10 New Bib Gourmand Spots Just Joined Singapore's 2026 List — Here's What to Order
The MICHELIN Guide has just revealed its 2026 Bib Gourmand selection, and Singapore's list of "great food, great value" spots has grown to 97. Ten newcomers made the cut this year — a mix of hawker legends that have quietly built decades-long followings and neighbourhood names finally getting their due. The full MICHELIN Guide Singapore 2026 selection (including the Star ratings) drops on 4 August, but here's your first look at who's new.
1. Boon Keng Road Fish Head Bee Hoon
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Photo: Boon Keng Road Fish Head Bee Hoon
The draw here is the fish head noodle soup, with a choice of Spanish mackerel, red grouper or regular grouper. Expect fresh fish and a broth that's rich without being heavy — and don't skip the versions with poached or fried fish slices.
2. Hup Kee Fried Oyster Omelette
Photo: The MICHELIN Guide
Around 50 years in and still doing exactly one thing: fried oyster omelette. The edges come out lacy, browned and crisp against plump, juicy oysters, and the tangy chilli dip is non-negotiable.
3. Jia Xiang
Photo: The MICHELIN Guide
A daughter carrying on her mother's recipes for over 50 years. The mee siam is the standout — bee hoon in a spicy-sweet-tangy gravy, piled with hard-boiled egg, pork crackling and other garnishes.
4. King of Laksa
Photo: King of Laksa
A lighter spin on the classic, with prawns or blood cockles (and low-carb noodles for anyone watching intake). The coconut broth is smooth and creamy without the usual oily sheen, and the shrimp paste chilli brings the depth.
5. Rajarani Thosai
Photo: The MICHELIN Guide
Thosai and appam made from scratch, with a choice of nearly 20 fillings — crispy cereal and a cheese-egg-butter combo included. The sambal and chutney dips do a lot of the heavy lifting here.
6. Seng Kee Black Chicken Herbal Soup
Photo: The MICHELIN Guide
Over 60 years running, and the black chicken herbal soup — double-boiled for at least two hours — is the reason. Pronounced herbal flavour, generous servings good for two, and the pork offal noodles are worth a side order.
7. Tian Nan Xing Minced Pork Noodle
Photo: The MICHELIN Guide
A century-old stall now in the hands of the third and fourth generations. Bouncy noodles, pork dumplings and pork meatballs sit in a broth built on pork bones, garlic and a generous hand with the minced pork.
8. Xiangyee
Photo: Xiangyee
A Hunan restaurant that sources ingredients straight from the province — pickled chillies, dried bamboo shoots, smoked cured meats. The steamed marble goby with pickled chilli is spicy, savoury and delicate, and the preserved pork-sausage-fish platter steamed with fermented black beans is worth the detour.
9. Xiu Ji Ikan Bilis Yong Tau Fu
Photo: The MICHELIN Guide
Serving Hakka-style tofu stuffed with minced fish since the 1960s, in a clear broth topped with fried anchovies. Add kway teow or rice vermicelli if you want it more filling, and don't sleep on the stuffed bitter gourd, aubergine and fish cake.
10. Yi Pin Wei Braised Duck. Kway Chap
Photo: The MICHELIN Guide
Signature braised duck alongside pork trotter and chitterlings, with a kway chap set that lets you sample a range of cuts in one go, plus a mild herbal broth. Rice and kway teow options are also on the menu.
A decade of consistency
This year also marks the MICHELIN Guide Singapore's 10th edition, and 17 establishments have held onto their Bib Gourmand status across all ten years — including A Noodle Story, Tian Tian Hainanese Chicken Rice, Kok Sen and Song Fa Bak Kut Teh (New Bridge Road). A decade of staying power in a scene this competitive says a lot on its own.
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