“Michelin food” can mean several different things in Singapore. A restaurant may hold one, two or three MICHELIN Stars, receive a Bib Gourmand for good value, or simply be included in the MICHELIN Guide’s recommended selection. Those labels are not interchangeable, so a useful current list should say exactly which distinction applies.
At the time this guide was checked, the latest official Singapore annual selection available was the 2025 edition, followed by a rolling update in November 2025. The ten places below combine the six restaurants in that newest update with the two headline Star changes and two Bib Gourmand promotions from the annual release. They are ordered by recency and distinction change—not ranked from best to worst.
How this list works
The first six entries were newly added to the Guide’s Singapore selection in November 2025. “Selected” means Michelin’s inspectors recommend the cooking; it does not mean the restaurant has received a Star or Bib Gourmand. Distinctions are normally announced through the annual selection.
The remaining four reflect the most notable changes announced in the 2025 annual guide: a promotion to Two Stars, a first One Star, and two moves into the Bib Gourmand category. Food highlights below are based on Michelin’s official inspector notes. Menus, opening hours, prices and booking arrangements can change, so verify the live restaurant page before travelling.
1. Ingleside — European cooking shaped by fire and fermentation
Ingleside on Tras Street was one of the six November 2025 additions. Michelin lists it as European Contemporary at the moderate-spend “$$” tier. The kitchen’s point of view is built around fermentation, chargrilling and meats aged in-house rather than one fixed national tradition.
The inspector notes draw attention to grilled carabineros enriched with beef fat and a truffle brioche balanced by miso vinegar. It is the kind of menu to consider when you want technique-driven cooking without committing to the formality of a multi-starred tasting room.
- Guide status: newly MICHELIN Selected in November 2025.
- Area: Tras Street.
- Look for: fermented flavours, fire-led cooking and house-aged meat.
2. Station by Kotuwa — a Sri Lankan city bistro
Station by Kotuwa joined the November update as a Sri Lankan “$$” restaurant on Boon Tat Street. Its name refers to Colombo’s busy train station, and the format is framed as a lively city bistro rather than a formal tasting-menu restaurant.
Michelin highlights braised beef cheek with blackened coconut gravy: tender meat in a smoky, nutty sauce designed for rice or roti. The concise identity makes this a practical group choice when the table wants bold curries, breads and dishes made for sharing.
- Guide status: newly MICHELIN Selected in November 2025.
- Area: Boon Tat Street.
- Look for: braised beef cheek, blackened coconut gravy and shareable Sri Lankan plates.
3. Les Ducs — traditional French cooking on Ann Siang Hill
Les Ducs is the classically French member of the newest group. Michelin lists the Ann Siang Hill restaurant at “$$” and describes an owner-chef intent on preserving French culinary traditions after several years in Singapore.
The official notes point to bouillabaisse, pâté en croûte with foie gras and beef tenderloin with black pepper sauce. This is the straightforward pick in the ten when the craving is for recognisable French classics rather than a boundary-pushing tasting menu.
- Guide status: newly MICHELIN Selected in November 2025.
- Area: Ann Siang Hill.
- Look for: bouillabaisse, pâté en croûte and a French-focused wine list.
4. Magpie — borderless cooking in Tiong Bahru
Magpie on Eng Hoon Street takes the broadest culinary route among the six new selections. Michelin calls the cooking contemporary and “borderless”, bringing together Indian, Chinese, European, Latin American and Fijian influences.
The inspector-recommended tandoori bread comes with a butter spread carrying citrus and pepper aromas. Go here when the table is open to combinations that do not fit cleanly inside one cuisine label and when a relaxed neighbourhood room matters as much as the individual dish.
- Guide status: newly MICHELIN Selected in November 2025.
- Area: Eng Hoon Street, Tiong Bahru.
- Look for: cross-cultural combinations and the tandoori bread.
5. Hayop — contemporary Filipino flavours on Amoy Street
Hayop gives modern Filipino cooking a dedicated place in the latest update. The “$$” Amoy Street restaurant is described through a menu that keeps recognisable Filipino flavour structures while changing the ingredients and presentation.
Michelin identifies Wagyu and watermelon sinigang as the signature: a tangy broth with braised beef short ribs, best accompanied by rice. A roast suckling pig, lechon de leche, is available for sharing with advance notice. This is the choice for a convivial meal where acidity, smoke and rich meat can sit together.
- Guide status: newly MICHELIN Selected in November 2025.
- Area: Amoy Street.
- Look for: Wagyu and watermelon sinigang; check advance-order requirements for lechon.
6. Belimbing — Singaporean references, reworked
Belimbing is listed as Innovative and Singaporean at the “$$” tier. Its name is the Malay word for starfruit, and its menu revisits familiar local flavour combinations without presenting them as museum pieces.
Michelin’s examples include corn salat—a reinterpretation of kueh salat using sweet corn and brown butter—and a clam custard paired with assam pedas and white pepper sauce. Of the six newest selections, this is the most explicitly focused on Singapore’s own food memory.
- Guide status: newly MICHELIN Selected in November 2025.
- Area: Beach Road.
- Look for: corn salat and local flavours in contemporary formats.
7. Sushi Sakuta — promoted to Two MICHELIN Stars
Sushi Sakuta supplied the biggest promotion in the 2025 annual selection, moving from One to Two MICHELIN Stars. Michelin defines Two Stars as excellent cooking worth a detour, a different category from the six Selected restaurants above.
The ten-seat counter works with a season-driven omakase based on Japanese fish. Even the sushi rice combines two Japanese cultivars in a precise ratio. It is firmly a “$$$$” experience and best treated as a planned occasion rather than a spontaneous meal.
- Guide status: promoted to Two MICHELIN Stars in July 2025.
- Area: Stamford Road.
- Look for: seasonal Japanese fish, precisely calibrated rice and counter service.
8. Omakase @ Stevens — a first MICHELIN Star
Omakase @ Stevens received its first MICHELIN Star in the 2025 selection. Chef Kazuki Arimoto draws on Osaka roots, experience in Tokyo kitchens and French technique, serving six- or eight-course menus at a 16-seat counter.
Michelin describes the food as light, subtle and seasonally driven. The chef’s profile also highlights a Miyazaki Wagyu cutlet finished with a Madeira-based sauce. Reservations make sense for a room this small, and the “$$$$” tier sets the expectation before you book.
- Guide status: newly awarded One MICHELIN Star in July 2025.
- Area: Stevens Road.
- Look for: Japanese produce interpreted through French technique.
9. Boon Tong Kee, Balestier — chicken rice enters the Bib Gourmand list
The original Balestier Road branch of Boon Tong Kee moved from Michelin Selected to Bib Gourmand in 2025. Bib Gourmand is Michelin’s value distinction, so its meaning and price expectation are entirely different from a Star.
The signature remains boiled chicken with tender meat and smooth skin, offered in different sizes, while the broader zi char menu makes the restaurant work for groups. It is the most approachable sit-down option in this list and one that connects the guide directly to a Singapore everyday favourite.
- Guide status: promoted to Bib Gourmand in 2025.
- Area: Balestier Road.
- Look for: boiled chicken, rice and a wider zi char spread.
10. Ji Ji Noodle House — a Bib Gourmand hawker bowl
Ji Ji Noodle House at Hong Lim Market & Food Centre was the other establishment promoted from Selected to Bib Gourmand in the 2025 announcement. The stall has operated since 1965 and keeps the list grounded in Singapore’s hawker culture.
Order the wanton noodles dry or in soup. Michelin’s preferred combination includes char siu, fried wantons, vegetables, wanton soup, pork crackling and house-made chilli. Go outside the busiest lunch period when possible and check the current stall hours before making a special trip.
- Guide status: promoted to Bib Gourmand in 2025.
- Area: Hong Lim Market & Food Centre.
- Look for: springy wanton noodles, char siu, fried wantons, crackling and chilli.
Choose by occasion, not by the badge alone
The useful comparison is not “Which one has the most Michelin?” A weekday noodle bowl, a table of Sri Lankan dishes and a two-star sushi counter solve completely different dining needs. Start with budget, group size, desired cuisine and the amount of planning you are willing to do.
For an everyday meal, Ji Ji Noodle House or Boon Tong Kee makes the clearest starting point. For a relaxed dinner with several people, Station by Kotuwa, Hayop, Les Ducs, Magpie, Ingleside or Belimbing offers a broader table. Sushi Sakuta and Omakase @ Stevens belong in the carefully booked special-occasion category.
Singapore’s Michelin map is wider than fine dining
The most interesting fact in this ten is the range. Michelin’s newest Singapore recommendations include French classics, Filipino sinigang, Sri Lankan coconut gravy and contemporary local flavours; the annual changes stretch from a hawker stall to a two-star sushi counter.
Use the distinction as one signal, then choose the food and format that fit the day. A badge can open the shortlist, but the meal still has to make sense for you.
