In this illustrated guide, we travel back in time to trace the major milestones from Singapore’s post-independence years that have led to it to becoming the world-class dining destination it is today.
A look back on the nation’s culinary history and its journey to becoming a world-class dining destination today.
How a fusion dish of old Siam became a modern Thai classic.
What chefs at Asia’s top MICHELIN restaurants cook for each other, and why the ritual of family meal is central to their kitchens.
A new generation of bottled teas is redefining non-alcoholic celebration across Asia and the Middle East.
A Thai chef reveals what he’s been creating in his insect lab — and shares how to enjoy every bite.
The renowned chef finally makes a visit to Singapore after three years and talks about his favourite food memories in the Lion City.
This year’s Singapore Food Festival, happening from 27 August to 12 September 2021, features virtual masterclasses that can be enjoyed by both local and international food lovers.
Uncover these culinary gems that are recognised in this lesser-known category in the MICHELIN Guides.
We round up what the MICHELIN Guide inspectors say of eight restaurants that serve homestyle Chinese dishes.
We round up the reviews of the five newly minted one-Michelin-starred restaurants.
The second edition of the Michelin Dining Series sees more than 20 participating restaurants with specially curated menus.
Once a common sight outside cinemas and markets, the local road-side snack institution is vanishing.
In another 5 to 10 years, we may no longer be able to find these beloved dishes in Singapore.
A fitting homage to established home-grown restaurants — Dragon Phoenix Restaurant, Guan Hoe Soon Restaurant, Roland Restaurant and Loy Kee Chicken Rice — and their iconic dishes.
Have all 239 recommended eateries in the latest 2018 MICHELIN Guide Singapore at your fingertips with the fully searchable app.
We look back at the third edition of the MICHELIN Guide Singapore gala, in which 39 restaurants were lauded with stars.
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.