The 2022 awardees of the highly-coveted Michelin Star have been announced by Michelin in Singapore's 6th year in the Michelin Guide selection. A Michelin Star is (unsurprisingly) awarded for outstanding cooking, which encompasses quality ingredients, excellent techniques, and the chef's personality which are factors taken into consideration as well. Needless to say, Michelin stars are an internationally recognisable mark of a quality, mastery, consistency, and innovation.

This year, an impressive 7 restaurants have been newly-awarded 1 Michelin Star - let's take a look at who the winners are!

Euphoria

Restaurant Euphoria is the showcase for Gastro-Botanica, the cuisine invented by the celebrated chef Jason Tan. The name ‘Euphoria’ and the Chinese character ‘忆’ in the logo convey the promise of delight, wonderment, and enduring memory awaiting the diner.

With Restaurant Euphoria, Chef Jason introduces Gastro-Botanica 2.0, the elevated iteration of his original cuisine that showcases carefully sourced and prepared premium vegetables, meats and seafood, where prominence and elaboration are given to botanical elements of vegetables, tubers, herbs, spices, and fruits. Version 2.0 introduces botanical essences to create base sauces known as Gastro-Botanica Essences – La Symphonie de Légumes. In doing so, Chef Jason radically departs from the foundational ‘mother sauces’ of French haute cuisine,  thus blazing the trail for further innovation. Euphoria features completely new 2.0 creations, along with Chef Jason’s signature dish of the Cévennes onion in four ways called ‘My Favourite Vegetable’. Located in vibrant Tras Street, the restaurant recreates a lush garden within its heritage shophouse interior, setting the stage for a gastronomic journey with a ground-breaking chef at the peak of his craft.

(Source: restaurant-euphoria.com)

Hamamoto

Owner Chef Kazuhiro Hamamoto brings over 20 years of extraordinary experience across Kyoto, Tokyo, and Singapore to his eponymous 12-seater Sushi Kappo Restaurant. Located in the historic Tanjong Pagar district, Chef Kazu brings his soulful approach to reimagining each season’s best ingredients in an intimate, elegant and inspiring setting.

In the spirit of harmony and connection, Chef Kazu sought out artisans across Japan to add a unique, personal touch to the Hamamoto experience. Dishes and drinks are served on custom ceramic lacquerware, handmade by an old friend, Kenji, using the ancient Totai Shiiki technique that fuses porcelain and lacquer. He also worked closely with 6th generation brewer, jumpei sato, from the iconic Tatenokawa Brewery from Yamagata prefecture, to create the house sake hamamoto 7 — a junmai daiginjo where the rice is polished down to 7% creating a delicious aroma, subtlety, and fullness.

(Source: hamamoto.com.sg)

Le Dame de Pic

Located in the Main Building of Raffles Singapore, La Dame de Pic, Raffles Singapore takes its place of honour at one of the hotel’s most recognised dining spaces. Previously home to Raffles Grill, this signature dining space at Raffles returns carefully restored and refreshed with La Dame de Pic at Raffles Singapore. It is in this beautiful heritage space that patrons are invited to discover the world of Anne-Sophie Pic’s culinary identity which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions.

Be introduced to Chef Anne-Sophie Pic’s culinary world and indulge in many exquisite signature creations, including the Berlingots – iconic pasta parcels found in all of Anne-Sophie Pic’s restaurants around the world with unique and slight adaptations to reflect the character of each establishment’s locale. At La Dame de Pic, Raffles Singapore the incarnation of the signature Berlingots and White Mille-feuille incorporate inventive local and Asian touches with a flourish.

The extensive beverage menu at La Dame de Pic, Raffles Singapore presents an elaborate and diverse collection of pairings to add both intensity and harmony in the delicate art of pairing; consisting of wines, cocktails, whiskies, sakes, teas, coffees, dashi, broths and consommés. The wine list in particular offers a curated selection that leans towards the French regions, with a particular focus on Anne-Sophie Pic’s birthplace, the Rhône Valley. Our sommeliers will also be on hand to enhance your dining experience with a curated wine list that reflects Anne-Sophie’s culinary vision.

(Source: rafflessingapore.com)

Marguerite

Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. To complement the cuisine is a specially curated list of premium wines from across the world, as well as a non-alcoholic beverage program of clarified juices and fermented teas.

Ashwan Suppiah leads the front-of-house team with his personalised service that exudes warmth, ease and charm, a dining experience of true expectation.

Inspired by nature, Marguerite sits within a stunning garden space, bringing the outdoors, indoors. Two large sculpted and hand carved boulders take centrestage, providing a contrast to the sleek lines of handmade Scandinavian style furniture and white marble table tops that serve as a canvas for exquisite creations to come. Marguerite proudly champions craftsmanship, showcasing everything from handmade ceramics and vessels to wooden trolleys and fixtures from local and international artisans. A trio of kitchen islands placed within the dining room bring an element of culinary theatre as guests watch their food plated and prepared before them.

(Source: marguerite.com.sg)

NAE:UM

NAE:UM serves contemporary Seoul cuisine, a harmony of Western techniques and Korean heritage flavors, moulded through years of international culture in South Korea’s capital city.

NAE:UM's restaurant name means ‘a fragrance that evokes memories’. It embodies our goal to create innovative dishes that would bring a sense of nostalgia to our diners.

Chef Louis Han was born and bred in Gangnam, a Seoul district famed for being fast-forward. Since young, he has lived with a juxtaposition of Western cultures and Korean traditions, influencing his style of cooking. His adventurous heart took him to exotic locations Lebanon and Abu Dhabi before settling down in Singapore.

Chef Louis founded the concept of NAE:UM in late 2019 and stubbornly brought the restaurant to life during the pandemic. NAE:UM is his first venture as an independent restauranteur.

(Source: naeum.sg)

Rêve 

Nestled away from the busy streets of Chinatown, Rêve is your new destination to dine at with the intimacy of a clandestine affair that’s also elegant and intimate. The clatter of everyday life is gone, and all you should be anticipating is the reverie of French and Japanese flavours that is about to enchant your palate. It’s your new go to spot for celebrating the best of things, from corporate lunches with clients, to celebrating special occasions with loved ones.

Bask in the warmth and hospitality of the restaurant staff led by Executive Chef Kawano Masahiko, an award recipient of the highly acclaimed Taki Hisao prize by Japan’s RED-U-35, who believes a great meal starts the moment you sit down at your table and start your gastronomic journey of the night. Enjoy the menu that Chef Masahiko sets in front of you, made by a chef skilled in French cooking but whose identity is so Japanese it seeps into everything he makes. Savour and delight in the culinary creations which combines traditional Japanese ingredients with French cuisine. It also makes use of local ingredients and flavours, turning it into something wholly new and exciting.

(Source: reve-sg.com)

Burnt Ends

Burnt Ends has held on to its Michelin star since being awarded in 2018, and was newly awarded in 2022 one Michelin star for its new opening at Dempsey Road.

Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere.

At the heart of this modern barbecue restaurant is an open-concept kitchen with a custom four-tonne, dual cavity oven and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

(Source: burntends.com.sg)