This year's full list of Michelin star restaurants in Singapore
Plus, all the newly-starred restaurants that should be on your radar
By Michelle Lee -
The results of the 2021 Singapore Michelin Star Guide, which celebrates its 5th anniversary, are in. They were announced by Chan Hock Sen, Country Director of Michelin Singapore together with host Nikki Muller during a virtual public live stream today (Sept 1) — the first time the ceremony has been taken online — on Michelin Guide Singapore’s official Facebook page as well as Michelin Guide Asia’s official Youtube page.
A total of 49 restaurants have made the cut this year, up from 44 in 2019. Odette and Les Amis were both awarded three Michelin stars yet again, with Zen helmed by chef Tristin Farmer joining the coveted echelon after getting two stars in 2019. Jaan by Kirk Westaway has also been promoted to join the ranks of the two Michelin-starred restaurants, which include Saint Pierre, Shisen Hanten, Shoukouwa, and Waku Ghin.
Five restaurants have been promoted and seven have been newly awarded one Michelin star. This year, the guide has also introduced a new Young Chef Award, which goes to Mark Tai, head chef of Cloudstreet, formerly of Cheek by Jowl.
Newly awarded
28 Wilkie
Art
Basque Kitchen by Aitor
Cloudstreet
Cure
Esora
Lerouy
Oshino
Shang Palace
Sommer
Thevar
Whitegrass
Back on the list
Alm
Beni
Braci
Buona Terra
Burnt Ends
Candlenut
Chef Kang’s
Corner House
Cut
Garibaldi
Hill Street Tai Hwa Pork Noodle
Iggy’s
Imperial Treasure Fine Teochew Cuisine (Orchard)
Jag
Labyrinth
Lei Garden
Ma Cuisine
Meta Restaurant
Nouri
Putien (Kitchener Road)
Rhubarb
Shinji (Bras Basah Road)
Shinji (Tanglin Road)
Summer Palace
Summer Pavilion
Sushi Ichi
Sushi Kimura
Table65
Terra
(Read also "One Michelin Star Restaurant Jag Is A Museum Of Edible Masterpieces")
Newly awarded
Jaan by Kirk Westaway
Back on the list
Saint Pierre
Shisen Hanten
Shoukouwa
Waku Ghin
Newly awarded
Zén
Back on the list
Les Amis
Odette
The full selection can also be viewed on Michelin Guide Singapore’s website.
This article was first published in The Singapore Women's Weekly.