Michelin-Star Fine Dining in Singapore

At last, Singapore, home to so much fine cuisine, now has an entry in the little red Michelin Guide. Here we run down the city-state's Michelin-starred upscale restaurants, so gourmet readers can get on with booking a flight and experiencing them for themselves.

Located at Resorts World Sentosa, the triple-star Joël Robuchon Restaurant has created an elegant fine dining experience. Numerous classic French dishes are complemented by over 1,000 fine wines from around the world, amply reflecting the wonderful flavors and distinguished excellence of French cuisine. Joël Robuchon Restaurant embodies its Michelin-starred chef's dream of a family dining space within an artfully presented hotel. The designer strove to produce a warm and comfortable, yet luxurious, ambiance using a predominantly beige color scheme. Next door to the main dining area is Robuchon's indoor winter garden—the perfect venue for intimate private gatherings.

Restaurant André, holder of two Michelin stars and ranked among the 50 best restaurants in the world, is situated in a traditional 19th century residence. The modern-vintage design, deer's antlers for lampshades, handmade clay figures by Chiang, and organic ceramic dinnerware by Christofle, all add to the artistic atmosphere. The head chef is the Taiwanese André Chiang, who bases his cuisine on an "Octaphilosopy" comprising the eight elements "Unique, Pure, Texture, Memory, Salt, South, Artisan, and Terroir." The restaurant seats 30 and advance booking is recommended.

Two-starred Les Amis boasts an utterly luxurious dining environment with exquisite dishes and extraordinary flavors. The kitchen is headed by the renowned Austrian chef, Armin Leitgeb, who has previously worked in a number of Western restaurants. Besides the dining itself, the restaurant's most striking feature is its large selection of quality wines; it boasts the largest cellar in Southeast Asia, with over 2,000 outstanding wines. Not only has it won the Asia Wine Trophy, but it has also been on the San Pellegrino World's 50 Best Restaurants list three years running. Not to be missed by wine connoisseurs.

This French restaurant, which has two Michelin stars, is hidden away in Singapore's National Gallery. The government invested a whole decade in integrating the old supreme court building and municipal government assembly into an international exhibition and performance space. Aside from the carefully selected exhibits, the restaurant that moved in also ingeniously reinvents food as art inside the gallery. The name Odette came from head chef Julien Roye's grandmother, his inspiration, who taught him his approach to ingredients and cookery. He took this name with him to numerous top-class restaurants all over the world, striving constantly to better himself, before finally making it a reality in Singapore. The clean presentation and elegant colors are typical of Julien's cuisine, but the most important part is that he is able to bring out the properties of each ingredient and has a deep understanding of the relationship between ingredients, the land, and the seasons. The natural ingredients hold surprising discoveries.

One of the owners of the single-starred Corner House, Jason Tan, was formerly executive chef at the Sky On 57 restaurant in the Marina Bay Sands Skypark. He established Corner House jointly with Renny Heng, the founder of wine importer Wine Culture, offering customers a fantastically creative selection of "gastro-botanica" dishes inside Singapore's Botanic Gardens, combining seasonal ingredients with vegetables and herbs to produce a menu packed with delicious cuisine.

Jaan, which has one Michelin star, blends traditional and modern French dishes with Mediterranean flavors to create an irresistible, innovative new take on southern French cuisine. The name derives from the Sanskrit word for "bowl," and the overall style is one of superiority and splendor. The sumptuous interior and the breathtaking cityscape outside the window combine to stunning effect. Apart from the extraordinary surroundings, the elegant dining experience also takes French cuisine to a whole new level, from the incredible visual beauty of the artistic presentation, to the constantly delightful flavors.

This Japanese restaurant, with two Michelin stars and rated as one of Asia's top establishments, combines traditional Japanese dishes with European, New Zealand and Australian flavors to produce delicious fusion cuisine. The restaurant has only 25 seats and 4 private teppanyaki rooms. Recommended dishes include the botan shrimp with sea urchin and caviar, in which the marinated shrimp is combined with prized sea urchin, egg soup, and world-class Iranian Oscietra caviar, with the creamy texture of the sea urchin perfectly complementing the salty caviar.

With one Michelin star, this is an awesome French restaurant--totally professional from the head chef right through to the service staff. The décor is relatively simple, but perfect for allowing you to focus all your senses on the food. From the main courses through to the bread, side dishes, and wine, everything was done to perfection. Its most famous dish is the pigeon, rhubarb and rose puree. The open-plan kitchen is run by British head chef, Paul Longworth.

This two-star restaurant has two branches in Singapore. This branch is in the Carlton Hotel and is in the Japanese style, fashioned wholly from wood and paper, with a Zen-like atmosphere. The cutlery is elegant and the dishes exquisite, giving you the illusion of being in Japan. It was established by the Michelin-star Tokyo sushi chef, Shinji Kanesaka. Every day, head chef, Koichiro Oshino, quietly oversees the sushi and sashimi dishes to ensure their outstanding quality. Special recommendations: Sashimi, temaki sushi, California rolls, cooked dishes, Hokkaido abalone.

The Summer Pavilion, awarded one Michelin star, belongs to the new school of Cantonese cuisine. The head chef champions a low-flame, slow-braised technique, and the most expensive ingredients are not required, whether it's stewed meat soup, dim sum, or even fried rice. Yet thanks to the supreme skills of the chefs, beautiful flavors are produced that satisfy customers from around the world. Head chef, Cheung Siu Kong, personally guarantees that each of the carefully prepared contemporary Cantonese-style dishes will delight his customers' taste buds. Highlights on the menu include stewed-chicken bird's nest soup with sea cucumber, double-boiled superior bird's nest served in whole coconut, and South African abalone with mushrooms and seasonal vegetables in oyster sauce.