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.
In this Michelin Guide Singapore exclusive, we get an intimate glimpse at what was going through the mind of chef-owner Chan Hon Meng of Hong Kong Soya Sauce Chicken Rice and Noodle, the world's very first Michelin-starred street food hawker - from the moment he found out that he's been nominated, to his journey to take his spot on the global culinary stage at the 2016 Michelin Guide Singapore Gala Dinner cum Award Ceremony.
Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities.
SubscribeWith over 70 outlets across Asia and a MICHELIN Star for its original outlet in Singapore, Putien and its success is built on its founder’s passion for his hometown cuisine from Putian, Fujian. On the restaurant chain's 20th anniversary this year, we speak to founder Fong Chi Chung on the business mindset behind the brand.
Opening a Singaporean restaurant in Taichung was not a popular decision three years ago, but Singaporean chef Jimmy Lim persevered and became the only chef to be distinguished with two MICHELIN stars in the city. He tells us about what kept him on his path.
How the chef of MICHELIN-starred Nouri in Singapore pivoted to stay afloat — and rediscovered his call to feed people and connect them to producers in the process.
Plan your next date at these MICHELIN-listed restaurants with love in the air, and cuisines from Italian to Cantonese
Burrata bowls, kaya toast and Angus burgers – these MICHELIN star restaurants turned to comfort food and cloud kitchens during Singapore’s shutdown and discovered a way to reach new diners
Singapore’s MICHELIN-recommended restaurants and hotels outdo themselves with delicious dumplings for takeout and delivery this year.
Three chefs from three MICHELIN-starred restaurants with their own takes on this trendy cheesecake share their tips and tricks.
The MICHELIN-starred Spanish restaurant’s take on this trendy bake requires no flour and just four core ingredients.
Virtual hawker centres and markets have become a reality as the Covid-19 crisis pushes Singapore’s humble hawkers online and on social media.
A family recipe and a signature at one MICHELIN star Candlenut, Malcolm Lee’s make-ahead beef rendang freezes well and tastes even better overnight.
Traditionally eaten all over Asia, soybean skin, or tau kee, has been reimagined into a moreish snack for the 21st century.
