The Mid-Autumn Festival is one of the most important holidays amongst Asians and Chinese diaspora around the world, as well as a timely reason to gather one’s nearest and dearest for a meal in celebration. Mooncakes provide a sweetening gesture and delight between friends and family during this festive period...

Star power was discussed at a panel discussion in Washington, D.C. after the recent launch.

Singapore spices and ingredients will be integral to La Dame de Pic, the three-Michelin-starred Maison Pic’s Asian outpost in the historic Raffles Hotel.

Champagne, like any other type of wine, has a deep bond with the terroir. While many may think that terroir refers to the message on the label at the...

The MICHELIN Guide Digital gets an exclusive sneak peek at the food and entertainment highlights at Twenty3, a new hospitality complex at this year's race.

In honour of National Beer Lover’s Day on September 7, we’re raising a cold one to delicious Thai craft brews.

These days, consumers have endless choices.

Hear directly from the source the latest thoughts from our Michelin inspectors.

Here’s what to sip on as the weather cools down.

A nation’s drinking culture derives from the evolution of local tastes and the history of the processes by which its favourite spirits are produced. ...

The 18-year-old home-grown restaurant, which is best known for its chilli crab, is steeped in Singapore’s seafood restaurant history.

“It is underpinned by a deep and authentic appreciation that it is the small things that refine and produce perfection.” - Chang

Discover more about our award for good value restaurants.

To say that Mekhong has a share in Thailand’s national culinary pride might sound like an overstatement, and even outlandish. But consider this ...

We round up the reviews of the five newly minted one-Michelin-starred restaurants.

In an exclusive interview, Singaporean chef-consultant John See gives us a behind-the-scenes look at creating the fabulous food scenes in the hit Hollywood movie.

In an exclusive interview, Singaporean chef/consultant John See gives us a behind-the-scenes look at creating the fabulous food scenes in the hit Hollywood movie.

Peaches, plums, and apricots, oh my!