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Features 1 minute

On The Menu: The Inspiration Behind Arnaud Dunand Sauthier’s Main Course At The 2018 MICHELIN Guide Singapore Gala Dinner

Chef Arnaud Dunand Sauthier of contemporary French restaurant Le Normandie in Bangkok fuses Singaporean and Thai versions of chicken rice with French touches.

Features 1 minute

On The Menu: The Inspiration Behind Lam Ming Kin’s Appetiser At The 2018 MICHELIN Guide Singapore Gala Dinner

Indian rojak left such a deep impression on chef Lam Ming Kin of Longtail that he created a chutoro tartare fashioned after the mixed fritter salad.

Features 1 minute

WhistlePig's Quest for Single-Origin Whiskey

The company sources rye, water and oak wood all from its farm to create whiskey.

Features 1 minute

Gothenburg’s Star Restaurants

Looking for a Michelin Starred Restaurant in Gothenburg? Here’s where to go…

Features 3 minutes

Of Food and Faith

Families cooking together in the name of Buddhism - a picture perfect scene of food and faith seamlessly co-existing. You can't get any more Thai than that.

Features 2 minutes

How to Pair Wine with Mexican Food

Three sommeliers lend insight on what to drink with ceviche, carne asada and more.

Features 1 minute

On The Menu: The Inspiration Behind Sun Kim’s Appetiser At The 2018 MICHELIN Guide Singapore Gala Dinner

The South Korean chef of one-Michelin-starred Meta marries classic Korean and Singaporean flavours in his newfangled chilli crab bibimbap dish.

Features 1 minute

5 Things to Know About Heirloom Tomatoes

The time is now to learn about this summertime staple.

Features 1 minute

On The Menu: The Symbolism of Emmanuel Stroobant’s Creation At The 2018 MICHELIN Guide Singapore Gala Dinner

The chef of one-Michelin-starred Saint Pierre translates the spirit of yusheng into a modern French dish replete with auspicious meaning.

Features 1 minute

Singapore Food Milestones: An Illustrated Guide

A look back on the nation’s culinary history and its journey to becoming a world-class dining destination today.

Features 3 minutes

Anatomy of a Dish #1: Khao Yam

Few dishes embody Pak Tai or the southern region of Thailand as fully as khao yam or spicy rice salad.

Features 1 minute

From Vineyard To Glass: An Illustrated Guide To Cold Chain Logistics

Raise a glass to the supply chain strategy that keeps your wine in tip-top condition throughout its whole journey

Features 1 minute

The Illustrated Guide to Michelin's Inspection Process

How do the MICHELIN Guide's famously anonymous inspectors comb through tens of thousands of global restaurants every year? And what happens when inspectors disagree among themselves?

Features 3 minutes

Taste The Past: 5 Places Where You Get A Bite Of Nostalgia

Time has stood still in these five eating places where you can still get good ol’ kachang puteh, ham chin peng and kopi gu you.

Features 1 minute

Zooming In on the One Stars: Finland

Taking a closer look at one of our newest One Star Restaurants

Features 3 minutes

Bibendum at 120: The Michelin Man As You Have Never Seen Him Before

Ahead of the birthday of the beloved Michelin icon, we uncover six never-before-seen drawings of the Bibendum by the Michelin Design Studio from our archives.

Features 2 minutes

Getting Ready For L’eau de Cocktail

Fat-washing was seen at one point as the most advanced technique in cocktail making to add savoury notes to spirits. But a new trend has emerged: the most cutting-edge concoctions in the future will wear perfumes with seductive smells.

Features 4 minutes

A True Embodiment of Lamiat

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