Michelin has unveiled this year’s Bib Gourmand selection for the 2021 edition of the Michelin Guide Singapore, which highlights a total of 69 venues including 12 new entries.
This year’s list of 69 venues – 11 more than in 2019 – spans a mix of restaurants, street food establishments, and hawker stalls.
Of these, 12 are new entries on the Bib Gourmand selection. They join the growing ranks of establishments nominated by Michelin inspectors that offer diners very good value for money, with a complete and high-quality menu priced at a maximum of S$45 (US$33).
The new entrants to the Bib Gourmand selection include three restaurants and nine hawker stalls. Among the new restaurants, Da Shi Jia Big Prawn Mee (Killiney) serves prawn noodle soup and fried prawn bee hoon that diners can customise with a variety of noodles and sizes ranging from regular to XXL. Kotuwa (Jalan Besar) offers hoppers and seafood-focused dishes by a chef-owner of Sri Lankan heritage, while The Coconut Club (Ann Siang) enriches coconut-centric dishes such as nasi lemak with Malaysia-imported coconuts for extra flavour and authenticity.
In addition, the nine hawker establishments offer a span of iconic Singaporean fare such as bak kut teh, laksa, and sliced fish soup. They include Fei Fei Roasted Noodle and Heng Heng Cooked Food in Yuhua Village Market and Food Centre; Jian Bo Tiong Bahru Shui Kueh and Soh Kee Cooked Food in Jurong West 505 Market & Food Centre; Lai Heng Handmade Teochew Kueh (Yuhua Market & Hawker Centre), Hainan Zi (Chong Pang Market and Food Centre), Joo Siah Bak Koot Teh (Kai Xiang Food Centre), Jun Yuan House Of Fish (Old Airport Road Food Centre), and Kwang Kee Teochew Fish Porridge (Newton Food Centre).
In total, this year’s selection features 42 hawker stalls, six street food establishments and 21 restaurants that front a range of cuisines.
The 2021 edition of the Michelin Guide Singapore will be published only in digital form on Michelin Guide’s official website and mobile app.
Hilton India, in partnership with Wakao Foods, has put up a sustainable food showcase in the form of a food festival dubbed The Wakao Fest, featuring an exquisite menu with jackfruit as the core ingredient.
The innovative food menu, available across F&B outlets at Hilton properties in the country, is inspired by the growing appetite among consumers for sustainable and naturally available alternatives to animal-based meat.
With the joint vision of placing jackfruit as a sustainably sourced plant-based meat substitute, the collaboration between Hilton and Wakao Foods aims at supporting local producers and products, as well as bringing plant-based alternatives prominently to the F&B scene in India.
Prashant Kulkarni, director F&B, India-Hilton, said: “The shift towards plant-based alternatives is the most dominant trend of 2021 triggered by the growing consciousness about mindful and healthy eating. The Wakao Fest explores unique dishes that are sustainable to serve and bring guests delight.”
Sairaj Dhond, founder & CEO Wakao Foods, added: “As the world looks at more plant-based alternatives, which are healthier and more sustainable options, there is a growing interest in meatless meals off late. The versatile and indigenously grown jackfruit is bursting onto the scene and finding itself being used more often. The pop-up therefore explores the versatility of the humble jackfruit, which is considered a superfood but needs to be more relevant across the cuisine culture of the country.”
The jackfruit-based artisanal menu at The Wakao Fest has been curated by the culinary experts at Hilton to offer multiple cuisines and gourmet delights comprising starters, main course and desserts.
During the festival held from August to November 2021, guests can sample dishes like Faux Pao, The Wakao Krapow, Parmesan Polenta, and “Bar of Bliss” across the F&B outlets at Hilton properties in India, including @SAIPE at Hilton Goa, Coriander Kitchen at Conrad Pune, The Amber Kitchen at DoubleTree by Hilton Jaipur Amer, and Terazzo at Hilton Shillim Estate Retreat & Spa.