Categories: FoodHappenings

The Michelin-starred restaurants of Singapore

The much-anticipated Singapore Michelin Guide 2016 was unveiled on 21 July to include 29 dining establishments such as Joël Robuchon’s namesake Joël Robuchon Restaurant at Resorts World Sentosa, the only three-starred restaurant. Supporters flocked to congratulate and take photos with the French toque, chef Jason Tan of Corner House (one star) and owner Tay Chay Seng of Hill Street Tai Hwa Pork Noodles. Singapore is the first country in Southeast Asia to launch the reputable guide for avid foodies.

There were plenty of fist bumps, high-fives, tears and burning questions at The Michelin Guide Singapore award ceremony. The questions on most people’s minds: where is Hong Kong Soya Sauce Chicken Rice and Noodle, and why haven’t I heard of it? How did Waku Ghin end up with only one star? How many hours do I have to queue for my favourite Hill Street Tai Hwa Pork Noodle now? (The answer: at least one and a half hours.) Why didn’t I make a booking at Odette restaurant earlier?

Whatever emotions Singaporeans have been feeling from the results of the Michelin Guide Singapore, one thing’s clear: our city now has one three-star fine dining restaurant, six two-star, and 22 one-star establishments including two hawkers. Missed the drama? We bring you the highlights.

Chefs and owners of the newly minted Michelin-starred restaurants gather on stage

Executive chef Michael Michaelidis of Joël Robuchon Restaurant, international director of Michelin Guides Michael Ellis, and Joël Robuchon

The Singapore Michelin Guide 2016

Food editor Maria Singh and group managing editor Adeline Wong of epicure

Michael Ellis, international director of Michelin Guides (On sole three-star winner Joël Robuchon) “I know no one else who’s had a greater influence on haute cuisine.”

Lionel Yeo, chief executive of the Singapore Tourism Board

Adrian Pang, host of the Michelin gala

Chefs of Singapore’s two Michelin-starred restaurants

International director of Michelin Guides Michael Ellis, executive chef Lorenz Hoja of L’Atelier de Joël Robuchon, and Joël Robuchon

Chef-owner André Chiang of two Michelin-starred Restaurant ANDRE How will Singapore’s Michelin Guide change the local dining landscape? “It’s not likely to affect Singaporeans, who are already in the know about where to go and what to eat. It’s likely to give international diners a better reference.”

Chef Chen Kentaro of two Michelin-starred Shisen Hanten by Chen Kentaro

International director of Michelin Guides Michael Ellis and chef-owner Julien Royer of two Michelin-starred Odette Did you expect tonight’s results? “Odette has only been open eight months. I definitely wasn’t expecting two stars.”

International director of Michelin Guides Michael Ellis and chef de cuisine Sebastien Lepinoy of two Michelin-starred Les Amis

Joël Robuchon with epicure’s group managing editor, Adeline Wong

Edina Hong of Emmanuel Stroobant Group and Hanachiyo, co-owner of Shoukouwa Sushi Restaurant

Raymond Lim, director of Les Amis Group Corporate Office & principle {eat}chitect and {eat}tivist of Studio Woods, and epicure’s group managing editor Adeline Wong

The table setting of the $450 five-course dinner

Chefs and owners of Singapore’s one-starred establishments

Chef Masakazu Ishibashi of two Michelin-starred Shoukouwa

Executive head chef Ivan Brehm of one Michelin-starred The Kitchen at Bacchanalia “My celebration plan? We party for seven days straight.”

Chef de cuisine Kirk Westaway of one Michelin-starred JAAN

Chef-patron Jason Tan of one-starred Corner House Is there more pressure now that you’ve been inducted into Singapore’s first Michelin Guide? “The pressure is constant. But it stems from creation, not from chasing an accolade.”

Chef-owner Julien Royer of two-starred Odette

Chef-owner André Chiang of two-starred Restaurant ANDRE