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”.

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