Longform
5 Caviar Trends That Challenge Convention
From caviar-infused alcohol to snail eggs, here are five culinary developments that will challenge any stereotypes you had of this precious ingredient.
Hotels Up Their Game In Food And Beverage Offerings
More hotels are becoming full-fledged dining destinations to stand out from the tight competition in the hospitality sector.
Singapore Chefs Flying The Flag In MICHELIN-Listed Restaurants Overseas
In the lead-up to National Day, the MICHELIN Guide Digital speaks to three Singaporean chefs who work in the United States, Hong Kong and Norway to share about taking the road less travelled.
Boon Or Bane: Restaurant Reservation Deposits
We have no qualms paying ahead for movie tickets and air fares, so why not a meal?
Are Plant-Based Meat Substitutes The Way To Go In The Dining World?
Chefs share their reasons for and against using a new slew of synthetic meat that are appearing on menus in Singapore.
Evolution Of The Chef’s Table in Hong Kong
Once a VIP perk for select diners, chef’s tables in Hong Kong have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.
The Changing Face Of Chinese Cuisine
Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.
Unpack The Fascinating World Of Singapore’s Food Packaging History
Take a walk down memory lane as you explore food packaging from yesteryear in an exhibition dedicated to old-school food cans, bottles and bags in the National Museum of Singapore.
Les Amis Group: Grooming Singapore's Top Culinary Talents
The Singapore restaurant group, which turns 25 this year, continues to groom and nurture culinary talents through its growing number of concepts.
The Rise Of Modern Indian Cuisine
The Song of India and Thevar in Singapore and Gaa in Bangkok are writing a new chapter in the age-old cuisine.
How High Staff Turnover is Affecting The Restaurant Industry In The United States
Like Singapore, the dining landscape in the US is facing a labour crunch with the high demand for staff and tipping among the causes.
In Defence Of Wine Tasting Notes
Purchasing by score may be practical, but well-written tasting notes are essential to our understanding of wines. Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, opines.
Why This Sommelier Is Championing All-American Wine Lists
Sommelier Chad Walsh wants to change the way people think about American wines.
A Reality Check On Corked Wine
Why are cork manufacturers not making some headway in the battle against cork taint? Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, reports.
The Rise of Southeast Asian Chocolatiers
A small band of Southeast Asia-based chocolate makers is turning the $100 billion chocolate industry on its head — by producing world class chocolate bars from locally grown cocoa beans.
Why a Foraging Restaurant in Singapore is a Surprisingly Viable Concept
These chefs are keen to prove that a full-service foraging restaurant in Singapore is feasible and are reviving forgotten flavours to boot.
How Les Amis Grew From A Single Restaurant Into A Regional Dining Empire
We chat with Desmond Lim, Les Amis Group's famously media-shy chairman, to find out the key to the group's string of successes.
