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Restaurants across the world deem the stars from Michelin Guide as the highest honour in the food service industry. After a year of pandemic pause, the prestigious Michelin Guide Singapore together with Bib Gourmand and Michelin Plate is back to celebrate its fifth anniversary last Sept. 1, 2021 via Facebook live.
Hosted by Nikki Müller, the Michelin Guide Singapore 2021 Star Revelation featured the newly-starred restaurants in the city-state for this year.
The virtual event was led by the international director of the Michelin Guides, Gwendal Poullennec, who acknowledged the collaborative teamwork of chefs and their staff to adapt to the “new normal” amidst the challenges imposed by the pandemic. Poullenec also commended the restaurants that help feed their communities including migrant workers and frontline workers on top of managing their businesses.
“In this 2021 edition, we pay tribute to the perseverance and dedication of these professionals, who continue to bring us together over the finest gastronomy and experiences. I believe the readers of the MICHELIN Guide and all food lovers are excited to continue discovering Singapore’s colourful and resilient dining scene, as well as the reinventions that have taken place over the last year and those to come,” he added.
Young Chef Award
Country director of Michelin Singapore, Chan Hock Sen, announced the first Young Chef Award,given to the head chef of Cloudstreet, Mark Tai.
Michelin's recently launched award recognises talented and competent young chefs working in a Michelin-starred restaurant. Tai graduated from the Culinary School of America with experience working in both the hotel and restaurant industries. He’s known for his exceptional skills in leadership, operational, dining, and of course, quality cooking.
The Michelin Guide Singapore 2021 Star Revelation
Featuring their humble journey during the event, here’s the list of restaurants that received their Michelin stars.
Three-star Restaurants
Les Amis
Opened in 1994, Les Amis is a sophisticated and world-renowned restaurant. It is one of the restaurants that successfully retained its three Michelin stars this year. They run a menu of French classics with an Asian influence.
Odette
Odette offers unique dining combinations and exquisite plating. Having maintained their three-Michelin star for another year, chef-owner Julien Royer together with the team expressed gratitude towards the unwavering support of their guests, business partners, artisans, farmers, and suppliers.
Zén
Zén, the sister restaurant to Frantzén in Stockholm got its third star, completing the list of restaurants that received the highest accolade in Michelin Guide 2021.
Their tasting menu is composed of premium ingredients from local and world-class sources. They thanked their guests, employees, owners, and investors for their continued support. They also extended their gratitude to Michelin for recognising all their “crazy hard work” in pursuit of perfection.
Next on the hot list are restaurants that got two Michelin stars. These include the following:
JAAN by Kirk Westaway (new restaurant)
Saint Pierre
Shisen Hanten
Shoukouwa
Waku Ghin
Moreover, 12 new restaurants were awarded with one Michelin star including 28 Wilkie, Art, Basque Kitchen by Aitor, Cloudstreet, Cure, Esora, Lerouy, Oshino, Shang Palace, Sommer, Thevar, and Whitegrass.
To know the complete list of newly-starred restaurants, watch the event through this link.
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Deepavali, or the Festival of Lights, is one of Singapore’s most vibrant celebrations. It's a time for family gatherings, colorful décor, and indulgent feasts that honor India’s rich culinary heritage.
As the city comes alive with festive lights and cultural performances, there’s no better way to join in the celebration than with an unforgettable dining experience. Whether you’re craving North Indian classics, modern regional interpretations, or plant-based delights bursting with spice and aroma, Singapore’s Indian restaurants offer a feast worthy of the occasion.
Tiffin Room
Photo from Website/Raffles Singapore
A cornerstone of Raffles Singapore’s rich heritage since 1892, Tiffin Room offers an elegant immersion into North Indian cuisine and culture. Helmed by award-winning Chef Kuldeep Negi, the restaurant showcases authentic recipes inspired by the royal kitchens of India’s maharajahs, prepared using time-honored techniques and freshly ground spices.
This Deepavali, from Oct. 9 to 23, 2025, guests can indulge in the Dazzling Diwali Dining menu, featuring highlights such as Saloni Fish Kebab, Balti Murgh, Pepper Coconut Masala Prawn, and Lamb Yakhani Pulao, complemented by the restaurant’s exclusive Golden Tadka beer. Vegetarian selections and curated beverage pairings are also available to elevate the experience further.
For reservations, call +65 6412 1816 or email singapore@raffles.com.
Operating Hours: Open daily, from 12 PM to 1:30 PM (lunch) and 6:30 PM to 9 PM (dinner)
Mustard
Photo from Website/Mustard
Mustard is Singapore’s first and only restaurant dedicated to Bengali and Punjabi cuisines. Helmed by Chef Radhika Abbi, it takes its name from the spice that unites both regions: a nod to mustard oil’s central role in Bengali cooking and mustard seeds in Punjabi dishes.
Since opening in 2005, this halal-certified eatery in Little India has become a beloved fixture for its authentic and home-style cooking, earning it a spot in the MICHELIN Guide's directory of Indian restaurants in Singapore. Some of its signature dishes include the Maacher Cutlet with Kashundi (fish croquettes with fermented mustard sauce) and Kosha Mangsho (a rich, slow-cooked mutton curry). For vegetarians, the Sarson da Saag te Makki di Roti and Beguner Shirazi are a must-try.
For reservations, call +65 6297 8422 or email mustardrestaurant@yahoo.com.
Operating Hours: Open daily, from 11:30 AM to 3 PM (lunch) and 6 PM to 10:45 PM (dinner)
SanSara
Photo from Website/Millennium Hotels and Resorts
Set along the tranquil Singapore River, SanSara (Sanskrit word meaning “to flow”) offers an immersive journey through North India’s rich culinary heritage. Helmed by Chef Pannalal Nath, a master of Awadhi cuisine with over 25 years of experience, the restaurant captures the essence of North Indian flavors with refined presentation and heartfelt storytelling. It’s a favorite among diners seeking an authentic taste, making it one of Tripadvisor’s top Indian restaurants in Singapore.
This Deepavali, from Oct. 18 to 23, 2025, SanSara presents Diwali Thali, an exquisite vegetarian and non-vegetarian tasting menu featuring highlights like Punjabi Murgh Tikka, Laal Maans Lamb Shank, PaneerRogan Josh, and Keshari Rasmalai for S$88++ each.
For reservations, call +65 8168 1563 or +65 6233 1338 or email dining.gcw@millenniumhotels.com.
Operating Hours: Open Tuesdays to Sundays, from 12 PM to 3 PM (lunch) and 6 PM to 10 PM (dinner)
Lagnaa
Photo from Facebook/Lagnaa
Lagnaa Barefoot Dining offers a sensory journey through authentic Indian cuisine. Founded by Master Chef Kaesavan, this three-story bistro in Little India reimagines traditional dining with a cozy, shoes-off experience where guests have the option to enjoy their meal seated on the floor. The restaurant's concept revolves around balance, blending sweet, sour, salty, bitter, and astringent flavors into each dish while allowing diners to choose their preferred spice level.
Recognized with a Bib Gourmand distinction in the MICHELIN Guide, Lagnaa is known for its flavorful set menus, including crowd favorites like Chicken Tikka, Dory Fish Curry, and Vegetable Pakora. Whether you’re a flexitarian or vegetarian, you're sure to experience a fulfilling feast that captures the essence of Indian comfort food. For reservations or inquiries, contact +65 6296 1215.
Operating Hours: Open Tuesday to Sunday, from 11:30 AM to 12 MN
Yantra
Photo from Website/Yantra
Located in Tanglin, Yantra stands out as a refined dining destination celebrating the depth and diversity of Indian cuisine. Helmed by culinary historian Pritha Sen and Executive Chef Pinaki Ray, the restaurant’s menu is a thoughtful tribute to India’s regional flavors, blending time-honored recipes with contemporary finesse.
This Deepavali, Yantra presents two festive offerings — the Festival Diwali Set Lunch and the Special Diwali Experience Menu — featuring dishes that showcase balance, texture, and authenticity. Highlights include the crisp Palak Patta Chaat, aromatic Nihari Gosht, creamy Lauki Paneer Kofta, and indulgent Makhana and Khajoor Kheer, among others.
For reservations or inquiries, contact +65 6836 3088 or WhatsApp +65 9664 1834.
Operating Hours: Monday (dinner only), from 6:30 PM to 11 PM, and Tuesday to Sunday, from 12 PM to 3 PM and 6:30 PM to 11 PM
Tandoor
Photo from Website/Tandoor
A mainstay in Singapore’s culinary scene since 1985, Tandoor is one of the city’s most celebrated North Indian restaurants in the Orchard neighborhood. Known for its authentic recipes and refined flavors, the restaurant has earned accolades, including the Wine & Dine Top Restaurants Award.
This Deepavali, Tandoor invites diners to indulge in its Diwali Special Buffet 2025, available for lunch and dinner from Oct. 18 to 20, 2025. The feast features signature dishes like Dum Aloo Kashmiri, Hyderabadi Murgh Biryani, and Jalebi with Rabdi, each bursting with festive warmth and spice. For reservations or inquiries, contact +65 9155 9507 or email tandoor.hisinorchard@ihg.com.
Location: Tandoor, 11 Cavenagh Road, Holiday Inn Singapore Orchard City Centre, Singapore 229616
Operating hours: Open daily, from 12 PM to 2:30 PM and 6 PM to 9:30 PM
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A fresh, new take on Korean dining unfolds in Singapore with the debut of GOCHU, a restaurant named after the Korean chili pepper (고추 ) — a symbol of bold flavor and warmth. More than just another dining destination, GOCHU is a tranquil escape that celebrates the authenticity and artistry of Korean cuisine.
At its heart is the Deep-Fried Chili Peppers, the signature dish embodying the “True Taste of Korea.” A beloved Korean market snack, each crisp green chili is stuffed with seasoned pork, tofu, and various vegetables, creating a rich and profound flavor that can only be found at GOCHU.
Following the success of Songgyeok, Modu, and Drim in Singapore’s dining scene, GOCHU is the latest addition to Buldok Corporation’s growing portfolio. The spotlight now turns to pork, grilled to perfection over traditional oakwood flames — a time-honored technique from Korea that infuses every bite with a rich, smoky character.
Courtesy of GOCHUCourtesy of GOCHU
Nestled within the Orchid Golf Club, GOCHU offers an escape from the city’s hustle and bustle. Its most distinctive feature is its unique “cave” concept interior — built with stone textures and glass walls, the restaurant creates an atmosphere where diners can savor the essence of true Korean flavor.
From Fire to Table: The Heart of GOCHU’s Fire
Every grill at GOCHU begins with carefully selected premium oakwood, prized for its clean burn, strong firepower, and distinctive aroma. Dedicated fire masters then prepare each cut over blazing oakwood flames, before finishing it tableside — an immersive, multi-sensory dining experience blending sight, sound, and taste.
GOCHU’s signatures include:
Deep-Fried Chili Peppers: A crispy fried chili filled with a savory mix of pork, tofu, and vegetables — a modern tribute to Korea’s beloved street food.
Pork Ribs BBQ: Slow-cooked for tenderness, then seared over oak flames and finished on a smokeless grill for that perfect balance of depth and char.
Authentic Korean Noodles: From rich and savory Black Soybean Noodles to freshly milled buckwheat varieties, all are made in the traditional Korean way.
Ppyeo Jjim & Haejangguk(Hangover soup): Both are crafted with utmost sincerity, with the Ppeyo Jjim simmered for hours to create a deep, rich flavor, while the Haejangguk offers a refreshing and satisfying experience.
Deep-Fried Chili Peppers | Courtesy of GOCHUPork Ribs BBQ over Oakwood Fire | Courtesy of GOCHU
To complement the feast, GOCHU introduces a refreshing lineup of Korean-inspired highballs — the earthy Ginseng Highball and the fruit-forward Bokbunja Highball, both made to balance the intense oak-grilled flavors.
The Bokbunja Highball and Ginseng Highball | Courtesy of GOCHU
Led by a Korean chef and rooted in sincerity, GOCHU prides itself on serving authenticity, craftsmanship, and uncompromising quality in every dish. With ingredients sourced directly from Korea and a menu prepared entirely by hand, every dish is a testament to their dedication to presenting the “true” taste of Korea, while offering Singaporeans a new take on Korean dining.
For more information and updates, visit GOCHU on Instagram.
Location: 1 Orchid Club Rd, Golf Driving Range, Singapore 769162
Opening Hours: 11 AM to 3 PM, 5 PM to 10 PM (Mon to Fri), 11 AM to 10 PM (Sat to Sun, Public Holidays)
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Heads up, Café Mary Gracetitas and titos in Singapore!
Photo from Instagram/Cafe Mary Grace
The beloved Filipino bakery is finally opening up shop in The Lion City real soon, following a successful sold-out online pop-up that happened from Sept. 11 to 13, 2025! The pop-up served Café Mary Grace’s signature bakes: the Mary Grace Ensaymada and Mary Grace Cheese Roll.
Photo from Website/Mary Grace SingaporePhoto from Website/Mary Grace Singapore
The ensaymada is a buttery Filipino pastry with Spanish roots, topped with a sprinkle of Edam cheese, and was sold for S$31.50 for a box of six. The Mary Grace Cheese Rolls are a rich and pillowy bite of cheesy goodness and was sold for S$24.50 for a box of six.
The upcoming bakery-and-café will open in 2026 and will be Café Mary Grace’s first branch outside of the Philippines since they first opened in 2002. Since then, Café Mary Grace has opened 140 outlets all over the Philippines.
Other popular homely bakes in Mary Grace’s menu include carrot cake, banana bread, lemon bar, bread pudding, and cheesecake. Their menu also includes savory items like sandwiches and Filipino-style all-day breakfast meals.
Official details for the location and opening date will be revealed soon!
Visit the Official Mary Grace Singapore website here and follow Café Mary Grace Singapore on Instagram.
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One of Singapore’s beloved heritage Indian restaurants found a new home at Naumi Hotel Singapore, continuing its storied legacy of culinary excellence.
The Rang Mahal Restaurant & Bar opened its doors last Sept. 22, 2025 at Level 1 of the chic Naumi Hotel Singapore, a captivating open-plan space doused in a vibrant palette of burnt orange, emerald green, and gold. Stepping into the restaurant is like exploring a garden, with the walls coming alive with exquisite floral and peacock motifs inspired by the mythical gardens of India. It also features a breezy al fresco dining area perfect for tea time and private dining rooms that can host up to 14 guests, ideal for celebrations and corporate events.
Al Fresco Dining | Courtesy of Rang Mahal Restaurant & BarPrivate Dining Room | Courtesy of Rang Mahal Restaurant & Bar
Rang Mahal has long been admired for its storied legacy since 1971, having started at the Imperial Hotel and led the Modern Indian fine dining phenomenon at Pan Pacific Singapore from 2000 to 2025. Today, Rang Mahal continues as a vibrant restaurant and bar where heritage, design, and contemporary spirit come together, offering dishes that celebrate history and the future.
“As we arrive at our new destination, we bring a revitalized vision as we reimagine the Rang Mahal experience in a vibrant setting inspired by the divine beauty of a mythical garden,” said Ritu Jhunjhnuwala, Director and second-generation owner.“At the heart of it all, ours is a story of passion, love, joy, and gratitude. हमारे घर में आपकास्वागत है– Humare ghar mein aapka swaagat hai (Welcome to our Home).”
Menu Highlights
The menu sets the stage for a culinary journey, showcasing flavorful classics from North, South, and coastal India, along with cherished family recipes. Many of Rang Mahal’s dishes also come with vegetarian options, ensuring a wider range of palates are delighted.
The Khakra & Chutney Dips(S$10), a crisp artisanal Gujarati-style crackers served with three homemade chutneys — tangy mint, sweet mango, and spiced mustard yogurt go perfectly well with an aperitif. Alternatively, the Edamame(S$15) served sautéed in fragrant garlic chilli oil is also a favorite pick for starters.
Edamame | Courtesy of Rang Mahal Restaurant & Bar
Other standout starters include Maa’s Chilli Cheese Pakoras (S$18), made with moreish cheddar and cream cheese-stuffed green chillies, battered with spiced gram flour, fried and served with a mint-beetroot sauce; Arshiya’s Chowpatty Slider (S$20), which was named after the founder’s daughter who loved this snack as a child, and the popular Chowpatty Beach in Mumbai, where you’ll find spiced potato patties. Their version is made with chopped onions, chilli powder, chaat masala, and cumin, then pan-fried and sandwiched between buns with a spread of tamarind, coriander sauces, and ghee.
The Paneer Mirchi Tikka (S$22) also comes highly recommended, along with the Sev Puri – Rang Mahal’s Special Chaat (S$16), golden shells packed with seasoned potatoes and topped with tangy chutneys, and the crispy deep-fried bread filled with spiced potato called Calcutta Pani Puri (S$16). Other excellent light bites that you should try are the Nawabi Chicken Tikka (S$25), Lamb Seekh Kebab (S$25),and Tandoori Prawns (S$28).
For the main course, guests can delight in sizzling Grill Platters, available in both vegetarian (S$44) and non-vegetarian (S$52) varieties. The former consists of Paneer Mirchi Tikka, Bharwan Stuffed Chilli Pakora, and Chowpatty Slider, while the latter is a mouthwatering hot plate of Tandoori Chicken Tikka, Tiger Prawns, and Lamb Seekh Kebab.
Paneer Mirchi Tikka | Courtesy of Rang Mahal Restaurant & BarNon-Vegetarian Grill Platter | Courtesy of Rang Mahal Restaurant & Bar
Curries and Biryani are also available for guests to indulge, such as the Kokan Fish Curry (S$28), which gives you a taste of coastal Maharashtrian cuisine; Old Delhi Paneer Makhani (S$25); and the Old Delhi Butter Chicken ($30), a tandoor-roasted chicken simmered in a rich tomato and fenugreek sauce, finished with cream.
More appetizing dishes on the menu include the Hyderabadi Lamb Biryani (S$30), Burani Raita (S$16), yogurt infused with dehydrated garlic, and breads such as Roti (S$8), Naan (Plain, Garlic, Butter, S$16), and Mint Paratha (S$9).
For dessert, you can never go wrong with ice cream. Nani’s Lychee Kulfi (S$16) is a creamy delight you should miss, while the Saffron Rasmalai (S$18),soft cottage cheese dumplings served in delicate saffron milk and garnished with cardamom, is another satisfying light option.
Royal Lunch Menu, Gift Sets, and All-Day Light Bites
Rang Mahal offers a thali, a selection of dishes for one, perfect for a fulfilling lunch. This Royal Lunch Set (S$38) has a vegetarian and non-vegetarian option, and is served with Burani Raita, Mango Turnip Salad, Green Pea Pulao, and a bread basket.Unlimited refills are available for an additional S$20 per person.
The restaurant also serves an all-day compact menu between 10:30 AM to 12 PM and 2:30 PM to 6 PM (except Sundays and Mondays), featuring light bites such as Baby Spinach, Greek Feta, and Avocado Salad (S$20), Garbanzo Beans Hummus with Crudités (S$15), and Chilli Cheese Toast (S$18). Pair these with a comforting cup of Masala Chai (S$8) or freshly brewed coffee. For warmer days, a refreshing Lassi (from S$10, available in Sweet, Salted, Masala Chaas, and Mango) makes the perfect choice. Guests can also explore a curated selection of wines, classic cocktails, and mocktails at the bar.
Royal Lunch Set Thali | Courtesy of Rang Mahal Restaurant & Bar
Rang Mahal also invites you to celebrate Diwali with their all-new Diwali Artisanal Gift Box ($220), brimming with delicious treats such as cookies, brownies, and artisanal tea blends. This Gift Box also comes with The Sevā Home x Rang Mahal ‘Bloom’ Candle Set ($265), with 10% of the profits benefiting the Breast Cancer Foundation. You can find more information on orders here.
Diwali Artisanal Gift Box | Courtesy of Rang Mahal Restaurant & Bar
For reservations, visit the website or message them on WhatsApp at +65-9667-4244. You can also follow Rang Mahal Group on Facebook and Instagram.
Location: Rang Mahal Restaurant and Bar, Level 1, Naumi Hotel Singapore, 41 Seah St, Singapore 188396
Operation Hours: Tuesday to Saturday: Lunch from 12 PM to 2:30 PM and Dinner from 6 PM to 10 PM; Sunday: Lunch from 12 PM to 2:30 PM; Closed on Mondays (Full day) and Sunday dinner
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Singapore’s cinematic cocktail sanctuary, Live Twice, has unveiled a new chapter with a refreshed menu of inspired libations and reimagined visuals — the first since their opening in 2019.
The signature cocktail bar by Jigger & Pony Group, known for their mid-century modern Japanese aesthetic and dual-themed menu, is loosely inspired by Ian Fleming’s 1964 novel “You Only Live Twice,” the only Bond story set in Asia.
Their latest menu, created by Principal Bartender Luca Lulli with Beverage Program Director Aki Eguchi, continues this spirit of duality with their new menus: “One Life for Yourself,” which highlights refined classics, and “…And One for Your Dreams,” which explores poetic, Japanese-inspired concoctions.
Courtesy of Live Twice
One Life for Yourself
The cocktails in this section feature classics that were crafted with quiet confidence, with the clarity of craft and balance of flavor taking center stage.
Here are the drinks included in this section:
Mizuwari (Left) and Golden Cadillac (Right) | Courtesy of Live Twice
Mizuwari: a Live Twice signature since 2019, the drink is reimagined with a trinity of whiskies: the Hibiki Harmony Blended, Chita Single Grain, and the smoky depth of the Bowmore 15 YO Single Malt Scotch. Together with soft water from Hokkaido, all ingredients mature in a traditional ceramic tsubo urn for at least three days, offering an experience that is subtle, layered, refined, and ceremonial.
Jack Rose: a beloved classic from the Prohibition, the drink is made with a Remy Martin 1738 Accord Royal Cognac, lifted by the orchard spice of Calvados, with a touch of Dolin Dry Vermouth. It finishes softly spiced, with fruity notes infused in every sip.
Golden Cadillac: Live Twice’s rendition of a 1950s classic, the drink sees the aged richness of Ron Zacapa 23 Rum entwined with the vanilla-spice of Galliano L’Autentico with crème de cacao. The drink is shaken with whipped cream for a light, yet smooth and decadent dessert cocktail that’s indulgent till the end.
…And One for Your Dreams
These cocktails are named after geishas past and present, reflecting Japanese aesthetics with an innovative edge.
Here are the drinks included in this section:
Moonlit Dream (Left) and Sunbeam (Right) | Courtesy of Live Twice
Eternal Beauty: The drink highlights Tanqueray London Dry Gin and Mancino Bianco Vermouth, infused with the mellow umami of Gyokuro-tea-infused kijōshu. The passion fruit in the drinks gives it a gentle tropical life, while the cracked ice allows the flavors to evolve gracefully with every sip.
Sunbeam: Bright and easygoing, the Don Julio Reposado Tequila unfolds with fruity notes of banana and mellow umeshu, cut with the salty sour edge of umeboshi, and a gentle spritz of soda to lift the flavor.
Moonlit Dance: Gentle with a quiet intensity, the drink has Sobacha-infused Monkey Shoulder Whisky that forms the backbone, layered with soft notes of strawberry and the bittersweetness of vermouth and absinthe, almost like a secret shared under the silver light of the moon.
All cocktails are priced at S$28++ each. Happy Hour cocktails are priced at S$16++ and are available from 6 PM to 8 PM daily.
Happy Hour Cocktails from Live Twice | Courtesy of Live Twice
At the heart of the food menu are Live Twice’s beloved sandos — the indulgent Wagyu Katsu Sando (S$44++), fluffy Tamago Katsu Sando (S$24++), and its signature Live Twice Seafood Platter (S$48++). Other companions to the cocktails include the Potato & Leek Croquettes (S$16++) and the Pumpkin Crème Brûlée(S$16++).
Located at Bukit Pasok Road, Live Twice remains one of Singapore’s most expressive cocktail bars — balancing timeless Japanese design, craft bartending, and convivial atmosphere.
Visit Live Twice’s website here and follow their Facebook and Instagram for more updates. Reservations are available here.
Location: 18-20 Bukit Pasoh Road, Singapore 089834
Opening Hours: 6 PM to 12 AM (Sundays to Tuesdays), 6 PM to 1 AM (Wednesdays to Thursdays), 6 PM to 2 AM (Fridays to Saturdays)
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Raise your glass for your favorite bartender’s favorite bartender! Uno Jang of the renowned Jigger & Pony in Singapore has just been awarded the Altos Bartenders’ Bartender Award 2025 as part of The World’s 50 Best Bars, sponsored by Perrier.
This is one of the two special awards to be presented ahead of the live awards ceremony in Hong Kong on Oct. 8, 2025. It was voted on by fellow industry professionals, honoring the individual they believe made a significant impact in the global bar sector during the voting period and recognizing their commitment to the international community.
Born in South Korea, Uno moved to Singapore in 2015 and worked in a hotel before transitioning to the cocktail scene. He began his journey in Orgo Bar, then joined Jigger & Pony in 2017, where he has since played a pivotal role in elevating the bar’s global reputation. Jigger & Pony debuted on the list in 2019 and has been a consistent presence in the list since, rising through the ranks to No.5 in 2024 and No. 1 in 2020, where it was also crowned The Best Bar in Asia at Asia’s 50 Best Bars.
“To be recognised by fellow bartenders around the world is such an honour. I couldn’t have achieved this without the collaborations, mentorships, and friendships I’ve been fortunate to have over the years,” Uno expressed in an official press statement. “This award belongs just as much to my team at Jigger & Pony, and to the wider community that has supported and inspired me. When I moved to Singapore ten years ago to begin my bartending career, I gave myself the name Uno. To be recognised today, by this community and by my peers around the world, as Uno feels like a dream fulfilled.”
Courtesy of The World’s 50 Best BarsCourtesy of The World’s 50 Best Bars
Under the mentorship of co-founder Indra Kantono, Uno has expanded his vision beyond bartending to become a strategic partner in one of the world’s most exciting bar collectives, setting the benchmark for empathetic, guest-centric service.
Currently serving as Creative Director, Uno is known for his innovative approach to cocktail programming, blending creativity and passion for local ingredients with a deep respect for classic technique. He was instrumental in developing Jigger & Pony’s ‘menu-zine’ concept, which combines editorial design with mixology. His leadership has also helped shape the identity, style, and storytelling of the group’s cocktail menus, transforming familiar classics into sensory experiences that reflect a fusion of Asian ingredients in philosophies with global techniques. Each cocktail is stunning and conceptually rich, showcasing lesser-known ingredients, like heirloom beefsteak tomatoes and kümmel, and tequila with Liberica coffee and beetroot.
“It is an absolute delight to reveal that Uno Jang has been named this year’s Altos Bartenders’ Bartender,” said Emma Sleight, Head of Content for The World’s 50 Best Bars. “Uno is without a doubt one of the most approachable, thoughtful, and generous people in the industry. He credits his mentors, uplifts his team, and fosters a culture of collaboration that makes him beloved not just as a bartender, but as a leader. His unwavering passion for hospitality-first service and his humility in the face of such consistent success mean it is no surprise his peers have chosen him for this coveted award.”
Carlos Andrés Ramirez, Global Advocacy & PR Director, Altos Tequila, also added, “This award is a celebration of Uno’s remarkable journey, not only as a bartender, but as a driving force in shaping the bar community across Asia. His vision, consistency, and hospitality excellence have helped define what world-class looks like, and continue to raise the bar for all of us. From everyone at Tequila Altos, we salute his achievement and the incredible team behind Jigger & Pony. Here’s to the craft, the people, and the stories that move our industry forward. Cheers, Uno — and salud!”
The Altos Bartenders’ Bartender Award was introduced to The World’s 50 Best Bars in 2017 and was first won by Iain Griffiths of London’s Dandelyan. Previous winners include Joe Schofield, then of Tippling Club in Singapore (2018); GN Chan of Double Chicken Please in New York (2023), and Iain McPherson of Panda & Sons in Edinburgh (2024).
Don’t miss the live broadcast of The World’s 50 Best Bars 2025, sponsored by Perrier, this October. You can livestream the event through the 50 Best TV channel on YouTube.
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Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.
In Singapore’s ever-evolving food scene, where tradition and innovation often intertwine, few chefs embody that balance as seamlessly as Chef Heman Tan.
With a career spanning almost four decades, Chef Heman has built a legacy of pushing the boundaries while staying rooted in authenticity. He brings that philosophy to life at JB Old Street “Meng’s” Zi Char, honoring beloved recipes while giving them a modern twist that speaks to today’s diners. At American Mass Hall Junior, he brings the comfort and familiarity of American classics and blends them with Asian flavors, which in turn has bred bold and inventive dishes.
“Growing up, I was always fascinated by how simple ingredients could be transformed into something incredible,” he told The Beat Singapore, explaining where his ingenuity to create new dishes and try new, bold methods stemmed from. “I saw cooking as a way to create something meaningful, a way to build a future for myself.”
In our latest Yes, Chef! exclusive, we sat down with the “Ironman Chef” as he shared how he maintains that balance between tradition and innovation, his vision for the future of Asian street food, and the role he hopes to play in shaping its next chapter.
Hi, Chef! What inspired you to open JB Old Street “Meng’s” Zi Char?
The inspiration for JB Old Street "Meng's" Zi Char is rooted in my own memories. My name is Meng, and the idea for this restaurant came from a nostalgic blend of my childhood in Singapore and the time I spent running a small business in Johor Bahru. I have fond memories of mingling on the old streets of JB and enjoying Zi Char. These experiences, combined with a desire to evoke the vibrant food culture of Singapore in the late '70s and early '80s, inspired me to create a place that brings those cherished memories to life.
I wanted to create a place that captures that feeling of authentic, heartfelt food — the kind you'd find in the old streets of JB, but with a refined touch. It's about preserving a legacy while making it my own.
In a city full of zi char options, what makes your stall stand out, and how will you redefine how diners experience this beloved local style?
When it comes to our menu, I wanted to blend classic Zi Char dishes with some unique twists. You'll find timeless favorites like shark's fin and braised pork trotters. However, we also offer a distinctive version of the pig stomach soup, using chicken instead of pork trotters for a different flavor profile. We also specialize in crowd-pleasers like our pan-fried Chee Cheong Fun and our signature Tai Lok Mee.
What makes us different is a combination of two things: a deep respect for tradition and a commitment to innovation. I'm not here to reinvent the wheel, but to elevate it. We source the best ingredients and use modern techniques to enhance the flavors and textures of classic dishes. For example, we might use a special aging process for our meats or infuse our sauces with ingredients you wouldn't expect. The goal is to surprise and delight our diners, making them say, "I've had zi char before, but I've never had it like this." We're redefining the experience by showing that zi char can be a truly premium dining experience without losing its heart and passion.
Meng's Satay & BBQ Skewers | Courtesy of Asia Coffee House
You mentioned innovation. How do you keep traditional flavors authentic while enhancing a dish?
It’s all about balance. The foundation of every dish starts with the traditional flavors that people know and love. We don't mess with the essence of a dish. For example, for our Claypot Peppery Pig Stomach, the authentic peppery kick and tender texture are non-negotiable.
The modern twist comes in the technique — perhaps a precise sous vide cooking method to ensure perfect tenderness, or a tableside smoking presentation to add an element of theater and aroma. The twist is in how we present it and the quality of the ingredients, not in changing the fundamental taste profile. It’s about respecting the past while cooking for the future.
Your Claypot Peppery Pig Stomach and Pork Trotter Stew is a standout! What makes it special, and what other dishes do you recommend from the menu?
My Claypot Peppery Pig Stomach and Pork Trotter Stew holds a special place in my heart because it's a dish of memories — it’s from my childhood. While many places today use chicken, I wanted to bring back the classical version I grew up with, which is cooked with pork trotter. It's more than just a stew; it's a taste of home and a tribute to those cherished family memories.
What makes our version special is the meticulous process. We spend hours stewing the pig stomach and pork trotters with white peppercorns, making sure the meat is fork-tender and the broth is deeply flavorful. It’s a labor of love that pays homage to my roots, and it’s a dish that I hope brings that same sense of warmth and comfort to every person who tries it. If I had to choose just one signature dish, it would be this because it represents everything I stand for as a chef: deep-rooted tradition, meticulous technique, and having the ability to evoke a sense of home and comfort.
Claypot Peppery Pig Stomach and Pork Trotter Stew | Courtesy of Asia Coffee House
Other dishes I’d recommend include our KL-Style Hokkien Tai Lok Mee. We use a traditional dark sauce blend and wok-sear the noodles to get that perfect "wok hei" smoky flavor. The crispy pork belly is the key ingredient. The Spicy Chilli Slipper Lobster is another favorite. We use fresh slipper lobster and a homemade chili sauce that has a fantastic balance of spicy, sweet, and savory notes.
You can also try our boldest dish, the Crispy Pork Belly in Red Fermented Beancurd Sauce. It's a modern twist on a classic “nam yu” dish. We use a unique sous vide method to ensure the meat is incredibly tender and then flash-fry it to get an impossibly crispy skin. The sauce is a delicious blend of funky and savory flavors that truly makes the dish stand out. This dish came about from a desire to elevate a beloved home-cooked flavor into a truly memorable, restaurant-quality experience.
KL-Style Hokkien Tai Lok Mee | Courtesy of Asia Coffee HouseCrispy Pork Belly in Red Fermented Beancurd Sauce | Courtesy of Asia Coffee House
How has your international culinary training shaped the way you approach Asian street food?
My international training, particularly my time in the UK focusing on American and European cuisine, taught me the importance of discipline, precision, and consistency.
While street food is often seen as rustic, my training has allowed me to apply professional-level techniques to these classic dishes. I focus on plating, sourcing high-quality ingredients, and ensuring every dish is perfectly executed every single time. It's a way of elevating street food without taking away its raw, authentic energy.
What do you see as the future of Asian street food in Singapore, and how do you see yourself shaping the landscape?
What I see for the future of Asian street food in Singapore is its evolution. With our hawker culture now recognized by UNESCO, it's more important than ever to preserve this part of our heritage while embracing quality and innovation.
I see myself as a bridge between the old and the new. Having had time to mature in the industry, my age has given me the experience and confidence to talk about classic, authentic food. My goal is to show that street food is not just about cheap eats; it's a vital part of our culinary culture that deserves the same respect and attention as fine dining. I hope to shape the landscape by inspiring other chefs to elevate their craft, focusing on fresh ingredients, modern techniques, and creative presentations, and to pass these skills down to the next generation. I see myself as mature enough to do that.
What unique experience do you hope to bring to Singapore’s dining scene with this new venture?
I want to create a space that feels like a trip down memory lane, but with all the comforts of modern dining. JB Old Street "Meng's" Zi Char is not just a place to eat; it's a place to gather, to share stories, and to create new memories over plates of delicious, unpretentious food. It's about bringing the vibrant, communal spirit of a JB coffee shop to Singapore, celebrating our shared love for great food and fellowship.
You also recently launched American Mass Hall Junior — how will it differ from your zi char concept?
While both concepts share my passion for food, they are distinct. American Mass Hall Junior is about a different kind of nostalgia — the comfort and familiarity of American classics like burgers and steaks, but with an unmistakable Asian influence. It's a fun, casual space with bold, inventive dishes. In contrast, JB Old Street "Meng's" Zi Char is a more traditional, comforting experience. One is a high-energy fusion, while the other is a heartfelt tribute to local flavors.
So, American Dishes with Asian influence. Can you tell us about a dish on the menu that best embodies this fusion?
Our Cajun Blackened Barramundi Fillet is a perfect example. The dish uses a classic American blackening spice rub, but we apply it to a local favorite, the barramundi. The fish is seared to perfection, creating a beautiful crust while keeping the inside tender and moist. The vibrant flavors of the Cajun spices are then balanced by a subtle, aromatic Asian-inspired butter sauce. It’s a dish that feels both familiar and new at the same time, a true reflection of East meets West.
Cajun Blackened Barramundi Fillet | Courtesy of American Mass Hall Junior
How are you balancing comfort American food with the bold and dynamic flavors of Asia?
The key is not to overdo it. We start with a foundation of American comfort food and then use Asian flavors as a layer of complexity. We're not trying to create a strange, confused dish. Instead, we use ingredients like ginger, fermented bean curd, or unique chili blends to give a familiar dish an unexpected depth and kick. It’s about adding dimension without losing the dish's identity.
Having been in this industry for many years, how would you describe your culinary journey in three words?
First would be resilience. My journey has been anything but smooth. It's a story of overcoming challenges and never giving up on my passion. Second, tradition. I believe that no matter how much you innovate, you must always respect and build upon the culinary traditions that came before you. It's our heritage.
And lastly, creativity. This is what pushes me forward. It's the joy of taking a classic and making it new, of seeing an ingredient in a different light, and of constantly learning and growing.
What can we look forward to seeing from you in the future?
We're always working on something new! I have exciting plans for both the American Mass Hall and Asia Coffee House concepts, with the goal of expanding and bringing our unique blend of flavors to more people. We’re also exploring new ways to engage with the community, and you can always check out my Instagram to see what I’m up to.
Beyond the kitchen, I'll soon be writing my eighth book, a cartoon book in Mandarin about my life journey, with potential for translation. I also have plans to work with partners to bring a new concept of food courts to Asia that will feature a wide range of Asian street food, along with American and Western cuisine with an Asian twist.
Another passion of mine is being a ceramic artist. I envision a near-future where I can combine my love for cooking with my art, offering a fine dining experience where the meal is served on my own handcrafted ceramics — a complete art and dining journey.
I've also started a food program called 大小通吃 Heman找好料 (@hemanfindholiao), which already has a viewership of 78,000. Through this program, my goal is to introduce people to delicious but unpopular food, both in Singapore and around the world. I want to travel and recommend good food from the suburbs and local hinterlands, helping these stalls get more exposure and traffic. So, stay tuned — there's always something cooking!
American Mass Hall Team | Courtesy of American Mass Hall Junior
American Mass Hall Junior and JB Old Street "Meng's" Zi Char’s is located at Asia Coffee House. For more delicious updates, follow Chef Heman on Instagram. You may learn more about his restaurants by following Asia Coffee House on Facebook and Instagram, and staying tuned on JB Old Street "Meng's" Zi Char’s Facebook and Instagram pages.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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With F1 Season coming up, SUSHISAMBA Singapore is revving up the heat with a series of sky-high celebrations featuring two exciting festive events.
This year’s Race to SAMBA will kick off on Oct. 3 (from 10 PM) with a thrilling post-race party set on a hidden upper mezzanine designed with lush interiors and packed with race-inspired cocktails and elevated sushi rolls. Heart-thumping DJ sets will provide the perfect soundscapes for this after-dark escape, coupled with panoramic views of Singapore's skyline that make it a one-of-a-kind celebration.
Photo courtesy of SUSHISAMBA SingaporePhoto courtesy of SUSHISAMBA Singapore
The party will continue across the weekend with the Copacabana Brunch: Race to SAMBA edition, offering an incredible brunch feast alongside breathtaking skyline views. From 12 PM to 3 PM on Oct. 4 and 5, guests can indulge in a medley of signature Japanese, Brazilian, and Peruvian flavors from the robata grill, live seviche station,andthe exquisite sushi counter.
Some of the menu highlights include the Wagyu Carne Moida Taquito, the Spanish Sea Bass, and the Australian Wagyu Ribeye Steak. The sushi counter will display an array of fan-favorite sushi classics from nigiris, classic rolls, and sashimi.
You can also sip free-flowing pours and enjoy a race-track-inspired dessert table that is guaranteed to satisfy everyone’s sweet tooth.
Photo courtesy of SUSHISAMBA SingaporePhoto courtesy of SUSHISAMBA Singapore
More than a simple brunch, this edition comes with electrifying DJ sets, Samba dancers, and live performances that turn it into a carnival of fun and excitement, perfectly capturing the thrill of race weekend. Here are the packages:
Free flow night brunch with non-alcoholic beverages at S$160++
COPACABANA package (add-on S$40++) with Moët & Chandon, Brut Impérial NV, Champagne, France.
PREMIO Package (add-on S$110++ ) with Pol Roger, Brut Vintage 2016 Champagne, France.
LUXO Package (S$345++) with Taittinger, Comtes de Champagne, Blanc de Blancs 2013 Champagne, France.
FORTUNA package (add-on S$788++) Dom Pérignon, Jean-Michel Basquiat, Special Edition 2015, Champagne, France.
Location: 168 Robinson Road, #52-01, Capital Tower 068912, Singapore
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Hennessy has officially launched its 2025 Mid-Autumn Festival Limited Edition collection, created in collaboration with global icon and Hennessy Cognac Brand Ambassador Jackson Wang. Now in their fourth year of creative partnership, this collaboration highlights not only the versatility of Hennessy cognacs, but also the beauty of connection, celebration, and evolving tastes across Asia and beyond.
The collection spotlights two signature expressions, the V.S.O.P. and X.O., each paired with vibrant, expressive artworks designed to reflect the character of the cognac within.
The Hennessy V.S.O.P. Limited Edition design | Courtesy of Hennessy
The Hennessy V.S.O.P. is wrapped in a bold red-and-orange palette, with fluid patterns symbolizing the versatility and movement of the mixed liquid. Jackson’s favorite, easy-to-make serve, the Henny Tea, which can be made with 40ml V.S.O.P. topped with oolong tea over ice, is featured on the bottle, inviting fans to “Mix it Like Jackson Wang.”
The Hennessy X.O. is sleeker, housed in an elegant exterior box with layered tones of deep amber and silver accents and an embossed frozen effect. Jackson’s go-to X.O. serve: on ice, with a splash of sparkling water, is the highlight of the bottle, allowing fans to “Savor it Like Jackson Wang.”
The collaboration honors Hennessy’s long-standing ties to tea, a tradition dating back long into the 18th century, with Irish founder Richard Hennessy’s love for tea. Much like tea, cognac isn’t just a product, but a true ritual of connection.
To celebrate the launch in Singapore, Hennessy will be rolling out a series of pop-ups, tasting experiences, and exclusive offers. The Limited Edition V.S.O.P. bottles will be available at leading supermarkets, including FairPrice and Cold Storage, while stocks last, retailing from S$115.
With bold visuals, collectible packaging, and signature serves curated by Jackson Wang, the Hennessy Limited Edition Mid-Autumn Festival collection is more than a gift — it’s a celebration of tradition, connection, and discovery.
For more information, visit the Hennessy website here and follow their Instagram.
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This September, clear your calendar and prepare your stomach for a lot of eating with options like sambal, satay, surreal desserts, and many more. The Singapore Food Festival (SFF) 2025 is back from Sept. 4 to 24, 2025, and this city-wide event is bigger, bolder, and tastier than ever.
Celebrating its 32nd edition with the theme “Have You Eaten Yet?,” the festival doesn’t stick to just one venue, and it dives deep into Singapore’s food culture as a love language. From heritage hawker tours to futuristic dining experiences, SFF 2025 is serving up not just meals but also memories.
Among the must-attend events is The Long Table (Sept. 12 to 13, 2025), a five-chef collaboration featuring a curated menu paired with heritage-inspired cocktails. If you’re craving something more avant-garde, Food is Art (Sept. 5 to 6, 2025) will blow your mind with surreal desserts by celebrity Chef Adriano Zumbo, set against a backdrop of fashion and music.
Courtesy of Singapore Food Festival
For the curious and tech-savvy foodies, Future Food (Sept. 19 to 20, 2025) offers a sublime dining experience 72 floors up, showcasing lab-grown meats, zero-waste menus, and the future of food sustainability.
But it’s not all fine dining and ticketed events — the festival hits the streets too. Food Truck City Tours (Aug. 28 to Sept. 14, 2025) will roll through Ocean Financial Centre, Downtown East, and more, serving up fusion bites like Salted Egg Yolk Chicken Tacos and the Singapore Satay Sando. Meanwhile, Mise en Place @ Dempsey Hill transforms into a pop-up playground with Zumbo’s desserts, edible art installations, and a VIP lounge.
Courtesy of Singapore Food Festival
Tickets for signature events are available via SFF’s official website, while pop-ups and partner events vary in pricing and access. SFF 2025 is perfect for both die-hard foodies and those looking to try out something new, making it your passport to Singapore’s culinary soul.
Don’t forget to follow SFF’s official Instagram and Facebook for updates and more information.
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