SINGAPORE — The two hawker stalls that shocked many when they received a one-star rating last year retained their stars in this year’s edition of the Michelin Guide Singapore — but that is about where the excitement ends.

The second edition of the guide was announced on Thursday evening (June 29) at The Fullerton Hotel without any surprise entrants this time. 

A total of 38 restaurants and eateries made it to the coveted list this year, up from 29 in last year’s inaugural Michelin Guide Singapore. 

Thirty restaurants received a one-star rating, up from 22 last year. For 11 of the restaurants, it was their first time making it onto the list. 

Hawker Chan Hon Meng of Hong Kong Soya Sauce Chicken Rice and Noodle, which received a one-star rating for a second year running, maintains — as he had after he earned his rating last year — that he still does not intend to raise prices.

“I was very worried for a year that I would not do well. I am very happy to get one star again because my staff and I worked very hard this year. Our efforts have paid off,” Chan said. “We will continue to work harder to improve our product.”

Chan revealed that he plans to open another stall, but will have to consider the cost of rent carefully. He has not found a suitable location, he said.

New entrant to the one-star list is Italian restaurant Braci, which opened in September last year. Chef-owner Beppe De Vito, 43, said he was “nervous, excited and shaking” when he heard the results, even though he had aimed for a star when he started the restaurant.

“I didn’t think it would excite me so much. I feel very happy, and it would help in attracting more talent to join us,” De Vito said, adding that he is now aiming for two-stars in next year’s list.

Former one-star restaurant Waku Ghin climbed a notch this year and earned two stars in this year’s edition. 

Japanese-born Australian Chef Tetsuya Wakuda of Waku Ghin said: “It’s something we never expected. It’s very flattering and I’m more proud of my staff.”

On his recipe to success, Wakuda said it is all about dedication. 

“This is the restaurant business. This is a very special industry. It’s very hard, very tough, but in the end, very sweet.”

Following the inaugural Michelin Guide Singapore last year, Mr Michael Ellis, international director in charge of Michelin Guides said the impact had been tremendous. “What we were unprepared for was the depth, breadth and complexity of the dining scene. The two hawkers cemented Singapore as a dining attraction.”

Mr Ellis said: “The atmosphere in Singapore makes it a destination with a gastronomic potential that should continue to grow rapidly in the years to come.”