Two hawker stalls receive one-star ratings in first Singapore Michelin Guide
Singapore – Two hawker stalls have been awarded the one-star rating by Michelin, in the first Singapore Michelin Guide.
The stalls are Hill Street Tai Hwa Pork Noodle in Crawford Lane and Hong Kong Soya Sauce Chicken Rice & Noodle at Chinatown Food Complex.
In all, 22 establishments received the one-star rating while six restaurants earned two stars each. Only one, Restaurant Joel Robuchon, earned three Michelin stars. This is the latest laurel for chef Joel Robuchon, who already operates a string of restaurants with a total of 25 Michelin stars between them.
The full list of Michelin-starred restaurants:
Alma by Juan Amador, Goodwood Park Hotel
The Kitchen at Bacchanalia, HongKong Street
Beni, Mandarin Gallery
Candlenut, New Bridge Road
Corner House, Botanic Gardens
Crystal Jade Golden Palace, Paragon Shopping Centre
CUT by Wolfgang Puck, Marina Bay Sands
Forest, Resorts World Sentosa
Jaan, Swissotel The Stamford
Lei Garden, Chijmes
Osia, Resorts World Sentosa
Putien, Kitchener Road
Rhubarb Le Restaurant, Duxton Hill
Shinji by Kanesaka, Raffles Hotel
Shinji by Kanesaka, The St Regis Singapore
Summer Pavilion, The Ritz-Carlton Millenia
Sushi Ichi, Singapore Marriott Tang Plaza Hotel
Terra Tokyo-Italian, Tras Street
The Song Of India, Scotts Road
Waku Ghin, Marina Bay Sands
Restaurant Andre, Bukit Pasoh Road
L’Atelier de Joel Robuchon, Resorts World Sentosa
Les Amis, Shaw Centre, Scotts Road
Odette, National Gallery Singapore
Shisen Hanten by Chen Kentaro, Mandarin Orchard Singapore
Shoukouwa, One Fullerton
Restaurant Joel Robuchon
Chef Manjunath Murali, 45, of Song Of India, said: “It’s one of our proudest moments to be the only Indian restaurant in the list and perhaps to be the only one with a star in South-east Asia. Next year, we’re going to try to maybe get another star but as always, we want to focus on quality and consistency.”
Osia’s chef Douglas Tay, 36, was equally thrilled by the award and expressed similar sentiments: “We really didn’t expect this but we’re very happy and excited. This is definitely something that will be lift our spirits and encourage us to work even harder. For next year we’ll aim for star number two but in the meanwhile, the key for us is always going to be consistency.”
For Jaan’s head chef Kirk Westaway, 31, the star is a reward for his dedication to his profession: “I am overwhelmed, this is one of the proudest achievement in my life and getting a Michelin star means recognition to the sacrifices that I have made to be in the kitchen, I am ready to aim for two stars.”
The starred restaurants were announced at an award ceremony and gala dinner on July 21 to mark the launch of the inaugural Singapore edition of the Michelin Guide.
About 600 guests, comprising corporate honchos, restaurateurs, chefs, international media and members of the public paid $450++ a person to attend the three-hour-long ceremony, hosted by actor Adrian Pang, at the West Ballroom in Resorts World Convention Centre in Resorts World Sentosa (RWS).
Mr Michael Ellis, international director of the Michelin guides, said: “The Asia, United States and Europe inspectors have had hundreds of meals to choose for our guide. Our inspectors were thrilled that Singapore’s food scene was one of the most dynamic in the world. It is truly a gastronomic capital.”
The event was sold out in a week, after tickets were released in June this year.
Guests tucked into a five-course dinner cooked by French celebrity chef Joel Robuchon and five other chefs: Malcolm Lee of Candlenut in New Bridge Road, pastry chef Cheryl Koh of Les Amis in Shaw Centre, Sam Leong of Forest, Yew Eng Tong of Ocean Restaurant by Cat Cora, Douglas Tay of Osia Restaurant, all in RWS.
Dishes included wild salmon tartare served with Imperial caviar and saffron crisps by chef Robuchon; and lobster and crab tourteau with taro stem, fermented rice noodles and turmeric coconut curry by chef Lee.
The Michelin Guide Singapore is put out by French tyre company Michelin in collaboration with publishing company, Robert Parker Wine Advocate and the Singapore Tourism Board.
The restaurants are assessed by Michelin inspectors, who dined independently and anonymously. Judging criteria include quality of the food, mastery of flavour and cooking techniques, and value for money.
According to the guide, one Michelin star represents “a very good restaurant in its category”, two Michelin stars are for restaurants with “excellent cooking, worth a detour” and three Michelin starred restaurants serve “exceptional cuisine, worth a special journey”.
For more stories on Michelin Guide Singapore, go to str.sg/4wqA
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