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New Paper
6 days ago
- Business
- New Paper
Singapore's Bib Gourmand list has 11 new entries
The Bib Gourmand list for 2025 has 89 Singapore eateries, out of which 11 are a mix of new entrants and re-entries. The list, released on July 17 by the Michelin Guide Singapore, highlights hawker establishments and casual eateries - picked by Michelin inspectors - that offer diners value for money. Most notably, three re-entries are returning stalwarts at Old Airport Road Food Centre - Lao Fu Zi Fried Kway Teow, Nam Sing Hokkien Fried Mee and To-Ricos Kway Chap. They were not in the 2024 list as the hawker centre was closed for upgrading works from June 1 to Sept 30, 2024. Another two new entrants, previously listed under the Michelin Selected category, have been promoted to Bib Gourmand status. Michelin Selected eateries are recognised by the Michelin Guide for their quality, but do not qualify for a Michelin star or Bib Gourmand title. They are chicken rice institution Boon Tong Kee's original branch in Balestier Road, established since 1983; and Ji Ji Noodle House at Hong Lim Market & Food Centre, serving its signature wanton noodles since 1965. Three newly-minted restaurants on the list are Kitchenman Nasi Lemak at CT Hub in Kallang; Thai grill and bar Jungle in Ann Siang; and Kotuwa, a Sri Lankan restaurant. Kotuwa, a former Bib Gourmand recipient, is considered a new entry, as it had moved in 2024 to lifestyle cluster New Bahru. On making the list, Kitchenman Nasi Lemak's Ipoh-born co-owner and chef Cheow Kah King, 38, says: "We're super grateful to be on the Bib Gourmand list this year. It's great to know that people appreciate what we're doing - offering good value and good food made with heart. We'll keep pushing to do even better." Others making their debut are Sin Heng Claypot Bak Koot Teh in Joo Chiat, Song Kee Teochew Fish Porridge at Newton Food Centre, and Wok Hei Hor Fun at Redhill Food Centre. Three have dropped off the list. They include famed nasi padang establishment Hjh Maimunah in Jalan Pisang. Two others have closed: Fool wine bar in Boon Tat Street and Shi Hui Yuan Hor Fun Specialty in Queenstown. Mr Gwendal Poullennec, international director of the Michelin Guide, notes that more than 70 per cent of this year's selection features street food stalls. This "stands as a strong testament to Singapore's unwavering commitment to preserving its hawker culture amidst an evolving culinary landscape", she says. Following this Bib Gourmand announcement, Singapore's Michelin-starred restaurants for 2025 will be unveiled on July 24 at a ceremony at Marina Bay Sands.
Straits Times
6 days ago
- Business
- Straits Times
11 new entries on Singapore's Bib Gourmand list, including three re-entries at Old Airport Road
Find out what's new on ST website and app. SINGAPORE - The Bib Gourmand list for 2025 has 89 Singapore eateries, out of which 11 are a mix of new entrants and re-entries. The list, released on July 17 by the Michelin Guide Singapore, highlights hawker establishments and casual eateries – picked by Michelin inspectors – that offer diners value for money. Most notably, three re-entries are returning stalwarts at Old Airport Road Food Centre - Lao Fu Zi Fried Kway Teow, Nam Sing Hokkien Fried Mee and To-Ricos Kway Chap. They were not in the 2024 list as the hawker centre was closed for upgrading works from June 1 to Sept 30, 2024. Another two new entrants, previously listed under the Michelin Selected category, have been promoted to Bib Gourmand status. Michelin Selected eateries are recognised by the Michelin Guide for their quality, but do not qualify for a Michelin star or Bib Gourmand title. They are chicken rice institution Boon Tong Kee's original branch in Balestier Road, established since 1983; and Ji Ji Noodle House at Hong Lim Market & Food Centre, serving its signature wanton noodles since 1965. Three newly-minted restaurants on the list are Kitchenman Nasi Lemak at CT Hub in Kallang; Thai grill and bar Jungle in Ann Siang; and Kotuwa, a Sri Lankan restaurant. Kotuwa, a former Bib Gourmand recipient, is considered a new entry, as it had moved in 2024 to lifestyle cluster New Bahru. Top stories Swipe. Select. Stay informed. Singapore Fatal abuse of Myanmar maid in Bishan: Traffic Police officer sentenced to 10 years' jail Singapore HSA launches anti-vaping checks near 5 institutes of higher learning Singapore Kpod vapes, zombie kids: Why it's time to raise the alarm Singapore NEA monitoring E. coli at Sentosa beaches after elevated bacteria levels delay World Aquatics events Life First look at the new Singapore Oceanarium at Resorts World Sentosa Opinion The workplace needs to step up on mental health to match Singapore's efforts at the national level Singapore Singapore Zoo celebrates reptile baby boom, including hatchings of endangered species Business Market versus mission: What will Income Insurance choose? On making the list, Kitchenman Nasi Lemak's Ipoh-born co-owner and chef Cheow Kah King, 38, says: 'We're super grateful to be on the Bib Gourmand list this year. It's great to know that people appreciate what we're doing - offering good value and good food made with heart. We'll keep pushing to do even better.' Others making their debut are Sin Heng Claypot Bak Koot Teh in Joo Chiat, Song Kee Teochew Fish Porridge at Newton Food Centre, and Wok Hei Hor Fun at Redhill Food Centre. Three have dropped off the list. They include famed nasi padang establishment Hjh Maimunah in Jalan Pisang. Two others have closed: Fool wine bar in Boon Tat Street and Shi Hui Yuan Hor Fun Specialty in Queenstown. Mr Gwendal Poullennec, international director of the Michelin Guide, notes that more than 70 per cent of this year's selection features street food stalls. This 'stands as a strong testament to Singapore's unwavering commitment to preserving its hawker culture amidst an evolving culinary landscape', she says. Following this Bib Gourmand announcement, Singapore's Michelin-starred restaurants for 2025 will be unveiled on July 24 at a ceremony at Marina Bay Sands.
AsiaOne
6 days ago
- Business
- AsiaOne
Michelin Bib Gourmand 2025: Boon Tong Kee in Balestier Rd and Kotuwa among 11 new entries on list, Lifestyle News
The 2025 Michelin Bib Gourmand list is out and 11 establishments in Singapore have been added to the list. There are nine new entrants plus two eateries that have moved up from the Michelin Selected category, which is similar to last year's list. The total number of Bib Gourmand addresses across Singapore stands at 89, according to Michelin Guide Singapore, which released the Bib Gourmand list on Thursday (July 17). While not quite a Michelin star, the Bib Gourmand is a rating or recognition given to restaurants and street food stalls that serve value-for-money gourmet experiences in Singapore that cost no more than $45. The two entrants that were moved up from the Selected category are Boon Tong Kee's original branch at Balestier Road and Ji Ji Noodle House. Boon Tong Kee's Balestier Road outlet has been around since 1983 and is known for its signature boiled chicken, while Ji Ji Noodle House in Hong Lim Market & Food Centre is popular for its wanton noodles. As for the nine new additions to this year's Bib Gourmand list, there is Kotuwa, which specialises in Sri Lankan cuisine. The establishment, helmed by the chef-owner behind two-Michelin-starred Cloudstreet, Rishi Naleendra, is named after Colombo's Central Business District and had just moved to its new location in New Bahru in 2024. Other restaurants added to the list are Jungle at Ann Siang Hill, which serves modern Thai dishes; and Kitchenmen Nasi Lemak at CT Hub, which sells Malaysian-style nasi lemak. As for hawkers, there is Lao Fu Zi Fried Kway Teow, Nam Sing Hokkien Fried Mee and To-Ricos Kway Chap, all of which are located at Old Airport Road Food Centre. Lao Fu Zi Fried Kway Teow specialises in char kway teow, Nam Sing Hokkien Fried Mee is known for its dry-style Hokkien mee, and To-Ricos Kway Chap is popular for its kway chap (pork innards with broad rice noodles). Another new establishment on the list that serves dishes prepared with a wok is Wok Hei Hor Fun, which has been around for more than three decades and is located at Redhill Food Centre. The list also features establishments offering comforting dishes, including Song Kee Teochew Fish Porridge, which sells fish porridge and fish head bee hoon at Newton Food Centre; and Sin Heng Claypot Bak Koot Teh in Joo Chiat, which is known for its Malaysian-stye bak kut teh. Hjh Maimunah (Jalan Pisang) and Shi Hui Yuan, which were on the 2024 list, are not among the establishments this year. "The expansion of Singapore's Bib Gourmand selection this year, with over 70 per cent of the establishments being street food stalls, stands as a strong testament to Singapore's unwavering commitment to preserving its hawker culture amidst an evolving culinary landscape," said Gwendal Poullennec, international director of the Michelin Guide, in a statement. "Our inspectors were not only pleased to discover more local culinary gems, but also to celebrate the enduring legacy of the long-serving heritage hawkers. It is truly heartening to witness the younger generation entering the food and beverage industry, dedicated to continuing their family's cherished recipes." The release of the 2025 Michelin Bib Gourmand List comes ahead of the official Michelin Guide's full announcement, which will be held on July 24. [[nid:637617]] melissateo@
Korea Herald
19-04-2025
- Entertainment
- Korea Herald
NAE:UM offers Korean fine dining in heart of Singapore
Chef Louis Han's Michelin-starred restaurant blends modern techniques with the soulful essence of Korean flavors, creating multisensory dining experience SINGAPORE -- Tucked along a vibrant street lined with restaurants and bars in the heart of Singapore, NAE:UM quietly asserts itself as a symbol of Korean culinary evolution. Since its 2021 debut, the fine-dining restaurant has won accolades including a Michelin Star and the Michelin Guide Singapore's 2022 Young Chef Award for its chef, Louis Han. Named after the Korean word for a 'fragrance that evokes memories,' NAE:UM reflects Han's vision -- to craft dishes that stir the past while embracing modern techniques. In a city renowned for its culinary diversity, the Korean chef has carved a niche with his 'contemporary Seoul cuisine,' blending Western culinary styles with Korean heritage flavors. NAE:UM occupies a two-story space with an unassuming yet elegant exterior -- a pale lemon-yellow facade with a light wood door that invites guests into its warm, dimly lit interior. Inside, the design is minimalist yet comforting, setting the tone for an intimate dining experience. The staff greets guests by confirming reservations and guiding them to their seats, whether at the dining tables or the bar seating thoughtfully prepared for solo diners. The restaurant isn't large, but what it lacks in size it makes up for in atmosphere. With an open kitchen at its corner, guests can observe the calm precision of Han and his team of Korean and local staff, quietly crafting each course with meticulous care. The chef occasionally steps out to introduce the dishes himself, adding a personal layer to the experience. Episode 9: A culinary story in nine acts Currently titled 'Episode 9,' the tasting menu reflects Han's storytelling approach to food. Offered in two formats -- the Signature Course at SGD 268 ($204) and the Classic Course at SGD 228 -- each nine-course journey includes the option of creative alcoholic or nonalcoholic pairings, including Korean traditional liquors -- a hit among international diners. The journey begins with a trio of amuse-bouches: a jorim tart topped with sea urchin; a buchimgae kimchi tartlet with crispy edges; and ganghwae, a refreshing bite of scallop, herbs and cucumber jelly. The next course, deokgalbi, reimagines the beloved Korean beef patty. Here, it's paired with a crispy rice puff and pickled cucumber, adding brightness and crunch. Tomato dongchimi is both nostalgic and new, combining marinated tomato, spring salad, horse mackerel sashimi and caviar in a broth that nods to traditional water kimchi but is elevated with a slick of chili oil and a foundation of cucumber jelly. Memilmyeon, or buckwheat noodles inspired by Han's childhood, arrives adorned with abalone, flying fish roe and white kimchi sliced into the shape of a flower. The dish bridges past and present -- a tribute to the simple noodle meals his parents prepared on weekends, now transformed into a flavor-rich homage. Next is chogye, a reinterpreted cold chicken soup, featuring zucchini blossoms stuffed with chicken and a pea-based broth poured tableside refreshingly acidic. As the warm dishes begin, the complexity of Han's technique deepens. Perhaps the standout dish of the evening is Diamond, made with diamond fish, named not just for its rarity but its value. The fish, similar in texture to cod or salmon, is served with a creamy doenjang (fermented soybean) sauce, thinly sliced radish and doenjang-marinated vegetables. The so galbi includes smoky beef short rib, a tofu soy reduction and grilled perilla-stuffed onion, served with your choice of artisanal knife made from olive wood, buffalo horn or deer antler. A side of kale salad adds contrast, though its texture may not appeal to everyone. The penultimate savory course, gulbi, is a labor of love. Han personally dries and salts the yellow corvina, a rarity in Singapore. It's served over stone pot rice with sesame oil and three Korean side dishes: white kimchi, wood ear mushrooms and dubujang (tofu sauce). Guests may choose their rice portion -- another thoughtful touch in an already meticulous experience. Sweet endings, rooted in tradition Dessert begins with ddalgi, a strawberry yogurt sorbet with white asparagus mousse -- a delicate balance of sweet and savory. Then comes a juak, a Korean rice doughnut served warm over truffle cream and finished with Martell XO cognac. Rich and aromatic, it feels like a finale in itself. The meal concludes with a quartet of traditional sweets: jeongpyeon (fermented rice cake), gangjeong (crispy puffs), omija jelly and sujeonggwa (spiced punch). The latter, aged for a month and rich with cinnamon, aids digestion while offering a final floral note. NAE:UM offers a meal composed of narrative told through taste, memory and culture. Chef Louis Han masterfully fuses Korean tradition with modern elegance, creating a dining experience that's both intimate and expressive. Reservations are highly recommended. Allow at least two hours for the full course experience. As Korean cuisine gains global recognition on the back of international hit dramas and shows, a new wave of chefs is bringing refined, modern interpretations of traditional flavors of Korea to cities around the world. This is part of a series that introduces Korean fine dining outside of South Korea. --Ed.
