The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.
Beyond the Table: Bjorn Low of Edible Garden City
A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.
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The lauded pastry chef of one-MICHELIN-starred Saawaan in Bangkok created a dessert that is inspired by Singapore’s chilli crab.
The executive chef one-MICHELIN-starred CUT by Wolfgang Puck injects an Asian twist into beef short ribs with a potpourri of spices.
The executive chef of the three-MICHELIN-starred Cantonese restaurant Jade Dragon showcases locally-sourced produce with his dish at the MICHELIN Guide Singapore 2019 Star Revelation and Gala Dinner.
The chef-owner of the one-MICHELIN-starred restaurant Braci brings his childhood food memories to the fore with this innovative appetiser.
The warm lobster rouelle is a signature dish at three-MICHELIN-starred Les Amis in Singapore.
The International Director of The MICHELIN Guides shares his thoughts on Singapore’s dynamic dining scene and the future of the MICHELIN Guide.
We catch up with the chefs and restaurateurs of Les Amis and Odette to talk about what the coveted three-MICHELIN-star recognition means to them and what lies ahead.
Ben Zeng, executive chef of the stalwart Cantonese restaurant in Pan Pacific Singapore, wants to make the cuisine more accessible to younger diners.