This past Thursday, the Michelin Guide Singapore 2025 revealed the local restaurants that were awarded stars. Held at the Sands Grand Ballroom in Marina Bay Sands Expo and Convention Centre, the event saw 400 chefs, media and industry insiders invited for the occasion.
In its ninth edition, the guide covers 288 restaurants while continuing its effort to bring forth the formal and the familiar. Gwendal Poullennec, the international director of the Michelin Guide shares, “The ninth edition of the Michelin Guide Singapore showcases an extraordinary blend of innovation, cultural diversity, and enduring dedication. We also applaud those who have consistently upheld their distinctions over the years, maintaining exceptional quality and setting a high bar for culinary excellence, thereby enriching Singapore's dynamic dining landscape.”
Once more, Odette, Les Amis and Zén held on to their coveted three star stars. Odette’s ongoing reign with seven years at the top is notable with Chef Julien Royer’s French-Asian sensibility in seeking new expressions at its National Gallery space. Les Amis, the adherence to its classic French playbook kept the restaurant relevant even with new trends swirling around. If anything, its continued three star status is an argument for restraint and discipline in an age of constant reinvention.
Then there’s Zén, the Singapore sibling of Stockholm’s Freantzén, thart remains the most theatrical of the trio. From the high concept, multi-sensory fine dining to an intimate atmosphere; it’s a restaurant that promises an experience. Either way, Zén continues to be an experience built on exacting details without compromising.
This year's most improved goes to Sushi Sakuta, which climbed from one to two stars. That promotion, just two years after its first Michelin star, is significant, not just because of the jump but because it points to a broader appreciation for intimate omakase dining.
Chef Yoshio Sakuta, who helms a tight ship all Japanese team serves a deeply seasonal menu crafted around fresh fish flown in from Japan. With details, like the rice made from a blend of two cultivars to achieve the perfect ratio for an unforgettable dining. With this, Sushi Sakuta now joins the ranks of two star mainstays like Cloudstreet, Jann by Kirk Westaway, Meta, Saint Pierre, Shoukouwa, and Thevar.
Every Michelin ceremony needs its newcomer, and this year that spotlight fell on Omaskase @ Stevens. Tucked away in Novotel Singapore, this tiny space is helmed by Osaka-born chef Kazuki Arimoto, who also clinched the title of "Young Chef of the Year".
Michelin’s Green Star programme continues with Seroja and Fiz holding their titles for sustainable practices. Both restaurants are working with regional ingredients, minimising waste, and embracing old school techniques passed down over generations.
This year’s one star list has slimmed down noticeably, not from a lack of talent, but because a surprising number of restaurants have bowed out. Art di Daniele Sperindio, Chef Kang’s, Matera, Oshino, Poise, Rhubarb, Shinji, Sommer and Sushi Kimura have shuttered. It’s a sobering reminder that even Michelin recognition doesn’t shield restaurants from financial pressure, staffing issues, or personal burnout.
Still, there were bright spots. Ines Carriere Bega of Odette received the Service Award, recognised for the warmth and attentiveness she brings to one of Singapore’s most celebrated dining rooms. Bella Jankaew, sommelier at Jaan by Kirk Westaway, took home the Sommelier Award for her high profile wine knowledge.
Year after year, the guide reminds us that excellence is not simply about grand gestures or technical perfection, but about consistency. Behind every plate are chefs and kitchen teams quietly chasing an elusive standard, refining their craft in the heat of daily service.
Discover the full selection of the Michelin Guide Singapore 2025 on the official website and the Michelin Guide mobile app, available for iOS and Android.
