The dining scene is ablaze with stars this morning on June 25 as The Michelin Guide Singapore 2024 unveils its newest selection. The Guide released the list of Michelin distinctions this year through an online announcement, which now includes three restaurants with three Michelin stars, six with two stars, and 42 with one star.
Cracking into the coveted list of two-star restaurants is Meta, led by chef Sun Kim, has been promoted to two Michelin stars, thanks to its innovative blend of Korean flavours and modern aesthetics. It is the first time since 2022 that a restaurant has earned its second star, after Cloudstreet and Thevar.
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Corn dish at Meta, by chef-owner Sun Kim, which has won its second Michelin star this year
Four new restaurants have also been awarded their first Michelin star. Three of them only opened last year, which include Araya by chef-owner duo Francisco Araya and Fernanda Guerrero, where Chilean and Japanese influences converge; Chaleur, known for its French-Japanese fusion; and Matera by executive chef Bjoern Alexander, which infuses Italian cuisine with bold Asian flavours. Pangium, chef-owner Malcolm Lee’s modern Peranakan restaurant in Botanic Gardens, finally makes the one star list, joining his other restaurant, Candlenut.
It took Araya less than a year to earn its Michelin star. Araya and Guerrero credit their achievement to a “culture of excellence” in their passionate team, emphasising "continuous training and mentorship” as well as a “collaborative environment.” Looking forward, the chef-partners are set on “work[ing] even more closely with Chilean producers and suppliers”, "sourc[ing] more boutique wines and showcase producers from Chile and Argentina”, and “enhanced[e their] creativity and refined[e their] services”.
The day Araya won a Michelin star, June 25, also happens to be Guerrero’s 37th birthday. Araya has now taken the opportunity to propose to her, making this a triple celebration for her. “I couldn’t have asked for a more magical day,” she says. “I'm incredibly grateful for the love and support from our team at Araya, our guests, industry partners, and most importantly, my amazing partner, who continues to inspire me every day. This milestone is not just a personal achievement but a testament to the dedication and passion we pour into every dish at Araya.”
Kinki and moqueca at Araya, which has won its first Michelin star less than a year after opening
This year, the Michelin Guide has reaffirmed its commitment to sustainability by awarding the second Michelin Green Star in Singapore, recognising exceptional sustainability efforts, to Fiz. Taking cues from his childhood memories in Malaysia, chef-owner Hafizzul Hashim’s menu enshrines sustainable and responsible sourcing, maintaining close relationships with producers. It is the restaurant’s second accolade, after being added to the Michelin Selected category for the first time this year as well. The only other restaurant with a Green Star is Seroja, which was awarded last year; it also focuses on flavours from the Malay Archipelago.
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Food spread of à la carte dishes at Fiz, which has won the Michelin Green Star—the second in Singapore
Not to ignore outstanding F&B personalities, three Michelin Guide’s Special Awards were offered to these leaders in the dining scene. The Service Award went to Lufianti Susetyo of Buko Nero, whose “warm, friendly and considerate presence” has earned the affection of loyal customers. In a double win for Araya, Tomas Tapia received the Sommelier Award for his extensive knowledge and promotion of South American wines. Finally, the Young Chef Award went to Seth Lai, whose impressive resumé includes stints at Iggy’s and 28 Wilkie, and who now continues to explore his innovative approach and exceptional potential at Ce Soir.
Saying that he is “extremely humbled” to win the Young Chef Award, Lai adds that he “wasn’t expecting it but can only be thankful for the recognition from the Michelin Guide”. “Moving forward, our goal is to innovate and we will not stop to work harder to achieve greater heights together as a restaurant and together with my team,” he says.
This year, Waku Ghin fell from its two-Michelin-starred status to one star. Absent from this year’s distinction list are some restaurants which have unfortunately closed, such as 28 Wilkie, Braci, and La Dame de Pic (Raffles Singapore). Elsewhere, Béni, Cure, Putien (Kitchener Road), Rêve, and Table65 did not make the one-star list. This brings the total number of Michelin-starred restaurants (which include the Green-starred establishments) to 51 this year (52 if you count the Green Star)—down from 55 last year.
Remarking on the sheer variety of Singapore’s food scene, “from fine-dining establishments to iconic hawker centres steeped in tradition”, Gwendal Poullenac, the international director of the Michelin Guide, praised the emergence of “talented young chefs” entering the kitchen. “While their individual styles are distinct, these young chefs share a common vision to collectively elevate Singapore's reputation as a global gourmet paradise for discerning food lovers worldwide,” he said.
Read the full list of restaurants here:
Three starsExceptional cuisine, worth a special journey
- Les Amis
- Odette
- Zén
Two starsExcellent cooking, worth a detour
- Cloudstreet
- Jaan by Kirk Westaway
- Meta*
- Saint Pierre
- Shoukouwa
- Thevar
One starHigh-quality cooking, worth a stop
- Alma
- Araya*
- Art di Daniele Sperindio
- Born
- Buona Terra
- Burnt Ends
- Candlenut
- Chaleur*
- Chef Kang’s
- Cut
- Esora
- Euphoria
- Hamamoto
- Hill Street Tai Hwa Pork Noodle
- Iggy’s
- Imperial Treasure Fine Teochew Cuisine (Orchard)
- Jag
- Labyrinth
- Lei Garden
- Lerouy
- Ma Cuisine
- Marguerite
- Matera*
- Nae:um
- Nouri
- Oshino
- Pangium*
- Poise
- Rhubarb Le Restaurant
- Seroja
- Shinji (Bras Basah Road)
- Shisten Hanten
- Sommer
- Summer Palace
- Summer Pavilion
- Sushi Ichi
- Sushi Kimura
- Sushi Sakuta
- Terra
- Waku Ghin
- Whitegrass
- Willow
Green star
- Fiz*
- Seroja
*New additions to the category
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