Singapore

The premium Korean beef enters a dining landscape long dominated by wagyu.

Learn the secret sauce behind L’Antica Pizzeria da Michele's Margherita — the only pizza spot in the MICHELIN Guide Singapore.

The MICHELIN Guide unveils Singapore's most distinguished hotels of 2025.

Get a front-row seat to the Formula One 2025 Singapore Grand Prix with these MICHELIN Hotels offering trackside views.

With the latest MICHELIN Guide Singapore unveiled, our inspectors reveal the dishes that made their year of dining unforgettable.

With Sushi Sakuta earning its second MICHELIN Star this year, we checked in with our inspectors to find out what sets this serene sushi-ya apart.

Explore the complete MICHELIN Guide Singapore 2025 selection, featuring every Starred restaurant, Bib Gourmand eatery, and Selected address. Newly awarded spots are italicised.

The MICHELIN Guide Singapore welcomes 36 new restaurants in 2025, including a new two-star and a fresh one-star, bringing the total to 288 MICHELIN-recognized establishments across more than 40 cuisines in the Lion City.

No dish gets Singaporeans talking — and sweating — quite like Chilli Crab, a national icon with a famously punchy mix of sweet, spicy, savory and tangy flavors.

This year’s Bib Gourmand selection welcomes 11 new additions — nine fresh entries and two from the MICHELIN Selected list — bringing the total to 89 value-for-money eateries across Singapore.

From spicy sambal to sweet-and-sour, Singapore’s sauces add a splash of liquid magic that transforms everyday dishes into culinary staples.

Singapore’s bustling melting pot of multiethnic cuisines wouldn’t be complete without a dazzling — and often, refreshingly cool — array of sweet treats.

Head away from the beaten track and experience a side of Singapore you won’t find in travel guides — here’s how to enjoy the East Coast for those drawn to indie culture and hidden gems.

Filipino-born, Singapore-trained, and globally seasoned, chef Johanne Siy has made a name for herself at Lolla with bold, generous flavours that speak of home. Here, she shares the places that fuel her cravings, nostalgia, and inspiration.

What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.

Kevin Wong, chef-owner of Singapore’s first MICHELIN Green Star recipient Seroja, talks us through his process of making produce-driven drinks.

Aside from championing imaginative, vegetable-forward desserts, the chef-owner of two-MICHELIN-Starred Cloudstreet pushes for more than just one kind of sustainability in the kitchen.

In a world where conscious eating is becoming the norm, Singapore's vibrant food scene is embracing the “eat less meat” mantra, offering an array of innovative vegetable-forward dishes. From Bib Gourmand-rated restaurants to beloved hawker stalls, diners can enjoy a rich tapestry of flavours that not only cater to health and environmental concerns but also celebrate the joy of eating well.