Dining Out
Latest
On The Gala Menu: Greg Bess’s Indian Spiced Braised Beef Short Ribs
The executive chef one-MICHELIN-starred CUT by Wolfgang Puck injects an Asian twist into beef short ribs with a potpourri of spices.
On The Gala Menu: Kelvin Au Yeung’s Kühlbarra Braised Fish Maw and Nepal Rock Rice
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.
On The Gala Menu: Beppe de Vito’s Datterini, Eggplant and Almonds
The chef-owner of the one-MICHELIN-starred restaurant Braci brings his childhood food memories to the fore with this innovative appetiser.
On The Gala Menu: Sebastien Lepinoy’s Blue Lobster Rouelle
The warm lobster rouelle is a signature dish at three-MICHELIN-starred Les Amis in Singapore.
On The Gala Menu: Guillaume Galliot's Crab Salad
The crab salad and fennel mousse created by the chef of three-MICHELIN-starred Caprice in Hong Kong is a vivid tribute to the ocean.
Behind The Bib: Fu Ming Cooked Food
Find out how this stall came to be known for its “Mickey Mouse” chai tow kway that’s still made lovingly from scratch.
5 Sustainable Food Practices By MICHELIN-Listed Hotels & Restaurants In Singapore
Some dining establishments are walking the talk in the sustainable dining movement by advocating these five eco-friendly practices.
The Scoop: September 2019
A round-up of good eats and dining news from Singapore in September 2019.
Tracing The Origin: Hong Kong’s Dan Dan Noodles
Historically sold on the streets of Sichuan, dan dan noodles have undergone a delicious metamorphosis and found a new home in Hong Kong.
Soup For The Soul
Capella Singapore’s Chinese executive chef Lee Hiu Ngai distils his 40-year culinary journey and passion for cooking into heartfelt dishes at Cassia.
The Family Legacy Behind The 'Smooth As Pearls' Fish Head Curry From Muthu’s Curry
The brothers behind the Little India institution famed for its fish head curry tells us about the restaurant's evolution from a small coffee shop stall in the 1960s to a 100 employee-strong brand today
Hai Tien Lo: Forging Waves Of Change In Cantonese Cuisine
Ben Zeng, executive chef of the stalwart Cantonese restaurant in Pan Pacific Singapore, wants to make the cuisine more accessible to younger diners.
Beginner's Guide to Indian Breads: 9 Types to Start With
From naan to paratha, parotta to puri, India has over 30 types of bread.
Feast With The Stars At The Stellar Dining Series By The Ritz-Carlton
Seven celebrated chefs from MICHELIN-starred restaurants in the luxury hotel brand will helm gourmet events across three Asian cities in the second edition of this epicurean event.
Inventive New Mooncakes From 8 MICHELIN-Listed Hotels
Celebrate Mid-Autumn Festival with a bumper crop of indulgent mooncake creations from MICHELIN-listed hotels in Singapore.
5 MICHELIN-Recommended Places For Satay In Singapore
From authentic Indonesian satay to Chinese-style skewers, here are five places for a fix of these grilled sticks.
How To Pair Wine With Five Singapore Hawker Dishes
Britt Ng, head sommelier at Shangri-La Hotel, Singapore, shares the best wine pairings with favourite local dishes.
7 MICHELIN-starred Restaurants In Singapore’s Heritage Buildings
Enjoy a slice of history while you dine at these MICHELIN-starred restaurants housed in Singapore’s most historically significant buildings.
