Singapore’s Bib Gourmand list is expanding, adding more places for diners to explore across hawker centres, neighbourhood stalls and restaurants. The MICHELIN Guide Singapore 2026 selection features 97 eateries, including 10 new additions, as the guide marks its 10th edition in the city.
The Bib Gourmand distinction recognises eateries that offer quality food at good value. This year’s list also highlights 17 establishments that have appeared in every edition since the guide launched in Singapore in 2016.
Among the long-running recipients are familiar names such as A Noodle Story, Tian Tian Hainanese Chicken Rice, Song Fa Bak Kut Teh, Kok Sen Restaurant and Whole Earth. Their continued inclusion reflects the consistency that has kept them on the list across all 10 editions.
The 10 new additions this year include a mix of heritage hawker stalls, family-run businesses and restaurants serving regional cuisines.
Boon Keng Road Fish Head Bee Hoon joins the list with its signature fish head noodle soup, offering options such as Spanish mackerel and grouper served in a flavourful broth. At Hup Kee Fried Oyster Omelette, a dish that has remained largely unchanged for decades takes centre stage, with its signature oyster omelette featuring crisp edges and fresh oysters.
Several new additions highlight recipes that have been passed down through generations. Jia Xiang continues to serve local favourites, including its mee siam made from the owner’s family recipe. Meanwhile, Tian Nan Xing Minced Pork Noodle is now operated by the third and fourth generations of the founding family.
Other new Bib Gourmand recipients include King of Laksa, which serves a lighter version of laksa; Rajarani Thosai, known for its made-from-scratch thosai and appam; and Seng Kee Black Chicken Herbal Soup, which has been serving its herbal soup for more than 60 years.
The selection also includes restaurants representing regional cuisines. Xiangyee brings Hunan dishes to the list, while Xiu Ji Ikan Bilis Yong Tau Fu continues its focus on Hakka-style yong tau fu. Yi Pin Wei Braised Duck.Kway Chap rounds out the new additions with braised duck and kway chap dishes.
The full MICHELIN Guide Singapore 2026 restaurant selection will be released on August 4, 2026 through the MICHELIN Guide website and mobile app.
