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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.
How to Pair Wine with Mexican Food
Three sommeliers lend insight on what to drink with ceviche, carne asada and more.
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.
5 Things to Know About Heirloom Tomatoes
The time is now to learn about this summertime staple.
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.
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.
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.
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
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?
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.
Zooming In on the One Stars: Finland
Taking a closer look at one of our newest One Star Restaurants
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.
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.
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
Happy 120th Birthday Bibendum: The Michelin Man As You Have Never Seen Him Before
To celebrate the birthday of the beloved Michelin icon, we uncover six never-seen-before drawings of the Bibendum by the Michelin Design Studio from our archives.
Restaurant Closures: Why It Is Tough To Survive In Singapore’s Fine Dining Scene
Restaurateurs and chefs say that a limited market, a shortage of labour and high rental and food costs are some of the challenges that fine-dining restaurants grapple with.
Michael Ellis, International Director of the MICHELIN Guides Answers Your Burning Questions
He clears the air on 5 misconceptions.
What The MICHELIN Guide's Logos Mean
Pictures say a thousand words and that's no different for these logos.
