Singapore's curated restaurant guide

Three Michelin stars; French fine dining. Founded in 1994 as Singapore's first fine dining restaurant by friends with a shared love for French cuisine. Starred in every Singapore guide edition since 2016.

Three Michelin stars; modern French cuisine. Chef-owner Julien Royer named the restaurant for his grandmother; menus follow seasonality and artisanal produce. Starred in every Singapore guide edition since 2016.

Three Michelin stars; European contemporary. A multi-floor tasting-menu experience that traverses each floor of the building through the meal. (Spelling variant: Zén.)

Two Michelin stars; French contemporary. New entry debuting straight at two stars: chef André Chiang's restaurant at Raffles Hotel Singapore presenting French classics reworked through a Singapore perspective. Also won the guide's inaugural Opening of the Year award. (Spelling variant: 1887 by Andre.)

One Michelin star (new); Cantonese. At Mandarin Oriental Singapore; recognised for Cantonese cuisine with Chaoshan influences, particularly its seafood dishes.

One Michelin star (new); Cantonese. At Marina Bay Sands; chef Albert Li's refined Cantonese cooking. Head sommelier Joe Yang won the guide's 2026 Sommelier Award.

One Michelin star (new); innovative. Tasting menu combining Japanese precision with French techniques, in the restored House of Tan Yeok Nee; chef Shusuke Kubota won the guide's 2026 Young Chef Award.

One Michelin star (new); sushi. Chef Tomoo Kimura's return to Singapore with an intimate eight-seat sushi counter; the former Sushi Kimura regains its star under the new name. (Spelling variant: Sushi Kimura Plus.)

One Michelin star (new); tempura. Tempura omakase with seasonal ingredients prepared piece by piece at the counter.