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Dining In 4 minutes

Ask The Expert: Restaurant Secrets For Steamboat At Home

From freezer hacks to stock secrets and a special soya sauce and chilli dip recipe, executive chef of InterContinental Singapore Eric Neo shares his top tips for home-cooked hotpot.

Dining In 4 minutes
Ask The Expert: Restaurant Secrets For Steamboat At Home

From freezer hacks to stock secrets and a special soya sauce and chilli dip recipe, executive chef of InterContinental Singapore Eric Neo shares his top tips for home-cooked hotpot.

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Dining In 2 minutes
Recipe: Summer Palace's Deep-fried Squirrel Fish And Steamed Fish Head

Ring in the Year of the Rat with this one-starred Cantonese restaurant's two-in-one Chinese New Year recipe for both young and old.

Dining In 2 minutes
Recipe: Prawn Cocktail With Marie Rose Sauce

Zach Elliott-Crenn’s take on a classic prawn cocktail with 1970s throwback Marie Rose sauce will bring a fun dose of nostalgia to any potluck party.

Dining In 1 minute
Recipe: Putien's Fujian Crispy Oysters

Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.

Dining In 3 minutes
Recipe: Beef Wellington with Truffle Madeira Sauce

Impress your guests with luscious beef wellington for one with this recipe by chef Matthew Cockrell of Mintwood Place in Washington, D.C..

Dining In 2 minutes
Recipe: Classic Fried Vermicelli

Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried bee hoon.

Dining In 3 minutes
Recipe: Lacassà

This Macanese rice vermicelli stir-fry is on the menu at Fat Rice in Chicago.

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.

Dining In 2 minutes
Kitchen Language: Mise en Place

Mise en place is a vital aspect of learning to cook professionally.

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.

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