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Dining Out 3 minutes

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?

Dining Out 3 minutes

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.

Dining Out 3 minutes

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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The Scoop: September 2019

A round-up of good eats and dining news from Singapore in September 2019.

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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.

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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.

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Behind The Bib: Muthu’s Curry (Little India)

The Little India institution famed for its fish head curry celebrates its 50th anniversary this year.

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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.

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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.