The Best Michelin Star Restaurants in Singapore

This restaurant, Odette, offers a modern French cuisine experience, guided by Chef Julien Royer's respect for seasonal and artisanal produce. The menu is infused with a sense of place and elegant restraint, with every ingredient having its purpose and treated with utmost care to highlight its purest flavours. The overall experience aims to deliver lasting memories through thoughtful hospitality and honest cooking.

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Peter Goossens

Chef at Hof van Cleve – Kruisem, Belgium

An amazing experience in Singapore by chef Julien Royer. Restaurant Odette in Singapore by chef Julien Royer is a real discovery. Julien serves dishes that reach unbelievable heights. An amazing experience in a very nice atmosphere.

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Meta Restaurant offers a unique culinary experience, where Korean flavors are combined with Japanese produce through French techniques. Chef Sun Kim is recognized for his ability to create traditional yet approachable dishes. The menu is predominantly seafood and fish, with notable dishes like the makgeolli muffin served with KBBQ – lamb with gang doenjang and kale kimchi.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

This restaurant in Singapore has recently moved to a new space. Sun Kim is a super talented chef, really great cooking that is very Korean inspired. He has a way of making something very traditional seem also very approachable without losing any of the intended spirit.

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With a unique approach to cuisine, Nouri is led by Brazilian chef Ivan Brehm and is situated in a colonial era terrace house. The restaurant's concept, termed as 'crossroads cooking', explores the intersections of cultures and their culinary similarities, offering dishes that range from Italy to India, Persia, Brazil, and Southeast Asia. The food preparation takes center stage in the lively and upbeat environment, and meals start with "breaking bread", symbolizing the communal spirit of dining.

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Darren Teoh

Chef – Kuala Lumpur , Malaysia

A very fascinating restaurant in Singapore. The cuisine is extremely intellectual. Chef Ivan Brehm calls it ‘crossroads cooking’ and it’s basically the intersections of how cultures across the world have more similarities than they have differences. His cuisine is based on that and I find that quite fascinating.

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Zén is an interactive dining experience that combines Nordic precision, French flair, and Japanese aesthetics. The establishment serves a seasonal fixed menu, which includes 5 canapés, 7 cold/warm dishes, seasonal fruits and sorbet, and 6 petit fours with coffee or tea, all presented in a relaxed, yet attentive service. The dining experience is designed to take approximately 3.5 hours, ensuring a thorough enjoyment of each course and its respective beverage pairing.

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Jaclyn Kong

Chef – Antwerp , Belgium

Definitely a highlight of my trip Home. A very interactive ***restaurant, delivering amazing flavours with its Nordic precision, French flair and Japanese aesthetics. There is no dress code requirements as it was meant for the guests to feel comfortable and at home. A large box of ingredients featuring the menu of the day was shown and explained while the 4th and 5th candles were served. I opted for a mix of alcohol and juice pairing which did not disappoint me. Both Aaron and Warren excelled in their services with very clear explanations and details of every single pairing. Every course was served with a kitchen/service staff show-casing the finishing of the dish at the tableside. Service was calm, casual, yet sharp and attentive. Zen serves a seasonal fixed menu consisting of: 5 canapés (served at first floor of the restaurant) 7 cold/warm dishes (2nd floor) Seasonal fruits and sorbet + 6 petit fours with coffee/tea (last floor) Zen is definitely top on the list to visit in one of the most exciting gastronomic destinations-Singapore!

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At Summer Pavilion, traditional flavors meet contemporary plating under the expert guidance of Executive Chef Cheung Sui-kong. With a history at Hong Kong's renowned Lei Garden, Chef Cheung brings his flair for classic Cantonese cuisine, sometimes adding a modern twist, to this popular dining spot. The dishes, while holding onto their classic roots, are presented in a visually appealing way to cater to a new generation of diners.

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Victoria Burrows

Food writer – London, UK

It's all about traditional flavours but contemporary plating at Summer Pavilion, the Cantonese hot spot by Executive Chef Cheung Sui-kong. Chef Cheung was formerly at Hong Kong's famed Lei Garden but has been in Singapore since 1996. He cooks exceptional classic Cantonese, sometimes with modern tweaks, and always with beautiful presentation to appeal to a new generation of diners.

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This two-Michelin-starred restaurant, Waku Ghin, offers a unique blend of Japanese culinary craftsmanship and fresh seasonal ingredients from around the globe. It provides various dining experiences, including a Chef's table for a multi-layered feast of seasonal specials, and a private Sushi Room for a taste of regional Japanese delicacies. Designed by award-winning Japanese designer Yohei Akao, the restaurant's dining space beautifully incorporates natural materials and intricate details, offering a relaxed atmosphere for diners.

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Mika Ihamuotila

Foodie – Helsinki, Finland

Fantastic Japanese two Michelin star restaurant in Singapore. The acclaimed chef combines sometimes European ingredients or cooking techniques with Japanese traditions in a very innovative and pleasing way. Choose between the chef’s table, the charming dining room or the traditional Omakase dinner. Reserve 30 minutes to find to the restaurant, as it may be complicated. Maybe a glass on top of Marina Bay Sands before the dinner?

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With a focus on classic French gastronomy, Les Amis offers a fine dining experience that reflects precision and attention to detail in every dish. The menu is carefully curated, showcasing stunning ingredients and executed with perfection. The ambiance of the restaurant is reminiscent of a refined establishment you might find in Paris, providing an elegant and polished setting for your dining experience.

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Tristin Farmer

Chef – Singapore , SG

A temple to classic French gastronomy. Definitely worth a visit! Classical French fine dining at its best. Every dish was executed perfectly. A restaurant that would be at home in Paris, precision in every detail, stunning ingredients and Sebastian certainly went all in cooking for us. This is not a ground breaking restaurant, but a temple to classic French gastronomy. Definitely worth a visit!

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Offering a unique dining experience, Labyrinth Restaurant presents playful dishes inspired by Chef Han's childhood memories of Singapore. The menu is a journey through traditional and innovative cuisine, featuring dishes like chilli crab ice cream and other bold yet authentic flavours. The restaurant, tucked away in a shopping mall, is known for its high-quality cooking and artistic presentation, with a focus on sustainability and local suppliers.

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Victoria Burrows

Food writer – London, UK

Playful dishes created from Chef Han’s memories of growing up in Singapore Labyrinth serves tasting menus that take diners on a journey through the flavours of Chef Han’s childhood. You may be presented with street hawker favourites, dishes inspired by the steakhouses of yesteryear, and icy desserts you shave yourself on an old handgrinder. Sustainably focused, non-conformist when it comes to wine (expect Port with the first course, for example), and lots of fun.

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Cloudstreet offers an exciting and creative gastronomic experience, with each plate artfully crafted and a unique blend of flavors. The menu features innovative dishes with unexpected combinations and a touch of Sri Lankan and Australian heritage. The restaurant also boasts an open kitchen and stylish decor, providing a visually pleasing dining environment.

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Johnson Wong

Chef – Penang , Malaysia

World class hospitality and food that is exciting, creative, as it is tasty. Cloudstreet is without a doubt one of the best restaurants in Singapore. World class hospitality and food that is exciting, creative, as it is tasty. Every plate is art, I’m particularly enamoured at how Rishi marries sweet in savoury throughout the courses. Playful, adventurous, classy.

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Thevar is a modern Indian restaurant that has made a name for itself with its innovative flavor combinations. With a menu that changes regularly, it offers a unique dining experience with dishes such as maitake-truffle samosa and prawn kachori. The restaurant offers a friendly and well-paced service, ensuring a pleasant dining experience.

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Jaclyn Kong

Chef – Antwerp , Belgium

Modern* Indian Flavour Bomb From street food to fine dining, Singapore was well known for its diversity of ethnic and international cuisines. It’s not easy at all to stand out among the competitors especially with modern Indian Cuisine, playing with flavours that many locals know. Thevar Restaurant quickly convinced me with courses of flavour bombs. I had the full extended menu with cocktail pairings. Every bite/dish was served in the perfect portion. The maitake-truffle samosa and prawn kachori were my favourites! Flavours were familiar yet different and refreshing. The service was friendly and good paced. The restaurant is nestled in the heart of vibrant Food and Bar Street - Keong Saik and serves only a dinner set menu. Be it a local or tourist, this place is definitely great to explore and try out!

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Euphoria is a creative culinary endeavor led by Chef Jason Tan, focusing on the unique concept of Gastrobotanica cuisine, where vegetables, especially alliums and legumes, take center stage. The menu is adorned with luxurious produce from around the world, such as the grilled Mozambique langoustine, enhanced with French sauces made from vegetables for a refreshing twist. Notably, the Onion Textures dish showcases the chef's finesse in bringing out the best of simple ingredients.

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Sihan Lee

Food and Drinks Editor – Singapore, Singapore

Creative momentum taking roots from the humble allium Chef Jason Tan is working miracles at on his home turf at Tras street. The tasting menu is riddled with the world's more luxurious produce, amplified with French sauces made from vegetables for a refreshing change. My recent soujourn presented me with a grilled Mozambique langoustine of impeccable quality topped with Cordyceps, there's shiso miso sauce and a smidgen of tarragon oil to help it along, but it's really that brilliant légumes vin blanc that proves the most enthusiastic cheerleader in this game.

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With a modern French bistro atmosphere, Ma Cuisine offers a unique dining experience where guests choose their wine and then receive food pairings to match. Standout dishes include the bone marrow and caviar. Notably, the wine list at this establishment is described as outstanding.

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Tristin Farmer

Chef – Singapore , SG

Modern French bistro, with delicious food. You choose you wine, then they pair your food to match. The bone marrow and caviar are a must! Their wine list is outstanding.

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Specializing in modern cuisine, Marguerite is a Michelin-starred restaurant where Chef Michael Wilson artfully presents the essence of each season through his dishes. The menu is known to feature unique combinations like cold soups, garden peas, and foraged herbs, bringing a refreshing and unique dining experience. A standout dish is the morel mushrooms custard, served with a variety of accompaniments such as spring peas, asparagus, burnt butter, lovage oil, and bear paw garlic, showcasing the restaurant's commitment to using fresh and seasonal produce.

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Sihan Lee

Food and Drinks Editor – Singapore, Singapore

Modern cuisine with visceral transportive energy At recently anointed 1 Michelin star @margueriterestaurant, Chef Michael Wilson not only highlights spring through its produce, but effectively created his cuisine with a visceral transportive energy to showcase the nature of the season and its ensuing eating habits. Cold soups, garden peas and foraged herbs, bring it on! This adeptness is furthered in the dish of morel mushrooms custard served with a train of good things. From spring peas, to asparagus, burnt butter, lovage oil and even bear paw garlic, which my surrounding forests in the Loire countryside have proven to be a treasure trove of. Immediately, my mind leaps to an expanse of fields dotted with rejuvenating colours from the rallying flora and fauna, the excitement from the passing of winter, and also the thrill that the abundance of the earth brings.

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Specializing in the art of roasting Peking duck to perfection, Imperial Treasure Super Peking Duck offers an authentic culinary experience. The restaurant is known for its dedication to preserving centuries-old cooking methods, with each duck meticulously prepared and served right before your eyes. The interior combines modern chic with traditional aesthetics, creating a sophisticated ambiance that enhances your dining experience.

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Jonathan Tam

Chef at Jatak – Copenhagen, Denmark

Highlight for my time in Singapore is Imperial Treasure Super Peking Duck. As you can see in the name of the restaurant it's all about the duck. Make sure to call a few days before and reserve a duck, then bring a bunch of friends and order a ton of food. Be there for lunch so you can add a few dim sums and make sure to get the roasted pork belly. At some point the chef will come in for the duck show, be ready with the camera. Enjoy the duck with the pancakes then you'll be asked for the second serving with the rest! Lettuce wraps and the Garlic dried fried duck bones are 🔥!

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This intimate, 22-seater establishment offers a unique dining experience with a strong focus on tradition and the four seasons. The menu features seasonally curated Edomae-style delicacies and fresh premium ingredients from different parts of Japan, all complemented by a meticulously paired sake and wine list. The interior is adorned with personal touches from the chef, including centuries-old Noren (room dividers), and fine Japanese earthen wall plastering, each shade representing a season.

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Liguang Han

Chef – Singapore, Singapore

Top notch sushi ya serving the freshest seasonal produce paired with shari that is not overly acidic and on the slightly firmer side which melds perfectly with each protein that it is paired with!

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This restaurant, Candlenut, is a place where food lovers can experience unique and memorable flavors. Based on recommendations, the food served here is not only delicious but also intriguing, with some dishes leaving guests guessing about the secret seasonings or flavors used. A particular vegetable dish, although unnamed, has been highlighted as unforgettable and worth traveling for.

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Mimi Lan

Chef/ Consultant/ Foodie – Jacksonville, USA

Amazing flavors, should get two Michelin As a chef who travels for food, I’ve eaten some of the best foods all over the world. After a while, my taste bud gets harder & harder to please. Lately I’ve been disappointed at michelin starred places, felt like same old, nothing new. Sorry if I sound jaded, but it’s true. This Candlenut surprised me by waking uo my taste buds. Everything was delicious even if i don’t remember what I ate. But one particular dish stood out in my mind, and made me scratch my head trying to guess what seasoning or flavors they used to make it so out of this were delicious, but so different that I can’t put my finger on why it was so delicious. I can’t even remember what the dish was called, but if you go there, please just order the dish by pointing to the last picture I’m posting here, some kind of veggie dish that was unforgettable. I could eat it every day. It was that good. I would come back to Singapore just to eat this dish.

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Offering nuanced wood-fired cooking, Burnt Ends is led by the skillful Chef David Pynt. The restaurant is renowned for its bold, flavorful dishes and a relaxed, fun atmosphere. This Michelin-starred establishment has a reputation for exceeding expectations with its perfect execution of indulgent combinations and fantastic products.

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Will Goldfarb

Chef/owner Room4Dessert – Ubud, Indonesia

I love Burnt Ends in Singapore. I think it's extraordinary and I could never get tired of going there. Chef Dave Pynt's food is so direct, powerful and flavorful. It's just everything about it. It's super casual, super fun and it's really enjoyable. I really love what he's doing there.

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