We go behind the scenes with Malcolm Lee of the world's first Michelin-starred Peranakan restaurant.
As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.
From deconstructed bak kut teh to chicken-free chicken rice, these MICHELIN chefs are reinventing Singapore’s culinary legacy with their inventive plates.
At Leen’s, Hide and Terra Dining, three chefs defy convention, trading law, finance and copywriting for kitchens, conviction and MICHELIN recognition.
Owner-chef Sung Si-woo turned concern for his mother’s meat allergy into a groundbreaking path for plant-based cuisine in South Korea.
From history and heritage to gourmet eats in the heart of an urban jungle, there are no bad endings in the Singaporean book of gastronomic adventures.
Get a front-row seat to the Formula One 2025 Singapore Grand Prix with these MICHELIN Hotels offering trackside views.
Celebrate the conviviality of the Chinese Mid-Autumn Festival in Singapore with an innovative selection of hearty mooncakes from the best of the best.
Armed with disposable film cameras, chefs documented the MICHELIN Guide Ceremony Singapore 2025's candid moments, from joyful embraces to quiet reflections, offering an intimate, unfiltered look at the celebration. Step into the heart of the event through the eyes of the chefs themselves.
With the latest MICHELIN Guide Singapore unveiled, our inspectors reveal the dishes that made their year of dining unforgettable.
With Sushi Sakuta earning its second MICHELIN Star this year, we checked in with our inspectors to find out what sets this serene sushi-ya apart.
Explore the complete MICHELIN Guide Singapore 2025 selection, featuring every Starred restaurant, Bib Gourmand eatery, and Selected address. Newly awarded spots are italicised.
The MICHELIN Guide Singapore welcomes 36 new restaurants in 2025, including a new two-star and a fresh one-star, bringing the total to 288 MICHELIN-recognized establishments across more than 40 cuisines in the Lion City.
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.
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.
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.
