Michelin Guide Singapore 2016 – The 3 Stars, 2 Stars and 1 Star Restaurants!

Michelin Guide Singapore 2016 - The 3 Stars, 2 Stars and 1 Star Restaurants!
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The Singapore Michelin Guide 2016 is OUT. Joël Robuchon Restaurant at Resorts World Sentosa is the first and only 3 Star Michelin Restaurant from Singapore.

For the convenience of readers, I have also included all previous reviews of Singapore Michelin-starred restaurants here > Michelin Singapore – Restaurant Reviews, and a summary + price list of Michelin starred restaurants here > 29 Singapore Michelin Starred Restaurants & Stalls

Singapore is the first Southeast Asian country, and only the fourth Asian territory after Japan, Hong Kong and Macau to be rated by the Michelin Guide.

When preparing the selection, Michelin inspectors reviewed all types of cuisines and considered only the quality of the food.

All establishments are selected according to the same five criteria used by Michelin inspectors around the world. They are
1) quality of the ingredients used
2) mastery of cooking techniques and flavors
3) projection of the chef’s personality in his cuisine
4) value for money
5) consistency – both over time and across the entire menu.

Other factors, such as place, décor, service and facilities offered, are not considered.

On the contrary to public belief, restaurant inspectors DO NOT look at interior decor, table setting, or service quality in awarding stars – these are instead indicated by the number of ‘covers’ it receives, represented by the fork and spoon symbol.

And the Singapore Michelin Guide 2016 results…

3 Michelin stars: Exceptional cuisine, worth a special journey
Joël Robuchon Restaurant (Resorts World Sentosa)

2 Michelin stars: Excellent cooking, worth a detour
Restaurant Andre (Bukit Pasoh Road)
L’Atelier de Joël Robuchon (Resorts World Sentosa)
Les Amis (Shaw Centre)
Odette (National Gallery Singapore)
Shisen Hanten by Chen Kentaro (Mandarin Orchard Singapore)
Shoukouwa (One Fullerton)

1 Michelin star: A very good restaurant in its category
Alma by Juan Amador (Goodwood Park Hotel)
The Kitchen at Bacchanalia (Hong Kong Street)
Beni (Mandarin Gallery)
Candlenut (New Bridge Road)
Corner House (Botanic Gardens)
Crystal Jade Golden Palace (Paragon Shopping Centre)
CUT (Marina Bay Sands)
Forest (Resorts World Sentosa)
Hill Street Tai Hwa Pork Noodles (Crawford Lane)
Hong Kong Soya Sauce Chicken Rice and Noodle (Chinatown Food Complex)
JAAN (Swissotel the Stamford)
Lei Garden (CHIJMES)
OSIA (Resorts World Sentosa)
Putien Restaurant (Kitchener Road)
Rhubarb Le Restaurant (Duxton Hill)
Shinji by Kanesaka (Raffles Hotel)
Shinji by Kanesaka (St Regis Hotel)
Summer Pavilion (Ritz-Carlton, The Millenia Singapore)
Sushi Ichi (Singapore Marriott Tang Plaza Hotel)
Terra Tokyo-Italian (Tras Street)
The Song of India (Scotts Road)
Waku Ghin (Marina Bay Sands)

Bib Gourmand
The Bib Gourmand – named after Bibendum, the friendly Michelin Man and the official company mascot for the Michelin Group – is a just-as-esteemed rating that recognises friendly establishments that serve good food at moderate prices

The 34 eateries from Singapore awarded the Michelin Bib Gourmand 2016 (Read: Singapore Michelin Bib Gourmand Guide 2016 – 34 Eateries That Make The Cut)

Hawker Stalls (Read: 17 Michelin Bib Gourmand Hawker Stalls from Singapore)

1. Claypot Laksa – Alexandra Village Food Centre
2. A Noodle Story – Amoy Street Food Centre
3. Famous Crispy Curry Puff – Amoy Street Food Centre
4. Hong Kee Beef Noodle – Amoy Street Food Centre
5. Hoo Kee Rice Dumpling – Amoy Street Food Centre
6. The Fishball Story – Golden Mile Food Centre (Note: The Stall has moved to Timbre+ Ayer Rajah Crescent)
7. Wedang (Indonesian food and satay) – Golden Mile Food Centre (Note: Has moved to Aljunied Ave 2 Blk 117)
8. Famous Sungei Road Trishaw (laksa) – Hong Lim Market & Food Centre
9. Na Na Curry – 115 Bukit Merah View Market & Food Centre
10. Chey Sua Carrot Cake – 127 Toa Payoh West Market & Food Centre
11. Tian Tian Hainanese Chicken Rice – Maxwell Food Centre
12. Shi Hui Yuan (noodle with chicken and duck) – Mei Ling Market & Food Centre
13. Alliance Seafood – Newton Food Centre
14. Tiong Bahru Hainanese Boneless Chicken Rice – Tiong Bahru Market
15. Hong Heng Fried Sotong Prawn Mee – Tiong Bahru Market
16. Balestier Road Hoover Rojak – Whampoa Market Place
17. Liang Zhao Ji (soy duck) – Whampoa Market Place

Restaurants
1. Alaturka (Turkish) – Bussorah Street
2. Hjh Maimunah (Malaysian) – Jalan Pisang 11-15
3. Ka Soh (Singaporean) – College Road
4. Kok Sen (tze char) – Keong Saik Road
5. Lagnaa (Indian) – Little India
6. New Ubin Seafood – Sin Ming Road
7. Peony Jade at Keppel Club (Cantonese) – Bukit Chermin Rd
8. Shish Mahal (Indian) – Albert Street
9. Song Fa Bak Kut Teh – New Bridge Rd
10. 328 Katong Laksa – East Coast Road
11. True Blue Cuisine (Peranakan) – Armenien Street
12. Whole Earth (vegetarian) – Peck Street
13. Yhingthai Palace (Thai) – Purvis Street
14. Zaffron Kitchen (Indian) – East Coast Road

Other Street Food Establishments
1. Bismallah Biryani – Dunlop Road
2. JB Ah Meng Kitchen (Cantonese) – Geylang Road
3. Sin Huat Eating House (crab rice noodle) – Geylang Road

Other Related Entries
Michelin Singapore – Restaurant Reviews
29 Singapore Michelin Starred Restaurants & Stalls
Singapore Michelin Bib Gourmand Guide 2016 – 34 Eateries That Make The Cut
17 Michelin Bib Gourmand Hawker Stalls from Singapore
10 Best Restaurants In Singapore 2016

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Comments

  1. Shinji (Raffles Hotel) only 1 star?
    Shoukouwa will get 2 stars.

  2. everybody knows Andre is the best restaurant in SG, it deserved 3 stars, not some floozy third rate Robuchon joint

  3. The only true restaurant that’s worth to be honoured with Michelin star is Hill Street Tai Hwa Bak Chor Mee.

    The rest of the high end restaurants are just nonsense. Not worthy to earn any stars.

    1) quality of the ingredients used (Only Robuchon)

    2) mastery of cooking techniques and flavours (Only Robuchon)

    3) projection of the chef’s personality in his cuisine (Hahaha…..this is a joke as non of the chefs in Singapore have that! Most high end restaurant chefs are so diva they only thing they see is $$$$$$$$ )

    4) value for money (You kidding me right? Paying $350-450 for produce which is worth less than $50. Diners are paying big bucks for restaurant rentals. Dining in fine dining restaurant is never VALUE FOR MONEY)

    5) consistency – both over time and across the entire menu. (Consistency only happens when the head chefs are around but half the time they are busy marketing themselves instead of cooking in the kitchen)

    I am not working or a fan of Robuchon or Tai Hwa. I m just a regular diner and also someone who knows the industry very well front and back end) The ugly side of F&B industry………….in Singapore. It’s just a surface only….

    Michelin star should remain only in Europe. Stars that are earn here and HK ain’t worth as it’s just another marketing gimmick so Michelin star guides can earn extra bucks……

    End of of a true sad story.

    • Laurent Pousse : July 22, 2016 at 10:33 am

      Sad but not far to be true. Agree as well about Michelin to stay in Europe. Having said that Tokyo is the best place in the world for Michelin stars venues and they are all worth every bit of their stars. Problem in Asia (Except Japan) is: Products, consistency, STAFF, rent, perception of the Asian who have no clue about what is Michelin etc… etc…. being around in the industry in Asia since 18+ years, Asian Michelin are a joke. Looking forward for the next: Shanghai Guide that should arrive.

      • This is why some diners are delusion when it comes to some restaurants that “they” deserve the stars……..which they are not even close to any Europe 1 star Michelin restaurants.

        Michelin Asia is a marketing gimmick. It’s a joke. For those that’s won some stars, well it’s time to increase their food menu bills but still pay miserably to service staffs, kitchen staffs and dishwasher. On top of that, they don’t get scolded but get abused and shouted at. At the end of the day, the people who work in the FB industry are mentally and physically drain from all the long hours. If you are at least paid decently, then I seriously have no comment in this area. This is the most sad part of the F&B Industry in Singapore.

        Who benefits MOST from all these? I guess we all know…….the owners who so call hard earn investments are paying off. Those low and high profile investors must be extremely happy they can show off now to their clientele that their restaurants got a star or two…………

        Anyone notice there is not a single Italian restaurants that got any star. It’s all about modern European/French cuisine and Japanese (which the produce which are brought aren’t as great as some thought it maybe). Japanese restaurants that are on high end (menu costing $450-$600 per head) is because of they hired Japanese chefs (which cost a bomb to hire them) just to make some sushi and sashimi.

        If the Michelin guide officials should look deeper end on local restaurants that’s helm by local Singapore chefs. Not to look for some highly paid foreigners that shows of their showmanship.

        Agree with you in Japan which most Japanese chefs take pride in their work and their produce. Michelin guide in Japan is I would say still legit. Over here it’s a joke………..

  4. michelin starts from eu, definitely by people who wants to look noble… it going to asia, is definitely bcos so many eu has spread around the world & it being demanded by asians who try to act noble…. in my opinion, food is food, it tastes different on different people’s buds…. they are meant to be enjoyed at leisure & soothe the tummy…
    if you asked me, then even my mother’s cooking deserves a michelin

  5. We went to try the one michelin star “Hill Tai Hua” and other places who received a bib gourmand (Tian Tian Hainan chicken, Noodle story, Song Fa Ba Ku Teh). Disillusion after disillusion, we have decided to stop trying others places from the list of Michelin winners. These places had nothing wrong, they serve edible food for quite affordable price with more or less some hygiene standards, like most of the hawker stalls in Singapore. But on the Michelin side, something went wrong??!…Many questions came up to us: who were the jury? Do they have any real knowledge about food? Have they ever tried a Michelin star? Are they serious?? We honestly don’t mind to pay a high price for a Michelin star restaurant when they can provide a good service, good quality, good consistency and some creativity, or at least one little thing that stands out…You know that “little special thing” that stay in your memory for a long long time and that makes you want to come back for more…In these places we found the NOTHINGNESS compare to what we usually can find in others Michelin stars in Europe. The gap in the level of cooking techniques and creativity is so HUGE… Bye bye Michelin guide, you have definitely lost our trust on you.

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