The results of the 2021 Singapore Michelin Star list are in, with a total of 49 restaurants lauded for their culinary excellence. Zén—which debuted with two Michelin Stars in 2019— added another star to its name, joining Odette and Les Amis on the list of three Michelin star restaurants in Singapore.

Arguably the most famous culinary accolade in the world, the Michelin Star list celebrates top dining establishments around the globe, with each star denoting grades of excellence.

Restaurants are rated based on five criteria: quality of ingredients used, mastery of cooking technique and flavours, projection of the chef’s personality in his or her cuisine, value for money, as well as consistency over time and across the entire menu.

There’s a flavour to suit every palate in Singapore, so dig into our guide to this year’s winners.


28 Wilkie

Headed by local chef de cuisine Seth Lai, 28 Wilkie serves up elegant fare that showcases the freshest produce and ingredients. Driven by a lifelong passion for food, Chef Seth Lai draws on memories of his idyllic childhood for culinary inspiration.

Dishes here include inspired creations like Hokkaido snow crab with caviar and langoustine with beetroot and seaweed butter balsamico.

28 Wilkie. 28 Wilkie Road #01-01, Singapore 228051. +65 9776 2828.
Tue-Sat 5.30-10.30pm.

Alma by Juan Amador
Plated dessert at Alma by Juan Amador

Add some soul to your culinary adventures, which is what the name of this establishment translates to from Spanish. The restaurant is helmed by executive chef Haikal Johari, who has worked in top kitchens around the globe, including Water Library in Thailand.

Alma’s fine European cuisine is infused with a twist of Asian flavours, with particular influence from Thailand and Japan.

Alma by Juan Amador at Goodwood Park Hotel. 22 Scotts Road, Singapore 228221. +65 6735 9937.
Mon 6–10.30pm; Tue–Sat noon–2.30pm, 6–10.30pm.


Located on the top floor of the National Gallery, the aptly-named Art offers a neo-Italian dining experience with a spectacular view of the city. The restaurant’s menu of contemporary Italian fare evokes novelty and nostalgia in equal measure, inspired by executive chef Daniel Sperinido’s Italian roots and travels abroad.

Art at National Gallery Singapore. 1 St Andrew’s Road #06-02, Singapore 178957. +65 6866 1977.
Tue-Sun noon-2pm, 6-10pm.

Basque Kitchen by Aitor
Porrusalda, a dish made from leek and its broth, white onions and carrots by Basque Kitchen

Mediterranean flavours take front and centre stage at Basque Kitchen by Aitor, with Chef Aitor Jeronimo Orive’s inspired take on contemporary Spanish cuisine. The omakase-style menu here evolves on a regular basis, but visitors can expect to be consistently enchanted by stellar service and innovative creations.

Basque Kitchen by Aitor at The Fullerton Waterboat House. 3 Fullerton Road #02-01/02/03, Singapore 049215. +65 6224 2232.
Tue-Sat noon-2.30pm, 6.30-11pm. 

Chef Kenji Yamanaka serves delightful Japanese interpretations of Gallic dishes.

Having formerly worked in three-Michelin-star restaurants Georges Blanc and L’Osier, head chef Kenji Yamanaka’s passion for French cuisine has led him to helm this restaurant, which serves up delightful Japanese interpretations of Gallic dishes.

If this is your first time visiting béni, we recommend trying Chef Yamanaka’s specialty—the Ozaki A5 Wagyu Beef from Miyazaki prefecture.

béni at Mandarin Gallery. 333A Orchard Road #02–37, Singapore 238897. +65 9159 3177.
Mon–Sat noon-3pm, 7–10.30pm.


With wood-fired creations cooked through in a Josper oven and over a shichirin grill, Braci is an Italian concept by restaurateur Beppe De Vito. Driven by his passion for food, chef Beppe De Vito is now a top-notch triple threat—restaurateur, maître d’ and chef.

Be sure to try signature dishes such as foie gras semifreddo with kumquats and fig vincotto, or you could opt for a surprise four or five-course dégustation menu.

Braci. 52 Boat Quay Level 5/6, Singapore 049841. +65 6866 1933.
Mon 6–10.30pm;
Tue–Sat noon–2pm, 6–10.30pm.

Buona Terra
A dish made of organic eggs, sea urchin and caviar served at Buona Terra

Buona Terra translates to ‘Good Earth’, and boasts a menu that features the finest produce from Italy.

Chef Denis Lucchi serves up reinterpretations of classic Italian dishes that are meant to be savoured, fusing both Italian culinary tradition with a sense of innovation. Signatures here include carbonara with cured egg yolk bottarga and Mozambique scampi with cauliflower tartare.

Buona Terra. 29 Scotts Road, Singapore 228224. +65 6733 0209.
Mon–Fri noon–3pm, 6–10.30pm; Sat 6–10.30pm.

Burnt Ends
Ribs cooked in charcoal oven at Burnt Ends

A casual, modern restaurant known for its open-concept kitchen, Burnt Ends serves up dishes inspired by Australian barbecue. Prior to founding the restaurant, chef-owner Dave Pynt has worked alongside industry legends such as Tetsuya Wakuda, Nuno Mendes and Fergus Henderson.

Burnt Ends famously employs four-tonne, dual cavity wood burning machines to infuse its dishes with deliciously smoky flavours. Be sure to partake in the signature Sanger burger, a pulled pork burger served up on a brioche bun.

Burnt Ends. Block 7 Dempsey Road, Singapore 249671. +65 6224 3933. Tue 6-8.30pm; Wed-Sat noon-2pm, 6-8.30pm.

Array of Peranakan dishes at Candlenut

The first and only Peranakan* restaurant to be awarded a Michelin star in Singapore, Candlenut is helmed by chef Malcolm Lee, who was greatly inspired by his grandmother’s traditional Peranakan cooking. The restaurant’s dishes—such as ayam buah keluak (chicken cooked with black nut indigenous to Southeast Asia) and babi pongteh (braised pork with fermented soy bean sauce)—blend traditional tastes with modern culinary flair.

Candlenut. Block 17A Dempsey Road, Singapore 249676. 1800 304 2288 (local calls only)
Mon-Sun noon-3pm, 6-10pm; Eve of PH 6-10pm.

*The term is an Indonesian/Malay word that means “local born”, which generally refers to people of Chinese and Malay/Indonesian heritage.

Chef Kang’s

Indefatigable chef-owner Ang Song Kang’s struggles with restaurant closures, bankruptcy and a battle with cancer didn’t stop him from opening Chef Kang’s in 2015.

This intimate eatery of just five tables is a great place to train your taste buds in the subtleties of Cantonese cuisine. The restaurant uses only the freshest ingredients from local markets, and its cordyceps flower stewed duck soup is a must-try.

Chef Kang's. 25 Mackenzie Road, Singapore 228681. +65 6238 6263.
Tue-Fri 11.30am-2pm, 6-10pm; Sat & Sun 11.30am-2pm, 6-10.30pm.


Helmed by Chef Rishi Naleendra—whose former restaurant Cheek Bistro was awarded a Michelin star in 2019—Cloudstreet pays homage to both Sri Lankan and Australian fare.

Chef Naleendra taps on the tastes from his formative years of a chef in Australia as well as his Sri Lankan heritage to create an omakase-style menu of both Eastern and Western flavours.

Cloudstreet. 84 Amoy Street, Singapore 069903. +65 6513 7868.
Tue-Thu 6-11pm; Fri noon-2pm, 6-11pm; Sat noon-2.30pm, 6-11pm.

Corner House
Gastronomical cuisine served at Corner House

Local chef Jason Tan’s ever-inquisitive mind and passion for the culinary craft is on showcase at Corner House, a restaurant that experiments in herbs and plants to deliver gastro-botanico cuisine. Chef Jason finds inspiration for his culinary creations from travelling across the world, making this restaurant a great place to experience the world on a platter. The restaurant’s popular business luncheon menu include Queensland Spanner Crab, wagyu beef cheek ‘Westholme’ and a delectable tiramisu.

Corner House at Singapore Botanic Gardens. 1 Cluny Road (Nassim Gate Entrance), Singapore 259569. +65 6469 1000.
Tue–Sun noon–3pm, 6.30–11pm.


Innovation and tradition come together in a seamless blend at Cure, where Chef Andrew Walsh celebrates the rich heritage of Irish cuisine.

Traditional Gaelic dishes like Irish razor clams and aged duck ham with juniper and gin come together in a marriage of flavours that evoke the beautiful landscape of Ireland.

Cure. 21 Keong Saik Road, Singapore 089128. +65 6221 2189.
Mon-Wed 6-10pm; Thu-Sat noon-2pm, 6-10pm.

CUT by Wolfgang Puck
Finest array of grilled steak at CUT by Wolfgang Puck

Become a true meat connoisseur at CUT, which offers the finest array of steaks, grilled to perfection over hard wood and charcoal. Expect an authentic, hearty meal, with produce and ingredients sourced directly from southern California. Red meat aficionados will be able to choose from various cuts, including Australian Angus grain-fed beef and Japanese Wagyu from the Miyazaki prefecture.

CUT by Wolfgang Puck at The Shoppes at Marina Bay Sands®. 2 Bayfront Avenue Suite B1-71, Singapore 018972. +65 6688 8517.
Daily 5-10pm.


Subtle Japanese flavours and sublime culinary technique come together in an unforgettable dining experience at Esora. Chef Shigeru Koizumi offers visitors a peek into Japanese kappo-style fine dining—a multi-course meal that emphasises the closeness between chef and diner. The ever-evolving menu here pay homage to the four seasons with elaborate plating and immaculate attention to detail.

Esora. 15 Mohamed Sultan Road, Singapore 238964. +65 6365 1266.
Wed 6-10.30pm; Thu noon-10.30pm; Fri-Sun 5.30-10.30pm.


With its chic and trendy interior, Garibaldi is known for being an unpretentious fine dining spot for lovers of Italian cuisine. Driven by pure passion for his craft, executive chef and owner Roberto Galetti opened the restaurant in 2003, and hasn’t looked back since.

The four-course signature menu includes dishes such as Spanish octopus with heirloom tomatoes and homemade fettuccine, while the six-course creative menu includes pan-seared sea scallop with truffle sauce and chives, as well as Japanese wagyu with mustard and porcini mushrooms.

Garibaldi Italian Restaurant & Bar. 36 Purvis Street #01–02, Singapore 188613. +65 6837 1468.
Daily noon-2pm, 6-10pm.

Hill Street Tai Hwa Pork Noodle

Originally established on Hill Street in 1932 by Tang Joon Teo, this bak chor mee (minced pork noodle) stall is one of the most affordable Michelin-starred meals you can get in Singapore. Enjoy a hearty bowl of thick, al dente springy noodles served in savoury vinegar sauce, accompanied by tender pork, fried fish and dumplings.

Hill Street Tai Hwa Pork Noodle. 466 Crawford Lane #01-12, Singapore 190465. +65 6292 7477.
Mon & Sun 9.30am-9pm; Tue, Wed, Fri & Sat 9.30am-8.30pm; Thu 9.30am-8pm. (Closed on 1st and 3rd Mondays of the month)

Iggy’s restaurant signage

Showcasing artful Modern European cuisine and the choicest of wines, Iggy’s is a 42-seat gastro-bar that offers a seasonal menu, incorporating only the freshest produce. Named after sommelier Ignatius Chan and established in 2004, it’s a great option for both wine connoisseurs and those looking to delve into the world of wine and food pairings.

Iggy's at Hilton Hotel. 581 Orchard Road Level 3, Singapore 238883. +65 6732 2235.
Tue-Sat noon-1.30pm, 6.30-8.30pm.

Imperial Treasure Fine Teochew Cuisine

Originating in the Chaoshan region of China, Teochew cuisine is characterised by its subtly refined flavours. Rigour and a heritage of excellence culminate at Imperial Treasure Fine Teochew Cuisine, which serves up marinated meats, the freshest seafood and enticing desserts.

Adventurous visitors looking for diverse flavours should order the combination platter, which includes duck tongue, cuttlefish, marinated beef tripe and braised duck meat.

Imperial Treasure Fine Teochew Cuisine at ION Orchard. 2 Orchard Turn #03–05, Singapore 238801. +65 6736 2118.
Mon–Fri 11.30am–3pm, 6–11pm; Sat 11am–3pm, 6–11pm; Sun 10.30am–3pm, 6–11pm.

Intricate flavoured dish served at Labyrinth by Chef Han Li Guang Photo by John Heng

Experience the intricate flavours and innovative new techniques of New Singaporean Cuisine on showcase at Labyrinth. Formerly from the banking industry, Chef-owner Han Li Guang turned his experience in At-Sunrice GlobalChef Academy into a culinary career, with stints at Garibaldi and Tanuki Raw Bar.

Labyrinth’s menu fuses tastes from both Singapore and abroad. Playful nostalgia abound in the dishes here, which include Oolong Tea Egg and Ah Hua Kelong Lala Clams (made with XO sambal, deep fried wonton [Chinese dumpling] skins and Chinese spinach).

Labyrinth at Esplanade Mall. 8 Raffles Avenue #02-23, Singapore 039802. +65 6223 4098.
Wed 6.30-10.30pm; Thu-Sun noon-2.30pm, 6.30-10.30pm.

Lei Garden

An internationally renowned restaurant chain with outlets in Hong Kong, Macau and China, Lei Garden stays true to its roots of traditional Cantonese-style cuisine. The restaurant is well known for its top-class service along with impeccably prepared dishes such as double-boiled soups and crispy roasted pork belly.

Lei Garden at CHIJMES. 30 Victoria Street #01-24, Singapore 187996. +65 6339 3822.
Daily 11.30am-3.30pm, 6-10.30pm.


Helmed by acclaimed Chef Christophe Lerouy, this restaurant places the ‘element of surprise’ at front and centre stage, with a novel take on classical French cuisine that foregrounds seasonality and creativity in equal measure.

A variety of lunch and dinner courses are available, and while visitors won’t be able to pick their dishes, the innovative flavours and artful presentation of the food is unlikely to disappoint.

Lerouy. 104 Amoy Street, Singapore 069924. +65 6221 3639.
Wed-Sat noon-2pm, 6-11pm.

Ma Cuisine
Anthony Charmetant and Mathieu Escoffier, owners of Ma Cuisine Photo by

Refine your appreciation for wine while indulging in hearty Gallic fare at Ma Cuisine. Located in a spacious shophouse along Craig Road, the establishment was founded by owners Anthony Charmetant and Mathieu Escoffier, who have curated a collection of over 600 wines from various regions of Europe.

The menu—which consists of dishes like terrine of jellied ham and parsley, as well as spiced lamb shoulder—was chosen to accentuate Ma Cuisine’s wine selection.

Ma Cuisine. 38 Craig Road, Singapore 089676. +65 6224 1838.
Mon-Sat 5-11.45pm.


True to its name—which signifies change, alternation and alteration—Meta serves up French-inspired cuisine with an Asian twist. Its East-meets-West menu fuses Korean and Japanese flavours with traditional French dishes.

Head chef Sun Kim is a protégé of the famed Tatsuya Wakuda, and his masterful execution of his training can be seen in the establishment’s iconic dishes, including Iberico pork chop with kailan (Chinese kale) and beetroot with tobiko (flying fish roe).

Meta. 1 Keong Saik Road, Singapore 089109. +65 6513 0898.
Tue & Wed 6.30-11.15pm; Thu-Sat noon-3pm, 6.30-11.15pm. 


Opened by Chef-owner Ivan Brehm—who led The Kitchen at Bacchanalia to a Michelin star—Nouri’s globally inspired cuisine is based on the philosophy of ‘crossroad cuisine’, which centres on food creating bonds between people.

Have a seat at the central chef’s table, and watch the culinary masters of this restaurant at work. The menu changes on a weekly basis, and we suggest visiting at lunch to sample the five-course omakase menu.

Nouri. 72 Amoy Street, Singapore 069891. +65 9230 2477.
Wed-Sun noon-3pm, 6pm-midnight.


Helmed by Chef Kochiro Oshino—who also runs the Michelin-starred Shinji by Kanesaka—this omakase-style restaurant is testament to its owner’s constant pursuit of culinary perfection. The sushi here is prepared with the utmost attention to detail, embodying Chef Oshino’s love and reverence for his craft.

Oshino at Raffles Hotel Shopping Arcade. 328 North Bridge Road #01-11, Singapore 188719. +65 9012 3938.
Tue-Sat noon-2.30pm, 6-10.30pm.

Putien (Kitchener Road)
Wide interior view of Putien (Kitchener Road)

Named after the beautiful city of Putien—a coastal suburb in Fujian—this casual eatery first opened in 2000, and has since become a household name, with branches in Malaysia, India and China. The establishment is famous for elegantly simple, hearty fare, exemplified in dishes like steamed clam with minced garlic.

Putien at Kitchener Road. 127 Kitchener Road, Singapore 208514. +65 6295 6358.
Daily 11.30am-3pm, 5.30-10pm.

Restaurant JAG

Chef Jérémy Gillon’s love for Savoie is apparent in the dishes served at Restaurant JAG, which incorporates the subtle flavours of herbs from that region.

Foodies hoping to hone their palates to detect nuance should pick from the à la carte menu, which boasts dishes like foie gras seasoned with bouleau (birch) and A7 wagyu striploin with ortie (nettle) and flat beans.

Restaurant JAG. 76 Duxton Road, Singapore 089535. +65 3138 8477.
Tue-Thu 6-10.30pm; Fri & Sat noon-2pm, 6-10.30pm.

Rhubarb Le Restaurant
A sea bream dish served at Rhubarb Le Restaurant

Chef Paul Longworth first started his culinary career at the age of 18 when he was offered an apprenticeship with Conran Restaurants in London. After a three-year stint at Au Petit Salut, he founded Rhubarb Le Restaurant in 2013.

This cosy fine dining restaurant offers a contemporary approach to French gastronomy, and first-time visitors should certainly try their signature rhubarb dessert, made from bird’s custard powder.

Rhubarb Le Restaurant. 3 Duxton Hill, Singapore 089589. +65 8127 5001.
Mon & Tue, Thu-Sat noon–2.15pm, 6.30–9.30pm.

Shang Palace

A regal experience awaits visitors to Shang Palace, which specialises in traditional Cantonese cuisine. Seated in the restaurant’s elegant dining room, visitors can expect a feast of classic dishes like deep fried pork medallions stuffed with crab meat and pomfret fillet with black bean sauce.

Shang Palace at Shangri-La Singapore. 22 Orange Grove Road, Singapore 258350. +65 6737 3644.
Mon-Fri noon-2.30pm, 6-10pm; Sat, Sun & PH 11am-3pm, 6-10pm.

Shinji by Kanesaka (Bras Basah Road, Tanglin Road)
Close-up shot of sashimi served at Shinji by Kanesaka

Experience authentic Japanese omakase at this Edomae-style sushi restaurant. Helmed by chef Koichiro Oshino—who spent three years as sushi chef at Yamazato in Hotel Okura, Amsterdam—this restaurant pays homage to the rigours of Japanese culinary practices, and is famous for its sublime nigari (raw or cooked seafood on rice).

Shinji by Kanesaka at Bras Basah Road, Carlton Hotel. 76 Bras Basah Road Lobby Floor, Singapore 189558. +65 6338 6131.
Mon–Sat noon–3pm, 6–10.30pm.

Shinji by Kanesaka at Tanglin Road, The St. Regis Hotel. 29 Tanglin Road Lobby Floor, Singapore 247911. +65 6884 8239.
Mon–Sat noon–3pm, 6–10.30pm.


Modern cuisine that takes inspiration from countries across the globe is Sommer’s calling card, and Chef Lewis Barker’s specialty.

While rooted in modern European culinary techniques, the dishes here also tap on Chef Barker’s globetrotting adventures, with dishes like bass with ginger and foie gras and Hokkaido scallop with buttermilk, apple and caviar.

Sommer at The Sail at Marina Bay. 2 Marina Boulevard #01-02, Singapore 018987. +65 6436 3668.
Tue-Sat noon-2pm, 6.30-9.30pm.

Summer Palace
Signature dishes served at Summer Palace

Offering a truly regal dining experience, Summer Palace serves an extensive array of dim sum delicacies. The restaurant is helmed by executive chef Liu Ching Hai, a veteran in the industry with over 20 years of experience.

Executive chef Liu aims to provide Cantonese comfort food with the freshest produce, and we recommend sampling the restaurant’s wok-fried jasmine rice with lobsters, scallops and XO sauce.

Summer Palace at Regent Singapore, A Four Seasons Hotel. 1 Cuscaden Road Level 3, Singapore 249715. +65 6725 3288.
Mon–Fri noon–2.30pm, 6–9.30pm; Sat, Sun & PH 11.30am–3pm, 6–9.30pm.

Summer Pavilion
Natural flavours by executive chef Cheung Siu Kong at Summer Pavilion

Executive chef Cheung Siu Kong was introduced to the culinary world at the age of seven by his grandmother’s cooking. Before moving to Singapore in 1996, he honed his skills at Lei Garden in Hong Kong, where he learnt to employ what he humbly terms ‘modest cooking techniques’ to bring out the natural flavours of the best ingredients.

The signature dishes here include poached fish noodles with lobster meat, barbecued Iberico pork in honey sauce and braised four-head South African abalone.

Summer Pavilion at The Ritz-Carlton, Millenia Singapore. 7 Raffles Avenue, Singapore 039799. +65 6434 5286.
Daily 11.30am-2.30pm, 6.30-10.30pm.

Sushi Ichi
Chef Masakazu Ishibashi creates delicious sushi at Sushi Ichi

Watch sushi masters in action at this intimate, 23-seater restaurant, as you sit at a counter made from 200-year-old cypress trees. Chef Masakazu Ishibashi—who helms Sushi Ichi—made his first sushi when he was ten years old. “Even after 26 years of making sushi, I’m still learning and refining my technique. [To me], continual learning is essential for a chef,” says Masa.

Sushi Ichi at Singapore Marriott Tang Plaza Hotel. 320 Orchard Road #01-04, Singapore 238865. +65 6235 5514.
Tue-Sat noon-2.30pm, 6-11pm; Sun noon-2.30pm, 6-10pm.

Sushi Kimura

Deepen your appreciation of Japanese cuisine’s nuanced flavours at Sushi Kimura, a restaurant that serves up seasonally curated Edomae-style delicacies, with produce flown in from the famed Tsukiji Market.

Chef-owner Tomoo Kimura has spent over two decades mastering the traditional art of sushi-making, and sources for ingredients for the restaurant’s omakase-style menu from organic producers in Japan’s various prefectures.

Sushi Kimura at Palais Renaissance. 390 Orchard Road #01-07, Singapore 238871. +65 6734 3520.
Tue-Sun noon-3pm, 7-10pm.


Fun and fine dining come together in an artful fusion at table65. The establishment eschews formality to focus on casual conviviality, with an open concept that’ll let you interact with the chefs at work.

The dishes—which include smoked herring with caviar and flatfish with truffle—are a showcase of both indulgent flavours and innovative presentation.

table65 at Resorts World™ Sentosa, Hotel Michael. 26 Sentosa Gateway #01–104/105, Singapore 098138. +65 6577 7939.
Tue-Sat 6-10.30pm.


While the cuisine served at Terra is indisputably Italian in origin, the animating philosophy behind this establishment takes inspiration from Japanese culture.

Chef Seita Nakahara’s reverence for the legacies of both Italian and Japanese culinary heritage can be seen in his approach to omakase, with seasonal ingredients from Japan married with classic Italian fare.

Terra. 54 Tras Street, Singapore 078993. +65 9751 2145.
Mon–Fri noon–2.30pm, 6.30–10.30pm; Sat 6.30–10.30pm.


A contemporary restaurant that emphasises the myriad flavours of India, Thevar is bound to take your tastebuds on a culinary adventure. Chef Mano Thevar’s inspired menu includes dishes like rice with crab curry, rack of lamb roasted in a tandoor (traditional clay oven) and black truffle samosas.

Thevar. 9 Keong Saik Road, Singapore 089117. +65 6904 0838.
Tue-Sat 11.30am-9pm; Sun noon-9pm.


The iconic flavours of French fare and the elegant nuances of Japanese cuisine come together in a delightful blend at Whitegrass, courtesy of Chef Takuya Yamashita. Diners can expect a menu that changes with the turn of the seasons, with dishes made from the freshest Japanese produce.

Whitegrass at CHIJMES. 30 Victoria Street #01-26, Singapore 187996. +65 6837 0402.
Tue-Sat noon-2.30pm, 6-10.30pm.


JAAN by Kirk Westaway
Summer Beans Salad from JAAN

A modern European restaurant that’ll prove to be a transcendental experience for your taste buds, JAAN is known for its artisanal menu by Chef de Cuisine Kirk Westaway. A winner of the S.Pellgrino Young Chef award in 2015, chef Westaway’s upbringing in Devon has influenced his meticulous style of cooking, which involves impeccable produce and a fine attention to detail.

JAAN by Kirk Westaway at Swissôtel The Stamford. 2 Stamford Road Level 70, Singapore 178882. +65 6874 1488.
Mon–Sat 11.45am–2.30pm, 6.30–10.30pm.

Saint Pierre

As a pioneer of Singapore’s fine dining scene, Grand Chef Relais & Châteaux Emmanuel Stroobant is no stranger to the industry, with over three decades of culinary experience.

Always staying ahead of the game and keeping up to date with the island’s ever-evolving food trends, Saint Pierre’s six- and 10-course menus offer culinary adventures for discerning epicures. À la carte dishes include royal pigeon roasted on the bone with wild mushrooms and nori (seaweed), as well as steamed hairy crab in corn and lemongrass.

Saint Pierre at One Fullerton. 1 Fullerton Road #02–02B, Singapore 049213. +65 6438 0887.
Tue–Sat 11.30am–3pm, 6.30–11pm.

Shisen Hanten
Spicy food served at Shisen Hanten

Spice up your palate at Shisen Hanten, with a Japanese take on the Szechuan region’s famously fiery cuisine. The restaurant is helmed by Japanese chef Chen Kantaro, and is famous for its mapo doufu (spicy tofu in meat sauce), which follows a traditional family recipe. Other favourites include steamed fish in diced red peppers and stewed beef in hot pepper sauce.

Shisen Hanten at Mandarin Orchard Singapore. 333 Orchard Road Level 35 Orchard Wing, Singapore 238867. +65 6831 6262 / +65 6831 6266.
Mon–Fri noon–3pm, 6–10pm; Sat & Sun 11am–2.45pm, 6–10pm. .

Freshest seafood at Shoukouwa flown from Tsukiji Fish Market

An omakase experience that foregrounds the flavours of the sea, Shoukouwa exemplifies Japanese cuisine at its finest. Chef Masahiro Suzuki’s faultless culinary technique is fully displayed through the restaurant’s delectable sushi, which feature fresh seafood flown to Singapore daily from Tokyo’s famed Tsukiji market.

Shoukouwa at One Fullerton. 1 Fullerton Road #02-02A, Singapore 049213. +65 6423 9939.
Tue-Sat 12.30-3pm, 6-8.15pm; Sun 6-8.15pm.

Waku Ghin
Sea urchin and pearls of caviar served at Waku Ghin

Be transported on a gastronomic journey, as you savour each dish from Waku Ghin’s ten-course dégustation menu. A labour of love helmed by internationally acclaimed chef Tetsuya Wakada, this dining establishment serves up modern Japanese cuisine with a European twist.

Waku Ghin at The Shoppes at Marina Bay Sands®. 2 Bayfront Avenue L2-01, Singapore 018956. +65 6688 8507.
Daily 5.30pm-8pm..


Les Amis
French cuisine by executive chef Sebastian Lepinoy at Les Amis

Les Amis means ‘friends’ in French, and was conceptualised by four partners who wanted to bring the finer aspects of French cuisine to Singapore. Executive chef Sebastien Lepinoy perfectly executes this vision through a menu that epitomises the excellence of French culinary tradition.

Besides the chef’s meticulous attention to detail, Les Amis is also famous for its cellar of over 3,000 wines mainly from the Old World—considered as one of the most spectacular in Asia.

Les Amis at Shaw Centre. 1 Scotts Road #01–16, Singapore 228208. +65 6733 2225.
Daily noon–1.30pm, 7–8.30pm.

Odette produces eclectic dishes such as 55’ Smoked Organic Egg by chef-owner Julien Royer

A modern French restaurant located at National Gallery Singapore, Odette is guided by chef-owner Julien Royer. The restaurant’s numerous awards include the 28th position on the World’s 50 Best Restaurants 2018 list and Les Grande Tables du Monde 2017.

Born into a family of farmers, chef Julien sources for the best ingredients to create eclectic dishes, turning both commonplace and exotic produce into a timeless dining experience. Expect charming variations of French staples like foie gras, as well as chef Julien’s signature 55’ Smoked Organic Egg.

Odette at National Gallery Singapore. 1 Saint Andrew’s Road, Singapore 178957. +65 6385 0498.
Mon-Sat noon-1.15pm, 6.30-8.15pm.


To experience a slice of Scandinavia, pay a visit to Zén. This newcomer to the Michelin list shot straight to a two-star ranking in 2019, with chef-owner Björn Frantzén’s elevated take on Nordic fare.

An offshoot of Frantzén—the only three Michelin-starred restaurant in Sweden—Zén’s three-storey premise is integrated into its menu, with guests sampling pre-appetiser drinks, Modern-French flavours and dessert on each of its three floors.

Zén. 41 Bukit Pasoh Road, Singapore 089855. +65 6534 8880.
Wed–Sat. By reservation only, 
click here for more details.