Feedback

Dining In

Dining In 2 minutes
Recipe: Itek Sio (Peranakan Braised Duck)

Violet Oon, chef and co-owner of restaurant chain Violet Oon Singapore, shares her recipe for the rarely seen Peranakan braised duck dish.

Latest

Dining In 2 minutes
How To Pair Wine With Mooncakes
Helen Chong, sommelier at one-MICHELIN-starred Summer Pavilion, shares her top picks for wine pairings with different types of mooncakes.
Dining In 2 minutes
Technique Thursday: Cooking Fish With Crispy Skin
Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.
Dining In 2 minutes
Ingredient: Tempeh
Versatile and nutritious, these cakes of fermented soya beans covered in white mould make for a delicious plant-based protein alternative.
Dining In 1 minute
Recipe: Negroni Darmagi
Mixologist Samy Berdai of Daniel Boulud's Boulud Sud in New York shares his take on this iconic cocktail.
Dining In 2 minutes
Recipe: Heirloom Tomato Salad With Home-made Burrata
At Bib Gourmand establishment Bar-Roque Grill, chef Stephane Istel makes his own cheeses from goat’s and cow’s milk sourced right here in Singapore.
Dining In 1 minute
Ingredient: Cloudberries
Find out why the Swedish call this fruit "the gold of berries".
Dining In 2 minutes
Recipe: Teochew Jellied Pig Trotter
Patience is the key to achieving rich umami flavour and melt-in-the-mouth consistency in this classic Teochew dish, says Dylan Ong of The Masses.
Dining In 2 minutes
Technique Thursday: Velveting In Chinese Cooking
Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.
Dining In 2 minutes
Recipe: Olivia’s Creamy Homemade Cheesecake
Basque-style burnt cheesecake makes its way across the internet and Olivia’s refined rendition oozes style and substance.
Dining In 2 minutes
Recipe: Crab Roll With Chicken Liver And Salted Egg
Chefs Sin Leong and Hooi Kok Wai of the famous Red Star Restaurant reveal their recipe for a Cantonese classic.
Dining In 1 minute
Recipe: Citrusy Buntan Mantou
Rope the kids in to make these cheerful buns by Janice Wong, fluffy and fragrant with Japanese buntan.
Dining In 2 minutes
Technique Thursday: Poaching In Chinese Cooking
Poaching is a basic technique in Chinese cooking, sometimes used together with stir-frying or steaming to introduce more complex flavours and textures to dishes.
Dining In 2 minutes
Kitchen Language: What Is Bouquet Garni?
This little herb packet adds flavourful French flair to stews, stocks and sauces.
Dining In 1 minute
Recipe: Mini Kobe Cheeseburgers with Remoulade Sauce
Pucker up for these sliders from celebrity chef Wolfgang Puck, which are perfect for any social gathering.
Dining In 1 minute
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
Dining In 1 minute
Recipe: Kale, Seeds And Grains Salad
Shannon Binnie, group executive chef of nature-inspired restaurant The Botanic, shares his vegan-friendly salad quick fix.
Dining In 2 minutes
Ask The Expert: Swedish Cooking Techniques
Tristin Farmer, executive chef of Restaurant Zén, the Singapore outpost of three-Michelin-starred Frantzén in Sweden, highlights the Swedish influences in his cuisine.
Dining In 2 minutes
Recipe: Gulai Kambing
To share the joy of Hari Raya Puasa, chef Haikal Johari of one-Michelin-starred Alma shares a contemporary update of his family recipe for curried lamb.
Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
Subscribe
Follow the MICHELIN Guide on social media for updates and behind-the-scenes information