What's the story behind the world's first (and cheapest) Michelin-starred street food stall and how did it come to represent Singapore on the world stage? We give you the inside look.
In this Michelin Guide Singapore exclusive, we get an intimate glimpse at what was going through the mind of chef-owner Chan Hon Meng of Hong Kong Soya Sauce Chicken Rice and Noodle, the world's very first Michelin-starred street food hawker - from the moment he found out that he's been nominated, to his journey to take his spot on the global culinary stage at the 2016 Michelin Guide Singapore Gala Dinner cum Award Ceremony.
The chefs of Fearing's, Tatsu Dallas, Lucia, Stillwell's and Quarter Acre discuss what makes Dallas dining special.
As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.
The chefs of Spring, Bomb Biscuit Co, The Alden, Kamayan ATL and BoccaLupo discuss what sets Atlanta apart.
High Speed Dining’s Joel Haas has eaten out for every single meal since 2019.
Get a front-row seat to the Formula One 2025 Singapore Grand Prix with these MICHELIN Hotels offering trackside views.
With the latest MICHELIN Guide Singapore unveiled, our inspectors reveal the dishes that made their year of dining unforgettable.
Explore the complete MICHELIN Guide Singapore 2025 selection, featuring every Starred restaurant, Bib Gourmand eatery, and Selected address. Newly awarded spots are italicised.
The MICHELIN Guide Singapore welcomes 36 new restaurants in 2025, including a new two-star and a fresh one-star, bringing the total to 288 MICHELIN-recognized establishments across more than 40 cuisines in the Lion City.
In a city that dazzles with options, Japanese chef Tetsuya Wakuda keeps returning to morning markets, tranquil spaces, and the comforting consistency of Toast Box.
From crispy roti and fragrant curries to smoky Hokkien noodles and late-night noodle stalls, explore the best of Phuket’s street food scene in just 48 hours.
What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.
Savour 5 MICHELIN-approved Bib Gourmand street food spots in Saigon, where great value and bold flavours collide.
Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.
For authentic hawker food at a prime location in the heart of town, these two hawker centres can’t be beaten — and they’ve got the crowds of office workers and tourists alike to prove it.
Check out these six stalls at Amoy Street Food Centre that have gained the favour of our MICHELIN Guide inspectors.
Love night markets? Hit up these spots in Malaysia for a memorable shopping and eating experience!
When it comes to street food, you’d struggle to find a city with more on the menu than Hanoi. Two days is just enough to get a taste but be warned: you’ll be booking your return visit faster than you can say bun cha
