Chefs, hawkers and foodies come together for two unforgettable evenings celebrating culinary excellence.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Snag a lunchtime reservation at these five restaurants to enjoy a meal at a fraction of the price.

The Michelin Guide Singapore digital writers go on a monthly eating trail to bring you noteworthy new dishes from the city’s latest openings and tried and tested restaurants.

Jean-Georges Vongerichten, one of New York’s most celebrated culinary stars says chefs have to innovate, be creative, and "come up with your own combination".

Executive pastry chef Kenny Kong churns out pretty sweet treats at RWS' latest outfit.

One surprising ingredient in making the perfect risotto is 'time' – a whole year to be exact.

How Japanese anglers and chefs prepare their fish for superior quality.

The humblest of ingredients can come together for a dish that’s as delicious as it is symbolic.

These hotels and restaurants have come up with a creative spin on traditional chicken dishes this Lunar New Year.

The Michelin Guide Singapore digital writers go on a monthly eating trail to bring you noteworthy new dishes from the city’s latest openings and tried and tested restaurants.

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

Originating from the Lingnan region in China’s Guangdong province, the humble raw fish salad took on myriad variations after it was brought to Southeast Asia. We look at some of the interesting new takes dished out by Michelin-starred restaurants around Singapore this year.

Make a beeline for top cheeses, oils and butter favoured by restaurant industry folk

Foodies, a sumptuous feast awaits this Lunar New Year at Resorts World Sentosa.

There's more to Clarke Quay than bum boats and raucous bars. These are the great eats and where to stay in the area, as recommended by our inspectors.

Thai rum with crunchy ants and pink jasmine blossoms grown on Ann Siang Hill prepped in a rotary evaporator. All this and more at Singapore's newest cocktail bar.

The hot plate from Spain that's changing the cooking game