The Michelin Guide Singapore 2021 is in. Here are some of the biggest winners in our book

Zén, Chef Tristin Farmer — Chef Tristin Farmer, Zén

Zén earned itself a third star, a step up from 2019

Chef Tristin Farmer brought home Zén’s third star today, and rightly so. The restaurant, sister to Frantzén in Stockholm, is a S$480 (more if you would like alcohol) adventure that comprises European and Japanese ingredients, gussied with French techniques. The food here is refined and very hearty, and the service, wonderful, though some might find it a wee stifling.

Les Amis, Chef Sébastien Lepinoy — Chef Sébastien Lepinoy, Les Amis

Les Amis maintained its three stars…

Over the course of 27 years, one of Singapore’s best French restaurants has established a strong footing and redoubtable reputation in the arena of fine dining. In late 2020, we spoke with founder Desmond Lim on the future of fine dining in Southeast Asia.

Odette julien royer — Chef Julien Royer, Odette. Photo by Studio Daydream

… and so did Odette

Chef Julien Royer believes that perfectionism is a weakness, but one meal there and you’d think otherwise. Check out an interview we did with him here and his second French restaurant Claudine, which is set to open at Dempsey Hill real soon.

Cure was awarded its first star in six years – finally

It’s hard not to love Cure. It is cosy, understated and hits close to founder Andrew Walsh’s home with its offering of solid Irish cuisine. Plus, Walsh is pretty fun to chat with if you have the time.

Oshino BOTB 2020 — Oshino was established by Koichiro Oshino, who also helms the Michelin-starred Shinji by Kanesaka

Oshino debuts with a star

Koichiro Oshino, who spent a decade at Shinji by Kanesaka, made his solo debut at the Raffles Arcade early last year. Food is excellent, imaginative and thoughtful – we doubt you’d be disappointed.

waku ghin tetsuya — Meet chef Tetsuya. Photo by Studio Daydream

Waku Ghin retains its two stars

Waku Ghin reopened this year with a brand new look. It serves fundamentally the same fine Japanese-European cuisine, but in some ways, more “approachable”. Expect an à la carte menu (this was never done before), a more interactive Chef’s Table and an all-improved Japanese cocktail bar. Do say hi to chef Tetsuya Wakuda if you can, or get the CliffsNotes on him right here.

Denis lucchi buona terra — Chef Denis Lucchi of Buona Terra. Photo by Studio Daydream

Buona Terra holds on to its one star for a second year

At Buona Terra, which translates to “good earth” in Italian, food is simple, but it isn’t simply ingredients on a plate. For the past nine years, chef Denis Lucchi has been turning traditional Italian cooking on its head, injecting his idea of contemporary fun. We love it, and the validation is reassuring. “It is the first sign of normality,” as Lucchi said. “It gives us hope that we should continue to keep our heads up high and forge ahead.” Ps: Learn to make his very elaborate gnocchi recipe here.