Michelin Guide Singapore 2026: 1887 by Andre blazes into the list with 2 stars, 6 new restaurants get their first star

The coveted three-star category, representing exceptional cuisine worth a special journey, remains a steadfast testament to consistent excellence. European culinary bastions Les Amis at Shaw Centre and Odette at National Gallery Singapore, alongside the innovative Japanese-French fusion of Zén at Bukit Pasoh Road, continued to headline this elite tier. Their enduring presence at the pinnacle reflects years of unwavering dedication to perfection, meticulous ingredient sourcing, masterful technique, and an unparalleled dining experience that has captivated both local and international critics alike. Les Amis, under the stewardship of Chef Sébastien Lepinoy, is celebrated for its refined contemporary French cuisine, characterized by seasonal ingredients and elegant presentations. Odette, helmed by Chef Julien Royer, offers a modern French philosophy deeply rooted in his grandmother’s cooking, emphasizing fresh produce and delicate flavours. Zén, the Singapore outpost of Sweden’s Frantzén, continues to push boundaries with its multi-course tasting menu that blends Nordic and Japanese influences with exquisite precision. These three establishments are not merely restaurants; they are institutions that set the benchmark for fine dining in Southeast Asia.

The two-star category, signifying excellent cuisine worth a detour, saw compelling shifts and exciting new entries. Making an immediate and impactful debut on the list with two stars was 1887 by Andre at Raffles Hotel, which opened its doors just a few months prior on March 31. This rapid ascent underscores the profound influence and culinary prowess of Chef Andre Chiang, whose return to the Singapore dining scene has been eagerly awaited. His new venture, promising a sophisticated and unique gastronomic journey, instantly captivated inspectors with its distinctive approach and impeccable execution. Joining 1887 by Andre in this prestigious tier was Seroja, which earned a well-deserved promotion from its previous one-star status. Seroja’s elevation speaks volumes about its progressive culinary philosophy and consistent refinement, further validated by its concurrent recognition with a Green Star, highlighting its commitment to sustainability.

The rest of the two-star category showcased a diverse tapestry of culinary brilliance. Cloudstreet at Amoy Street continued to impress with its inventive, genre-bending cuisine. Jaan by Kirk Westaway, perched atop Swissôtel The Stamford Singapore, maintained its reputation for modern British dining with stunning city views. Meta and Thevar, both situated along Mohamed Sultan Road, continued to shine; Meta with its modern Korean interpretation and Thevar with its vibrant, progressive Indian cuisine. One Fullerton’s Saint Pierre, celebrated for its exquisite French haute cuisine, and Shoukowa, known for its pristine Edomae-style sushi, rounded out this distinguished group, collectively offering a rich spectrum of dining experiences that appeal to discerning palates. The presence of both established names and rapidly rising stars in this category reflects the dynamic and competitive nature of Singapore’s high-end dining scene.

The one-star category, acknowledging high-quality cooking worth a stop, welcomed six notable new additions, injecting fresh energy and diverse flavours into the guide. These newcomers illustrate the depth and breadth of culinary talent emerging across the island. Millennial Walk’s Tenshima, Marina Bay Sands’ Jin Ting Wan, Cherry Garden by Chef Fei at Mandarin Oriental, Singapore, Sushi Kimura Plus in Conrad Singapore Orchard, and Suntec City’s Yong Fu each secured their inaugural star, representing a mix of Japanese, Chinese, and other Asian-inspired cuisines. These establishments highlight Singapore’s role as a melting pot of culinary traditions, where both traditional flavours and contemporary interpretations thrive.

Among the new one-star recipients, Loca Niru stood out, not only taking home its first star but also seeing its head chef, Shusuke Kubota, crowned Young Chef of the Year. The 35-year-old chef, visibly emotional, shared his profound gratitude: "I didn’t expect to get two awards, and I want to thank my team and my family. The Michelin star has been my dream since I started this career. I will keep working hard and stay humble." His heartfelt words resonated with many, embodying the passion and dedication required to achieve such prestigious recognition. Loca Niru’s achievement, coupled with Chef Kubota’s individual accolade, signals a bright future for inventive dining in Singapore.

Another significant new one-star entry was Cherry Garden by Chef Fei at Mandarin Oriental, Singapore. Its supervising chef, Huang Jinghui, already renowned for his Michelin-starred restaurants in China, brought a touch of humor and humility to the stage. Joking in Mandarin, "My English not good, my food good," he then added with earnestness, "This is my first overseas star. My aim is to bring authentic Chinese cuisine, especially Cantonese flavours, to local diners through high-quality service." Chef Huang’s ambition to elevate and share authentic regional Chinese cuisine on an international stage underscores the guide’s global reach and its ability to highlight culinary excellence from diverse cultural backgrounds.

Beyond the coveted stars, several special awards were distributed during the ceremony, celebrating individuals who exemplify outstanding dedication and skill within the hospitality industry. The Service Award, recognizing the crucial role of attentive hospitality, was presented to Maryjoy Lim, the general manager of Restaurant Jag. Her commitment to creating an exceptional and memorable dining experience for every guest was lauded by the inspectors. The inaugural Opening of the Year award, a testament to an exceptionally impactful debut, was fittingly bestowed upon 1887 by Andre Chiang at Raffles Hotel Singapore, further solidifying its immediate impact on the fine dining scene.

The Sommelier Award went to Joe Yang, head sommelier of Jin Ting Wan. Originally from China’s Guangdong province, Yang expressed his enthusiasm for his unique mission: "Being able to promote my homeland’s wines is exciting for me. Many people still don’t know that China produces wines, and I always look forward to sharing the knowledge to diners." His dedication to educating diners about the burgeoning wine industry in China not only enriches the dining experience at Jin Ting Wan but also contributes to a broader appreciation of global viticulture.

Sustainability continued to be a key focus, with Fiz in Tanjong Pagar and Seroja, located in Duo Galleria, both re-awarded the Green Star. This distinction highlights their exemplary commitment to combining culinary finesse with outstanding eco-friendly practices, including responsible sourcing, waste reduction, and promoting sustainable consumption. Seroja’s dual recognition with a Green Star and its promotion to two Michelin stars powerfully demonstrates that gastronomic excellence and environmental responsibility can, and should, go hand-in-hand. The increasing emphasis on sustainability within the Michelin Guide reflects a growing global consciousness in the culinary world, encouraging restaurants to minimize their environmental footprint while still delivering exceptional food.

This year’s guide holds particular significance as the 10th edition since its launch, a decade-long journey that has profoundly shaped Singapore’s dining landscape. The Michelin Guide’s rigorous methodology remains unchanged, with anonymous inspectors visiting dining establishments to assess them under five stringent criteria: the quality of the ingredients used, the mastery of flavour and cooking techniques, how the chef expresses his or her personality in the cuisine, the harmony of flavours, and crucially, consistency between visits. This meticulous process ensures the integrity and reliability of the guide, making its stars highly respected benchmarks of culinary excellence worldwide.

Beyond the Michelin-starred winners, the guide also celebrated a broader spectrum of quality dining experiences. The Michelin Guide Singapore 2026 Bib Gourmand selection featured an impressive 97 new eateries, including 10 newcomers. This category recognizes establishments offering excellent food at moderate prices, making high-quality dining accessible to a wider audience. Seventeen establishments notably scored placings in all 10 editions of the Bib Gourmand, showcasing their enduring popularity and consistent quality. These culinary stalwarts include the much-loved Singapore-style ramen eatery A Noodle Story, the Cantonese zichar institution Kok Sen, the aromatic North Indian restaurant Bismillah Biryani (Little India), and the authentic Peranakan restaurant True Blue Cuisine. Their sustained presence underscores the rich diversity and deep-rooted culinary heritage that coexists with the fine dining scene in Singapore. Additionally, 165 restaurants were recognized as Michelin Selected, indicating quality food that inspectors recommend, further broadening the guide’s comprehensive coverage of Singapore’s gastronomic offerings.

A remarkable testament to enduring quality, 12 restaurants have maintained their Michelin-starred status since the guide’s very first edition. This exclusive group includes Candlenut, a pioneer in Peranakan fine dining; the iconic hawker stall Hill Street Tai Hwa Pork Noodle, proving that exceptional food transcends setting; the aforementioned three-star powerhouses Odette and Les Amis; the elegant Cantonese restaurant Summer Pavilion; and the exquisite Sushi Ichi. Their consistent presence on the list speaks volumes about the unwavering standards and timeless appeal of these establishments, reflecting Singapore’s unique blend of traditional hawker fare and world-class fine dining.

The Michelin Guide Singapore 2026 not only honors the culinary maestros but also serves as a comprehensive compass for food lovers, guiding them through a landscape rich in flavor, innovation, and tradition. The expanded list, with its new stars and special awards, paints a vivid picture of a city constantly evolving its gastronomic identity while fiercely preserving its heritage. The robust showing across all categories, from the highest three-star echelon to the accessible Bib Gourmand, reaffirms Singapore’s position as a truly global culinary capital, promising exciting ventures for diners in the years to come.