Legend has it that rice dumplings symbolise the sacrificial offerings made to the river to commemorate the death of Chinese poet Qu Yuan. Today, they are enjoyed and exchanged amongst colleagues, friends, and family as a symbol of good fortune, remembrance, and unity during the Dragon Boat Festival in Singapore. Here's where to get them in the Lion City.

Here are some pro tips on how to eat Vietnamese fare the way the locals do.

Penang’s Peranakan cuisines — both Nyonya as well as Jawi Peranakan — are some of the earliest examples of cooking where different culinary cultures meet. They start influencing and counter-influencing each other until they’re all so braided, one simply can’t extricate the strands. Get to know more about the different Peranakans and their respective culinary styles.

From feeding the underprivileged to supporting healthcare workers and vulnerable youth, these MICHELIN restaurant chefs have used their culinary skills and community of chef peers to make a difference in their communities.

A Korean noodle dish that's especially popular during the hot summer months, naengmyeon, or Korean cold noodles, is a staple in Korean households. Find out how these MICHELIN-Starred Korean restaurants elevate this humble dish.

Christophe Lerouy of one-MICHELIN-starred Lerouy transforms Growthwell Foods’ plant-based products into fine-dining dishes.

Long hours, high pressure and facing the heat on a hot stove are common, but these dynamite chefs show they have what it takes to power through and get to the top.

From Cantonese homes to MICHELIN-Starred establishments, many of Hong Kong's kitchens begin the morning similarly — by making one of the most time-consuming and important elements in Cantonese cuisine just in time for lunch: soup.

Is cream really a crime?

In partnership with 1664, we follow the footsteps of Sommer's Lewis Barker as he walks us through the day-to-day of running a MICHELIN-Starred restaurant’s kitchen and prepares a special dish using 1664 Blanc.

More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.

Oh, what a year — nay, what an era — it’s been. As Asia finally turns a corner in the three-year-long pandemic, MICHELIN Star restaurant chefs around the region to get their reflections on the year just past and their wishes for the one ahead.

For the inaugural launch of the MICHELIN Guide Kuala Lumpur and Penang, six chefs were invited to cook at the gala dinner, with a focus on Malaysian flavours.

Nancy Silverton of MICHELIN-Starred Osteria Mozza in Los Angeles spills the secrets of her famed Caesar salad.

Haikal Johari of one-MICHELIN-starred Alma adds a fine dining touch to Growthwell Foods’ plant-based products.

Discover more about our award for good quality, good value cooking

Explore the technique of double-boiling soups at MICHELIN restaurants in Singapore, and learn the secrets behind the craft from the chefs themselves.

Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?