All across the country, home cooks and chefs of Michelin-recognized restaurants alike are basking in the abundance of corn season.

Are you a pandan maniac?

Find out why pandan is one of the most beloved ingredients in Thai cuisine.

Discover this summer’s food and drink trends.

Investigating this summer’s food and drink trends

The traditional mung bean pastry has been updated with new flavours, whilst the classic sweet and salty flavours are still being faithfully produced at this Singaporean establishment.

In another 5 to 10 years, we may no longer be able to find these beloved dishes in Singapore.

A quick chat with the Michelin Inspectors

How to pickle, preserve and put up the summer bounty.

Focusing on a bland ingredient like tofu presents a contrasting challenge to Thai notions of “aroy”, where local palates are constantly over-stimulated by heavy spice, sweetness, sourness, bitterness and salt. We sit down with two of Asia’s best chefs to hear how they intend to deconstruct one of Asia’s most common ingredients while presenting a new proposition to Thai taste buds.

Go beyond the common orange when you need a boost of vitamin C.

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

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.

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.

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

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