Michelin is proud to announce that the star selection of the Michelin Guide Singapore 2019 will be officially revealed on 17 September 2019 at the historically rich Capella Singapore.

The selected establishments will be recognized at the star-studded Michelin Guide Singapore 2019 Star Revelation and Gala Dinner. The evening’s exquisite six-course dinner will be created by internationally renowned chefs from Michelin-starred establishments around the world.

The roster of chefs this year includes names that gastronomes will be familiar with, including:

  • Guillaume Galliot (Caprice, 3 Michelin stars, Michelin Guide Hong Kong Macau 2019)
  • Kelvin Au Yeung (Jade Dragon, 3 Michelin stars, Michelin Guide Hong Kong Macau 2019)
  • Sebastien Lepinoy (Les Amis, 2 Michelin stars, Michelin Guide Singapore 2018)
  • Joshua Brown and Greg Bess (CUT by Wolfgang Puck at Marina Bay Sands, 1 Michelin star, Michelin Guide Singapore 2018)
  • Beppe de Vito (Braci, 1 Michelin star, Michelin Guide Singapore 2018)
  • Arisara ‘Paper’ Chongphanitkul (Saawaan, 1 Michelin star, Michelin Guide Bangkok, Phuket Phang-Nga 2019)

Bringing together their expertise gained in the varied culinary regions of Europe and Asia, the chefs will be presenting a six-course dinner, with each chef showcasing the cuisine that they specialize in. Including French, Italian and Cantonese cuisine, the dishes will be served with an impeccable selection of wines.

This year’s gala will reflect a trend seen across the world, sustainability, which is also in alignment with one of the Michelin Group’s key commitments: Sustainable Mobility. The company envisions a circular economy to preserve the planet’s resources by reducing, reusing, renewing and recycling the materials needed to produce the Company’s products and services, to avoid leaving a lasting environmental impact.

To make this possible, one of its visions for the next 30 years is for its tires to incorporate up to 80 percent sustainable materials and for 100 percent of end-of-life tires to be recycled or reused as fuel.

Fittingly, this year’s gala dinner is themed «Kitchens of Progression», signifying a shift towards sustainable dining and culinary practices. Chefs involved in the preparation are implored to procure ingredients from trusted suppliers and organizations that practice ethical and sustainable farming and be mindful about reducing food wastage – Michelin aims to make this a move in the culinary world, in line with another aspect of its business.