Singapore’s dining scene has once again taken center stage as the MICHELIN Guide Singapore 2026 officially unveiled this year’s highly anticipated selection, celebrating the city’s finest restaurants, chefs, and culinary talent.
This year’s edition features 3 Three-MICHELIN-Star restaurants, 9 Two-MICHELIN-Star restaurants, and 33 One-MICHELIN-Star restaurants, with six new One-MICHELIN-Star and two new Two-MICHELIN-Star restaurants joining the prestigious guide.
1887 by André Earns Two MICHELIN Stars Just Months After Opening
One of the standout stories from the MICHELIN Guide Singapore 2026 is 1887 by André at Raffles Hotel Singapore, which has been awarded Two MICHELIN Stars and the Opening of the Year Award. Achieving both honours within months of opening is a remarkable milestone for the restaurant.
Since welcoming its first guests on 31 March 2026, 1887 by André has introduced an à la carte-led dining concept that allows diners to shape their own experience. Its menu draws inspiration from French culinary traditions, Singapore’s multicultural heritage, and Raffles Hotel Singapore’s rich history, reimagining classic flavours and rituals through a contemporary lens.
Seroja Promoted to Two MICHELIN Stars in Singapore 2026
Seroja has been elevated from One MICHELIN Star to Two MICHELIN Stars in the MICHELIN Guide Singapore 2026, just three years after making its debut in the guide.
Opened by Chef-Owner Kevin Wong in 2022, Seroja is a heartfelt homage to the culinary heritage of the Malay Archipelago. Drawing on his experience at acclaimed restaurants across France, the United States and Singapore, Wong crafts seasonal tasting menus that showcase Malaysia’s diverse flavours through locally sourced ingredients, regional spices and refined techniques.
Elegant presentation, layered flavours and carefully curated wine and non-alcoholic pairings have helped establish Seroja as one of Singapore’s most distinctive dining destinations, with this second MICHELIN Star marking another major milestone for the restaurant.
Singapore’s Three-MICHELIN-Star Icons Continue Their Reign
At the pinnacle of this year’s guide, Les Amis, Odette and Zén have once again retained their coveted Three MICHELIN Stars, reinforcing their status as Singapore’s undisputed culinary elite.
Their long-standing dominance is no coincidence. Les Amis and Odette have held the highest distinction since the MICHELIN Guide first arrived in Singapore, while Zén continues to defend its place among the country’s finest restaurants. Their continued reign is a testament to years of unwavering consistency, exceptional craftsmanship and an uncompromising pursuit of excellence—qualities that define the very best in fine dining.
Six Restaurants Earn Their First One MICHELIN Star
This year, six restaurants joined the One MICHELIN Star ranks. Yong Fu was promoted from last year’s selection, while Cherry Garden by Chef Fei, Jin Ting Wan, Loca Niru, Sushi Kimura + and Tenshima made their debut in the MICHELIN Guide with a star.
The new additions reflect the diversity of Singapore’s dining scene, from refined Cantonese cuisine at Cherry Garden by Chef Fei and Jin Ting Wan to the Japanese precision of Loca Niru, Sushi Kimura + and Tenshima. Meanwhile, Yong Fu’s elevation recognises its authentic Ningbo cuisine and marks another milestone for the Shanghainese dining brand’s first international outpost.
Singapore Continues To Shine As A Global Dining Destination
Now in its 10th Singapore edition, the MICHELIN Guide continues to showcase the country’s remarkable diversity—from world-class fine dining establishments to neighbourhood favourites and celebrated hawker culture. The annual guide remains one of the most influential recognitions in the global culinary industry, with inspectors assessing restaurants based on ingredient quality, mastery of techniques, harmony of flavours, the chef’s personality reflected in the cuisine, and consistency over time.
The full selection of the MICHELIN Guide Singapore 2026 is available on the official website and the MICHELIN Guide mobile app.
A Chinese version of the article appeared here.
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