What It Feels Like to Attend the Michelin Awards
The Michelin Guide as an institution is widely known for its secrecy and veil of anonymity. The identities of its dining inspectors are never revealed and are guarded as tightly as state secrets, making the elusive stars both enigmatic and highly coveted. On rare occasions, however, Michelin offers the public a glimpse into its world. During the highly exclusive annual ceremony, carefully selected attendees are granted a rare opportunity to witness the unveiling of that year’s winners and take part in the star-studded celebration.
Esquire Philippines takes you inside Singapore’s ceremony held on July 24, 2025 at Marina Bay Sands, and shares more information about the format, the finer details, and the evening’s winners.
The registration booths
The Guest List
Dreaming of one day attending the Michelin Awards ceremony? You must fall into any of these three categories: you must be a chef (or someone working at the chef’s restaurant), a partner/sponsor, or a member of the media.
Upon arrival, we were directed to dedicated registration booths where the QR invites were validated, badges were issued, and seating assignments were provided. Interestingly, the chefs were seated in the back-center section of the ballroom, partners occupied the front-center area, and members of the media were allocated seats on the left and right wings. The chefs were also given red wristbands, while media guests received an ID with lanyard.
The foyer installation called The Tunnel
The Welcome Reception
Upon registration, we were ushered to explore an installation in the foyer called The Tunnel. One section took us on a walk down memory lane, highlighting the key moments in Singapore’s Michelin journey that began nine years ago in 2016. The other section offered an immersive experience where we could vote for our favorite Singaporean dish. This ties into a culinary milestone as several names of the local dishes were officially added to the Oxford English Dictionary, coincidentally in the same year.
Chefs' seats during the ceremony
Upon entering the main welcome reception area, we were each handed a cold towel to refresh, which is a service reminiscent of business-class flights. There was a large photo wall where the names of all the partners were written, and it served as a popular spot for guests to take pictures. Just across from it stood a stunning and intricately built replica of a Peranakan house, complete with stairs and a traditional tea set, providing another perfect photo opportunity. This thoughtful element stood out for its rich cultural significance.
A replica of a Peranakan house provides a perfect spot for a photo op.
For about an hour, we enjoyed an abundance of food and drinks provided by the sponsors. The pass-around food from venue partner Marina Bay Sands seemed endless. There was a jamón carving station, a great selection of hors d’oeuvres on display, and various partner booths serving wines, liquors, and cocktails.
Abundant spread from the cocktail reception
The Ubiquitous Bibendum
Yes, Bibendum is the official name of the iconic Michelin Man, and the mascot of the Michelin tire company. He got this name when the very first advertisement in 1898 showed him holding a glass filled with sharp objects. The Latin phrase “Nunc est bibendum” appeared in the text, which translates to “Now is the time to drink” in English.
Bibendum also known as The Michelin Man
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But what exactly is he, and what does he look like in person? Well, he is made of stacked white tires forming the shape of a human figure with a blue sash. At the Singapore ceremony, he appeared to stand around 5'10" tall and was notably jovial, striking different poses, and engaging with the crowd through expressive hand gestures. Unlike the usual mascots made of plush material, Bibendum is made of water-resistant fabric, similar to that used in swim rings. Interestingly, it was observed that he has a sophisticated air circulation system built into his waist. This was deemed necessary, as he was present during the pre-awarding activities, remained on stage throughout the ceremony, and even stayed until the post-event cocktails. It was also amusing to see him confidently walk up the stage steps without any assistance.
Michelin’s International Director Mr. Gwendal Poullennec gives a video message.
The Awards Ceremony
The section of the ballroom where the ceremony took place was grand in scale, with an expansive stage and a sprawling red carpet fit for royalty, upon which all the winners had to make their way to receive their awards.
The night started with a video message from Michelin’s International Director Mr. Gwendal Poullennec, followed by a live speech from the Regional Vice President for Business Development & Operations, Ms. Tananya Nimasdavut.
Emotional Bella Jankaew from Jaan by Kirk Westaway, winner of Sommelier Award
The flow of the ceremony was pretty straightforward and more like a roll call of the evening’s winners. Aside from awarding the prestigious stars, Michelin also bestows several individual special awards and restaurant recognitions.
It was surprising to learn that those restaurants that received the Bib Gourmand Award, a distinction that recognizes establishments offering good quality and value, were no longer included in the ceremony. The winners were instead revealed through an online article a week before the event.
Michelin trophies and plaques
The special citations announced that night included the Young Chef Award, recognizing a promising newcomer; the Sommelier Award, honoring the in-house wine expert with excellent selection; the Service Award, celebrating the staff who provided gracious hospitality; and the Green Star Award, given to restaurants demonstrating exceptional commitment to sustainable gastronomy. They all received uniquely designed trophies, while those honored with stars were given plaques that were substantially heavy.
Michelin jacket being worn by first time 1 Michelin Star restaurant winner Chef Kazuki Arimoto of Omakase at Stevens
Then came the most awaited part. The big winner of the night was the five-year-old Japanese restaurant Omakase at Stevens, which not only clinched its first Michelin star, but also saw its 31-year-old Chef, Kazuki Arimoto, win the Young Chef Award. As a custom, a new winner will be given a Michelin Chef’s Jacket to be worn while accepting the award. And although the invitation suggested coming in cocktail attire, almost all the chefs who attended the ceremony were seen wearing their respective jackets as well.
Chefs wearing their jackets. (From left) Sun Kim of 2 Star Meta, Julien Royer of 3 Star Odette, Kevin Wong of 1 Star Seroja, Zor Tan of 1 Star Born, Mano Thevar of 2 Star Thevar, LG Han of 1 Star Labyrinth, and Christophe Lerouy of 1 Star Lerouy
A total of 32 restaurants received one Michelin star this year, but the mood was noticeably quiet. Several people in the crowd remarked that the number felt somewhat underwhelming, as it had decreased from the previous year due to the closure of eight establishments. Seven restaurants received two Michelin stars, with the addition of Sushi Sakuta, which moved up from one star last year. As for the Three Michelin-star winners, the list remained the same, with the trio of Les Amis, Odette, and Zen comprising this most elite list.
While the program may have felt generally predictable, it was the raw emotion that truly brought the night to life, with several recipients visibly moved and teary-eyed upon receiving their awards.
The reveal of the guest chefs
Post Ceremony and Cocktail Reception
What stood out as the most thrilling moment of the evening was the unveiling of the guest chefs, where each prepared their restaurant’s specialty dishes. Hidden behind a black curtain, and to the audience’s great excitement, the chefs and their respective booths were dramatically revealed as the curtain dropped. Guests eagerly made their way to the tasting pavilion as soon as the host announced it was open, where they could indulge in the meals prepared to their heart’s content. Champagne and all different forms of drinks once again overflowed throughout the evening. A three-member live band also played upbeat songs.
The esteemed lineup includes Mingoo Kang of Three Michelin Mingles in Seoul, Eric Räty of Two Michelin Arbor in Hong Kong, and chefs from One Michelin restaurants namely: Willy Monroy of milpa in Osaka, Pim Techamuanvivit of Nahm in Bangkok, Leo Lo of Circum in Taipei, Tetsuya Wakuda of Waku Ghin in Singapore, and Greg Bess of Cut also in Singapore.
As the evening concluded, each guest took home a gift bag wherein the most prized item inside was a Michelin-branded mug.
The Michelin gift bag with a branded mug
The author at the Michelin ceremony
What Comes Next
With Michelin currently present in more than 30 countries and with around 11,000 restaurants selected worldwide, the organization continues to expand aggressively adding different cities, regions, and countries to its list. It was recently announced that they will now start covering the Southern Region of the United States, which will include Alabama, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee. The cities of Boston and Philadelphia are expected to have their first selection in the latter part of 2025. Meanwhile, in Southeast Asia, all eyes are finally on the Philippines, as it was announced earlier this year that an awarding ceremony for the cities of Manila and surrounding areas, and Cebu will take place in the last quarter of 2025 too.
Will the Philippines present a similar format, with the same level of production value and prestige, in its first-ever Michelin ceremony? Everyone will want to stay tuned because one thing is certain: anticipation is building rapidly as the country makes one of its most significant culinary appearances yet on the world stage.
The full list of winners from Singapore can be found here:
https://guide.michelin.com/sg/en/singapore-region/singapore/restaurants
