[Updated July 2016] The Singapore Michelin Guide 2016 is OUT!
[Updated June 2016] Michelin announced that the selection of the MICHELIN guide Singapore 2016 will be officially revealed on 21 July 2016, and an awards ceremony will be held at Resorts World Sentosa RWS.
I remember watching a movie The Hundred-Foot Journey where telephone calls are made to recipients (not quite sure if this is true). In Singapore, a ceremony will be held where stars are presented to the restaurants.
It will be held in the presence of Michael ELLIS, International Director of the MICHELIN guides.
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.
My sense is that the Singapore guide will follow the Hong Kong version very closely.
Those which do fall strictly into the fine dining restaurant category could get a Big Gourmand category for “restaurants offering “exceptional good food at moderate prices”, perhaps like the Bak Kut Teh, Chicken Rice and Laksa eateries.
What happens to the hawker food stalls? Like Hong Kong which recently included a Michelin Street Food category, it is not unlikely they will include this section for our famed chicken rice, nasi padang and roti prata.
“Yeah!” says one camp who believes the stars will raise the culinary standards and profile of local restaurant. “Nay!” says the other, who is skeptical about already increasing restaurant prices in Singapore.
These are some Singapore restaurant we predict and hope will get some Michelin stars.
This is Singapore’s best ranked in World’s 100 Best Restaurants 2015, and Chef Andre Chiang consistently works magic into his menu of dishes. May get the coveted 3 stars.
Restaurant Association of Singapore just awarded it Best of the Best Fine Dining, and Waku Ghin has been commonly known as being even better than the original Tetsuya’s. If there are only 3 to 4 restaurants which can get 3 Michelin stars in Singapore, Chef Tetsuya Wakuda should be worthy of this honour.
The newest kid in the block at National Gallery, but well deserving of a star or two for Chef Julien Royer’s culinary flair.
Shinji by Kanesaka
Probably one of the best sushi restaurants you can get outside Japan at this part of the world. Should be able to get 2 stars comfortably.
An unconventional modern Australian barbecue restaurant that cooks directly on coals up to 700 degrees, creating foods with flavours that the inspectors should enjoy.
Known as the ‘pioneer’ of fine-dining restaurants in Singapore, this should be a shoo-in for a one-star. The question, is, can it get any more than that?
The food is hearty, fresh and of good quality, with choice of unique ingredients well put together.
Imperial Treasure Super Peking Duck
Some say this Imperial Treasure serves Peking Duck even better than Beijing itself. If the inspectors ordered the right dishes from the wide menu, changes are pretty high. Then again.
Hailed as one of the top steakhouse in the United States, Chef Wolfgang Puck’s Singapore team do deliver.
If Willin Low gets that star, this will be a fairytale ending of the lawyer who gave up everything to be a chef who cooks modern-Singapore dishes.
Chef Kiek Westaway (whom my friend described to look like Tom Cruise) had huge shoes to fill, but he continues to present some of the very best modern French cuisine in Singapore.
Sky On 57
Because we all love Justin Quek. Because we love his divine Foie Gras Xiao Long Bao.
Somewhat unconventional, but the Michelin guide does reward restaurants that serving the cutting-edge type of food.
Local celebrity chef Sam Leong has done a bold move to redefine Chinese fine dining, his dishes were at one point in time, a breath of fresh air to the Chinese restaurant scene.
Candlenut led by Chef Malcolm Lee prides itself in serving Peranakan inspired dishes with authentic flavours. I am really hoping our Peranakan food gets some recognition.
The Gastro-Botanica cuisine created by Chef Jason Tan would a shoo-in for one of the best fine dining meals I had in Singapore. I won’t deny that there is this element of support for a young and talented Singaporean chef.
The Michelin guide do rank Japanese restaurants highly, and I am personally hoping this slightly off-the-radar Kushikatsu based restaurant will find more recognition. After all, you do not see many restaurants here serving Osaka specialty deep-fried Japanese skewers.
Tong Le Private Dining
The TungLok Group’s most exquisite restaurant, with a view of the historical landmark of Colley Quay.
Chefs Ivan Brehm & Mark Ebbels were from the Michelin-starred The Fat Duck, combining taste, aesthetics in dining, using vegetables responsibly sourced from Cameron Highlights.
Though considered very new, Chef Han Labyrinth is able to unexpected dishes inspired by the Singapore food culture itself, and also presented the menu in a methodical story. I see this as the ‘Bo Innovation’ of Singapore.
If you feel a particular restaurant should be included and WHY, do comment below.
This is a hearsay: That Michelin inspectors and staff first read about what is written about restaurants in reviews and online blogs, THEN create a list of places to inspect.
So if you are a Michelin inspector reading this, we hope you love our food. Do check out some of the local restaurants serving chili crab, local delicacies, and heritage food (such as the Teochew Swatow restaurant). Welcome to Singapore!