PUBLISHED August 7th, 2025 12:48 am | UPDATED August 19th, 2025 09:56 pm
When the Michelin Guide Singapore 2025 was unveiled on 24 July, it marked the ninth edition of this highly anticipated culinary benchmark in the city-state. This year’s selection featured 288 establishments, slightly up from 2024’s 283. While the numbers appear consistent, a deeper comparison reveals subtle yet significant shifts in the landscape.
A Leaner One-Star List: What Changed from 2024?
In 2024, Singapore had 51 starred restaurants, including four newly awarded one-star venues: Araya, Chaleur, Matera, and Pangium. These restaurants brought diverse narratives to the Guide, from South American influences at Araya, to Straits-born nostalgia at Pangium.
In contrast, the 2025 list features only 42 one-star restaurants, down from 47 last year. Several one-star establishments from 2024 are no longer listed in the 2025 selection, primarily due to closures and evolving inspection standards. According to Michelin, inspectors evaluate each restaurant based on five core criteria: the quality of the ingredients, the mastery of flavour and cooking techniques, the personality of the chef as expressed through the cuisine, value for money, and consistency across multiple visits. These benchmarks guide every anonymous visit and allow the Guide to recognise both time-honoured establishments and rising stars alike. For instance, Ce Soir, praised in 2024 for its boundary-pushing cuisine under young chef Seth Lai, is no longer mentioned. Meanwhile, Omakase @ Stevens, led by Chef Kazuki Arimoto, is the sole new entrant to gain one star in 2025, impressing inspectors with its elegant blend of French technique and Japanese seasonal produce.
Chef Arimoto also received the MICHELIN Guide Young Chef Award. At 31, he brings a decade of experience from top kitchens in Tokyo. Originally from Osaka, he joined the restaurant as sous chef in 2022 and became head chef in April 2024. His cuisine is deeply rooted in Japanese tradition, with modern French influences that shine through in his innovative omakase menu.
New Heights in 2025: Sushi Sakuta and the Two-Star Club
The standout story of 2025 is the promotion of Sushi Sakuta to two stars. This 16-seat kaiseki restaurant helmed by Chef Yoshio Sakuta delivers deeply expressive dishes with ingredients flown in from Japan. The move into the two-star tier reflects a growing appetite for curated, intimate dining experiences that prioritise seasonality, craftsmanship, and personal vision.
Other members of the two-star club include: Meta, promoted in 2024 for its refined Korean-Japanese cuisine by Chef Sun Kim; Thevar, which melds Indian heritage with contemporary finesse; and Cloudstreet, known for its multicultural tasting menu led by Chef Rishi Naleendra.
Three-Star Consistency and Green Star Recognition
No changes at the very top: Odette, Zén, and Les Amis retain their three stars, demonstrating both enduring excellence and resilience. Meanwhile, sustainability takes centre stage again. Fiz, awarded a Green Star in 2024 for its modern Malay tasting menu and commitment to eco-conscious practices, is joined by Seroja in 2025. These restaurants show that Singapore’s fine dining is increasingly aligning with global conversations around climate and sustainability.
The Bib Gourmand List: Comfort with Character
The Bib Gourmand category recognises establishments offering quality cooking at moderate prices. In 2025, several new entries and upgrades from the MICHELIN Selected category show a growing appreciation for humble, flavour-driven fare.
New and promoted Bib Gourmand venues include:
- Boon Tong Kee (Balestier Road) – Famous for silky Hainanese chicken rice; promoted from MICHELIN Selected.
- Ji Ji Noodle House – Known for wonton noodles and char siew; also promoted from MICHELIN Selected.
- Jungle – Thai cuisine with a modern edge.
- Kitchenman Nasi Lemak – Malaysian-style nasi lemak with deeply aromatic sambal.
- Kotuwa – Sri Lankan cuisine led by Chef Rishi Naleendra, spotlighting robust spices.
- Lao Fu Zi Fried Kway Teow, Nam Sing Hokkien Fried Mee, To-Ricos Kway Chap, Song Kee Teochew Fish Porridge, and Wok Hei Hor Fun – all beloved street food stalwarts found in hawker centres.
- Sin Heng Claypot Bak Kut Teh – Classic Singaporean comfort food.
MICHELIN Selected: The Pulse of the Present
The MICHELIN Selected list showcases promising establishments not yet starred or awarded a Bib Gourmand. These are often where boundary-pushing creativity and local character intersect.
Notable new MICHELIN Selected venues in 2025:
- Ammãkase, Bhoomi – Contemporary Indian cuisine.
- Na Oh – Korean contemporary concept.
- Ichigo Ichie, Ishizawa, Sushi Hare, Sushi Ryujiro – Representing Japan’s enduring culinary artistry.
- Iru Den – Taiwanese contemporary fine dining.
- Ki Su – A standout vegetarian restaurant.
- L’Antica Pizzeria da Michele, Solo, Sospiri – Representing various Italian traditions.
- Latido, Sugarra, Nómada – Latin and Basque cuisines making a strong debut.
- The Prince – Middle Eastern culinary traditions reimagined.
- Yong Fu – Known for refined Ningbo-style Chinese cuisine.
- A range of hawker gems: Hougang Traditional Famous Wanton Noodle, Jin Hua, Poh Cheu, San Xiang Rou Cuo Mian, Long Kee Wanton Noodle.
Spotlight on Service and Wine: Honouring Excellence
The MICHELIN Guide Service Award this year went to Ms. Ines Carriere Bega from Odette. The head waitress from France has charmed guests with her poised, natural service style—balancing professionalism with ease and genuine warmth. Her contributions elevate the overall dining experience and reflect the high standards maintained at the three-starred institution.
The Sommelier Award was presented to Ms. Bella Jankaew from Jaan by Kirk Westaway. A rising star from Thailand, Bella began her hospitality career at 19. Her dedication to promoting South East Asian and global wines has helped build a 3,000-bottle collection at Jaan. She combines encyclopedic knowledge with engaging storytelling to enrich the diner’s experience.
Michelin in Context: A Growing Market and Its Role in the Ecosystem
Singapore’s foodservice market, meanwhile, tells its own compelling story. Valued at over USD 13.3 billion in 2024, it’s projected to grow to USD 47.4 billion by 2033 at a CAGR of 15.1%, driven by rising incomes, a vibrant dining-out culture, and demand for convenience-led formats such as cloud kitchens and QSRs. Full-service restaurants – those most often recognised by the Guide – represent only around 23.1% of the market, showing that while Michelin’s focus is narrow, its cultural impact is outsized.
The Michelin Guide continues to hold tremendous value. For chefs, it’s a career milestone; for diners, a compass. But it’s also important to view it as one lens into a much broader, more textured culinary landscape.
Many of Singapore’s most compelling stories unfold outside the starred rankings. Take Tambi, a MICHELIN Selected newcomer in 2024, where Indian and Korean culinary traditions collide to delightful effect; or Path, with its French-inspired reinterpretations of Asian classics.
Looking Ahead: What the 2025 Guide Reflects
Michelin 2025 reflects a maturing culinary scene that balances innovation with identity. The rise of omakase, the reduction in one-star listings, and the embrace of sustainability all point to a city in gastronomic transition.
There’s still space for stars, but also for stories. And as always, some of the most memorable meals in Singapore may still be the ones yet to be listed.