One of the best restaurants in Singapore, Esora is a modern Japanese kappo-style restaurant with one Michelin star which pays homage to the four seasons; the menu, presentation and the floral arrangement change according to the season.

We had an exquisite and wonderful 10-course meal (S$338) at Esora and these were the highlights of our dinner.

Our meal started with the photogenic Foie Gras Monaka with strawberry and myoga, and this was followed by a delicious Kegani crab.

Next up was one of our favourite dish from the 10–course spring menu, the Stuffed Chicken with morel. It had a lovely char to it, balanced out with the nutty and earthy flavour of the morel mushrooms. We would totally return to Esora again just for another serving of this.

Then we had ESORA Spring Hassun, a beautiful display of Katsuo with scallion andsea perch with crispy nori.

We were then served with a light yet flavourful and very sweet bowl of Amadai soup.

Another of our favourite course was, without a doubt, the Omi Wagyu which was served with garlic leaves and bamboo shoots, and topped with fried shallots. Utterly delicious!

We were already very full by then, but we still managed to find room for the Clam Donabe with uni and ginger.

To end off the meal, we had Sake Ice Cream and seasonal fruits served on a gorgeous platter.

Despite the departure of their former chef Shigeru Koizumi, the food at Esora is still very, very good and it remains one of the top restaurants in Singapore. It is incredibly hard to book a table here and you need to make reservation months in advance.

We made a booking halfway through our meal for our next visit here to experience the menu during Summer. We cannot wait for our next dining experience here!

Esora
15 Mohamed Sultan Rd, Singapore 238964
Tel: +65 8533 7528

Boasting high ceilings, a bigger space and decked out in Peranakan-inspired tiles and furnishings, one-Michelin-starred Peranakan restaurant Candlenut offers an Omakase menu—which they cheekily call ‘Ahmakase’.

The restaurant has a different, somewhat contemporary approach towards Peranakan cuisine, delving away from traditional methods.

Boasting a wider array of dishes (ranging between S$20 – S$30 each), we got to try a good many dishes, with our favourites being the Blue Swimmer Crab Curry, Turmeric, Galangal, Kaffir Lime Leaf and Westholme Wagyu Beef Rib Rendang, Serunding, Turmeric Leaf.

The Wok Fried Tiger Prawns, Petai Beans, Tamarind, Fried Shallots (S$28++) comes with plenty of crunch from the vegetables and the tamarind provided a sourish tinge to the dish. The prawns were sweet, succulent and complemented the strong flavours of the petai well.

The Blue Swimmer Crab Curry, Turmeric, Galangal, Kaffir Lime Leaf (S$32++) is something that instantly stole our hearts. The dish sees a generous portion of de-shelled crab, so much such that every scoop is riddled with bits, if not chunks, of fleshy crab meat.

The curry is spicy and rich in coconut, but just enough to give you that rich creaminess without overcompensating for the natural sweetness of the crab.

Executed decently but with room to improve, their Homemade Kueh Pie Tee Shell, Braised Local Turnip, Pork Belly, Prawns (S$20++) comes with 4 shells and a platter of ingredients for you to craft your own one-biter.

The ingredients were fresh and immaculately prepared, however, the turnip filling was a tad underwhelming with regards to seasoning. A quality that no amount of sweet sauce nor chilli can do to salvage, unfortunately.

An interesting take on the classic satay, the allure of this dish would be the choice of meat used. Kurobuta pork from Snake River Farm is known to be extremely well-marbled, tender and flavourful.

Licked with a sweet kicap manis glaze every few turns and allowed to develop a deep, caramel-coloured char on the outside, the skewers were truly sublime in both aroma and flavour, penetrating down deep into the meat.

An interesting dessert that comprises one of Nonya cuisines most prized ingredient, the Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma (S$15++) intrigues with its nutty flavour and quirky make-up, that sees granules of pop rocks and chocolate.

Not something we would consider getting a second time, but it’s worth a try for its creativity.

Candlenut
COMO Dempsey
17A Dempsey Road,
Singapore 249676
Tel: +65 1800 304 2288
Daily: 12pm – 3pm, 6pm – 10pm
Nearest Station: Farrer Road

The Michelin Guide Singapore has just announced the list of restaurants who have been awarded the Michelin star(s). This is news that has gotten everyone on the edge of their seats the past week and we bet you are just as excited to know the results as we are.

When the Michelin Guide Singapore released its Bib Gourmand Awards 2017 last week, emotions were high. While some were glad that their favourite hawker heroes are finally getting the credit and recognition they deserve; others disputed the fact that those among the list were less deserving than others.

With today’s announcement, more Singapore names will join the coveted list of Michelin-star recipients. And whether you agree with this list or not, all eyes will be on them.

Here, we share the 2017 Michelin Guide Singapore.

THE 2017 SINGAPORE MICHELIN 1 STAR RESTAURANTS

• ALMA
• BÉNI
• CANDLENUT
• CORNER HOUSE
• CRYSTAL JADE GOLDEN PALACE
• CUT
• JAAN
• LEI GARDEN
• OSIA RESTAURANT
• PUTIEN (KITCHENER ROAD)
• RHUBARB LE RESTAURANT
• SHINJI BY KANESAKA (BRAS BASAH ROAD)
• SHINJI BY KANESAKA (TANGLIN ROAD)
• SUMMER PAVILION
• SUSHI ICHI
• THE KITCHEN AT BACCHANALIA
• THE SONG OF INDIA
• BRACI
• CHEEK BY JOWL
• CHEF KANG’S
• GARIBALDI
• IGGY’S
• IMPERIAL TREASURE FINE TEOCHEW CUISINE
• LABYRINTH
• META
• SAINT PIERRE
• SUMMER PALACE
• WHITEGRASS

THE 2017 SINGAPORE MICHELIN 1 STAR HAWKERS

• HILL STREET TAI HWA PORK NOODLE
• LIAO FAN HONG KONG SOYA SAUCE CHICKEN RICE & NOODLE (335 SMITH STREET)

THE 2017 SINGAPORE MICHELIN 2 STAR RESTAURANTS

• ANDRÉ
• L’ATELIER DE JOËL ROBUCHON
• LES AMIS
• ODETTE
• WAKU GHIN
• SHISEN HANTEN
• SHOUKOUWA

THE 2017 SINGAPORE MICHELIN 3 STAR RESTAURANTS

• JOËL ROBUCHON RESTAURANT

The Michelin Guide Singapore has just released its Bib Gourmand Awards 2017. Singapore’s rich cultural diversity and local gastronomy has thus been further affirmed, much to the delight of many gourmets and food lovers alike.

A total of 38 restaurants, hawkers and street food establishments have made it to the list with 9 new entrants. The criterion for this year is simple. The establishment must offer quality and value-for-money meals under S$45.

Timeless local favourites such as carrot cake, curry fish head and beef noodles were among those who took the spotlight in this year’s list of Bib Gourmand awardees in the 2017 Michelin Guide Singapore.

Hawkers have stood the test of time and still remains the heart, soul and pride of Singapore, and for good reason—they did not disappoint. Hawker selections are aplenty, such as the popular Depot Road Zhen Shan Mei Claypot Laksa at Alexandra Food Centre, New Lucky Claypot Rice in Holland Drive Market and Food Centre and Zai Shun Curry Fish Head in Jurong East.

The Singapore Bib Gourmand awardees this year represent over 11 different cuisine types—testament to the sheer multitude of cultures and cuisines in Singapore’s culinary landscape.

See the full list below:

The new restaurant newcomers among the Bib Gourmand venues include recognizable brand names such as Bar-Roque Grill, Man Man Japanese Unagi Restaurant, The Blue Ginger, Tsuta, and Shirokane Tori-tama.

With 38 Bib Gourmand restaurants and street food establishments this year, of which nine are new entrants, Singapore has an admirable list of Bib Gourmand awardees. This attests to the quality of our city’s cuisines.

The recent launch of the Singapore Michelin Guide has seen 27 restaurants being bestowed the honourable star(s).

Sure, we are extremely happy for the chosen ones, but there are still a couple of dining establishments that are no less deserving of the Michelin star and we only wished they were given the recognition too. These places are equally reputable and definitely regarded as Singapore’s best restaurants, and we are sure many share our sentiments on this.

While the Michelin star(s) is a testimony to a restaurant’s success, it does not necessarily mean that any restaurants without it actually pales in comparison. From modern Australian barbecue restaurant Burnt Ends, Imperial Treasure Fine Chinese Cuisine to award-winning Tippling Club, here are 11 Best Restaurants in Singapore That Do Not Have Michelin Stars.

Source: Asia Bars

#1 BURNT ENDS

Burnt Ends is ranked as the World’s 70th Best Restaurant and Asia’s 14th Best Restaurant. Needless to say, scoring a reservation requires tremendous patience but the divine Australian barbecue food is well worth the approximate two-month wait!

The menu changes every day but customers can expect consistently superb dishes that have been prepared with finesse.

20 Teck Lim Road
Singapore 088391
Tel: +65 6224 3933
Closed on Sundays and Mondays
Tue: 6pm – 12am
Wed to Sat: 11.45am – 2pm, 6pm – 12am
Nearest Station: Outram Park

#2 DB BISTRO MODERNE SINGAPORE

Located in Singapore’s iconic Marina Bay Sands, DB Bistro Moderne Singapore is the brainchild of internationally-acclaimed restaurateur Daniel Boulud. The restaurant is renowned for their Original db Burger (S$42++) – a juicy beef patty stuffed with foie gras and sandwiched between two fluffy Parmesan buns.

Other noteworthy dishes include the Duck Confit and Ribeye. The service at DB Bistro Moderne Singapore is also impeccable!

2 Bayfront Avenue
Marina Bay Sands
Singapore 018956
Tel: +65 6688 8525
Mon to Fri: 12pm – 10pm
Sat: 11am – 11pm
Sun: 11am – 10pm
Nearest Station: Bayfront

#3 GARIBALDI

Garibaldi is one of Singapore’s most popular Italian restaurants. Set lunch starts from S$39++ per person and Chef’s Degustation Dinner starts from S$188++ per person.

Fresh ingredients – imported directly from Italy – are used to prepare Garibaldi’s authentic Italian delicacies. The restaurant is perfect for business luncheons, romantic date nights and private functions.

36 Purvis Street
Singapore 188613
Tel: +65 6837 1468
Daily: 12pm – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Bugis

Source: The World’s 50 Best

#4 IGGY’S

Located in Hilton Singapore, Iggy’s is a fine dining international restaurant that has successfully merged the flavours and culinary techniques of Australian, European and Japanese cuisines.

The fancy establishment has been ranked as number 18 in Asia and has also gained the approval of Gourmet & Travel Magazine, Forbes Travel Guide and Singapore Tatler.

581 Orchard Road
The Hilton Hotel, Level 3
Singapore 238883
Tel: +65 6732 2234
Closed on Sundays and Wednesdays
Mon, Tue, Thu to Sat: 12pm – 1.30pm, 7pm – 9.30pm
Nearest Station: Orchard

#5 IMPERIAL TREASURE FINE CHINESE CUISINE

The Imperial Treasure name is synonymous with top-notch and impressive Chinese food. The prices might be relatively steep, but the stellar dining experience at Imperial Treasure’s flagship outlet in Marina Bay Sands is well worth your hard-earned money.

Our favourite dishes here include the Steamed Bamboo Clams, Peking Duck, and its range of Chinese boiled soups. The Sweet & Sour Pork is also one of the best we have had in Singapore.

10 Bayfront Avenue
Marina Bay Sands
The Shoppes Atrium 2
L2-04, The Shoppes
Singapore 018972
Tel: +65 6688 7788
Daily: 11.30am – 10.30pm
Nearest Station: Bayfront

#6 PIZZERIA MOZZA

Originating from Los Angeles, specialty pizza restaurant Pizzeria Mozza – owned and operated by Mario Batali, Joe Bastianich and Nancy Silverton - has defied all traditional notions of a pizzeria.

The prices of the pizza range from S$20 for a Tomato & Sicilian oregano, to S$38 for the Egg, bacon with Yukon Potato. The Cauliflower fritti (S$16) is also a must-order.

2 Bayfront Avenue
Marina Bay Sands
#B1-42/46, The Shoppes
Singapore 018972
Tel: +65 6688 8522
Daily: 12pm – 11pm
Nearest Station: Bayfront

#7 TASTE PARADISE

Taste Paradise has been one of our favourite Chinese restaurants in Singapore since its inaugural opening. The dim sum here – especially the liu sha bao and baked char siew pastry – never disappoint, and we have been returning religiously since day one.

Taste Paradise’s dinner menu is one that is refined and elegant, with the signature Shark’s Fin in Supreme Broth and different variety of foie gras prepared with an oriental take. Taste Paradise is the kind of place that you would bring esteemed guests and friends to.

2 Orchard Turn
ION Orchard #04-07
Singapore 238801
Tel: +65 6509 9660
Mon to Fri 11.30am – 3pm, 6pm – 10.30pm
Sat and Sun: 11am – 4.30pm, 6pm – 10.30pm
Nearest Station: Orchard

#8 TATSUYA

Sitting inside five-star Goodwood Park Hotel is Tatsuya, a famous Japanese restaurant helmed by respected Chef Ronnie Chia who has more than 30 years of culinary experience. They serve up some of the best chirashi-don in Singapore, and lunch sets are actually very affordable.

The menu changes every fortnight and comprises fresh seasonal produce directly imported from Japan. Reservations are definitely required for it has a huge army of loyal patrons who dine there regularly.

22 Scotts Road
Goodwood Park Hotel
Singapore 228221
Tel: +65 6737 7411
Daily: 12pm – 3am
Nearest Station: Orchard

Source: Tippling Club

#9 TIPPLING CLUB

Bar-cum-restaurant Tippling Club was ranked as the 45th Best Bar in the World in 2013. Helmed by celebrated chef Ryan Clift, the gastro-bar is the go-to place for gourmet food and impressive cocktails.

Do order the Juniper Sling (S$21++) – a cocktail concoction of cassis, cinnamon syrup, gin, cherry bitters, grand marnier and junipher – which is interestingly served in a Penhaligon’s perfume bottle.

38 Tanjong Pagar Road
Singapore 088461
Tel: +65 6475 2217
Closed on Sundays
Mon to Fri: 12pm – 12am
Sat: 6pm – 12am
Nearest Station: Tanjong Pagar

#10 TUNGLOK SIGNATURES

Tunglok Signatures at Orchard Parade Hotel is one of Singapore’s leading Chinese restaurants. The reputable dining establishment – with numerous accolades under its name – boasts a splendid array of tantalising Cantonese, Sichuan and Shanghainese dishes.

Must-order dishes include the Crisp-fried Prime Pork with Sze Chuan Chilli and the Pan-fried Lobster Steak.

Orchard Parade Hotel #02-18
1 Tanglin Road
Singapore 247905
Tel : +65 6834 0660
Daily: 11.30am – 3pm, 6pm – 10pm
Nearest Station: Orchard

#11 WILD ROCKET

Wild Rocket is one of the very first pioneers in promoting mod-sin cuisine. Former lawyer Willin is the man behind this restaurant and he was even named by New York Times as Singapore’s up-and-coming tastemaker who is “reinventing the city’s traditional food culture”.

The cosy restaurant is perched atop Mount Emily and provides a great respite from the hustle and bustle in the city.

10A Upper Wilkie Road
Singapore 228119
Tel: +65 6339 9448
Daily: 9am – 10pm
Nearest Station: Rochor

The Michelin Guide Singapore has just announced the list of restaurants who have been awarded the Michelin star(s). This news is much anticipated and we are sure you are as stoked and curious as we are.

When the Michelin Guide Singapore released its Bib Gourmand Awards 2016 last week, it received mixed comments. While some are happy that our hardworking local hawker masters are finally getting the recognition that they deserve, many others lamented at the fact that the list hardly represents the best hawker stalls in Singapore.

With today’s announcement, more Singapore names will join the coveted list. And whether you agree with this list or not, the Michelin-starred restaurants in Singapore will have attention all on them, and see more patrons in the next few months.

Here, we share the 2016 Michelin Guide Singapore.

THE 2016 SINGAPORE 1 MICHELIN STAR RESTAURANTS (A very good restaurant in its category)

• ALMA
• BENI
• CANDLENUT
• CORNER HOUSE
• CRYSTAL JADE GOLDEN PALACE
• CUT BY WOLFGANG PUCK
• FOREST
• JAAN
• LEI GARDEN
• OSIA
• PUTIEN
• RHUBARD
• SHINJI BY KANESAKA AT RAFFLES HOTEL
• SHINJI BY KANESAKA AT THE ST. REGIS SINGAPORE
• SUMMER PAVILION
• SUSHI ICHI
• TERRA
• THE KITCHEN BY BACCHANALIA
• THE SONG OF INDIA
• WAKU GHIN

THE 2016 SINGAPORE 1 MICHELIN STAR HAWKERS 

• HILL STREET TAI HWA PORK NOODLE
• HONG KONG SOYA SAUCE CHICKEN RICE AND NOODLE

THE 2016 SINGAPORE MICHELIN 2-STAR RESTAURANTS (Excellent cuisine, worth a detour)

• L’ATELIER DE JOËL ROBUCHON
• LES AMIS
• ODETTE
• RESTAURANT ANDRE
• SHISEN HANTEN
• SHOUKOUWA

THE 2016 SINGAPORE MICHELIN 3-STAR RESTAURANTS (Exceptional cuisine, worth a special journey)

• JOËL ROBUCHON RESTAURANT

Read: The Pros and Cons of having the Singapore Michelin Guide Singapore.

And we have come to the final list – the list of restaurants who have been awarded three Michelin stars.

With The 2016 Michelin Guide Singapore being announce from Resorts World Sentosa, tonight is a big night for many restaurants in Singapore for they are officially being awarded the coveted Michelin star(s).

Here is the final list of Michelin Three-Starred restaurants. Congratulations to these Michelin 3-Star Restaurants in Singapore 2016. The cream of the crop. The best restaurant in Singapore. Do you agree with the results so far?

THE 2016 SINGAPORE MICHELIN 3-STAR RESTAURANTS (Exceptional cuisine, worth a special journey)

• JOËL ROBUCHON RESTAURANT

Yes, only Joël Robuchon Restaurant has been awarded 3 Michelin Stars.

Read: Singapore 2016 Michelin 1-Star Restaurants / Singapore 2016 Michelin 2-Stars Restaurants in Singapore / THE 2016 MICHELIN GUIDE SINGAPORE

And we have the second list for restaurants who have been awarded Two Michelin Stars.

The 2016 Michelin Guide Singapore is being held at Resorts World Sentosa tonight, and we are keeping our eyes peeled on the ceremony and all the restaurants who are awarded/ going to be awarded the coveted recognition.

Here, we have first-hand news on the winners of Two Michelin Stars in Singapore. Congratulations to these Michelin 2-Star Restaurants in Singapore 2016!

THE 2016 SINGAPORE MICHELIN 2-STAR RESTAURANTS (Excellent cuisine, worth a detour)

• L’ATELIER DE JOËL ROBUCHON
• LES AMIS
• ODETTE
• RESTAURANT ANDRE
• SHISEN HANTEN
• SHOUKOUWA

Read: Singapore 2016 Michelin 1-Star Restaurants / Singapore 2016 Michelin 2-Star Restaurants / The 2016 Michelin Guide Singapore

Tonight is a big night for many restaurants.

With The 2016 Michelin Guide Singapore being announce from Resorts World Sentosa, we are keeping our eyes peeled on the ceremony and all the restaurants who are awarded/ going to be awarded the coveted recognition.

Here, we have first-hand news on the winners of One Michelin Star. Congratulations to these Michelin 1-Star Restaurants in Singapore 2016!

The list is a pretty surprising one. There are some surprise entrances from chains that we otherwise know as casual family restaurants, and some celebrity chefs’ restaurants – such as JAAN, CUT by Wolfgang Puck, Waku Ghin and Shinji by Kanesaka – whom we think deserve more than just One Michelin Star.

Nonetheless, congratulations to all these Restaurants in Singapore with 1 Michelin Star!

READ: SINGAPORE 2016 MICHELIN 2-STAR RESTAURANTS / SINGAPORE 2016 MICHELIN 3-STAR RESTAURANTS / THE 2016 MICHELIN GUIDE SINGAPORE

THE 2016 MICHELIN 1-STAR RESTAURANTS (A very good restaurant in its category)

• ALMA
• BENI
• CANDLENUT
• CORNER HOUSE
• CRYSTAL JADE GOLDEN PALACE
• CUT BY WOLFGANG PUCK
• FOREST
• JAAN
• LEI GARDEN
• OSIA
• PUTIEN
• RHUBARD
• SHINJI BY KANESAKA AT RAFFLES HOTEL
• SHINJI BY KANESAKA AT THE ST. REGIS SINGAPORE
• SUMMER PAVILION
• SUSHI ICHI
• TERRA
• THE KITCHEN BY BACCHANALIA
• THE SONG OF INDIA
• WAKU GHIN

THE 2016 SINGAPORE MICHELIN 1-STAR HAWKERS 

• HILL STREET TAI HWA PORK NOODLE
• HONG KONG SOYA SAUCE CHICKEN RICE AND NOODLE

Read: The Pros and Cons of Having Michelin Guide Singapore.

The legendary Michelin Guide is already available in 25 countries, and it is with little surprise that Singapore is finally joining the gourmet club and having its restaurants ranked by the gastronomic guide.

Is Singapore’s food industry simultaneously stressed and excited about this? You bet!

For those who are not in the know, the Michelin Guide is a world-famous food guide that ranks food establishments incognito. To be awarded even just a star will be life-changing, and the highest attainable status is three stars – this rare classification is given to truly exceptional restaurants that are worth flying to for.

But as with all other matters, there are two sides to the coins for everything. There will be the pros, and there will be the cons. While we are thrilled with the Michelin Guide launch next year and the various prospects Singapore stands to gain, we also cannot help but worry if this might, too, bring along unnecessary side effects.

THE IMPACT OF THE MICHELIN STAR

The prestigious Michelin star is a testament to many chefs’ culinary career successes and for some, it is a matter of life or death. And that was the unfortunate case in 2013 for French Chef Bernard Loiseau who took his own life amidst the hearsay of his restaurant losing its stars.

Indeed, the Michelin star wields the power to transform a business dramatically and many restaurants have reaped its impacts. Renowned restaurants have reportedly experienced a distinct surge of patrons and revenue after being awarded even just one star. There is also a research by Knight Frank that revealed how British houses located near Michelin-starred restaurants too experienced a rise in their property values.

Being bestowed a star is an honourable milestone for restaurants and chefs alike, but working on maintaining the star(s) is a tumultuous ordeal. The incredible amount of stress a team faces can be unbearable at times, which makes one wonder if the star is a blessing or a curse after all.

Of course, winning a Michelin star is a joyous celebration for chefs and their kitchen crews. The road to world-class recognition is never a one-man show, but based on the combined efforts of a team. Yet, the pressure to keep one’s ranking has gone extreme for Hong Kong Michelin-starred Lei Garden this year, where employees were actually fined for yawning.

LOSING THE MICHELIN STAR

On the flip side, losing any Michelin star is an extremely painful process and even celebrated-chef Gordon Ramsay is not spared from this excruciating torture. “I started crying when I lost my stars. It is a very emotional thing for any chef. It is like losing a girlfriend,” he admitted.

THE MICHELIN GUIDE WILL BRING ABOUT A POWERFUL RIPPLE EFFECT 

When celebrity chef restaurants such as Waku Ghin, db Bistro, and Joël Robuchon Restaurant first opened in Singapore several years ago, it gave the Singapore food scene a great boost. Subsequently, chefs and staff who have worked in the celebrity chef restaurants earned themselves distinctive portfolio through the gained knowledge and experience, and this means they will pass on their know-hows to the next restaurants they work at.

The Michelle Guide Singapore will bring about this powerful ripple effect. All the restaurants in Singapore will have to up their game and make tremendous changes in their hospitality to vie for a Michelin star. For those who are to receive the Michelin Star, they will have to work even harder to maintain their newfound status, whereas those who missed out will also have to buck up in order to gain the recognition. It is going to be an uphill challenge for one and all.

The best restaurants in Singapore – Odette by Chef Julien Royer, Restaurant Andre, Iggy’s, Tatsuya; just to name a few – should finally get the recognition they deserve. Receiving a Michelin Star will firmly place them on the world map.

SERVICE STANDARDS IN SINGAPORE

Unfortunately, our first-world status does not represent topnotch service standards across board; Prime Minister Lee Hsien Loong has declared that there is still much room for improvement.

Service is something that involves three parties – workers, employers, and customers. It is definitely not a one-sided affair when it comes to providing good service; employers and customers contribute to the eco-system and have parts to play, too

Hopefully, the launch of Michelin Guide in Singapore and the mandatory advancement of service industry that follows suit will eventually eradicate the social stigma associated with working in hospitality and retail sectors. The negative connotations attached to jobs in such industries have driven away many young Singaporeans – and the end result is a lack of manpower.

SINGAPORE HAWKER FOOD TO BE AWARDED MICHELIN STARS?

On a separate note, Michelin Guide Hong Kong Macau 2016 edition, Michelin has created a new category to recognise street food for the first time. This has most definitely elevated the status of less-than-glamourous street food and what-have-you, and has reinstated their positions in the ever-prospering city.

Michelin Guides International Director Mr Michael Ellis recently announced that a myriad of fine dining establishments, mid-tier restaurants and hawker vendors will be featured in the official inaugural Michelin Singapore guide. It seems like a future Tim Ho Wan is already in the making and Michelin might just be the saviour of our disappearing hawker heritage.

Having said that, the lucky vendors given an elite star would soon be experiencing an overnight transition from nobody to somebody. These hawkers could seize the opportunity to increase their economical budget prices or even embark on a new journey of global franchise. The opportunities are evidently endless, thanks to the emergence of the almighty Michelin Guide.

THE POSSIBLE LIMITATIONS THAT A MICHELIN STAR MIGHT BRING ABOUT

It is also vital to note that certain restaurants – especially in France – have resorted to keeping their menus stagnant and are unwilling to experiment with new dishes for fear of losing their stars.

Would such a limitation trend in Singapore emerge too in the subsequent years following the Michelin launch? And will customers get tired from sampling the same items? There will always be two sides to a coin, and only time will tell which works better and is more sustainable.

WOULD MICHELIN GUIDE INSPECTORS BE ABLE TO UNDERSTAND AND TRULY JUDGE SINGAPORE’S HAWKER FOOD?

Moreover, many might lament that these stars are not justifiable due to the mysterious operations and subjective tastebuds of the Michelin ranking system and its inspectors. Would Michelin Guide inspectors be able to tell a plate of good chicken rice and a mediocre one apart? Do they know Singapore’s hawker food and our culture/ traditions/ preparation methods well enough to judge it? Many other variable factors such as spice level are also highly dependent on individual’s preference.

DEALING WITH INFLUX OF CUSTOMERS AND HIGHER EXPECTATIONS

Any new restaurant that are about to receive a Michelin Star will have to deal with the sudden influx of customers from around the globe. Diners will have much higher expectations of a Michelin restaurant. Will the restaurants be able to cope with the tremendous pressure, and to ensure that the food quality and service standard remain the same?

COST OF DINING IN SINGAPORE TO GO UP?

And it is inevitable that prices will go up when a restaurant receive a Michelin star. Academic studies have shown that restaurants awarded Michelin stars felt the need to invest in service and décor and hence, increase their prices in order to fund the changes.

Another study has also found out that restaurants are observed to increase their prices relative to other restaurants even two years before receiving a Michelin rating. This is most likely due to the extra expense of raising the quality of their fare and improving their amenities in the hope of qualifying for an increased Michelin rating.

SINGAPORE MICHELIN GUIDE 2016

That being said, we cannot deny the abundance of benefits Singapore’s food scene is about to reap. The influx of foodie travellers will bless Singapore’s tourism, and we will enjoy an increment of profits generated from overseas discerning diners.

A bilingual edition of Singapore’s very first Michelin Guide in English and Mandarin will be launched in the second half of 2016. Singapore’s cut-throat food industry is about to revolutionise and we can only cross fingers that the most deserving restaurants will be rewarded by the stars, while everyone else who did not will be inspired to up their games.

Words by Ng Hui Jun
Edited by Brad Lau, Melody Yap

The Michelin Guide is finally coming to Singapore. Michelin is partnering the Singapore Tourism Board and Robert Parker Wine Advocate to launch the Singapore edition of the Michelin Guide in the second half of 2016.

Michelin Guide Singapore will include English and Chinese text. We are so proud that Singapore is the first South-east Asian country to have a Michelin guide. As food lovers would know, only Japan, Hong Kong and Macau in Asia have its own Michelin guides.

Michelin announced at its press briefing that its anonymous inspectors have been in Singapore to check out the hotels and restaurants for the upcoming guide.

Boy are we excited that the best restaurants in Singapore will finally be recognised around the world! We cannot wait to see which restaurants will be awarded with the coveted recognition.

Having a meal at a Joël Robuchon Restaurant is not just about the food; it is about the overall dining experience right from the moment you step in to the restaurant.

When Joël Robuchon was in Singapore back in December, we met up with him for an exclusive session to get an insight, as well as to experience the magic in the restaurant’s kitchen - the sacred ground of haute cuisine. It was an unforgettable afternoon – to interact with the humble man, and to catch glimpses of his talented team at work.

Most people have the misconception that it is expensive to dine at a Joël Robuchon’s establishment. However, that is not necessarily the case. Joël Robuchon Restaurant and L’Atelier de Joël Robuchon at Resorts World Sentosa have just launched its new weekend set lunches and the prices are super reasonable for the quality of food you will be getting, and the luxe dining experience.

JOËL ROBUCHON RESTAURANT

If you’ve always wanted to dine at a Joël Robuchon Restaurant, the Sunday set lunch (S$78, S$98, S$118) is a great chance for you to sample executive chef Michael Michaelidis’s cooking.

The 3-course set lunch (S$78) includes an amuse-bouche plus an appetiser or soup, a main course, a dessert, as well as coffee or tea served with petit four. Highlights include our favourite Le Bar, a luxurious pairing of Sea Bass and Langoustine with Fennel Foam and Sea Urchin, and Le Bœuf Wagyu, Grilled Wagyu striploin with spices and macaroni stuffed with foie gras and mushrooms.

L’ATELIER DE JOËL ROBUCHON RESTAURANT

L’Atelier de Joël Robuchon also has three set lunches (S$48, S$68, S$108) that are offered every Saturday. At S$48, the 3-course menu is an absolute steal! It features an amuse-bouche, 1 appetiser, 1 main course, 1 dessert and coffee or tea served with petit fours.

With 6 appetisers, 8 main courses and 3 desserts to choose from, it can be quite a headache trying to decide what to eat. So let us help you – the standout dishes include LA SAINT JACQUES, Scallops Carpaccio in duo of Capellini Pasta and LE VACHERIN, Manuka honey parfait, ginger jelly and mango sorbet.

We love how the new set lunches offer plenty of options in each category for everyone, and for the very fact that it is also reasonably-priced; nothing too exorbitant that you have to pay an arm and a leg for it. We will be making regular trips back to L’Atelier de Joël Robuchon for lunch from now on. No reason to say no, right?

Level 1, Hotel Michael
Resorts World Sentosa
8 Sentosa Gateway
Tel: +65 6577 7888
Nearest Station: Harbourfront

This post is brought to you by Resorts World Sentosa.

EXCLUSIVE: Chef of the century, cookbook author, and restauranteur with celebrity restaurants and outlets all across the globe – Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Bordeaux, Taipei, Tokyo and Singapore… With a total of 28 Michelin Stars, Joël Robuchon is one of the most famous chefs in the world. And one of our favourites too, of course.

We met up with Joël Robuchon when he was in town to visit Joël Robuchon Restaurant and L’Atelier de Joël Robuchon at Resorts World Sentosa. It was an exclusive session, and we spent a morning chatting with him to find out about his thoughts about the world’s food scene, as well as catching up on the latest updates about his business. We also had the chance to experience the magic in Joël Robuchon Restaurant’s kitchen - the sacred ground of haute cuisine – to catch glimpses of the talented team at work, and to learn from executive chef Michael Michaelidis on how to prepare a Salmon Tartare.

Here are the things that you never knew about Joël Robuchon, as well as a recipe of a Salmon Tartare by Joël Robuchon Restaurant’s executive chef Michael Michaelidis.

#1 WHAT IS YOUR KIND OF COMFORT FOOD?

Joël Robuchon: No matter which part of the world I am at, I’m always working in my restaurants, trying out new dishes and recipes. Unlike most people, I do not have the luxury of sitting down for a full meal. I do not have any favourite food. It always depends on the occasion, the season, as well as the mood at that point in time.

The thing that excites me the most is the ever-changing seasonal ingredient and getting my hands on the highest quality. It is currently the white truffle season, so naturally the dish that I’d like to eat the most now is a plate of spaghetti with a perfectly boiled egg topped with lots of white truffle.

#2 WHAT IS THE TOUGHEST DISH/INGREDIENT TO PREPARE?

Joël Robuchon: One of the most difficult ingredients to prepare is black truffle. In order to cook black truffle well, the chef would need to have a lot of knowledge and technique so as to treat it properly in order to preserve and maximise the flavours.

While truffle is now aplenty and the audience might be confused about the grades, a real chef who uses only the premium grade is not one who sweeps you off your feet the moment he dishes out his creation. Quality truffle has to be handled meticulously, and it should perfume the food in such a way that only upon mixing or cutting up your food, and putting it in your mouth, then would the flavours be released in full force. That is the test for every chef.

#3 IS THERE SOMETHING THAT A NORMAL DINER WOULD NOT KNOW ABOUT L’ATELIER DE JOËL ROBUCHON AND JOËL ROBUCHON RESTAURANT?

Joël Robuchon: At every Joël Robuchon restaurant, there is a huge amount of preparation work done behind the scenes that customers do not see; we call that the mise en place. From picking the best and freshest ingredients; to scaling, deboning and cleaning the fish; cutting the various vegetables; and preparing the stocks, our chefs spend a lot of time on the preparation, because we take pride in every ingredient that goes in to your dish, and we only want you to have the finest of our touches.

#4 WHICH IS YOUR FAVOURITE JOËL ROBUCHON RESTAURANT IN THE WORLD?

Joël Robuchon: Always the one that I am at now. So, it would be Joël Robuchon Restaurant and L’Atelier de Joël Robuchon. (laughs)

#5 WHAT DO YOU THINK ABOUT SINGAPORE’S DINING SCENE?

Joël Robuchon: Honestly, this is not an easy question for me because I do not have much knowledge of the restaurants in Singapore. I’ve been to a few restaurants so far but I am not the most qualified person to discuss this. But I do love all the local food that I have tried so far.

#6 WHICH IS YOUR FAVOURITE LOCAL FOOD IN SINGAPORE?

Joël Robuchon: I appreciate local food like chilli crab, black pepper crab and chicken rice because they are flavourful and have a lot of characters.

#7 ANY PLANS TO OPEN MORE RESTAURANTS IN 2015?

Joël Robuchon: Yes, I do have some new openings coming next year. In December, L’Atelier de Joël Robuchon will be starting its operations in the centre of Bangkok. And before the end of the year, we are opening another restaurant, La Grande Maison that will be housed in a 19th-century mansion in the Bordeaux region. Also, we are looking to open our first L’Atelier de Joël Robuchon in Shanghai next year. It will be located along The Bund, and it is a beautiful spot to dine while enjoying the true Shanghai beauty.

#8 WHICH IS YOUR FAVOURITE CITY, AND WHY?

Joël Robuchon: I have too many favourite cities in the world, but one of the cities that holds a special place in my heart is New York City because it is a place with so much energy. There are always new things happening in the city, with new trends to explore. I find myself very comfortable and inspired whenever I am in the city.

Tokyo, another place that I love, is the same as New York City but with a certain refinement. I’ve been travelling to Tokyo for the past 40 years and it never ceases to impress me.

London is also an exciting city with lots of activities and exciting restaurant concepts that are truly special and characteristic. I get inspirations there too.

RECIPE OF LE SAUMON – AS A TARTARE WITH YOUNG SHISO SPROUTS

Receipe serves 4

• 120g of Salmon (finely chopped)
• 10g small white onion (finely chopped)
• 5g of Capers (finely chopped)
• 2 leafs of Young Shiso Sprouts (finely chopped)
• 10g of Tobiko Eggs
• Salt and Pepper to taste (milled)

Sauce:

• 1 egg yolk
• 20g of Dijon Mustard
• 20g of Ketchup
• 35g of Grape-Seed Oil
• A few drops of Worcester sauce (Lea & Perrins brand)
• Salt and Pepper to taste (milled)

Finishing:

• 40g of Caviar
• 8 slices of Bread (toasted)
• 4 Gold Leaves

1. In a bowl, add 1 egg yolk, 20g of Dijon Mustard and 20g of Ketchup. Add Salt and Pepper from the mill to taste. Whisk the mixture consistently while adding 35g of Grape-Seed Oil into the bowl slowly. Add a few drops of Worcester sauce and continue to whisk with a consistent speed.

2. Measure and put aside 40g of the mixture obtained in Step 1 for the next step.

3. In another bowl that sits in another bowl filled with ice, add 120g of finely chopped Salmon bits, 10g finely chopped small white Onions, 5g of finely chopped Capers, 2 pinches of finely chopped Shiso sprouts, 10g of Tobiko eggs, and 40g of the sauce prepared in Step 2. Mix everything together gently with a fork and add salt and pepper to taste.

4. Fill a circular mould of diameter 5cm with a spoonful (approximately 35g) of the Salmon Tartare mixture in Step 3 and top it with a teaspoon (approximately 10g) of caviar right in the middle.

5. Remove the circular mould gently and place it on a plate and place 1 piece of Gold Leaf in the middle of the caviar. Serve with 2 bread toasts.

6. Repeat Step 4-5 for the remaining 3 servings.