Desserts

In The MICHELIN Guide Tokyo 2025, history was made: for the first time, a dessert-focused restaurant earned a MICHELIN Star. At Yama, Chef Koichi Katsumata redefines fine dining through an eight-course dessert experience, proving that sweets can be just as sophisticated as savory cuisine.

The Italian pastry chef creates a magical "dessert dining" experience, upstairs at the MICHELIN-Starred restaurant Hémicycle.

We invited the inspectors to exclusively share with us what captivated them most about MINIMAL which this year reached another milestone by becoming the world’s first restaurant focused on ice cream to receive a MICHELIN Star.

As enticing as Singapore's savoury offerings may be, the Lion City also has some of the best and unmissable dessert options for the sweet-lover. Here are some must-try desserts when one is visiting Singapore.

We catch up with a former member of the pastry team behind the world-famous strawberry watermelon cake from Black Star Pastry.

The newly appointed executive pastry chef is inspired by her trips to Paris and Tokyo.

Even with countless variations and new styles of mooncakes on the market, it is still only Hong Kong's custard mooncakes that inspire a feeding frenzy. We investigate the phenomenon.

Here's how to make a bowl of silky sweet goodness.

Here's what to do if you've got more dates then you can count.

The director of culinary operations of Macau's City of Dreams is an artist in the world of desserts.

Illustrious pastry maestro Will Goldfarb of Room4Dessert shares his secret recipe for keeping meringues crispy in the summer humidity.