Singapore’s first ever Michelin Guide was unveiled yesterday at Resorts World Sentosa. Honouring the gastronomic scene in Singapore, a variety of chefs from high-end restaurants, casual dining spots and hawker stalls were awarded with Michelin stars. Read on to see who won:
Helmed by three-Michelin starred chef, Juan Amador, Alma (Spanish for soul), serves up tapas with a different take from what you’d expect to find in Spain. The menu is divided into two sections, Tradicion and Evolucion. However, even the traditional dishes – despite their familiar Spanish names – are given the chef’s own interpretation.
Adapted from the Straits Times
Located at Hong Kong Street, The Kitchen at Bacchanalia does more than just serve up great food – they educate too. Each guest that walks in gets a kitchen tour.
Once they go past the host stand at the entrance, they enter the cold kitchen, then past a counter where artisanal coffee and loose leaf tea is made. Tables are interspersed among the other kitchen stations.
Adapted from the Straits Times
When you marry the finesse of French cuisine with meticulous Japanese attention to quality and technique, the results can be very impressive.
The restaurant specialises in omakase style menus where the chef decides what to serve you based on your preferences.
This restaurant started by Singaporean chef Malcolm Lee focuses on modern Peranakan cuisine. Located at New Bridge Road, the restaurant does really good buah keluak with beef short rib and sambal goreng mushrooms.
Located in Singapore’s first UNESCO World Heritage Site, Botanic Gardens, Corner House is a two-storey bungalow restaurant.
The cooking is Gastro-Botanica, a term coined by the chef to reflect his use of vegetables as more than garnishes.
It is refined cooking but playful at the same time. The restaurant also makes an attempt to appear less serious by doing away with table cloths and formal settings.
Adapted from The Straits Times
This award winning restaurant of the popular Crystal Jade chain uses the finest of ingredients to create culinary specialities. The contemporary Cantonese restaurant embraces modern cooking skills with distinctive Chinese flavours and techniques.
Unlike traditional steak restaurants, Cut tends to lean towards a vibe that’s more contemporary.
It has all the elements of today’s fine-dining restaurants: a stylish bar at the entrance, a dimly lit dining room set off by sparkling tealights and a huge floral display at the end of the room for a burst of glamour. Everywhere you turn, there are smart and polished service staff.
At the same time, it has a relaxed feel. Pop music is played throughout the night and there is a healthy level of noise as the dining room fills up.
Not your run-of-the-mill steakhouse, Cut does not offer meat from just one source. The menu lists beef from Australia, America and Japan, with a range of grades and prices – from the cheapest Australian Angus, 300+ days grain-fed, at $65 for 225g, to the True Australian 100% Wagyu Beef from Blackmore Ranch, which costs $265 for 230g.
Adapted from The Straits Times
Fans of local chef Sam Leong would be glad that he’s back helming a restaurant kitchen. The well-known chef, who appears regularly on television food programmes, is the frontman of Resorts World Sentosa’s Forest, a fine-dining Chinese restaurant in the Equarius Hotel.
His menu is an extension of the modern Chinese creations he promoted while he was director of kitchens of the Tung Lok restaurants over the past decade, until he left in 2010.
The food is plated and served individually, unlike the communal style of traditional Chinese service. The restaurant, too, boasts an open kitchen that looks more Western – save for the occasional roar from the stove that accompanies wok frying.
Adapted from The Straits Times
This humble hawker stall serves tasty pork noodles with deep-fried cuttlefish and seaweed. The comforting dish is a favourite amongst the residence living in Crawford Lane.
Unlike most chicken rice stalls that tend to serve Hainanese-style chicken rice, this stall serves up tender soya-sauce flavoured ones instead.
This fine-dining restaurant located on the 70th floor of the Swissotel The Stamford not only offers unprecedented views of the Singapore skyline, it also serves amazing French contemporary cuisine.
This Chinese restaurant is CHIJMES is a favourite for Chinese New Year gatherings and it’s not hard to see why. New dishes are constantly added to the menu and diners get a chance to experience the different flavours pretty often.
The Australian contemporary restaurant in Resorts World Sentosa is the brain child of celeb chef Scott Webster and chef de cuisine Douglas Tay. The menu consists of dishes that combine Asian flavours with Western culinary techniques.
Named after its city in Fujian, China, Putien serves humble Chinese food that’s unpretentious and simple.
Rhubarb on Duxton Hill might not have a big menu but it sure serves up great food.
There are six choices each for appetisers and main courses, and five desserts, one of which is a selection of cheeses. That’s it, with no soups or sides to pad up the main offerings.
The selection may also look particularly scanty because each dish is called by just one word, such as Salad or Squid – though the other ingredients are then listed in slightly smaller print.
Helmed by Japanese sushi master Shinji Kanesaka, all ingredients are flown directly from Japan
This Cantonese restaurant in The Ritz-Carlton Millenia Singapore features private rooms and a delicious selection of Cantonese favourites to whet your appeite and fancy.
Swoon over wild-caught bluefin tuna, maguro, sea urchin and hairy crab imported from Tsukiji market in Tokyo. Lunch sets start from $70. Omakase dinner sets start from $220.
The 23-seat restaurant features a counter made from 200-year-old cypress trees.
Pair the seafood with 30 types of sake from the adjacent Suigei Sake Salon.
This Japanese Italian eatery nails fusion food unlike anyone else.
The food is appealing and light, with assertive flavours that nudge you rather than hit you in the face. You don’t expect much from the carpaccio of the day (S$28) at first, until you bite on the salmon roe pearls that adorn the thick slices of sea bream sashimi – unleashing a spurt of brininess to flavour the fish.
Purple flower petals are a clever substitute for salad leaves, while the drizzle of olive oil and pesto remind you of its origins.
Adapted from The Business Times
Milind Sovani, is widely considered to be the best North Indian chef in Singapore. He is the man behind the excellent modern Indian cooking at Rang Mahal, which he left to set up the Song of India.
Adapted from The Straits Times
With its great service, concept and good food, Tetsuya Wakuda’s Waku Ghin still remains a hit for years.
The 30-seat restaurant in a small three-storey building in Bukit Pasoh next to the New Majestic Hotel, gets it right on every front.
The design of the restaurant is tasteful, done in a blend of classic and contemporary elements that is stylish but not trendy.
The staff are professional and friendly, evidence that good service is not impossible in Singapore if restaurateurs make the effort to recruit, train and reward good staff.
Adapted from The Straits Times
The more casual version of any of Joel Robuchon’s restaurants, L’Atelier offers an open kitchen concept where you can watch chefs whip up your meal right in fron of you.
Singapore’s well-known fine dining restaurant, Les Amis manages to win two Michelin stars thanks to its consistency and ingenrious creations.
Odette is a beautiful restaurant, one of the loveliest fine-dining venues here in Singapore.
It is classy yet not ostentatious. The colour scheme of neutrals such as grey and beige, which extends to the uniform of the service staff, is contemporary, soothing and elegant.
A cluster of mobiles hanging in the main dining area provides an artistic flight of fancy – but the main focus for diners is probably the kitchen, seen through a glass partition, where the battalion of cooks led by Julien Royer is at work.
Adapted from The Straits Times
This Sichuan restaurant at Mandarin Orchard is famous for its Mapo Doufu that’s made with silky tofu and a spice level that’s perfectly balanced and tasty.
This famed sushi restaurant makes you feel like you’re dining straight in Japan.
Joël Robuchon is the only restaurant in Singapore awarded with 3 Michelin stars.
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