Chef Manjunath Mural of The Song of India shares his journey from a hospitality trainee to head chef of the only Indian Michelin-starred restaurant in Singapore.

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.

A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.

The born-and-bred Singaporean bares all about his rough but remarkable climb from being a teenage school dropout, to representing Singapore at the culinary Olympics, and becoming the head chef of one-Michelin-starred Osia Steak and Seafood Grill.

Olympic champion he may be, but the bona fide Singaporean loves his carrot cake and Milo dinosaur (and pork lard!) - just like the rest of us.

What's the story behind the world's first (and cheapest) Michelin-starred street food stall and how did it come to represent Singapore on the world stage? We give you the inside look.

Whether it's tackling Australian, Peranakan or contemporary French cuisine, these local culinary whizzes are leading Singapore's charge onto the global dining map.

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars

We get the world's most celebrated chefs to recall what it was like when their restaurants got their very first stars

A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.

Meet three foodies who are bringing people together through one common passion: food

Meet three foodies who are bringing people together through one common passion: food

Meet three foodies who are bringing people together through one common passion: food

In Japanese cuisine, cutting is a form of seasoning.

Ordering a sake off an all-Japanese menu can be rather intimidating for non-Japanese speakers, but it doesn't have to be if you know which key terms to look out for.

A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.

Illustrious pastry maestro Will Goldfarb of Room4Dessert shares his secret recipe for keeping meringues crispy in the tropical humidity.