In this illustrated guide, we travel back in time to trace the major milestones from Singapore’s post-independence years that have led to it to becoming the world-class dining destination it is today.
A look back on the nation’s culinary history and its journey to becoming a world-class dining destination today.
Since 1997, The MICHELIN Guide’s Bib Gourmand has celebrated restaurants worldwide that serve exceptional food at great value— here’s what makes it special.
From leading a family to leading a team, here’s a glimpse into Saudi women’s evolution in the kitchen and beyond.
The MICHELIN Guide explained — criteria for Stars; One Star versus Two Stars versus Three Stars; how service and decor factor in; and more. All your questions answered by our MICHELIN Guide Inspectors.
If you love to eat, there’s no better destination than the melting pot of Chinese, Malay, Indian, Peranakan and European influenced cuisine of Singapore.
Uncover these culinary gems that are recognised in this lesser-known category in the MICHELIN Guides.
We round up what the MICHELIN Guide inspectors say of eight restaurants that serve homestyle Chinese dishes.
We round up the reviews of the five newly minted one-Michelin-starred restaurants.
The second edition of the Michelin Dining Series sees more than 20 participating restaurants with specially curated menus.
Once a common sight outside cinemas and markets, the local road-side snack institution is vanishing.
In another 5 to 10 years, we may no longer be able to find these beloved dishes in Singapore.
A fitting homage to established home-grown restaurants — Dragon Phoenix Restaurant, Guan Hoe Soon Restaurant, Roland Restaurant and Loy Kee Chicken Rice — and their iconic dishes.
Have all 239 recommended eateries in the latest 2018 MICHELIN Guide Singapore at your fingertips with the fully searchable app.
We look back at the third edition of the MICHELIN Guide Singapore gala, in which 39 restaurants were lauded with stars.
The chef of one-Michelin-starred Cheek By Jowl conjures up familiar flavours in a contemporary way.
The dish created by the chef of three-Michelin-starred Bo Innovation in Hong Kong is an homage to local produce.
Chef Arnaud Dunand Sauthier of contemporary French restaurant Le Normandie in Bangkok fuses Singaporean and Thai versions of chicken rice with French touches.