

Usage
This Hokkien term is used to describe astringency in tannin-rich food and drinks.
Bak chor mee — or minced pork noodles — is a uniquely Singaporean noodle dish, best served tossed in chili and vinegar for a sharp, savory kick.
From Bib Gourmands to Stars, there are 70 participating MICHELIN restaurants in this year's Restaurant Week.
No dish gets Singaporeans talking — and sweating — quite like Chilli Crab, a national icon with a famously punchy mix of sweet, spicy, savory and tangy flavors.
Find out what's next for Matt Abé in Le Gavroche's premises, plus explore our rundown of the new London restaurants you need to know about.
This year’s Bib Gourmand selection welcomes 11 new additions — nine fresh entries and two from the MICHELIN Selected list — bringing the total to 89 value-for-money eateries across Singapore.
From spicy sambal to sweet-and-sour, Singapore’s sauces add a splash of liquid magic that transforms everyday dishes into culinary staples.
In a city that dazzles with options, Japanese chef Tetsuya Wakuda keeps returning to morning markets, tranquil spaces, and the comforting consistency of Toast Box.
Thirteen new entries join the MICHELIN Guide Singapore selection, showcasing a delicious spectrum of flavours — from elegant European tasting menus and contemporary Korean cuisine to soulful hawker fare and traditional claypot dishes. Whether you're chasing culinary innovation or nostalgic comfort, there's something here to tempt every palate.
If you’re craving something a little more special this Dragon Boat Festival, these six MICHELIN spots in Singapore are making rice dumplings that go far beyond the usual.
Singapore’s bustling melting pot of multiethnic cuisines wouldn’t be complete without a dazzling — and often, refreshingly cool — array of sweet treats.
In partnership with French cognac house Martell, Jeremy Gillon of MICHELIN-starred JAG weaves a mighty tapestry of celeriac’s natural sweetness with Martell Cordon Bleu cognac.
Head away from the beaten track and experience a side of Singapore you won’t find in travel guides — here’s how to enjoy the East Coast for those drawn to indie culture and hidden gems.
Filipino-born, Singapore-trained, and globally seasoned, chef Johanne Siy has made a name for herself at Lolla with bold, generous flavours that speak of home. Here, she shares the places that fuel her cravings, nostalgia, and inspiration.
What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.
Chef Louis Han of MICHELIN-Starred NAE:UM shows us how to blend heritage Korean flavours with fine cognacs by Martell.