Singapore Michelin Chefs: Behind the Stars – Exclusive Interviews with Singapore’s Michelin-Starred Chefs
Singapore currently shines as a leading force on Asia’s culinary map, boasting one of the highest densities of Michelin star restaurants per capita in the world. Since the Michelin Guide Singapore launched in 2016, the city has rapidly amassed over 50 Michelin stars, spanning one Michelin star, two Michelin starred, and several exclusive three star establishments. These accolades have not just raised the profile of individual venues but have elevated the Lion City’s global culinary status. In this feature, we move beyond standard restaurant reviews—delivering rare, behind-the-scenes access to some of the most talented Singapore Michelin chefs. Through insightful interviews, you’ll discover their philosophies, pressures, and passion that drive the artistry in Singapore’s renowned culinary scene.
Michelin Stars: The Weight and Impact
For newcomers, it’s essential to understand the Michelin Guide criteria: One star is awarded for “a very good restaurant,” two stars for “excellent cooking, worth a detour,” and the elusive three Michelin stars for “exceptional cuisine, worth a special journey.” For restaurants in Singapore—a city known for its Bib Gourmand hawker stalls and world-renowned gourmet experiences—earning a star can result in unprecedented media attention and business, while losing one can be a major blow to both morale and revenue.
“The Michelin star is a recognition of a lifetime’s commitment but also a daily responsibility,” says one featured chef from one of the city’s Michelin star restaurants. “In Singapore, every diner comes in with high expectations—it's our role, and our privilege, to meet and exceed them.” In markets like Tokyo and Hong Kong, three star accolades are established traditions. In contrast, Singapore Michelin chefs must constantly innovate while navigating diners’ increasingly global palates and the ever-present competition from neighbouring capitals and within Asia’s cityscape.
Michelin Guide Singapore: Chef Profile – Kirk Westaway, Jaan by Kirk Westaway
Helming the kitchen at Jaan by Kirk Westaway—a noteworthy two Michelin starred restaurant at National Gallery Singapore—Chef Kirk Westaway has become synonymous with refined modern British fare in Singapore. His journey began in rural England, and over the years has evolved, blending classical cooking techniques from Europe with Singapore’s penchant for local ingredients and international flavour.
His signature dish—the "English Garden"—is a visual and gastronomic triumph: it combines over 30 seasonal vegetables, herbs, and edible flowers, each prepared using specialised techniques ranging from delicate pickling to precise blanching. “The first time Jaan was called for its Michelin star,” Westaway recalls, “the energy in the kitchen was electric. Every chef, every sous chef, celebrated together. These stars aren’t about individual glory—they symbolise our team’s dedication to pursuit of excellence.” He praises Singapore as an "ever-evolving city where diners appreciate both tradition and creative reinterpretation," noting the area’s abundance of incredible Michelin starred and Bib Gourmand venues.
Michelin Star Restaurants: Chef Profile – Malcolm Lee, Candlenut
Chef Malcolm Lee is a pioneer in making Singapore’s Michelin Guide more representative of local tradition. At Candlenut, the world’s only Michelin-starred Peranakan restaurant, Lee has given Singapore’s Straits Chinese heritage global recognition. His approach: “Preserve the soul of the dish, but never stop refining its taste, technique, or presentation.”
A prime example is his Wagyu Beef Rendang—a dish that moves away from traditional beef choices, slow-cooking tender wagyu with freshly ground rempah (spice paste) to enhance flavours both familiar and luxurious. He reveals, “The moment we were awarded our first Michelin star in Singapore, I felt Peranakan cuisine was finally acknowledged as a cornerstone of the city’s dining experience.” Lee sees Singapore’s scene as a living laboratory where “authenticity is fuel for innovation, not a limitation,” and he applauds the local rise of green star and Michelin Green Star initiatives supporting sustainability.
Michelin Green Star: Chef Profile – Tetsuya Wakuda, Waku Ghin
One of the culinary world’s true legends, Chef Tetsuya Wakuda leads the kitchen at Waku Ghin in Marina Bay Sands. A trailblazer in cross-cultural cuisine, Wakuda embodies the Japanese concept of shokunin—relentless refinement and pride in one’s craft. At his storied two Michelin starred restaurant, he is revered not only for his Japanese-French fusion, but also for pioneering sustainable ingredient sourcing, earning special Michelin Green Star distinction for environmental commitment.
Diners flock to Waku Ghin for dishes like the Marinated Botan Shrimp with Sea Urchin and Caviar, where pristine ingredients and expert cooking techniques reveal subtly layered flavours. Chef Wakuda says, “In Singapore, we are at the crossroads of the world, connected to farms and fishers across continents. Achieving and retaining these stars is never a destination but an ongoing journey.” He’s proud of Waku Ghin’s team, from the pastry chef to the sommelier award-winning beverage staff, and emphasises the importance of collaboration.
Behind Closed Doors: The Culture of Michelin Star Restaurants
The glamour of Michelin star restaurants belies a world of relentless routine, precision, and high expectations. From the break of dawn, sous chefs and line cooks are immersed in hours of prep. “A Michelin kitchen is run like an orchestra," says a team member at Les Amis. “Every station, from pastry to sushi to hot kitchen, must work in harmony. The difference between good and exceptional isn’t just taste—it’s absolute consistency.”
Daily pre-service meetings cover special awards, service nuances, new menu items, and diner preferences. Many locals are surprised by how serene a top kitchen can become as service begins, with muted instructions replacing the chaos often depicted on television. Chefs credit this calm to mutual respect and the mentorship culture found at Singapore’s top establishments, from Chef Kang to Ma Cuisine on Shaw Centre and revered venues like Zen and Labyrinth.
Innovation vs. Tradition: Flavour, Technique, and Michelin Stars
Singapore’s global culinary influence is anchored in its ability to blend the new with the time-honoured. World renowned chefs use classic French, Japanese, or Chinese techniques, then inject creativity inspired by Singapore’s multicultural tapestry. Chef Westaway finds “the thrill lies in elevating old-school pairings with a fresh, seasonal twist.” Chef Lee of Candlenut echoes, “Our roots guide us, but we’re driven to surprise diners and judges with new layers of artful flavour—and even signature dishes with a sustainability focus that could earn a Michelin Green Star.”
Menus across the city—from saint pierre (noted for its Japanese-French synergy) to sushi kimura and even exciting new launches at Duo Galleria—showcase the push and pull between innovation and respect for the classics, with each chef seeking to leave an indelible mark in the Michelin Guide Singapore.
The Human Side of Michelin Stars Singapore
While the accolades are dazzling, the path to Michelin stars Singapore demands sacrifice. “Sixteen-hour days, six days a week are normal in a starred restaurant,” reflects one chef. Singapore chefs, from hawker legends to three-star masters like those at Bukit Pasoh Road’s Art di Daniele Sperindio, cite families and hobbies—cycling, painting, or simply enjoying local hawker food—as essential counterbalances.
Mental health and wellness are now openly embraced topics in Michelin kitchens. Chefs and managers increasingly recognise that a healthy work environment is crucial, with many promoting mentorship, community support, and downtime to savour life beyond the kitchen.
Advice for Aspiring Singapore Michelin Chefs
If you aspire to helm a Michelin starred restaurant, these masters stress the value of patience, mastery, and humility. “Harness your curiosity, learn from everyone, and never take a shortcut with flavour and cooking techniques,” shares Chef Westaway. Chef Kang notes: “Being obsessed with consistency and quality is a must; the journey is relentless, but deeply rewarding.”
Buzzwords like “starred restaurant” and “Michelin Guide” may signal prestige, but the true path lies in loving the art even on the toughest days. With Singapore’s dining scene continuing to evolve—embracing sustainability (such as the Bib Gourmand and Green Star), prioritising local produce, and fostering up-and-coming talent—today’s trainees may soon define the next generation of culinary excellence.
Conclusion: Michelin Guide Singapore and the Future of Fine Dining
Exploring the minds of Singapore’s Michelin-starred chefs reveals a world driven by relentless excellence, artistic mastery, and innovation balanced with deep heritage. As new three star establishments emerge and the Michelin Guide Singapore continues to recognise the city’s vibrant range—from hawker stalls to iconic venues like Les Amis, Zen, and Saint Pierre—the future of fine dining in Singapore is bright.
Above all, these chefs remind us: “We don’t cook for stars. We cook to create moments, inspire diners, and push the boundaries of flavour.” For those seeking unforgettable gastronomic adventures, the star-studded kitchens of Singapore await—so book a table, discover world-class cuisine, and become part of the city’s living culinary encore.
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