Singapore Top 10 Michelin-Starred Restaurants for a Culinary Adventure

Introduction:

Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere.

At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Burnt Ends has held its One-Michelin star since first awarded in 2018.

The restaurant is currently ranked #94 on the 2022 San Pellegrino World’s 50 Best Restaurants List and #24 on the 2023 San Pellegrino Asia’s 50 Best Restaurants List.

Menu Items:

• Passion Fruit and Kaffir Lime Zest Pie (Price $95)
• Iranian Pistachio (Price $36)
• 1kg Wood Fired Sourdugh (Price $16)
• Gruyère Cheese & Scallion Scones (Price $18)

Location:

7 Dempsey Road, #01-04, Singapore 249671

Contact: 

T: +65 6224 3933

E: [email protected]

Website: Website Link Here

Introduction:

JAAN by Kirk Westaway is an internationally celebrated restaurant on the highest floor of the iconic Swissôtel The Stamford in Singapore. Helmed by Executive Chef Kirk Westaway, the establishment is committed to putting a definitive mark on modern British cuisine – promising an elevated reinterpretation of British gastronomy through a modern and innovative culinary lens.

Designed to take guests on a multi-sensorial journey through Devon, each chapter unfolds as they make their way through the halls to the main dining area. The journey begins when the lift doors open on the 70th floor of Swissôtel The Stamford. On the left, the front-of-house team welcomes guests into the restaurant through brass-framed glass doors to a hallway lined with artworks by Australian artist Steven Cross, designed to take guests on a visual journey through the varied landscape from which extraordinary produce is yielded. The artworks draw inspiration from Chef Kirk’s cultural essence and his roots.

Past the second fluted glass door, guests ascend the stairs and step into a cosier space expressed by architraves and mirror reflections and framed by a curved feature screen. The arrival experience is enhanced with a thoughtfully curated welcome drink, served from the elegant bar area just off the carpeted dining area and distinctively marked by herringbone wood flooring.

In the main dining area, the space opens up completely with an invitation to dine against the exquisite backdrop of Singapore’s city and coastline. The eye is immediately drawn to a stunning floor-to-ceiling light installation in the centre of the room. Inspired by hawthorn trees that bend and brace to withstand nature’s wrath, the new signature piece represents the essence and the spirit of Chef Kirk, adapting and scaling new heights. This imagery was brought to life by fashioning 20-year-old, hand-blown Italian Murano Glass, upcycled from the restaurant’s original chandelier, to evoke much of the tree’s texture and forms. With a smart lighting system, the lights are programmed to dim and brighten according to the hour of the day.

Working with French furnishing company Pierre Frey on fabrics, and Muebles Asia, leading manufacturers of wooden furniture in Bali, on the furniture, the 35-seater main dining room includes a mix of banquette and regular seats to create a warm, intimate feeling for guests. Drawing inspiration from natural landscapes, every piece is custom-made to feature organic curves, from the seafoam blue banquettes to side tables in the style of a tree branch.

Menu Items:

• Lunch 4 course menu $198++ / 5 course menu $238++ | Flight of 3 Wines $88++/ Flight of 5 Wines $128++
• Dinner Tasting Menu $388++ | Wine Pairing $268++ | M. Chapoutier Wine Experience $500++
• Non-Alcoholic Drinks $63
• Champagne $9-11

Location:

2 Stamford Rd, Level 70, Singapore 178882

Contact: 

T: +65 9199 9008

E: [email protected]

Website: Website Link Here

Introduction:

Akasaka Szechwan Restaurant, or Shisen Hanten as it is popularly known in Japan, was started in 1958 by the late Chen Kenmin who is regarded as Japan’s “Father of Szechwan Cuisine.”

Born in the Szechwan province of China, Chen Kenmin perfected his craft in Taiwan, Hong Kong and China before settling in Yokohama, Japan. Capitalising on his culinary expertise in Chinese food, he worked his way to become a culinary legend in Japan. His vision was to “make Shisen Hanten customers truly appreciate Szechwan food through all the five senses.” He passed down his legacy to his eldest son, Chen Kenichi, who himself earned wide acclaim as one of Japan’s most celebrated iron chefs.

Nicknamed “The Szechwan Sage,” Chen Kenichi expanded the family business, branching out across Japan and imbuing his personal touch to the Shisen Hanten brand by incorporating fresh new ideas into the menu offerings. His signature dishes emphasised the seven basic flavours that give Szechwan food that distinct boldness, namely – sour, pungent, hot, sweet, bitter, aromatic, and salty.

Menu Items:

• South African 3-head Jumbo Abalone (Price $238)
• Buddha Jumps Over the Wall (Price $78)
• Barbecued Suckling Pig (Price $348)
• Stewed Premium Sea Cucumber, Fresh Crabmeat and Crab Roe, Egg White Sauce (Price $68)

Location:

Level 35, 333 Orchard Road, Hilton Singapore Orchard, Singapore 238867

Contact: 

T: +65 6831 6262

E: [email protected]

Website: Website Link Here

Introduction:

Chef Chan Hon Meng, whose parents were farmers, grew up in a kampong in Ipoh, Malaysia. His family raised livestock and grew produce in the family’s farm. Chef Chan’s culinary journey began during in his daily preparation for the family’s meals. The early exposure to cooking developed his passion to cooking. 

The foundation of Chef Chan’s culinary passion was based strongly on the belief that good food should be made simple and affordable. At a tender age of 15, he left school and his hometown to Singapore in search of work. During these early years of his apprenticeship under a Hong Kong chef, he learned and developed the soya sauce chicken recipe. In 2009, Chef Chan started Liao Fan Soya Sauce Chicken Rice & Noodle in Chinatown Complex Food Centre.

The award of one Michelin Star from Michelin Guide Singapore in July 2016 gave Chef Chan great pride. It was beyond his imagination that his humble soya sauce receipt would be recognized by the most prestigious Michelin Guide and to receive the titles of “The World First Hawker Michelin-starred Meal” and “The Cheapest Michelin-starred Meal In The Word”. Not one to rest on his laurels, Chef Chan resumed his daily work routine the day after the award, continuing the work that had now brought him international acclaim.

Menu Items:

• Soya Sauce Chicken Rice
• Roasted Pork Noodle
• Soya Chicken Hor Fun
• Char Siew Rice

Location:

335 Smith Street, #02-126 Chinatown Complex Market & Food Centre, Singapore 050335

Contact: 

T: +65 6272 2000

E: [email protected]

Website: Website Link Here

Introduction:

The world’s first Michelin-starred Peranakan restaurant, Candlenut takes a contemporary yet authentic approach to traditional Straits-Chinese cuisine. The restaurant serves up refined Peranakan cuisine that preserves the essence and complexities of traditional food, with astute twists that lift the often rich dishes to a different level. Helmed by chef Malcolm Lee, Candlenut is committed to continually create inspired and elevated Peranakan dishes using the freshest seasonal produce available.

Menu Items:

• Ngoh Hiang (Price $22)
• Westholme Wagyu Beef Rib Rendang (Price $48)
• Sambal “Four Heavenly Kings” (Price $24)
• Candlenut’s Buah Keluak Fried Rice (Price $28)

Location:

Block 17A Dempsey Road, Singapore 249676

Contact: 

T: +65 6486-1051

Website: Website Link Here

Introduction:

Hill Street Tai Hwa Pork Noodle has to be the most talked about Bak Chor Mee. This is the oldest bak chor mee stall in Singapore — its origins date back to 1932 when Mr Tang Joon Teo set up shop at a coffeeshop along Hill Street. They are the first family to create a popular version of bak chor mee which brings black vinegar and chilli paste together with egg noodles and minced pork. Now, it’s an iconic dish in Singapore.

The stall moved to Marina Square, before relocating permanently to Crawford Lane. There is always a queue and it is normal to queue for at least 30 minutes for these noodles. After they have won a Michelin star in 2016, the wait is even longer. If you come early in the morning, you may be able to still witness Mr Tang in action. However, most of the time, the stall is taken care of by his cook, who has been with him for more than a decade.

Menu Items:

• Signature Tai Hwa Pork Noodle (Price $9)
• Pork Noodle (Price $5 / $7)
• Mixed Pork Soup (Price $5 / $7 / $9)

Location:

466 Crawford Ln, #01-12, Singapore 190466

Website: Website Link Here

Introduction:

As the only Michelin-starred steakhouse in Singapore, CUT is a mecca for discerning steak aficionados. Discover rare and exclusive first-to-Singapore premium cuts, such as Hokkaido Snow Beef, Kagoshima Wagyu, and a selection of beef varieties from three continents.

Here, steaks are expertly seasoned, grilled over charcoal and apple wood, finished off under a 1,200-degree broiler, and accompanied by a selection of inventive house-made sauces. Select from over 450 labels on its extensive wine list to elevate your steak experience.

Host intimate dinners in the elegant dining room, perfect for business dinners and date nights. Then, adjourn to the sleek long marble bar, lined with inviting leather barstools, for handcrafted cocktails by expert mixologists to round off the evening.

Menu Items:

• Kaluga Caviar, Lemon Herb Blinis, Traditional Accompaniment (Price $150)
• Broiled Miso Ora King Salmon, Wasabi Potato Purée , Ikura, Shiso Yuzu Kosho (Price $65)
• Whole Roasted Maine Lobster, Black Truffle Sabayon, 1kg (Price $180)
• Eye Of Rib Steak 280g (Price $185)

Location:

Marina Bay Sands, 2 Bayfront Ave, B1 – 71, Singapore 018972

Contact:

+65 6688 8517

Website: Website Link Here