Dining Out
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Video: Cooking With Chinese Wine
Executive chef Mok Kit Keung of Shang Palace opens up a whole world of flavours by cooking with an array of Chinese liquors.
The Stories Behind Signature Dishes From 6 MICHELIN-starred Restaurants
If a vegetarian Belgian chef or an Australia-raised Basque chef had to be defined by a dish, what would they be?
Tracing The Origin: Deep-fried Custard
Deep-fried custard, locally known as gwo zaa, is a traditional Cantonese snack on the verge of extinction. Thankfully, this vintage delicacy finds its saviours through the protégés of the home cook of Jiang Taishi, and Jiang’s granddaughter Pearl Kong Chen.
12 New Plate Restaurants In The MICHELIN Guide Singapore 2019
Besides starred establishments, the new entrants into the 2019 selection include MICHELIN-plated dark horses like Preludio, Esora and Thevar.
Behind The Bib: Chef Kang's Noodle House
The newly-listed Bib Gourmand stall serves affordable wanton mee topped with the signature char siew from one-MICHELIN-starred private kitchen Chef Kang's.
On The Gala Menu: Arisara ‘Paper’ Chongphanitkul’s Cheeky Dessert
The lauded pastry chef of one-MICHELIN-starred Saawaan in Bangkok created a dessert that is inspired by Singapore’s chilli crab.
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.
