Aiming to survey one of the restaurant scenes universally considered the fastest-growing in recent years, the Michelin Red guide arrived in Singapore two years ago. Its goal: to point out the most intriguing tables and most talented, capable chefs in this city-state of southeastern Asia. “The atmosphere of Singapore,” explained Michael Ellis, international director of the Michelin guide, “makes the city a destination with great gastronomic potential. It’s very exciting for someone in my profession.” Thirty-eight restaurants have received a coveted star, including twelve new entries that once again confirm the dynamism and high quality of the city’s culinary scene. Joel Robuchon’s restaurant has held on to its three stars, the only one with the maximum score in the last edition. To the six places with two stars in 2016, one new address is added: Waku Ghin, home of chef Tetsuya Wakuda, who focuses on contemporary Japanese cooking based on local, seasonal ingredients. The other thirty places mentioned each have one star.
Braci, run by Singaporeans, is dedicated to barbecue, but also offers a more classic menu with an Italian slant, its dishes including risotto and raw fish. Garibaldi’s menu presents Italian specialties reinterpreted to meet the tastes of local clients. These two are Italy’s representatives in Singapore, according to Michelin. Not mentioned this year is Terra, which identifies itself as a “Tokyo-Italian restaurant”. Run by Japanese chef, Seita Nakahara, who has made fresh pasta his signature dish, Terra won a star in the first edition.
Among the other new places in the 2017 volume are the Australian Cheek by Jowl, Cantonese Chef Kang’s, and Labyrinth, where chef Han Li Guangrevisits Singaporean cuisine with a modern eye. The list also includes the Australian restaurant, Whitegrass, the French Sanit Pierre, and Imperial Treasure Fine Teochew Cuisine, an opportunity to taste the traditional dishes of Teachew. For a mix of Korean and Japanese dishes, there’s Meta. Iggy’sis a modern restaurant that owes its success to featuring top-quality local, seasonal ingredients.
Stars also went again to two street food spots that made news in 2016, Hill Street Tai Hwa Pork Noodle and Hong Kong Soya Sauce Chicken Rice and Noodle. Both were recognized for their preparation of popular dishes, to be eaten on the spot or to take away.
by Michela Becchi