The MICHELIN Guide Singapore 2025 has just been announced.
Every year, the city’s chefs and diners wait for this list. MICHELIN has been in Singapore since 2016 and has become a key benchmark in the local food scene.
For some chefs, getting a star is the highlight of their career. For restaurants, a spot in the guide can mean more business, higher prices, and long waiting lists.
But honestly, this year’s results feel a bit boring and far too predictable.
3 restaurants kept their three MICHELIN Stars, 7 now hold two stars, and 32 places have earned one star.
The top three restaurants from last year, Les Amis, Odette, and Zén, continue to lead the field with no new additions.
One of this year’s biggest moves is Sushi Sakuta’s promotion to two MICHELIN Stars.
Within two years of its first star, the restaurant steps up to join the two-star group. Chef-owner Yoshio Sakuta, with his all-Japanese team, runs a tight ship. His omakase is focused and precise, drawing on the best seasonal Japanese fish.
Sushi Sakuta now joins Cloudstreet, Jaan by Kirk Westaway, Meta, Saint Pierre, Shoukouwa, and Thevar, all of which have retained their two-star status.
Another headline comes from Omakase @ Stevens, which earns its first MICHELIN Star. Led by chef Kazuki Arimoto, an Osaka native, the kitchen combines classic Japanese ingredients with French technique.
Three MICHELIN Stars:
Les Amis (French)
Odette (French Contemporary)
Zén (European Contemporary)
Two MICHELIN Stars:
Cloudstreet (Innovative)
Jaan by Kirk Westaway (British Contemporary)
Meta (Innovative)
Saint Pierre (French Contemporary)
Shoukouwa (Sushi)
Sushi Sakuta (Sushi) Promoted
Thevar (Innovative)
One MICHELIN Star:
Alma (European Contemporary)
Araya (Innovative)
Born (Innovative)
Buona Terra (Italian Contemporary)
Burnt Ends (Barbeque)
Candlenut (Peranakan)
Chaleur (Innovative)
CUT (Steakhouse)
Esora (Innovative)
Euphoria (Innovative)
Hamamoto (Sushi)
Hill Street Tai Hwa Pork Noodle (Street Food)
Iggy’s (European Contemporary)
Imperial Treasure Fine Teochew Cuisine (Orchard) (Teochew)
Jag (French Contemporary)
Labyrinth (Innovative)
Lei Garden (Cantonese)
Lerouy (French Contemporary)
Ma Cuisine (French)
Marguerite (European Contemporary)
Nae:um (Korean Contemporary)
Nouri (Innovative)
Omakase @ Stevens (Innovative) NEW
Pangium (Peranakan)
Seroja (Malaysian)
Shisen Hanten (Cantonese & Sichuan)
Summer Palace (Cantonese)
Summer Pavilion (Cantonese)
Sushi Ichi (Sushi)
Waku Ghin (Japanese Contemporary)
Whitegrass (French Contemporary)
Willow (Asian Contemporary)
Two restaurants in Singapore have received the MICHELIN Green Star for their dedication to sustainable gastronomy.
One-starred Seroja and MICHELIN Selected Fiz continue to set an example by sourcing local and regional ingredients, minimising food waste, and using innovative technology to support eco-friendly practices.
Green Star:
Fiz (Malaysian)
Seroja (Malaysian)
Other Related Entries
MICHELIN Bib Gourmand Singapore 2025
* Follow @DanielFoodDiary on Facebook, Instagram, YouTube and Telegram for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.
