The full list of Michelin star restaurants in Singapore 2025

Helmed by Rishi Naleendra, a prodigy among chefs, Cloudstreet presents food that is Rishi on a plate, remixed in his own special way. It takes you on a journey of different cultures and influences, breaking away from the modern-Australian cocoon he was contained within at Cheek by Jowl. Just like food, the wine programme is impressive, featuring over 350 labels of mostly small, independent winemakers as well as classics.

With breathtaking views of the Singapore skyline, JAAN by Kirk Westaway is an intimate 40-seater restaurant that takes you on a culinary journey to chef Kirk Westaway's hometown of Devon. This coastal county in southwest England continues to inspire Jaan's menu, which focuses on fresh seasonal produce. The lunch (from $198) and dinner ($388) menus both feature his signature charred leek and potato soup – a comforting bowl of earthy goodness.

Helmed by Busan-born chef Sun Kim who trained at Tetsuya Sydney and Waku Ghin, Meta earned a well-deserved spot on the Two-Michelin stars list in 2024. The cuisine here is the right kind of marriage between French presentation and Asian flavour. A notable dish is the steamed Jeju abalone with gochujang seaweed risotto, boasting contrasting textures and flavours. Lunch is available from $248 (served only on Friday and Saturday), while dinner changes according to the season and is priced at $278 for six courses from Tuesdays to Thursdays and $328 for eight courses.

Saint Pierre presents superlative cuisine and beautiful interiors led by Chef-Owner Emmanuel Stroobant. The modern French restaurant earned two Michelin stars in 2019 and offers an essence-centric cuisine that uses advanced extraction techniques to season dishes with vital essences from fresh ingredients. Chef Stroobant's global experiences inform his culinary style, which blends European techniques with Southeast Asian flavours. At Saint Pierre, guests are invited to a sensual gastronomic experience that celebrates fine dining and the rituals of the table, embodying Chef Stroobant's personal journey and discoveries.

‘Delicate’ seems to be Shoukouwa’s calling card. The flavours of its sushi are refined and balanced – even when compared to other high-end omakase bars. Lunch prices begin from $380 while dinner escalates to a princely $680. On the sushi train, look out for: tender marinated maguro where the flavours simmer then bloom; a subtly sweet sea eel; a plump slice of tai; and a firm, almost crunchy halibut.

Chef-owner Yoshio Sakuta now has a shiny new two-Michelin-star plaque to boast about – a bump from his one-star award in 2204. This intimate 10-seater sushiya is anchored by an elegant counter made from a 200-year-old cypress tree from Nara, Japan. The restaurant offers a seasonal omakase menu exclusively serving Japanese fish, and demonstrates precision in using two varieties of Japanese rice and five types of sushi vinegar for a delicate balance of flavours. 

Inspired by his travels around South Asia, his Penang heritage and his time working in Singapore, Chef Murugan Thevar presents his take on contemporary Indian with creative yet satisfyingly delicious plates at Thevar. Catapulted into stardom, Thevar now serves a chef's tasting menu with nothing less than spot-on seasoning, layered spices and spotless presentation, thanks to his French culinary training – all of which will set you back $298.

Swabian chef Juan Amador – whose now-defunct restaurant Amador in Mannheim once held three Michelin stars – brings his Asian-inflected Spanish-European cuisine to Goodwood Park Hotel. Chef Yew Eng Tong, who cut his teeth alongside legendary three-Michelin-starred chef Christian Bau and led the Singapore National Culinary Team at the Culinary Olympics 2014 to gold in Germany, oversees the local kitchen where diners can lavish over the eight-course degustation menu. A dish we absolutely love is the Arctic char appetiser – Chef Yew created a similar dish during his competition at Bocuse d’Or 2015, featuring a stunning roulade composed of strips of fresh fish, pickled radish and sushi vinegar jelly, topped with a generous dollop of caviar. 

Singapore’s first South American fine dining restaurant, Araya, earned its first Michelin star in 2024, less than a year after opening. Helmed by renowned chefs Francisco Araya and Fernanda Guerrero, the 30-seater establishment offers a tasting menu that celebrates South American flavours and the region’s native crops like corn, Andean potatoes, Chilean berries and more. Having cut their teeth at award-winning restaurants like Mugaritz, elBulli and Alegre, the duo knows exactly how to elevate these ingredients at Araya with fine culinary techniques, paired with proteins from Japan and beyond. 

Buona Terra’s vibe is as cosy and intimate as it gets, housed in the quiet colonial-era bungalows of Chateau TCC along Scotts Road (also housing Japanese Restaurant Ki-sho) in between the busy thoroughfares of Newton and Orchard. Helmed by chef Denis Lucchi, a Lombardy native and Garibaldi Group alum, everything is top-notch, from the whisper-level, formal service to the plates of beautifully constructed food.

There’s something incredibly honest about a solid slab of meat coaxed over open flames into a lovely charred outer while remaining tender and juicy on the inside. At Burnt Ends, this is a thought that executive chef David Pynt brings to life effectively with the help of two well-insulated cement-walled ovens (be sure to look above it every once in a while – fire tends to escape in a tempered rage from a spout) and a series of impressive grills raised and lowered by an industrial-looking winch and pulley system designed by Pynt. The menu is split into snacks, appetisers and meat offerings – all designed with minimal frills.

In keeping with the cuisine's penchant for borrowing influences from the East and West, the restaurant's dishes are gussied up with premium ingredients. The 'Ah-ma-kase' menus are priced at $108 per person for lunch and $138 for dinner, featuring dishes like fish maw soup with cod fish, blue swimmer crab curry, and udang masak lemak with juicy ang kar sea prawns. Everything is hearty and moreish, yet elegantly divine – it is, after all, the world's first Peranakan restaurant to gain the coveted star.

Acclaimed chef Kawano Masahiko, formerly of one-Michelin-starred Rêve, stunned observers when he led the restaurant to win its first Michelin star just nine months after it opened, and now he’s done it again with Chaleur, a Japanese-French concept along Neil Road. Opened in August 2023, the establishment is awarded one Michelin star for its 10-course dinner menu that showcases a juxtaposition of French and Japanese ingredients, elevated by the chef’s solid French culinary techniques. Notable dishes to try include the Irish duck served with truffle sauce, and chef’s signature duck noodles.

You go to Cut for one reason: the steaks. Grilled over hardwood and charcoal, the hunks of beef come from a menagerie of sources. You've got USDA Prime from Illinois, Angus and wagyu from Australia, snow-aged Wagyu and many more to live out your meat lover’s dreams. Each type is further broken down into different cuts, ranging from rib-eyes to New York strips to bone-in fillet mignons ($88 to $300). No one is judging if you go traditional with the creamed spinach or the crispy tempura onion rings for sides, but it is the fried peewee potatoes that are truly to die for.

Head chef Takeshi Araki boasts four years at the three–Michelin–starred Tokyo restaurant, Nihonryori RyuGin, while his sous chef Noburu Shimohigashi has cut his teeth at Singapore’s very own three-Michelin-starred Odette. The two weld modern cooking techniques with an obsession with fresh produce to create the perfect dining experience, so you know you're in good company. The Esora experience is without a doubt modern and elegant, yet deceptive in its simplicity. There are several menu formats to pick from: seven-course lunch ($178), seven-course dinner ($238) or the nine-course dinner ($298). 

Vegetables usually play a secondary role on the plate; they might feature as garnishes, cooked up as side dishes, or used as a base to accentuate other meats and seafood. But over at Euphoria, these oft-forgotten ingredients take centre stage instead. It is an approach that comes carried over from owner-chef Jason Tan’s previous stint at one-Michelin-starred Corner House. There, he honed in on Gastro-Botanica – a term he coined to refer to his reverence for botanical ingredients: vegetables, fruits, herbs, spices, and even flowers. Lunch starts from $158 and dinner is priced at $248 or $288.

Chef Kazuhiro Hamamoto has been perfecting his craft for over 20 years, drawing inspiration from his experiences in Kyoto, Tokyo and Singapore. His 12-seater sushi-kappo restaurant, Hamamoto, showcases the art of sushi and kaiseki, with a focus on seasonal produce sourced from select vendors in Tokyo and Fukuoka. Chef Kazu believes that food replenishes the soul, and his dishes reflect this philosophy to ultimately transport guests to Japan. Lunch and dinner menus start at $280 and $425 respectively, and the ultimate Hamamoto experience is priced at $550.

A one-Michelin-starred meal for under 10 bucks? That's what you're in for when you make the trek to this humble kopitiam in the heartlands of Lavender. The bak chor mee ($8 to $15) here is one of the best in Singapore: springy noodles, crispy deep-fried tee po (sole fish), pork liver, minced and sliced pork and dumplings swim in a vinegary sauce that you'll be licking clean. Allocate enough time to queue up, though – it may look deceptively short, but with each order taking anywhere between five to 12 minutes to prepare, getting to the front can be a bit of a wait. 

Expect premium Japanese ingredients sourced by Tokyo-based runners and touches of Singaporean flavours – all pulled together with modern European techniques. Each meal ($150 for lunch, $295 for dinner) begins with a series of seasonal snacks, featuring ingredients like shiro ebi, salted cod and golden eye snapper. Not to be forgotten are also the wines at Iggy's – the restaurant houses one of the largest collections of Burgundies in Singapore, with 25,000 bottles to be exact. It's no surprise, since restaurateur-sommelier Ignatius Chan runs the show here. 

Imperial Treasure opened its first outlet in 2004 at Ngee Ann City. Since then, the brand has grown to over 20 restaurants across Singapore and Shanghai, Guangzhou, Hong Kong, Incheon, London and Paris. Imperial Treasure Fine Teochew Cuisine in ION Orchard is a more refined version of the original, with a spacious main dining hall and six lavish private rooms. Signature dishes include soon hock fish (seasonal prices) served with Chinese rice wine, and a combination platter of sliced duck meat, duck tongue, cuttlefish and beef tripe marinated Teochew style.

Taking inspiration from the beauty and nature of Savoie in France, Chef Jeremy Gillon uses native herbs flown in from the area to craft every dish on the menu. Come with an open mind as you delve into surprising new flavours across the lunch and dinner tasting menus, or go for the a la carte options or light dinner tasting menu if you're not a big eater. For the full experience, opt for wine pairings with every dish, and if you want to continue the drinking sesh, head up to Flow Bar for some cocktails peppered with herbs from Savoie as well.

What is Singapore cuisine? That's a question chef-owner Han Li Guang – who quit his high-flying desk job in the banking industry to become a chef – has been trying to answer since he first launched Restaurant Labyrinth. Labyrinth first came to light for pioneering what is called Neo-Sin cuisine, a modern expression of Singaporean dishes that sees everything from chendol xiao long bao to chilli crab ice cream. It’s this unconventional approach to food that won Labyrinth its first Michelin star in 2017. Every menu developed here is the result of quasi-obsessive research on food history, heaps of culinary precision, and the restaurant's trademark brand of playfulness.

With so many of its branches earning Michelin stars in Hong Kong, it comes as no surprise that Singapore's sole Lei Garden has earned a nod from Michelin inspectors here, too. Compared to its counterparts, this restaurant in Chijmes has a more European look and feel to match its surroundings. The menu, however, is largely the same as the other outlets: traditional Cantonese fare like dim sum and roast meats done right.

The free-form counter hints at what to expect: an ever-changing menu built upon the ingredients that pass through the doors. The modern carte blanche French restaurant earned its star back in 2019. Sit back and enjoy the view of the open kitchen where Chef Christophe Lerouy and his team serve up entirely bespoke and experimental tasting menus filled with surprises. A three-course lunch menu starts at $108 while the six-course dinner is priced at $228.

With over 600 labels and 3000 bottles of wine on offer in its leather-bound tome of a menu, Ma Cuisine has cemented itself as a gastro wine bar for the serious connoisseurs. That's not to say that only the stuffy Bordeaux sipping elite are welcomed here – the restaurant's young owners Anthony Charmetant and Mathieu Escoffier want to share their passion for wine with beginners and experts alike, all within a casual setting that also serves homey French food. 

Naeum is an ode to remembrance where the episodic menu offers a glimpse into the personal journey and psyche of chef Louis Han. Korean flavours might take centre stage, but the food is not beholden to tradition – global influences are worked into the dishes, and many feature some of Chef Louis’ favourite ingredients. There are two menus to choose from for dinner: classic ($218) and signature ($268), which switch up with the season. Grab a seat at the counter for front row seats to the food prep – the vibrant colours will be a feast for your eyes.

Time Out's best new restaurant of 2017 clinched a Michelin star after its first year of operation. Chef-owner Ivan Brehm has us hooked on what he dubs as ‘crossroads cooking’ – food that takes inspiration from around the world, draws parallels between cultures, and creates an understanding that all of us are fundamentally the same. The idea is to connect people over a meal, as evidenced by the handsome marble counter that runs through half the restaurant. The flavour combinations are inventive yet oddly familiar, and the technique is flawless. Dinner goes for $328 while a two-course lunch starts at $82.

Receiving both the Young Chef Award and his first star is Kazuki Arimoto of Omakase @ Stevens, the fine-dining restaurant at Novotel Singapore on Stevens specialises in omakase with French culinary inflexions. The current summer menu is priced from $238 for six courses, but topping up to $333 for the nine-course experience will let you have a taste of seasonal Hokkaido queen crab with tomato and caviar; Miyazaki wagyu with hatcho miso; and Doburoku from Nara (unfiltered Japanese sake with red shiso). 

Located in the majestic backyard of the Singapore Botanic Gardens, Pangium is the brainchild of Singapore chef-owner Malcolm Lee of Candlenut. At his second restaurant, Lee serves contemporary Straits cuisine, distilling his Nyonya heritage and presenting it as refined creations. Think spicy mee sua served with Boston lobster and chilli pork; king prawn and tea tree mushroom fritters, and more. The lunch tasting menu starts from $198 while dinner is priced at $258 per person or $298 for the restaurant's most comprehensive tasting menu.

Former Meta head chef Kevin Wong's fabled concept is a tribute to the Malay Archipelago's rich diversity of cultures and culinary traditions – also a nod to where the young chef hails from, Jalan Seroja in Klang, Malaysia. Foodies can look forward to familiar flavours that are reflective of the region, with Wong harmonising a slew of regional cuisines that are effortlessly blended with sophistication and finesse. Familiar flavours, herbs, and spices native to Malaysia are gracefully woven into the multi-course Nusantara Menu ($268 per person). The use of seasonal ingredients and sustainably sourced seafood also earned the restaurant a Michelin Green Star – Singapore’s first.

The unique blend of Japanese and Szechuan cuisine served at Shisen Hanten is steeped in seven basic flavour components: sour, spicy, hot, sweet, bitter, aromatic and salty. The à la carte menu features chef Chen Kentaro's specialties, such as stir-fried wagyu beef with green pepper. There's also a selection of dim sum dishes that include Peking duck and other signature dishes. In addition to the cuisine perfected by the celebrity chef, guests can also indulge in a dining experience in Shisen Hanten's multi-million-dollar interiors.

Summer Palace, one of the grandes dames of Singapore Cantonese restaurants, shows no sign of slowing down. The service remains smoothly choreographed, everyone speaks Cantonese, and its fried rice – perfumed by wok hei and each grain falling apart separately – is still the one to beat. Begin the meal with a fragrant pumpkin soup and pair the fried rice with cubes of seared wagyu beef or braised vegetables. If you’re throwing political correctness out of the window, the shark’s fin soup is appropriately unctuous and sweet.  

Under the helm of Chef Cheung Siu Kong, who has led the kitchen since 2003, Summer Pavilion delivers refined, modern Cantonese cuisine. Signature dishes include barbecued Iberico pork glazed in honey, steamed vermicelli with Hokkaido king scallops and the standout double-boiled fish maw soup with morel, bamboo pith and chicken. Interiors are sleek yet serene, inspired by Chinese garden pavilions, with hand-painted tableware and six private dining rooms for intimate gatherings. Go for the Orchid lunch menu (from $138 per person) to try the best of Chef Cheung’s creations, and ask your server for a tea pairing to elevate the experience.

Headed by sushi chef Yuji Yabe and kaiseki ryori chef Hiroki Sodou, this pint-sized one-Michelin-star import from Ginza, Tokyo, is not switching its focus from wild tuna and sea urchin, imported four times a week from Tsukiji. The restaurant seats only 24, and serves up seasonal kaiseki menus (lunch from $130, dinner from $270) – they're not big meals, which means uncompromising quality for every diner.

Gourmands looking for sheer indulgence know to grab a seat at the exclusive 10-seater chef’s table. Dishes to land on the imposing cherry wood counter table might include a delightful egg flan, or chawanmushi crowned with shreds of hairy crab; sayori or half-beak fish sweetened with fresh strawberries and pomegranate; and Korean abalone, gently steamed for over eight hours, and served with risoni for a soothing porridge-like texture. Cooked plates of charcoal-grilled sea perch and wagyu, prepped sukiyaki-style, also help showcase the best of seasonal finds that come through the restaurant's doors four times a week.

Under the helm of head chef Takuya Yamashita, Whitegrass, a fine-dining establishment, showcases classic French fare with a Japanese touch. Yamashita's style, which he calls "La Cuisine Naturelle," incorporates French techniques to highlight the natural flavours of Japanese ingredients. Located in the charming Chijmes landmark, the 48-seater restaurant boasts stellar service and a carefully curated beverage list. Lunch starts from $98 while dinner is priced at $218 with the option of adding $148 for the sommelier pairing experience. 

Chef Nicolas Tam, who has tenured in the kitchens of Esora, Robuchon and Zén, crafts contemporary Asian menus daily based on the season's choicest ingredients and a laser focus on sustainable culinary techniques. The lunch menu ($158) features premium ingredients like chutoro, toothfish, Miyazaki A5 wagyu and the like, while the dinner experience ($228) is a lavish feast of snow crab and conpoy, Iberico pork with buah keluak and cincalok, and many other elegant dishes. That said, expect dishes to change up on the regular – come open-minded and you won't leave disappointed.