We are elated to share that this year’s Michelin Guide selection has spotlighted the phenomenal work of our clients. The jubilation is twofold: we heartily congratulate them on the well-deserved recognition, and are deeply pleased to join in the celebration of this sensational news.

Below is a list of the restaurants, each accompanied by a backgrounder and quotes from the founders or chefs at helm.

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BORN (CONTEMPORARY CUISINE) — Debuting with 1*

BORN is a fine-dining restaurant of Contemporary cuisine set within the iconic Jinrikisha Station. The brainchild of Chef Zor Tan in partnership with 1855 F&B, BORN is based on a philosophy of the Circle of Life, presenting a cuisine expressed through 9 guiding principles and executed with a style that marries the elegance and subtlety of French gastronomy with the influence and knowledge of Chinese flavours and ingredients.

Chef-Owner Zor expresses, “This is truly the best of right now. Born is the embodiment of my childhood memories, professional journey, and personal ideals. To receive this award is to have my story and my aspirations affirmed in a way like no other. To me, progress is important to grow and be better; and having previously worked at internationally recognised and award-winning restaurants, I was determined from the very beginning to push myself to attain similar achievements with my first restaurant, Born. This is both the success of a personal project, and the culmination of toil and ambition on the part of our team. I am deeply thankful and proud of what we have achieved.”

BUONA TERRA (CONTEMPORARY ITALIAN) — 1*

Nestled among the row of colonial buildings along Scotts Road, Buona Terra is a contemporary, fine-dining Italian restaurant helmed by Resident Chef Denis Lucchi. Established in 2012, the restaurant promises a novel selection of luscious, artfully prepared cuisine in a dining haven of serenity, featuring a personal touch of experience with hints of Northern Italy’s robust flavours infused in its all-rounded contemporary Italian cuisine.

Chef Denis Lucchi speaks on the esteemed accolade: “I am thrilled to receive this acknowledgement for the fourth year in a row. The recognition is a fantastic result that speaks of the dedication and effort of our entire team, which has been crucial to Buona Terra’s incredible progress. We will continue to work hard and push ourselves for constant improvement and the realisation of new, exciting goals like a new concept that we will reveal later this year.”

ESORA (CONTEMPORARY JAPANESE KAPPO) — 1*

Located in a conservation shophouse on Mohamed Sultan Road, Esora — meaning ‘Painting in the Sky’ — is a Modern Japanese Kappo restaurant helmed by Head Chef, Takeshi Araki, supported by Senior Sous Chef Satoshi Nishio. Esora serves a kisetsukan-led cuisine inspired by Nature and the organic beauty and purity of the finest seasonal produce; achieving an exquisite balance and harmony of flavours through the application of modern techniques to Japanese tradition.

Head Chef Araki shares, “To have retained the Michelin star this year is especially gratifying for me. It has been a year since the last Awards Ceremony and represents a full year in which the team and I have worked to evolve our culinary approach at Esora. To be recognised with the Michelin star is momentous as this win is a distinct reflection of our conviction, dedication, and hard work.”

“For me personally, the award is notably significant. It gives me confidence that the culinary approach and experience I have brought to Esora is being acknowledged. It is especially pleasing to know that we are bringing the joy of Japanese food to diners outside of Japan. This has always been one of the key goals of Esora and my very own. I feel privileged to be able to share our Japanese traditions, and the concept of ‘kisetsukan’ throughout the experience at Esora.”

META (CONTEMPORARY CUISINE) — 1*

Short for metamorphosis, Meta embodies the ever-changing F&B landscape and its evolutionary journey that started in 2015. Led by seasonality, the restaurant today presents a contemporary cuisine with a global approach and Korean inflections, executed with finesse in a melding of East and West.

Chef-Owner Sun Kim comments: “We are honoured to receive this recognition from Michelin and would not be able to attain it without my team’s hard work. We believe progress is a constant and are always challenging ourselves to do better. There is much to look forward to as Meta moves into the next stage of its evolution with a new space and elevated dining experience that we will be unveiling soon.”

NAE:UM (CONTEMPORARY SEOUL CUISINE) — 1*

NAE:UM is the inaugural restaurant of Chef-Founder Louis Han. Inspired by nostalgia for his native Korea and his global sensibilities, Chef Louis introduces ‘contemporary Seoul cuisine’ — a style that goes beyond mere interpretations of Korean classics or simple renditions of provincial dishes. Instead, the cuisine models itself on the culinary vibrancy of Seoul, embracing the city’s international influences in food and ingredients, and its blend of old and new.

Chef Louis Han says, “Receiving this prestigious award the second time is an affirmation of our efforts in adding to the vibrancy and diversity of Singapore’s dining landscape. New concepts are always emerging, so we have to constantly think ahead of what is to come next to continuously meet our guests’ expectations. I’m grateful for the recognition we have gained after achieving our first Michelin star, and it has been encouraging to see the growth of the restaurant and team over time. Through the various episodic menus, we push on to refine and improve the dining experience at NAE:UM.

“I feel privileged and appreciative when our guests dine with us and I am able to share my life stories through my food. Two years in Singapore’s dynamic dining scene is no easy feat. Our next goal is to make it to many more years and beyond as a mainstay of good food, service, hospitality, and creator of lingering memories.”

RESTAURANT JAG (VEGETABLE-CENTRIC GASTRONOMY) — 1*

JAG is the acronym for ‘Jeremy Anant Gastronomy’. Housed in an elegantly restored heritage shophouse, Restaurant JAG is a contemporary French fine-dining restaurant centred on a unique vegetable-centric découverte menu highlighting the season’s most exquisite greens, prepared with flair and precision to concentrate their intrinsic flavours and textures. Retaining the prestigious accolade for the fourth time is a significant affirmation for co-founders Anant Tyagi and Chef Jeremy Gillon, as well as their team.

Co-Owner and Chef Jeremy Gillon shares: “We are truly honoured to receive this award. It is a mark of trust, a commitment to the quality of our work, a reward for our team and a pleasure for our customers. We will continue to do our best to make sure each of our customers leaves with a smile, the memory of a good time and the desire to come back to see us. With this recognition, it will drive us to work even harder to surpass ourselves and get the Stars.”

Owner and Managing Director Anant Tyagi comments on the achievement: “Delighted beyond words, to once again receive this grace. For me, the feeling is even more special to be continually recognised since the first year in 2019. This is completely due to our team’s collective growth. They have never let complacency set in and always strive to deliver a memorable experience for our wonderful diners. I would like to thank God for allowing us this privileged journey and our gracious guests who have supported us throughout this journey. Thank you Michelin for this wonderful recognition. We will continue to progress and grow our world of vegetable-centric cuisine at JAG. Exciting things up ahead for us this year.”