the world, the Michelin Guide’s stable of inspectors are all full-time employees of the Michelin Group who dine out regularly to put forth the best consumer recommendations for hotels and restaurant experiences. 


Most of the them have studied in the best hospitality schools in the world, are widely travelled and have lived and worked in various countries around the world - and are collectively responsible for rating more than 40,000 hotels and restaurants in over 24 countries across three continents.


Assessment Criterias


To maintain the independence of their opinion, the inspectors always dine out anonymously, pay for their meals, and subsequently rate their experience according to five publicly acknowledged assessment criteria:

- Quality of the products

- Mastery of flavour and cooking techniques

- The personality of the chef in his cuisine

- Value for money

- Consistency between visits

- Core Values 


Food trends and dining technologies may have come and gone, but for over a century, the Michelin Guide has held firm to its founding mission of fostering a culture of travel and eating out, and its promise of helping people make the right choice.


The Michelin Restaurant Inspectors


Whether man or woman, young or older, blond or dark-haired, thin or well-built, the Michelin inspector, always enthusiastic about gourmet dining, is a customer just like any other. Independent because a Michelin employee as well as a hospitality professional often trained in a hotel school, the inspector travels 30,000 km a year on average, eats some 250 meals in restaurants and sleeps in more than 160 hotels in order to select the best restaurants and hotels in all comfort and price categories. 


Working anonymously, the inspector is an ordinary customers who books a table in restaurants, orders, dines, never takes notes during meals and pays his or her own bill. This anonymity is what makes the MICHELIN Guide so successful. Inspectors don’t want to be treated differently from anyone else. In their plate, they have exactly what other customers are served. Nothing more, nothing less. It is only after paying their bill that inspectors may introduce themselves and ask for more information, if necessary.


The Awards


Since all distinctions attributed by the Michelin guide are made together, the highest are awarded at special “star sessions.” Chaired by the Director of the Michelin guides, these meetings are attended by the inspectors and the editor in chief of the country guide. They can last several days. That’s because if there is disagreement, the restaurant is visited again by a different inspector and again, if necessary, until a unanimous decision is reached.


Stars are awarded to a restaurant for the achievements of its chef and his or her team, regardless of the type of cuisine. Stars are classified in three levels.


The MICHELIN Stars – Rating the World’s Best Restaurants 


Every year, the Michelin guide recognizes the most outstanding restaurants by awarding them stars. 


Because these stars honor the world’s best restaurants, those for which customers are willing to travel great distances to enjoy an exceptional dining experience, their allocation is a unique moment in a chef’s career and complies with strict criteria applied for all inspectors around the world. If Michelin often says that the stars “are in the plate and only in the plate,” it’s because only the quality of the cuisine is evaluated. The restaurant’s location, decoration, service, equipment or other features are absolutely not taken into account. 


To assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality, preparation and flavors, the chef’s personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu. These objective criteria are respected by all Michelin guide inspectors, whether in Japan, the United States, China or Europe. Used around the world, the criteria guarantee a consistent selection. A one-star restaurant delivers the same value regardless of whether it is located in Paris, New York or Tokyo.


Michelin Stars and Covers


The Michelin Guide conveys its restaurant reviews through short two to three-line summaries and an extensive system of symbols, the most revered of which are its globally renowned stars. Restaurants may receive zero to 3 stars for the quality of their food based on five criteria: quality of the ingredients used, mastery of flavour and cooking techniques, the personality of the chef in his cuisine, value for money and consistency between visits.


Restaurant inspectors do not look at interior decor, table setting, or service quality in awarding stars - these are instead indicated by the number of 'covers' it receives, represented by the fork and spoon symbol.


Bib Gourmand


Not quite a star, but most definitely not a consolation prize, the Bib Gourmand - named after Bibendum, the friendly Michelin Man and the official company mascot for the Michelin Group - is a just-as-esteemed rating that recognises friendly establishments that serve good food at moderate prices. 


As Michelin Guide inspectors travel and taste their way through fine dining establishments around the globe, they are also on the constant look out for restaurants that offer high-quality food at pocket-friendly prices. These accumulated observations resulted in the creation of a separate rating category to recognise such restaurants.


Initially, restaurants were flagged with a red “R” symbol to indicate to readers that they were destinations that served “good cuisine at reasonable prices” – namely, a three-course meal with starter, main course and dessert, within a fixed price range (which today stands at €36 in most European cities, US$40 in American cities, HK300 in Hong Kong and Y5,000 in Tokyo).


In 1997, the Bib Gourmand symbol - the image of the Michelin Man licking his lips - was debuted in the Michelin Guide for the first time. Since then, Bibendum has become a well-loved beacon for value-seeking diners looking out for good deals.


Thanks to Bibendum and the Bib Gourmand, Michelin inspectors have noted the increase in the number of  restaurateurs dedicated to providing authentic dining experiences by way of quality cuisine at affordable prices in approachable and friendly establishments.


In the latest 2016 edition of the Paris guide, a brand new L’assiette or The Plate symbol was launched to recognise restaurants that 'simply serve good food'.


Global Variance


The Michelin Guide does recognise local food variance too: in territories such as Spain, noteworthy tapas bars are recognised by an additional wine and toothpick symbol, while quality pubs in the UK/Ireland guide are marked with a beer mug symbol. Meanwhile, restaurants with impressive notable wine, sake and cocktail lists are recognised with the grape, sake bottle and cocktail glass symbols respectively.


Contributor: Debbie Yong

Debbie Yong is the Digital Editor of the Michelin Guide Singapore. The former newspaper journalist has lived all over the globe and is as happy tucking into a plate of char kway teow as into a platter of charcuterie.


Thank You to All For Making the Michelin Stars in Singapore Unique


Hospitality professionals 


With their professionalism, constant commitment to excellence, and desire to satisfy their guests, they guarantee quality on a day-to-day basis and enable the Michelin guide selection to exist and be renewed every year. Incidentally, the Michelin guide does not reveal the culinary trends of the future. Rather it notes current trends and reflects the dynamism and vitality of an industry that is constantly evolving.


Customers (you)


A precious asset for the Michelin guide, the reader has always been an important source of information. Whenever they stay in a hotel or dine in a restaurant, readers themselves become inspectors of a sort. Since 1929, Michelin has elicited their opinions through a satisfaction survey included in the guide.


In addition, some 45,000 letters and emails are received every year. They help to guide the inspectors in their visits and further enhance the quality of the selection. Whether they contain compliments or criticism or simply serve as a means of dialogue, these messages provide constant feedback on the mutual trust that is established between the Michelin guide and its readers.


Principal Partners


Robert Parker Wine Advocate: For more than 35 years, The Wine Advocate, and later RobertParker.com, has been the global leader and independent consumer’s guide to fine wine. The brand was established by world-famous Robert M. Parker, Jr., the only critic in any field to receive the highest Presidential honor from three countries – France, Italy and Spain. Robert Parker Wine Advocate provides a wealth of information to its subscribers, including a searchable database of more than 250,000 professional wine ratings and reviews plus articles, videos, daily news content, online retail availability and pricing, an active, professionally moderated bulletin board, a mobile app for easy access to the comprehensive online database of reviews, and much more.

"Joining hands with MICHELIN, the world’s greatest authority on fine dining, is not only a great honour but also marks the beginning of a whole new era of culinary criticism, where food and wine are reviewed not in isolation but as partners," commented Robert Parker Wine Advocate Editor-in-Chief, Lisa Perrotti-Brown MW. "The integrity and reputation of MICHELIN so beautifully match our principles and I am very excited about what we can achieve together in the future, to the ultimate benefit of both of our readerships and audiences."

Robert Parker Wine Advocate is especially delighted to be collaborating in delivering the MICHELIN Guide for Singapore, which will be the first MICHELIN Guide to be published in Southeast Asia.


Visit: www.erobertparker.com


The Singapore Tourism Board (STB) is a leading economic development agency in tourism, one of Singapore’s key service sectors. Known for partnership, innovation and excellence, STB champions tourism, making it a key economic driver for Singapore. We aim to differentiate and market Singapore as a must-visit destination offering a concentration of user-centric and enriching experiences through the “YourSingapore” brand.


“STB is excited to collaborate with Michelin and Robert Parker Wine Advocate for this internationally renowned guide. Singapore is well-known for a wonderfully diverse dining scene that ranges from popular Singapore traditional fare to celebrity restaurants. We are proud of Singapore’s eclectic dining scene and how it has evolved into the world-class dining destination it is today. The launch of Singapore’s very first edition of the MICHELIN guide will be a testament of our culinary journey. With the rising trend of food travel, the MICHELIN guide will help draw more visitors looking to savour the best of what we have to offer,” said Melissa Ow, Deputy Chief Executive, Singapore Tourism Board.


Visit: www.stb.gov.sg


Supporting Partners


Resorts World™ Sentosa ("RWS"), Asia's ultimate luxury destination resort, is located on Singapore's resort island of Sentosa. Home to destination attractions and world class entertainment offerings, RWS has been named "Best lntegrated Resort" since 2011 for five consecutive years at the TTG Travel Awards which recognizes the best of Asia-Pacific's travel industry. lt also clinched four awards at the recent Singapore Experience Awards 2015 organised by the Singapore Tourism Board.


As part ofthe continuous effort to promote culinary excellence in Singapore, RWS is very excited to collaborate with the Michelin Guides and Robert Parker Wine Advocate in the inaugural launch of The Michelin Guide Singapore. Through this platform, we look forward to showcasing Singapore's vibrant and diverse dining landscape globally and building Singapore's standing as a true international culinary destination.




American Express is a global services company, providing customers with access to innovative payment products, trend insights and unique experiences that enrich lives and build business success.


The partnership with The Michelin Guide Singapore is one of the ways American Express provides Card Members with exceptional experiences focused around their passion points – food and travel.




Credit Suisse AG is one of the world's leading financial services providers and is part of the Credit Suisse group of companies. As an integrated bank, Credit Suisse offers clients its combined expertise in the areas of private banking, investment banking and asset management. Credit Suisse provides advisory services, comprehensive solutions and innovative products to companies, institutional clients and high-net-worth private clients globally, as well as to retail clients in Switzerland. Credit Suisse is headquartered in Zurich and operates in over 50 countries worldwide, employing approximately 48’200 people.




Lexus is a premium automotive manufacturer known for its range of luxury cars. Launched in 1989 with a commitment to pursue perfection, the Lexus brand is synonymous with high quality vehicles, luxurious refinement and industry-leading bespoke hospitality standards. Creating vehicles that are “Amazing in Motion”, Lexus combines exhilarating performance, innovative technology and emotive design in its range of vehicles.



Tiger Beer: Launched in 1932, Tiger Beer is currently brewed in 15 countries and enjoyed in more than 50 countries across Europe, US, Latin America, Australia and the Middle East. As one of the leading contemporary beer brands in the world, Tiger Beer goes through a strict brewing process which takes over 500 hours and uses only the finest quality ingredients from Australia and Europe. The beer has also won more than 40 international accolades and awards.




Chope: With a range of products that meet the needs of restaurateurs, Chope provides online booking channels, improves yield, and assists in eficiently tracking clients' preferences. Their website and apps help diners discover the best restaurants and make instant reservations 24/7 from anywhere globally.


Chope is proud to be the official reservation system provider for The Michelin Guide Singapore.




Evian: Born in the heart of the French Alps, EVIAN® water springs from the source in Evian-les-Bains and is delivered to you pure as nature intended. Every drop of EVIAN® takes more than 15 years to filter through mineral rich glacial sands in the pristine French Alps. It is untouched by man until you drink it, without any chemical treatment or filtration process.




BADOIT® Sparkling Natural Mineral Water emerges naturally sparkling in Saint-Galmier, France. It is recognized by chefs and sommeliers for its exceptionally fine and delicate bubbles, balanced mineral composition and for its ability to subtly awaken flavours of meals and fine wine. The delicate bubbles of BADOIT® complement your dining experience and satisfy all palates.




Deliveroo: A London based start-up launched in 2013 by William Shu and Greg Orlowski, Deliveroo is an on-demand premium food delivery service that brings meals from a wide selection of independent and high-quality chain restaurants right to customers' homes or offices, in an average time of 32 minutes. With the use of Deliveroo's proprietary technology and logistics platform, high quality restaurants are now able to offer delivery to their customers. Deliveroo has had more than 800 restaurants join the family in Singapore.




Ruinart: The House of Ruinart was the first established Champagne House in 1729. The Ruinart style is based on Chardonnay and is known for its exceptional lightness and finesse, which triumphs across the whole range. Complex and singular, the Ruinart taste comes from an unwavering quest for originality, the pleasure of taste, the intensity of sensations, a style without equal.




Hennessy: In 2015, the Maison Hennessy celebrated 250 years of an exceptional; thanks to values upheld since its creation: unique savoir-faire, a constant quest for innovation, and an unwavering commitment to Creation, Excellence, Legacy, and Sustainable Development. Today, these qualities are the hallmark of a that crafts the most iconic, prestigious Cognacs in the world.




Nespresso: For more than 30 years, Nespresso has revolutionized the way millions of people worldwide prepare their brews. The story behind each cup of Nespresso coffee begins with the careful selection of only the top 1-2% of the world’s coffee crops, freshly ground and hermetically sealed in our signature Nespresso Grands Crus capsules, waiting to be released for your coffee pleasure.


With our passion for perfection, we continue to surprise and delight our customers with exceptional coffee experiences.