Launching the inaugural restaurant and hotel guide to the Southeast Asian city-state, Michelin inspectors gave one star each to Hill Street Tai Hwa Pork Noodle and Hong Kong Soya Sauce Chicken Rice & Noodle.
"For the first time, you would be able to have a Michelin-starred meal for under Sg$5 ($3.70)," said Michael Ellis, international director of the Michelin guides. "Singapore was the natural choice for expansion because of the breadth and depth of the culinary scene, where you not only have a wide variety, but also very good cooking. And there is a strong culture of eating out, whether at a hawker stall or in a fine dining restaurant," he told AFP.
In a country where people take their food seriously - Singaporeans consider eating a national past time - 36 different cuisines were featured in the guide, ranging from Chinese to Australian.
"This is a validation for local food and the food that I've made," said Tai Hwa owner Tang Chay Seng, 70, who has been selling the same noodles for over five decades.
Only one restaurant - French chef Robuchon's eponymous outlet - won the coveted three-star rating, cementing his position as the highest rated chef in the world. "Now that we've received recognition here, the tough work is going to begin to maintain our ranking," Robuchon said. The starred restaurants included several with local food, including Peranakan restaurant Candlenut.
Featured for the first time in the guide, Peranakan, or Straits Chinese food, is unique to Singapore and Malaysia, featuring a blend of Chinese and Malay styles of cooking.
Source: AFP
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