The Michelin Guide Singapore has just announced the awardees of the Michelin Stars this 2019. Along with the recent release of the 2019 Bib Gourmand Award Winners, this is one of the most thrilling food-related announcements we will hear this year! We are always on edge to hear who did not make the cut and more importantly, who did.

Will the awardees of last year stay at the top? Which new players will enter this coveted Hall of Fame?

With today’s grand reveal, we are super excited to see which restaurants remain on this list and who some of the newer recipients are of the highly-prized Michelin Star. Whether you agree with this list if up to you to decide when you eventually pay them a visit after this announcement.

Read on to see the results of the 2019 Michelin Guide Singapore!

1 MICHELIN-STARRED RESTAURANTS IN 2019

• ALMA
• BASQUE KITCHEN*
• BÉNI
• BRACI
• BUONA TERRA*
• BURNT ENDS
• CANDLENUT
• CHEF KANG’S
• CHEEK BISTRO*
• CORNER HOUSE
• CUT
• GARIBALDI
• JAG*
• HAWKER CHAN
• HILL STREET TAI HWA PORK NOODLE
• IGGY’S
• IMPERIAL TREASURE FINE TEOCHEW CUISINE (ORCHARD)
• JAAN
• JIANG-NAN CHUN
• LABYRINTH
• LEI GARDEN
• LEROUY*
• MA CUISINE
• META*
• NOURI
• PUTIEN (KITCHENER ROAD)
• RHUBARB
• SHINJI BY KANESAKA (BRAS BASAH ROAD)
• SHINJI BY KANESAKA (TANGLIN ROAD)
• SUMMER PALACE
• SUMMER PAVILLION
• SUSHI ICHI
• SUSHI KIMURA
• TABLE 65*
• TERRA*
• THE SONG OF INDIA
• VIANNEY MASSOT*

This year, we have some exciting new additions such as the Basque-inspired Basque Kitchen and Leruoy, serving up modern French cuisine. Some didn’t make the list such as Bacchanalia and the Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle.

1 MICHELIN-STARRED HAWKERS IN 2019

• HAWKER CHAN
• HILL STREET TAI HWA PORK NOODLE

2 MICHELIN-STARRED RESTAURANTS IN 2019

• SHISEN HANTEN
• SHOUKOUWA
• WAKU GHIN
• SAINT PIERRE*
• RESTAURANT ZÉN*

3 MICHELIN-STARRED RESTAURANTS IN 2019

• ODETTE*
• LES AMIS*

We would like to congratulate all chefs and restaurants who made it into the 2019 Michelin Guide Singapore!

Jiang-Nan Chun at Four Seasons is known for serving classic Cantonese cuisine in a luxurious setting, and while I’d been meaning to venture there for a meal, it took me until recently to do so.

The new Chinese executive Chef Alan Chan used to be from Crystal Jade Dining IN, and since joining Jiang-Nan Chun, he has introduced a new menu. It is evident that he is adamant to make his mark on the restaurant. The food that we had were well-executed using traditional cooking techniques, with a slightly modern twist.

We started our meal in the best possible way, with a gorgeous Peking duck ($72 for whole duck) enfolded within an incredibly thin pancake wrap made of spinach.

The roasted platter – comprising roasted duck ($24), crispy pork belly ($16) and char siew ($20) – was also delightful, and though the char siew was only decent, the roasted pork belly and duck rocked my world.

Next up, we had a dim sum platter of steamed pork dumpling with baby abalone; steamed scallop and cod with truffle oil; baked flaky pork pastry with bacon; steamed pork dumpling in spicy vinegar sauce; custard bun with salted egg yolk; steamed lobster and shrimp dumpling; steamed mushroom vegetable dumpling; and deep-fried pastry with salted egg and curry powder.

While everything was absolutely perfectly prepared, my favourite was without a doubt, the custard buns with salted egg yolk. Jiang-Nan Chun’s rendition is one of the better ones that I’ve had, and I definitely adding it into my list of best custard buns in Singapore.

The other dim sum that caught my attention was the deep-fried pastry with salted egg, mushroom, and curry powder. Although it was not the best dim sum on the table, I thought that the use of curry powder was interesting.

For main courses, we had simmered fillet of star garoupa with beancurd skin, wok-fried lobster with chorizo and eggplant, a double-boiled sakura chicken soup and a braised beef cheek with red vinaigrette, topped with gold foil.

By the time the crispy noodles with truffle shavings was served, I was stuffed to the brim, and regrettably, I only took a few bites.

I am sure I don’t have to explain much, but in case you are still wondering, the meal that we had at Jiang-Nan Chun was excellent, and I think you should definitely go there soon for a nice dinner.

Jiang-Nan Chun
190 Orchard Boulevard
Four Seasons Hotel
Tel: +65 6831 7220
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat & Sun (Dim Sum Brunch): 11am – 1pm, 1.30pm – 3pm

Note: This was an invited media tasting.