24 Hours Eating ONLY Michelin Restaurants in Singapore | $2 vs $276 Michelin BREAKFAST vs. DINNER

Hey guys, good morning. It's Mike Chen here in Singapore and today it's gonna be another amazing food day But really food day in Singapore. It's never not gonna be amazing and reason 9582 why I love Singapore. There's so much delicious food at all price ranges and that includes Michelin restaurants and Singapore is home to countless Michelin bibs Michelin gourmets one stars two stars three stars So today I'm gonna go try as many Michelin restaurants as I can and right now it's about 830 in the morning Let's go grab some Michelin breakfast and we'll start the day right here at Singlong Hong Kong Changfen But the chef has been making rice rolls for decades and here I got a shrimp rice roll a mushroom rice roll and their famous Pidan so rojo, which is the century egg pork congee and after only one year this stall won It's Michelin bib and this is one of the best parts about eating in Singapore Some of the best food in this country are at hawker stalls and look at this freshly made steamed rice noodles Plump shrimp in the middle a little bit of white pepper covered in soy sauce Look how mochi-esque and stretchy these noodles are. Oh my gosh, so good. These are some of the best rice noodles I've had in Singapore. The mouthfeel is ridiculous I added some hot oil in my soy sauce These rice rolls melt in your mouth. The texture is so Velvety and smooth the shrimp inside provides that beautiful plump natural sweetness this whole thing so tender What makes this taste even better it just started a ring It just adds to the whole cozy eating factor of Singapore for sitting at a hawker center and getting Michelin rice noodles that cost about three bucks That soy sauce adds a layer of umami to this as well gotta try this I got a mushroom one as well Love their hot oil, too Mushroom one is delicious Same great texture from the rice noodles inside earthy slightly sweet mushroom with a bit of carrots as well Also the couple running the stall sweetest people ever next up had to get some of their pita and sojo century egg pork Congee added some chili in here as well and this is a really big bowl of congee for three Singapore dollars so about 245 US you get a hefty bowl of congee Splash that you get a hefty bowl of delicious delicious congee. I never even used to like this congee Delicious century egg inside if you never had a century egg it is an acquired taste But once you acquire it you never want to let that go. I think there's also some liver in here That's what's making this really different in addition to the lean pork. That's a whole layer of umaminess I love a little organ flavor just a tiny bit. That's what really sets this congee apart Sells out every single day at the stall. This is some local breakfast at its finest must try Next up is that Alexandra Village Food Center. That's one of my favorite hawker stalls in Singapore. Need stew here. Oh Today, I'm trying out all the Michelin hawker stalls and there are quite a few in this hawker center including Xiang jiang soya sauce chicken Got a large soy sauce chicken and got a wonton noodle. I love this hawker center. It's one of my favorites in Singapore wonton soup Wow, that's good, it's so light and shrimpy soy sauce chicken looks amazing Tender pieces of chicken beautiful golden color on the outside. Oh That chicken is so tender chase that with some of the sauced up rice And then chase that with some of this ultra shrimpy soup The chicken is Absurd rudely tender Sweet soy sauce on top adds a rich layer of umami the outside skin a little gelatinousy inside pure melt-in-your-mouth meat You almost don't need teeth to chew that it has some little chilies on the side Also some chili sauce to dip this in Even better with the chili sauce Soy sauce chicken and Hainanese chicken basically chicken in general There's something I always crave when I'm in Singapore for a while when I was living in Singapore I was eating Hainanese chicken pretty much every single day some sambal, thin egg noodles, bok choy Mmm Perfect texture so so springy. I should want to dunk some of this into the wonton soup Just because the soup is so good So good so good usually it's really really hot and humid in Singapore right now. It's raining It feels cool and just sitting here looking in the rain eating noodles and chicken and rice sipping on some sugarcane juice Some giant dumplings some wontons as well Hmm Thin skin on the wontons Really really snappy shrimp inside with that delicious bundle of pork again all that soaked in the shrimp filled broth Take a little sip of that Chase it with some scrumptious noodles giant dumpling There's shrimp there's mushrooms There's water chestnuts and look how big the filling is the wrapper almost translucently thin I don't even know how this wrapper is able to keep this giant filling intact This is an awesome breakfast number two I gotta quickly finish this up because in about 15 minutes There's a Hainanese chicken stall is about to open and apparently there's a line at all times So I want to be one of the first That was about a 30 minute wait finally got my plate of chicken Hainanese chicken It's one of those things that when you come to Singapore you got to have it every single time you come back Like I said when I was living here pretty much every day and involved a plate of Hainanese chicken and this one looks Scrumptious a little bit of chili sauce on the bottom chicken is very light. It looks very tender and soft Extremely tender pieces of chicken I think they added a little bit of sesame oil here to give it even more fragrance add some chilies on there Put it over the rice. I Don't know what it is eating Hainanese chicken in the US. It does not taste the same The rice is so fragrant as well The sauce is very light a little bit of ginger I think a little heat a tiny bit of sweetness chili sauce is good amount of heat There's some nice pickles with the chicken as well in this plate about five Singapore dollars. So about four bucks u.s As many times as I've been in this country, I don't feel like I truly arrived I had my first plate of Hainanese chicken really good soup as well Very very light. I mean this whole meal is so satisfying. This is some amazing Hainanese chicken And this stall I just went to has been on the Michelin Guide for the past several years And they sell six different types of soup and all the soup has descriptions that tells you what the soup is good for So besides tasting good, it's got really nice medicinal qualities as well. I got a spare rib one So inside giant pieces of spare rib mushrooms carrots wood ear as well Also, I got some steamed ribs with chilies and black bean sauce This is great steamed spare ribs with black bean sauce is one of my favorite dim sum items This is fresh off the steamer super rustic flavors because the black bean very spicy chilies on this as well Also these things most time you can just crunch down because there's tons of cartilage Tons of cartilage tend to back like this piece right here Also the chilies here are definitely not just for decoration there are some spicy chilies Both items under five Singapore dollars so about four bucks Wow, I think this is exactly what I need after a morning of just stuffing my face The flavor is very light tiny hint of sweetness a little medicinal as well Taste that nice flavor from the ribs and an earthy flavor from the mushrooms This is perfect for when you want something light, but also satisfying It's not gonna be aggressively seasoned but something that as you drink body just feels all warm everywhere There's such a confident feeling and again, you get a really big pot of soup for about $4 I'm gonna finish this take a break and then tonight going to a restaurant that just received their first Michelin star Again, Bourne just received their first Michelin star you walk in beautiful layout a lot of natural light The kitchen is open concept so you can see everything being made in front of you tasting menu is nine courses And the concept of this restaurant, it's a celebration of life So it's basically embracing the childhood memories national journey and personal ideas of chefs or team And when you first sit down tea of osmanthus flower and goji berry is served and get to choose your own chopsticks Floury and natural fruity sweetness But we're starting with some amuse-bouche and inspired by the chef's early Childhood work in his parents economic rice store on the left is some winter melon with some shisho pepper Mm-hmm. Oh, it's so good really refreshing juicy pop Really sweet and floral a tiny bit peppery. Nothing really opens up your taste buds. Wow. Next is pickled jellyfish So you gotta eat this from left to right? Mm-hmm. Oh, there's a lot of heat in here Snappy jellyfish Wow Daniel definitely wake you up. It's fragrant flavors Popping and then the Japanese daikon Where the other two are really refreshing and light this one way more umami definitely dulls the heat down a bit Oh, that's really really good. That's fun little experience Next dish is a Japanese tomato with a shiso leaf sitting on a bowl of ice and they recommend just picking up with your finger And pop in your mouth Hmm. Oh It's a light little shell and then the whole thing just erupts in juice as soon as you crunch down It's a little sweet a little tart. Definitely a big surprise So this is the official first course and before eating it it's already impressive it's 45 layers of chicken skin what they do is they scrape the chicken fat out deep they dehydrated and bacon inside There's eggplants and olcetra caviar and inside this abalone shell. There's well abalone chili pesto and fried garlic That's exactly what I love messing like a umami shockwave through my body 45 layers of chicken skin How could that not be good? It's just ridiculously light and crispy, of course Chili pesto delicious super light tender pieces abalone Hmm and the garlic chips, I don't think I've had fried garlic chips this area before. Okay, actually, I made a mistake That was still just part of the mouche brouche dinner hasn't started yet Last mouche brouche, this is fish bacon inside a couple of ikura There's a second part to this mouche brouche Fried taro inside salted eggs with a drop of white balsamic jelly on this side I'm just gonna take my jelly and I don't know if I'm supposed to do this Put it into my fried taro Outside it's pretty much like fried air inside creamy taro and that salted egg that is explosive and again Dinner hasn't even begun yet We're now at the first course Presentation everything. It's so pretty this dish shaped like a star yellowtail sashimi on the bottom. There's daikon on top There's mustard seed. Osetra caviar on top and what's really beautiful is there's galangal snow on the side Galangal is a very prominent Southeast Asian ingredient and they made a snow out of it. You're supposed to try the ingredients separately Wow, so galangal it's also known as blue ginger So this thing has a mild gingery flavor is sweet texture is kind of like a dippin dots ice cream That's delicious on its own already underneath get some daikon and yellowtail Mmm That's such a refreshing dish daikon is crunchy and juicy yellowtail Just melts a little kick from the mustard seed and then you're supposed to do. They said to mix it all together Crunch of the daikon, pop of the mustard seed and seafoody umaminess from the caviar and the sweet ginger flavor of the snow Second dish this is called Spain in a home. Oh my gosh, it's so pretty It's a bao. It's sitting on top of oyster of mochi with little bits of bubu arara Which are basically Japanese rice crackers on top is a thin little layer of air dried beef and inside the bao Wagyu tartar scoop some of the oyster emulsion All that sauce surrounding the wagyu malasatran sauce the oyster emulsion is rich It's creamy great seafood flavor. I love the little puff of the crackers. The puff is light as air And it is sure melt-in-your-mouth wagyu So here we'll be enjoying chef's favorite root vegetable the Jerusalem artichoke with lily bulb and Caviar, there is an unusual pairing of burnt butter stock and white chocolate, which I'll now shave over Chef's are always looking to bring together complementing Contrasting and unexpected ingredients to birth new flavors and the guiding principle of birth and on the plate We have our beautiful Jerusalem artichoke skin sitting on a bed of dark chocolate soil Symbolizing the growth of the artichoke in the ground next dish is made with chef's favorite root vegetable called the Jerusalem artichoke So inside this bowl is the pureed root There's some caviar on top also shaved white chocolate to give it a little Contrasting flavor on the plate is the skin of the root is sitting on top of dark chocolate kind of symbolize Where the root came from the earth? Oh my god, this is just Exquisite exquisite. I feel like we'll even be an insult to this. This is just epic. This spoon is beautiful too, by the way I don't know if it's hot floating on top It's lily bulb looks like an onion really crunchy almost kind of tastes like a water chestnut, but this puree. Oh My gosh, like if you look up the definition of pure flavor, it'd be this of course caviar As another layer of umaminess look at this beautiful thing It's like the tastiest little chip well sweet savory and very nutty This next dish is a tribute to chef's mentor chef Andre chow and inside this little cup chicken liver morel mushrooms floating inside chicken jiu So smooth so light everything about this from the earthy mushrooms to the liver No gaminess, I mean this thing is robust. It's earthy. It's delicate. Absolutely amazing This next dish is inspired by chef's time working at a citron restaurant. So on top is French asparagus Then a layer of fungus on the bottom seared monkfish and it's all soaked in chicken fat emulsion Crunchy fungus monkfish is deliciously delicate and mild this thing is kind of inspired by mala boiled fish head Which is a very popular citron dish And that awesome mala flavor is definitely present this asparagus so sweet and crunchy It adds that perfect little burst of sweetness to the savory dish Next dish is called to grace Which is the chef's wife and this dish is fish maw and eel wrapped with cabbage and the soup is made with those ingredients as well There's a few drops of spring onion oil as well to give it more fragrance, but oh my gosh The soup is incredibly light the fish use here is barramundi It's buttery. It's delicate and balanced out by the crunchy sweet cabbage The next dish is called life gets better It's a charcoal grill piece of king crab looks like some crackers egg white caviar There's a red and green tongue in which is a mochi ball and the colors are made with beetroot and spinach Inside the tongue in this crab meat and the sauce is made with crab and tuna belly. I'm gonna take a while guys I'm gonna love the heck out of this and to eat it. He said to cut open the tongue in Look at all the crab meat that's in here. I'm gonna take my spoon Hmm I Don't know what's more delicate the tongue or the crab meat. Oh my gosh. That's so good. The sauce is rich It's a little gelatinous. You definitely taste the belly in that sauce hard-grilled king crab I'm gonna put some of that egg white caviar on here Smoky and sweet and delicate Now the main course Pigeon sitting on top of pigeon chew and this course is called the circle of life because it's also served with Barley and corn and the circle life references the pigeons eat the corn. We now eat the pigeon Pigeon as you can see cut Perfectly beautifully delicate with a great smoky flavor some peppercorn on top as well for a bit of numbness So juicy too, I've never really been a fan of pigeon this might have just changed my mind And then a little pigeon leg with some crust on top and a little aioli on the side Same great smoky flavor love that nice little crunch so delicate and delicious This dish is a little palate cleanser. It's actually not on the menu bird nest with us minces, I think That's so refreshing Incredibly floral this thing just tastes like a field of flowers Last dish is called my daily staple and its focus is on rice and this is the main dessert It's like a work of art on the bottom is chestnuts black garlic and caramel Then on top of that is rice foam milk ice cream the drizzle on top savory black garlic drizzle the top Floury crown is a charcoal sable You for sure taste a rice element in this we get the crunchy chestnuts a little savoriness from the black garlic Milky ice cream and the rice forms almost like a very mochi-ish texture That is one heck of a dessert final dessert course embodies four flavors suan tian ku lau Sour sweet bitter and spicy. So here we have a spicy Financier looks like a bomb on maybe sweet lotus sour seed buckthorn jelly Mmm All the spice just hit me bitter I'm so happy that wasn't a bitter melon bitter, but a bitter dark chocolate bitter, which is kind of bitter. I like sweet. Oh That's so good. And that wraps up this a Michelin culinary Experience this place is incredible. Every single dish is well-planned well executed I mean creativity beauty flavor every single dish embodies those things chefs or really outdone himself with this place I'm very very deserving of the Michelin star. I love about this place. First of all, there's so many a mouche bouche Also, the pacing is great. I love when food comes to you pretty much one after another There's really not a lot of downtime the whole meal took about two and a half hours But you're not really ever just sitting here falling asleep I think every single dish arrived within a few minutes after finishing the current dish everyone here So friendly so nice again, like I said, very very very deserving of their Michelin star continued success. Thank you so much Bye chef That was a great food day and to end it all Michelin ice cream from Birds of Paradise This is my favorite ice cream shop on this planet and it's my favorite flavor white chrysanthemum But crunchy cocoa nips inside their famous time cone And when you order this you'll have some time on your hands And I went to just a very small fraction of all the Michelin restaurants here in Singapore They're just so much more to explore and it's always all place of winter listen down below for you guys Thank y'all so much for watching until we eat again. See you later