Forum: Don't let eateries misuse the Michelin name to promote themselves
11 new entries on Singapore's Bib Gourmand list, including three re-entries at Old Airport Road , July 17).
Is there a governing body that regulates the use of the Michelin Guide label in commercial promotion? I have observed that certain establishments continue to promote themselves as Michelin-recognised years after being listed, often without specifying the year. This creates the impression that they are current awardees, which may no longer be the case.
What I find more concerning is that some operators claim titles such as 'Singapore's No. 1 Michelin-Rated Best Selling (Dish)' despite having no record of being listed by the Michelin Guide at all. This not only misleads consumers, but also undermines the integrity and prestige of being recognised by the Michelin Guide.
Given the weight the Michelin Guide carries among both residents and tourists, I believe there should be greater accountability and clarity in how its name is used.
Shouldn't past awardees be required to state the year of the award in their promotional materials? And should there be penalties for those who make false claims?
Just as companies cannot misuse official certifications or trademarks (such as halal or ISO marks), businesses should not be allowed to exploit the Michelin brand for marketing gain without proper basis.
If left unchecked, such practices dilute the value of genuine accolades and mislead the public who rely on these endorsements when making dining decisions.
Top stories
Swipe. Select. Stay informed.
Singapore Subsidies and grants for some 20,000 people miscalculated due to processing issue: MOH
Asia At least 19 killed as Bangladesh air force plane crashes at college campus
Singapore ST Explains: What does it mean for etomidate to be listed under the Misuse of Drugs Act?
Business Why Singapore and its businesses stand to lose with US tariffs on the region
Singapore NTU to have compulsory cadaver dissection classes for medical students from 2026
World US authorities probing passenger jet's close call with B-52 bomber over North Dakota
Singapore Jail for man who conspired with another to bribe MOH agency employee with $18k Paris trip
Singapore New research institute will grow S'pore's talent in nuclear energy, safety
I hope the relevant authorities, in collaboration with the Michelin Guide, will consider introducing clear guidelines or enforcement mechanisms to protect consumers and uphold the credibility of the Michelin distinction.
Ray Lim
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
AsiaOne
8 hours ago
- AsiaOne
I try 11 new Michelin Bib Gourmand 2025 eateries to see if they're worth the hype, here's my honest take, Lifestyle News
It's the time of the year where Michelin announces which establishments have gotten a spot on its highly coveted guide. The 2025 Michelin Bib Gourmand list on July 17 was released, and there were nine new entrants plus two eateries that moved up from the Michelin Selected category, bringing the total to 11 new additions. For the uninitiated, the Michelin 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. It is not to be confused with the Michelin Star or Michelin Plate. When the Michelin Bib Gourmand list is announced annually, I make it a point to visit all the new entrants just to see if they're worth the hype, and this year is no different. This time around, I'll also be seeing if I can dine at all 11 of the new establishments with a $150 budget — after all, they are supposed to be value-for-money gourmet experiences. Boon Tong Kee (Balestier) I've dined at several of Boon Tong Kee's outlets but have never patronised the Balestier branch, so this was a first for me. Generally, I have a good impression of their chicken rice but wanted to see if the food at this outlet — which is the only one listed on the Michelin Bib Gourmand — was as good or even better. I got their basic chicken rice ($7), which came with a generous portion of poached chicken and rice. Tender, juicy and silky, the chicken lived up to my expectations. The rice was also fluffy and not too greasy. I found the quality of food here to be on par with its counterparts, which is great because it shows that Boon Tong Kee is consistent throughout all its branches. Damage done: $7 Verdict: Worth the hype Address: Balestier Rd, #399 401 & 402, Singapore 329801 Opening hours: 11am to 3pm, 5pm to 11pm Ji Ji Noodle House The last time I had wanton noodles from Ji Ji Noodle House was at least four years ago and I remember that it left quite a good impression. When I revisited the stall a few days ago, I arrived just slightly after they opened at 9.30am and was stunned to see that a snaking queue had already formed — especially since the hawker centre was generally quite empty. Overall, I waited around 25 minutes just to place my order. Thankfully, the one hawker who was running the show was very efficient and I got my food a few minutes after making payment. Ji Ji Noodle House only accepts cash, and I found out the hard way when I was near the front of the line but thankfully, a kind stranger offered to lend me some notes. I got the basic Ji Ji Noodle Bowl ($4.50), which comes with all ingredients except the fried dumplings, unlike the other sizes that range in price from $5.50 to $8.50. The noodles were delicious — springy and al dente, they soaked up all the savoury sauce. My first impression of the pork was that it was sliced a little thin, so I was surprised to find that it was still very juicy and flavourful. Each Ji Ji Noodle Bowl comes with a side of wanton soup and I like how they added wolfberries, which gave the dish a sweet touch. The wantons were not the biggest but had a good meat-to-filling ratio and I enjoyed them. Damage done: $4.50 Verdict: Worth the hype Address: 531A Upper Cross St, #02-48/49 Hong Lim Market & Food Centre, Singapore 051531 Opening hours: Fridays to Wednesdays, 9.30am to 3pm, 5pm to 7pm, closed on Thursdays Jungle Jungle specialises in Thai cuisine and was one of the eateries that I was the most excited to visit. Just to be safe, I made a reservation online before coming down and thankfully I did because it was full house. The menu items here are a little pricier than the other eateries on the Michelin Bib Gourmand list but this was expected, considering that it is a restaurant. As a solo diner, the staff recommended I get the Southern Crab Yellow Curry with Wild Rice Shoots ($30) and pair it with a bowl of white rice ($4). The curry was viscous, rich and creamy. They didn't scrimp on the crab meat either and I got plenty of it with every spoonful I ate. Initially, upon first bite, I thought the curry was on the milder side but I was very wrong — the spice built up over time. Thankfully, I had the rice to mellow it out. Despite only getting to try one dish, I was pretty impressed. It's definitely a place where I would want to come with more people to try the other offerings. Damage done: $34++ Verdict: Worth the hype Address: 10 Ann Siang Hill, Singapore 069789 Opening hours: Tuesdays to Thursdays, 6pm to 11pm, Fridays and Saturdays, 6pm to 12am, Closed on Sundays and Mondays Kitchenman Nasi Lemak My dining experience at Kitchenman Nasi Lemak was chaotic from the start. While the restaurant was not very crowded when I arrived at around 11am on a weekday, the staff were very disorganised. I waited a good 25 minutes for my food and while doing so, I noticed that the staff were quite frantic and kept mixing up the orders. A table of five near me also took some time to get their food. I ordered the Nasi Lemak Classic ($5.80), which came with no meat, just coconut rice, egg, anchovies, peanuts, Japanese cucumber and a dollop of sambal. If I were to opt for meat, the next most affordable option would be the Nasi Lemak Ayam Goreng Berempah Leg or Nasi Lemak Ayam Goreng Berempah Breast, which each costs $13.80. For such a simple plate of nasi lemak, I was rather disappointed by the quality of the food, coupled with the long wait time. The rice, one of the key components of the dish, was not lemak enough (the richness and creaminess derived from coconut milk). Sure, it was fluffy and cooked well, but taste-wise, it was too bland. The other elements of the dish like the anchovies, peanuts, fried egg and Japanese cucumber were nothing to shout about either and tasted like what you would get with a regular plate of nasi lemak, not a Michelin Bib Gourmand one. What could have made the dish better was the sambal. While the one served here was good and packed a punch, it wasn't the most memorable sambal I've had either. I'm not sure if trying the Nasi Lemak Ayam Goreng Berempah would have made a difference but if the base of your dish is not strong enough, I don't see how much more it can improve. Damage done: $5.80 Verdict: Not worth the hype Address: 2 Kallang Ave, #01-08/13 CT Hub, Singapore 339407 Opening hours: Mondays to Saturdays, 11.30am to 7.30pm Kotuwa As Kotuwa is the brainchild of Rishi Naleendra, who also is the chef-owner of two-Michelin-Starred Cloudstreet, my expectations were pretty high. Similar to Jungle, Kotuwa is a restaurant and requires an advanced reservation, so I did that online. The establishment specialises in Sri Lankan fare and many of the dishes are more suitable for communal dining. I asked the friendly staff what to get as a solo diner and they recommended me to order either a Stir-Fry, Meat or Seafood dish and pair it with a hopper, which is a Sri Lankan pancake. I ordered the Plain Hopper ($5) and the Jaffna Duck Curry ($32). The duck was prepared confit style and was accompanied by a light coconut-based curry, potatoes and vegetables. I really enjoyed the dish and the texture of the duck was excellent — crisp on the outside and tender on the inside. While the curry was spicy, it wasn't overwhelming, allowing me to appreciate its rich flavours. I also had plenty of fun dunking my hopper into the gravy. While Kotuwa is one of the more expensive places on the list, the vibes were immaculate, the food was fantastic and it lived up to my expectations. Damage done: $37++ Verdict: Worth the hype Address: 46 Kim Yan Rd, #01-03, Singapore 239351 Opening hours: Mondays to Thursdays, 6pm to 11pm, Fridays and Saturdays, 12pm to 12am, Sundays, 12pm to 11pm Lao Fu Zi Fried Kway Teow I've read a fair bit of mixed reviews about the char kway teow at Lao Fu Zi Fried Kway Teow so my expectations were not very high. While the stall only opens at 11.45am, a snaking queue had already formed at around 11.30am and I waited in line for about 25 minutes. There are two options — black and white char kway teow — priced at $6 and $8. I went for a plate of $6 white char kway teow I was pretty impressed by the portion of cockles, Chinese sausage and egg in the dish — they were very generous. It also had a good amount of wok hey . However, taste-wise, it was pretty average and not very memorable. If I were given a regular plate of char kway teow and had to compare it with this, I wouldn't be able to taste the difference. Damage done: $6 Verdict: Not worth the hype Address: 51 Old Airport Road Food Centre, #01-12, Singapore 390051 Opening hours: Sundays to Fridays, 11.45am to 10pm Nam Sing Hokkien Mee I haven't been to Nam Sing Hokkien Mee in a while and my last visit was around two years ago. Back then I had a good impression of their dry-style Hokkien mee. When I went down a few days ago at around 11.20am, the stall looked deceptively empty and I thought I would be able to get my food in under 10 minutes. However, there was actually a 45-minute wait and I was handed a buzzer so that I would know when my food was ready. In total, my noodles took around an hour to be ready. And it was not worth the wait. The Hokkien mee had significantly less wok hey than I remember it to have. While this made the prawn stock used to cook the noodles more pronounced, I still was not impressed by the taste and it didn't have enough umami. Though it was supposed to be a dry-style Hokkien mee, the noodles were pretty wet. While that wasn't much of an issue for me, it showed that the stall was not very consistent with their food. Damage done: $5 Verdict: Not worth the hype Sin Heng Claypot Bak Kut Teh Bak kut teh is one of my all-time favourite foods so I was really looking forward to my meal at Sin Heng Claypot Bak Kut Teh — and it didn't disappoint! It's housed in a standalone unit and when I arrived on a weekday morning, there was no queue and many seats to choose from. They also open till late so it's a good place to consider for supper. This is one of the few establishments I've been to that offers both peppery and herbal-style bak kut teh, which left me spoilt for choice because I like both equally. I ended up ordering their a small claypot Special Bak Koot [SS: not typo right?] Teh ($10) — which is a herbal bak kut teh — along with a bowl of rice ($1.50) and you tiao ($2.50). My claypot came loaded with ingredients like pork ribs, pigs stomach, mushrooms and cabbage. The broth was earthy, aromatic and slightly sweet, just the way I like it. The pork ribs were also not overcooked and the meat fell off the bone effortlessly. I was also very surprised by the pigs stomach. It's not my favourite ingredient but the ones here are silky, slightly chewy and not too gamey. Damage done: $14 Verdict: Worth the hype Address: 439 Joo Chiat Road, Singapore 427652 Opening hours: Tuesdays to Sundays, 10am to 11.30pm Song Kee Teochew Fish Porridge Out of all the 11 places, Song Kee Teochew Fish Porridge surprised me the most, especially since I didn't have very high expectations prior to my visit. I mean, how good could fish porridge be? When I visited the stall a little after lunch time on a weekday, there was no queue and I got my food in under five minutes. While waiting, I noticed that the sliced fish was displayed on ice like how fancier restaurants display their prized seafood. But the fish wasn't just for show — it was actually good and the star of the dish for me, as it should be. I ordered the Sliced Fish Porridge ($6) and apart from being extremely fresh, the texture of the fish was fantastic — firm, springy and silky. And while they were very generous with portions of fish, I still felt like it wasn't enough and I wanted more. The porridge itself was light and subtly sweet, an excellent base for the fish slices to shine. Damage done: $5 Verdict: Worth the hype Address: 500 Clemenceau Ave N #01-37, Singapore 229495 Opening hours: Mondays to Wednesdays, Fridays to Saturdays, 10.30am to 7pm, closed on Thursdays and Sundays To-ricos Kway Chap Kway Chap, which essentially is flat rice sheet noodles paired with braised pork and offal, is either a hit or miss for me. I've had my fair share of offal that have not been cleaned properly and these left a bad taste in my mouth, both literally and figuratively. I first attempted to visit To-ricos Kway Chap on a Thursday but alas, they were closed despite Google saying they were open. A small sign outside their stall showed when their operating hours were so do take note of this if you plan on paying them a visit. When I visited them again on a Tuesday morning, just slightly after they opened, there was already a snaking queue outside their stall and I waited in line for around 20 minutes. There are two options — Platter A has braised pork belly, tau pok, tau kwa and egg, while Platter B has the same ingredients as well as pigs large intestine, pork bung and pig stomach — with options for solo diners and groups. I got a portion of one for Platter B ($8) and topped up $1 for a bowl of kway (flat rice sheet noodles). The ingredients here were extremely fresh and clean. I'm very picky with my offal and I really enjoyed the ones served here, especially the pork bung and pigs large intestine. The kway was also excellent and soaked up all the soup really well. I was also impressed by the portion size. Despite it only being for one pax, it was a very generous serving and I felt happy and full after. Damage done: $9 Verdict: Worth the hype Address: 51 Old Airport Road #01-135, Singapore 390051 Opening hours: Tuesdays to Saturdays, 10am to 3pm (subject to changes by owner) Wok Hei Hor fun Wok Hei Hor Fun only opens on weekdays from 4pm to 8pm so diners can only eat here for dinner. I visited them on a Friday just when they opened and there was no queue, probably because 4pm is an odd timing. Their menu features a range of dishes like Ginger Onion Beef Rice and Lala Assorted White Bee Hoon, but they're known for their Beef Hor Fun ($6) so I got that. When it comes to hor fun, the most important component for me is the wok hey. And while Wok Hei Hor Fun stayed true to their name and had a good amount of that in their noodles, it was unfortunately a bit too much. The hor fun was delicious but the wok hey left an unpleasant, bitter and burnt aftertaste in my mouth. It was a shame because the other elements like the gravy, noodle texture and beef were spot on. Damage done: $6 Verdict: Not worth the hype Address: 85 Redhill Ln, #01-94, Singapore 150085 Opening hours: Mondays to Fridays, 4pm to 8pm, Closed on Saturdays and Sundays Final thoughts In total, I was surprised to find that I actually managed to keep within my budget and spent a grand total of $146.79, especially considering that the dishes at Kotuwa and Jungle were significantly pricier than the other dishes I tried. Unfortunately, there were more misses than I expected and I found myself pretty disappointed by some of the establishments I visited. But that's not to say I've blacklisted them. I wouldn't mind revisiting them to see if I had just had a poor first-time experience with them. [[nid:637617]] melissateo@
Independent Singapore
a day ago
- Independent Singapore
NTU, SMU, SUSS, SUTD to offer postgraduate degrees taught in Mandarin, netizens react
SINGAPORE: In response to rising demand from Mandarin-speaking university hopefuls, four autonomous Singaporean universities — Nanyang Technological University (NTU), Singapore Management University (SMU), Singapore University of Social Sciences (SUSS), and Singapore University of Technology and Design (SUTD) — will begin offering new postgraduate programmes conducted in Mandarin. This shift in curriculum development aims to accommodate a growing segment of international students, particularly from China, who may face challenges in meeting the English-language requirements typically mandated by other universities worldwide, mainly in the English-speaking diaspora. Today, Chinese nationals make up a sizeable portion of NTU's postgraduate student population. Many view Singapore as a preferred destination for further studies due to its strong economic performance and familiar Southeast Asian context, both culturally and professionally, as many Chinese firms have a significant presence in the region. A joint report by China's Ministry of Education and the Centre for China and Globalisation (a Beijing-based think tank) ranked Singapore as the second-most popular destination for Chinese students, after the United Kingdom. Mixed reactions from netizens While the move is said to enhance Singapore's attractiveness as a regional education hub, reactions from the local community have been mixed, especially among netizens concerned about fairness and integration, particularly as the nation battles against rising costs of living. A key concern among many Singaporeans is whether these Mandarin-language programmes might reduce available slots that could be allocated to local students, who already compete for limited university places after A-levels or polytechnic diplomas. Some have expressed their dismay over the 'alleged' inconsistency with Singapore's long-standing emphasis on English as the lingua franca. One netizen wrote: 'Honestly, it doesn't make sense when our main mode of communication in Singapore is English, to offer a Chinese-speaking programme — especially if it's meant to secure employment here, where you're expected to speak English. Unless you plan to work in Chinese-only companies [operating in Singapore], which is a different issue altogether.' Another comment raised concerns about inclusivity and racial equality: 'This feels like we're bending over backwards to cater to Chinese-speaking students. Why are there no programmes offered in Malay or Tamil? Our parents, who spoke only dialects or mother tongues, had to learn English to integrate — now this feels like we're reversing that effort. Aren't we supposed to be a multiracial, English-speaking society?' A broader trend, not a new phenomenon Mandarin-medium degrees are not something new. In the past, postgraduate degrees that required Mandarin were typically confined to fields like Chinese studies, teaching, or the humanities. However, the latest development sees Mandarin-taught programmes expanding into fields such as business, entrepreneurship, innovation, mathematics, and engineering. University officials and policymakers have not yet provided detailed responses to public concerns. As Singapore continues to balance its global positioning with its multicultural identity, the conversation around language, integration, and inclusivity is likely to remain at the forefront of public discourse.
Business Times
a day ago
- Business Times
High-end Japanese restaurant Imamura in Sentosa closing, moving to Bali and Tokyo
CULT-favourite Japanese restaurant Imamura in Sentosa has announced in a message to its customers that it would be closing its doors at the end of August, ending a three and a half year chapter in Singapore. Despite building a reputation for its fine kaiseki-inspired cuisine by chef Hirofumi Imamura in an authentic, Zen-style setting on the resort island, getting a consistent stream of customers from the 'mainland' was a major challenge, said Imamura, who teamed up with Japan-based hospitality group GHS Inc to open his eponymous restaurant. Imamura restaurant was located in an old chapel on the grounds of Amara Sanctuary Resort on Sentosa. PHOTO: IMAMURA Like other Singapore F&B operators who have been venturing overseas instead of expanding in Singapore, GHS will return to Tokyo, where it plans to open Imamura restaurants there and in Bali. The new Imamura starts a new chapter in early 2026 at the new luxury hotel, Kimpton Ubud Bali, which opens on the Indonesian resort island in the early part of the year. This will be followed by a second restaurant in the Japanese capital. Chef Imamura said he will split his time between Tokyo and Bali to oversee operations in both locations. He added: 'We started to feel the downturn in business after Covid-19. While things initially picked up as restrictions eased, sustaining consistent traffic, specially for destination dining in Sentosa, proved challenging. Changing dining habits also played a role.' To drum up business, the restaurant introduced 'a brunch service and held special events like sake-pairing dinners in collaboration with sake masters, which were well received'. However, at the end of the day, 'it was getting more challenging, especially for fine-dining Japanese restaurants and kappo-style concepts'. The restaurant, located in an abandoned chapel on the grounds of Amara Sanctuary Resort, made a splash when it opened in 2022, with the chef's unique take on classic Japanese cooking. But it failed to make it to the Michelin guide, despite strong expectations that it would earn a star. Even so, Michelin stars have proved to be no protection for the bottom line, with eight Singapore restaurants having dropped out of this year's guide due to closures. The latest casualty was Alma by Juan Amador, which announced that it would close by Aug 15. The announcement on social media came just days after it retained its one Michelin star at the awards on Jul 24.
