The full list of Michelin star restaurants in Singapore 2026

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. The menu is a pure expression of who Chef Rishi is, from his Sri Lankan roots, childhood memories growing up in Colombo and watching his dad in the kitchen, and the time he spent at illustrious dining establishments in Australia. Just like the food, the wine programme is impressive, featuring over 350 labels of mostly small, independent winemakers as well as classics.

This two-Michelin-starred restaurant by acclaimed chef Kirk Westaway boasts breathtaking views of the Singapore skyline. And the menu is distinctively British and inspired by Westaway’s hometown in Devon. Even the paintings of fossil cliffs and textured azure carpets are a nod to the picturesque coast where he grew up. No matter the menu you opt for, you'll be treated to Chef Kirk's signature charred leek and potato soup – a comforting bowl of earthy goodness. The bread course is a standout as well, especially the freshly baked dark rye batard rolls and crispy sourdough layered buns, served with a luscious quenelle of Devonshire butter with lemon thyme leaves.

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 served only on Fridays and Saturdays, while dinner is a six-to-eight-course affair that changes according to the season, available from Tuesdays to Thursdays.

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. Former sous chef Kazumine Nishida, who now has over 20 years of culinary experience, took over the position from Chef Masahiro Suzuki seven years ago. Lunch prices begin at $380 while dinner escalates to a princely $680. Our favourite bite? The sumi ika (young white squid), a buttery parcel so finely and expertly criss-crossed, served directly onto your palm, and melting instantly as soon as it lands on your tongue.

The 10-seater feels like a quiet sanctuary, with a pale hinoki wood counter as the centrepiece, soft light filtering through shoji screens, and a rotation of Japanese artworks adorning the space. The $500 dinner omakase menu is a 17-course sequence that unravels at a comfortable pace, with plenty of breathing space to anticipate the next bite, but not so much that it dulls the experience. You're taken through tender morsels of lightly simmered kinki fish, monkfish liver, abalone and the like. But the highlight is undoubtedly the restaurant's perfected shari blend – a mixture of Hitomebore and Sasanishiki grains seasoned with red and white vinegar. 

Inspired by his travels around South Asia, his Penang heritage and his time working in Singapore, Chef Manogren 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. Expect anything from pork belly and sambal aioli wrapped in betel nut leaf to Mysore-spiced lamb rack. Perfectly charred with a medium-rare centre and served with spiced condiments and sides of fragrant biryani and raita, it’s no wonder the dish is a favourite.

Former Meta head chef Kevin Wong's fabled concept is a tribute to the Malay Archipelago's rich diversity of cultures and culinary traditions. He bagged the Michelin Guide Young Chef Award in 2023, and his win was well-warranted. Foodies can look forward to familiar flavours that are reflective of the region, with Wong harmonising a slew of regional cuisines into one cohesive menu. Herbs and spices native to Malaysia are woven into the multi-course Nusantara Menu, and the use of seasonal ingredients and sustainably sourced seafood also earned the restaurant a Michelin Green Star – Singapore’s first. 

1887 by André debuts on this year's list with Two Michelin Stars. The restaurant marks acclaimed Taiwanese chef André Chiang's return to a permanent stage at the Raffles Hotel Singapore, set within the building's century-old formal dining room. The food at 1887 by André is described as 'contemporary heritage gastronomy with French philosophies', taking inspiration from a range of places: the Victorian and Belle Époque eras, the hotel's archives, Chef André's personal culinary journey and more. 1887 by André also wins this year's Opening Of The Year Award.

Yong Fu, the Ningbo cuisine specialist at Suntec City, opened in 2024 as the first international branch of the Shanghai-based restaurant. The majority of its seafood is imported from Zhejiang, a coastal province known for its excellent seafood. The highlight here? The 'Ningbo 18 Cuts' raw marinated crab, sliced neatly into 18 portions and swimming in a piquant sauce – they're succulent, fresh and frilled with roe. Apart from its three main dining halls, Yong Fu also offers eight kinds of private dining rooms suitable for various group sizes and occasions. 

Expect premium Japanese ingredients sourced by Tokyo-based runners and touches of Singaporean flavours – all pulled together with modern-contemporary European techniques. Each meal 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 Burgundy wines in Singapore, with 25,000 bottles sourced directly from the region. It's no surprise, since restaurateur-sommelier Ignatius Chan has been running the show here since 2004. 

Naeum is an ode to remembrance where the menu offers a glimpse into the personal journey of Chef Louis Han, based on his experiences in South Korea, Abu Dhabi and now Singapore. 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. The signature eight-course tasting menu is priced at $268, while the classic six-course menu ($228) will be available for lunch on Saturdays. 

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 to try the best of Chef Cheung’s creations, and ask your server for a tea pairing to elevate the experience.

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 tok panjang kecil menu starts from $138, while the more complete tok panjang lunch and dinner are priced at $188 per person. 

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 features premium ingredients like chutoro, toothfish, Miyazaki A5 wagyu and the like, while the dinner experience 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. 

Rather than treading familiar French-Japanese ground, what Chef Shusuke Kubota does at Loca Niru is far more thoughtful, and far more compelling. French technique and Japanese sensibility still form the foundation here, but the real spark comes from his reimagining of Southeast Asian flavours in an elegant eight-course tasting menu. And then there's the gorgeous architecture, preserved with its original wooden trusses; the Teochew carvings and decorative mosaics made from porcelain bowls on the mansion’s roof; and Japanese craft details that keep the space feeling distinctly wabi-sabi.

Chef Zor Tan presents a storied matrimony of French gastronomy paired with a deep knowledge of Chinese flavours. The nine-course dinner marries East and West through contemporary culinary techniques and weaves in his personal memories and gastronomic epiphanies. Creations range from Yilan-style beef tongue biscuits to reconstructed Portuguese egg tarts, as well as Sichuan monkfish with fermented capsicum and chicken fat. The main dining area is blessed with high glass ceilings that allow natural light to flood the space. Reserve a seat by the open kitchen in the centre to catch the chefs in action.

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, while the ultimate Hamamoto experience is priced at $550.

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, culinary precision and the restaurant's trademark brand of playfulness.

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.

Few dining experiences can rival the intimacy of a 10-seater counter restaurant where the only sound is the sizzle of frying tempura. This perfectly describes the setting of Tenshima, an omakase restaurant applying the traditional philosophy of kaiseki to tempura. Enter the main dining area through the next door. You’ll be greeted by Tokyo-born owner-chef Takahiro Shima who carries over 15 years of culinary expertise, starting as a kaiseki chef in Osaka. Lunch starts at $198 per person, while dinner is priced at $450 per head. 

There’s something incredibly honest about a solid slab of meat coaxed over open flames into a lovely charred exterior 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 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 crafted and plated with minimal frills.

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.

Receiving both the Young Chef Award and his first star in 2025 is Kazuki Arimoto of Omakase @ Stevens, the fine-dining restaurant at Novotel Singapore on Stevens, which 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 eight-course experience will let you have a taste of abalone with yuzu and barley; wagyu done sukiyaki-style with sansho peppers; and doburoku, a type of unfiltered Japanese sake with red shiso and ginger.

Gourmands looking for sheer indulgence know to grab a seat at the exclusive 10-seater chef’s table. Dishes to land on the cherry-wood counter 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. Diners love the omi wagyu, paired with hazelnut and Japanese ginger. Located in the charming Chijmes complex, the 48-seater restaurant boasts stellar service and a carefully curated beverage list. Lunch starts from $128, while dinner is priced at $228, with the option of adding $98 for the sommelier pairing experience. 

Jin Ting Wan, another newly minted one-star establishment, stuns with sky-high views at Marina Bay Sands, but it is its refined Cantonese cuisine by Guangxi-born Executive Chef Albert Li that truly impressed inspectors this year. A standout dish is the Pipa Duck, featuring a 90-day-old Irish duck, fully deboned, butterflied and plated beautifully on a pipa lute. The restaurant's resident sommelier Joe Yang also picks up the Sommelier Award for his curation of one of the city's most extensive collections of Chinese wines, with over 130 labels and counting.

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) 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. A four-course lunch begins at $128 per person while dinner is a fixed six-course menu priced at $248.

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 (yes, a play on 'omakase') 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.

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 à 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. This year, the Guide also presented its General Manager, Maryjoy Lim, with the Michelin Guide Service Award for her excellent hospitality at Jag.

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, the five-course at $198, while the four-course and six-course dinners are priced at $158 and $228, respectively. 

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. Tip: Also check out Bonjour Ma Cuisine, the restaurant's daytime breakfast concept.

The bright and airy interiors draw you in immediately. Stone walls and wooden trellises are reminiscent of traditional Chinese courtyards, while crystal-clear window panes overlook a beautifully tended garden. But it's the Cantonese-Teochew dishes here that win our hearts. Chef Fei hails from Chaoshan, Guangdong, so it's no surprise that his signature dish is wok-fried lobster swimming in a tangy broth of basil and pickled mustard greens – ingredients representative of the region. Make sure to order up an array of dim sum to start – you won't regret it. 

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, El Bulli and Alegre, the duo knows exactly how to elevate these ingredients at Araya with fine culinary techniques, paired with proteins from Japan and beyond. 

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 mignon. 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.

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 and 12 minutes to prepare, getting to the front can be a bit of a wait. 

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 – they're not big meals, which means uncompromising quality for every diner. Diners can pick between five lunch menus ranging from $150 for the Tsubaki to $500 for the Chef's Signature Omakase, and three menus for dinner, starting at $300 per head for the nigiri omakase and the same signature omakase served during lunch.

Summer Palace, one of the grandes dames of Singapore Cantonese restaurants in Conrad Singapore Orchard, 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.  

Replacing Sushi Kimura, which shut in 2024, Sushi Kimura Plus is an intimate eight-seat counter where every piece of sushi is made by chef Tomoo himself. The main event is 10 pieces of perfectly crafted sushi, each piece presented on a glass counter with a mirrored underside – a setup that lets you inspect the sushi from every angle. You see the grain of the rice, the knife work, the structure. The sake list is extensive as well, but you’re better off handing over the reins. Tell Chef Tomoo what you like – sweet or dry, fruity or savoury – and he’ll guide you with a sake pick. 

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. Highlights include its Peking duck and thick-cut char siew, and as for the dim sum selection, classics like har gao, xiao long bao and egg tarts are must-orders.

The unique blend of Japanese and Sichuan 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.