25 February 2026
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MICHELIN Guide Inspectors travel year-round to uncover exceptional dining spots — and some discoveries are just too good to keep under wraps.
While the highly anticipated MICHELIN Stars, Bib Gourmands, and Selected distinctions will be unveiled at the annual ceremony, new restaurants are added to the Singapore selection on the third Wednesday of every other month.
These fresh additions appear on the MICHELIN Guide Singapore website and mobile app (available on iOS and Android), marked with a “New” symbol for easy recognition.
Bookmark this page and check back regularly for the latest culinary finds!
February 2026
Six new establishments join the MICHELIN Guide Singapore selection, each with a distinct sensibility. From a serene Nordic-led kitchen serving honest, technique-driven plates, to a Burgundian bistro devoted to the classics of oeufs en meurette (poached eggs in wine sauce) and beef bourguignon, and a refined Cantonese dining room perched above Marina Bay with panoramic views and intricate roasts, these additions speak to both craft and context.
Elsewhere, heritage and heart take center stage: a mother-and-son duo turning out thosai and appam from scratch; a kway chap specialist known for braised duck, pork trotter and comforting herbal broths; and a kolo mee stall whose curly noodles, spareribs and wontons form a satisfying set. Together, they reflect a dining landscape where polished technique and time-honored recipes coexist with ease.
Whether you’re after sky-high refinement or a bowl of noodles rich with lard and memory, these new entries offer something worth seeking out.
Read on to discover what’s new.
Dill
ScandinavianWarm beige, wood tones and soft lighting make for a calm and soothing space. Similarly, dishes created by the Norwegian chef are simple and honest, with a touch of Nordic charm. At lunchtime, light meals such as toast, sandwiches and waffles are served.
To experience his culinary vision in full, try the dinner set, which may include the unmissable "cod, kohlrabi, celeriac" — fresh, perfectly cooked fish finessed by solid technique.
Gaston
FrenchThis relaxing, inviting bistro serves classic French fare that impresses with its mindful preparation, solid skills and exceptional quality.
A Burgundian himself, the friendly owner fashions a menu that captures the best-known recipes of his home region, including oeufs en meurette, beef bourguignon and pôchouse (a traditional Burgundy fish stew), alongside classic sweets such as profiteroles and Paris-Brest. The well-curated wine list covers a wide selection of Burgundian labels.
Jin Ting Wan
CantonesePerched atop the iconic Marina Bay Sands Hotel, the room affords gorgeous city and harbour views. Gold trim nicely contrasts with the muted dark blue walls in the Song Dynasty-inspired interior.
Chef Albert Li is famous for his refined Cantonese fare, such as roasted "pipa" duck with aged tangerine peel and water chestnut — the bird is deboned, minced and stuffed back into its own skin before being roasted to perfection. The predominantly Chinese wine list includes some rare gems.
Rajarani Thosai
Street FoodThe mother-and-son team serves thosai and appam made from scratch.
Their thosai comes in nearly 20 different fillings such as crispy cereal, or cheese, egg and butter — everything tastes better with the sambar and chutney dips.
Yi Pin Wei Braised Duck．Kway Chap
Street FoodIn addition to their signature braised duck, they also serve pork trotter and chitterlings. The kway chap set menu enables you to sample different cuts all at once in a mild herbal broth. The stall also features rice dishes and kway teow.
Yummy Sarawak Kolo Mee
Street FoodThe signature kolo mee set menu is a tour de force starring everything the stall has to offer — braised spareribs, wontons, char siew and curly, bouncy kolo noodles dressed in lard and shallot oil. Ipoh hor fun is also available.
November 2025
Six exciting new establishments have joined the MICHELIN Guide Singapore selection, each offering its own compelling point of view. From contemporary European dining shaped by modern technique to refined French plates rooted in classical training, these new entries reveal a growing appetite for thoughtful, expressive cooking across the city.
You’ll also find vibrant concepts celebrating the flavors of the region and beyond: from bold Filipino dishes that honor heritage with freshness and flair, to lively Peranakan plates that balance nostalgia with a modern edge, to Sri Lankan–inspired fare that brings spice, warmth and generosity to the forefront. Together, they reflect Singapore’s dynamic dining landscape, where global influences and local stories share the same table.
Whether you're seeking a polished evening built around tasting menus and elegant pairings, or a spirited meal filled with color, comfort and personality, these new additions offer plenty to explore.
Read on to discover what’s new.
Belimbing
Innovative, SingaporeanBelimbing takes its name from starfruit, a versatile ingredient used widely across Asian cooking. The restaurant’s bustling open kitchen sits against sage-green walls and warm wood trims, creating a sense of calm amid the activity. The menu highlights traditional Singaporean flavors interpreted with creative flair. The corn salat, inspired by kueh salat, is reimagined with sweet corn and brown butter for a nutty, toasty richness. Paired with assam pedas and a white pepper sauce, the silky clam custard reveals layered, well-defined flavors.
Hayop
Filipino, ContemporaryHayop serves modern Filipino cuisine in a wood-accented space with a subtle maritime theme, nodding to the country’s deep ties to the fishing industry. Its signature Wagyu and watermelon sinigang features a tangy broth and fall-off-the-bone braised beef short ribs — especially satisfying with steamed rice. Guests can also pre-order the roast suckling pig 48 hours in advance; known as lechon de leche, it’s generous enough for several to share. Asian-inspired fruit-forward cocktails round out the experience.
Ingleside
European ContemporaryOutfitted with marble flooring, leather banquettes and dark wood paneling, this restaurant exudes both warmth and sleek sophistication. The owner-chef infuses European fare with creative twists, crafting a menu that highlights fermented ingredients, chargrilled dishes and a range of meats aged in-house. When grilling carabineros, he adds beef fat to enhance the richness of the tomalley, and his truffle brioche is paired with miso vinegar for a deep, earthy umami.
Les Ducs
FrenchAfter several years in Singapore, the French owner-chef opened Les Ducs to honor the traditions of classic French cuisine. The menu features time-honored dishes: from bouillabaisse to pâté en croûte au foie gras, prepared with well-honed technique and quality ingredients. The Australian beef tenderloin with black pepper sauce is especially noteworthy for its tender, juicy meat and balanced flavors. The predominantly French wine list is worth exploring, and the lunch sets offer excellent value.
Magpie
European ContemporaryWith mosaic tile flooring, warm wood tones and vintage knickknacks, the interior feels both relaxed and contemporary, while the patio beneath a canopy offers an inviting setting for al fresco dining. The chef champions a borderless approach to cuisine, weaving together eclectic influences from India, China, Europe, Latin America and even Fiji. His inventive combinations come together seamlessly. Don’t miss the tandoori bread with butter spread, delicately perfumed with citrus and pepper aromas.
Station by Kotuwa
Sri LankanNamed after the bustling train station in Colombo, this city bistro celebrates authentic Sri Lankan cuisine. The braised beef cheek with blackened coconut gravy features tender, gelatinous meat enveloped in a smoky, nutty sauce — excellent with steamed rice or roti. Ceylon arrack, the national spirit made from coconut flowers, appears throughout the menu. Try the chocolate biscuit pudding with arrack Chantilly, or explore their selection of artisan arrack served neat.
Header and thumbnail images © Jin Ting Wan
