Singapores New Stars
The New Asian Stars
Every new or promoted star in this year's Singapore guide went to an Asian kitchen — three Japanese counters, three Chinese dining rooms, and one Nusantara restaurant's rise to two.
Singapore's 2026 Michelin selection made one thing unmistakable: six new one-stars — three Japanese, three Chinese — plus the promotion of Nusantara restaurant Seroja to two stars, with its Green Star intact. What follows is the full breakdown: what to order, what to drink, where to find them, and how to book.
Seroja
Promoted Green StarThe story of the night. Chef Kevin Wong's 24-seat counter — a love letter to the Malay Archipelago — jumped from one star to two while keeping the Green Star it made history with. Proof that the guide's top tier no longer requires European technique: this is Nusantara heritage cooking at its highest level.
The meal: Seasonal tasting menus (Kuntum S$218++, Nusantara S$268++) — tuna with ginger kerabu and caviar, Terengganu-style roti paung, hand-dived scallop with torch ginger, lamb percik with two-year-aged heirloom rice, Borneo raw-sugar bahulu.
Drinks: Wine pairing, or the much-praised zero-waste non-alcoholic pairing built from kitchen by-products — coconut water fermented overnight with sourdough starter, lemon–sea kelp infusions.
Cherry Garden by Chef Fei
NewThe July 2025 relaunch of Mandarin Oriental's Cantonese stalwart under Chef Fei (Huang Jing Hui) — whose Guangzhou flagship Jiang by Chef Fei holds two Michelin stars — with chef de cuisine Steven Luo running the daily kitchen. Starred within a year of the revamp.
Must-orders: Stir-fried Xisha Island lobster with garlic soy; the signature boneless crucian carp congee (S$138++ a portion; S$18++ on the dim sum menu); crispy sweet-and-sour pork (S$36); sautéed wagyu with Sichuan peppercorn (S$108). Set menus from S$138++ at lunch, S$198++ at dinner.
Jin Ting Wan
NewSingapore's highest Cantonese restaurant, opened July 2025 as part of Marina Bay Sands' US$1.75 billion reinvestment — and starred in its first year. Executive Chef Albert Li (ex-Imperial Treasure, Shanghai) spans Guangdong's breadth: Cantonese, Teochew, Shunde and Hakka traditions.
Must-orders: Lychee-wood roasted pipa duck with black pepper on homemade pandan bread; drunken mantis shrimp with Chinese celtuce; Alaskan king crab; jewel-like dim sum.
Drinks — the region's statement programme: Head Sommelier Joe Yang has built a list of close to 100 bottles from China's emerging fine-wine houses, while Head Tea Master Jacky Zhao Gang curates 80+ rare teas in the Art Lounge. Tasting menus come with handpicked tea or wine pairings.
Loca Niru
New Young Chef of the YearThe most romantic setting of the newcomers: a 36-seat dining room inside the 140-year-old House of Tan Yeok Nee, a gazetted national monument. Nagano-born chef Shusuke Kubota weaves Southeast Asian ingredients through Japanese-French technique — and took home Young Chef of the Year alongside the star.
The meal: One 8-course tasting menu (S$298++), refreshed quarterly — isaki with Nyonya beurre blanc, French blue lobster with white asparagus, kinmedai matsukasa-yaki, and the critic-acclaimed buah keluak roll.
Drinks: Sake pairing, 6 glasses S$148++ (including Daishinshu Chokarakuchi Junmai Ginjo from the chef's hometown); wine pairing S$188++; wines by the glass from S$22++.
Sushi Kimura+
NewA resurrection story. Chef Tomoo Kimura closed his Michelin-starred Sushi Kimura at Palais Renaissance in November 2024, spent a year travelling and hunting for a new home, then reopened in December 2025 as an 8-seat counter inside Conrad Singapore Orchard. The star came straight back.
The meal: One fixed omakase — lunch S$250, dinner S$380. The obsessions: spear-hunted fish, wasabi grown at the base of Mt Fuji, A-grade organic Tsuya-hime rice from a Yamagata family farm, first-harvest Ariake nori, Hokkaido spring water.
Tenshima
NewThe first tempura omakase in the Singapore guide's history to take a star: a 10-seat hinoki counter where chef Takahiro Shima fries each course to order in a spotless open kitchen.
The meal: Omakase lunch S$180++; dinner S$400++ — appetiser, seven tempura courses, three premium tempura (including a revelatory deep-fried uni), then tendon or tencha, finishing with dry-aged deep-fried sweet potato and milk ice cream.
Yong Fu
New · from SelectedThe first overseas outpost of Shanghai's Yong Fu empire (30 restaurants across China) brought refined Ningbo cuisine to Suntec City in 2024 — and graduated from Michelin Selected to a full star in 2026.
Must-orders: "Ningbo 18 cuts" — raw crab marinated in spiced soy, brimming with gooey orange roe; swimmer crab in yellow wine, ginger and chilli; homemade Ningbo fish cake; braised sea cucumber with leeks; made-to-order sticky rice balls with molten black sesame. Insider drink order: aged Shaoxing yellow wine with the crab dishes.
Value move: Two-person set menus around S$499 — three cold dishes, soup, five hot dishes, noodles and dessert.
Quick Reference
| Restaurant | Cuisine | Price Guide | Contact |
|---|---|---|---|
| Seroja ★★ | Nusantara | S$218–268++ tasting | +65 8522 2926 |
| Cherry Garden by Chef Fei ★ | Cantonese/Teochew | S$138–268++ sets | +65 6885 3500 |
| Jin Ting Wan ★ | Cantonese | Tasting + tea/wine pairings | marinabaysands.com |
| Loca Niru ★ | Japanese-French | S$298++ tasting | +65 6592 5815 |
| Sushi Kimura+ ★ | Sushi omakase | S$250 lunch / S$380 dinner | sushikimura.com.sg |
| Tenshima ★ | Tempura omakase | S$180++ lunch / S$400++ dinner | +65 6226 6666 |
| Yong Fu ★ | Ningbo | ~S$499 set for two | Suntec City Tower 5 |
Prices are the most recently published figures per venue (2025–2026 reporting); "++" denotes before 10% service charge and 9% GST. Confirm current menus when booking.
