If a vegetarian Belgian chef or an Australia-raised Basque chef had to be defined by a dish, what would they be?
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.
Besides starred establishments, the new entrants into the 2019 selection include MICHELIN-plated dark horses like Preludio, Esora and Thevar.
The lauded pastry chef of one-MICHELIN-starred Saawaan in Bangkok created a dessert that is inspired by Singapore’s chilli crab.
The executive chef one-MICHELIN-starred CUT by Wolfgang Puck injects an Asian twist into beef short ribs with a potpourri of spices.
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.
The chef-owner of the one-MICHELIN-starred restaurant Braci brings his childhood food memories to the fore with this innovative appetiser.
The warm lobster rouelle is a signature dish at three-MICHELIN-starred Les Amis in Singapore.
Some dining establishments are walking the talk in the sustainable dining movement by advocating these five eco-friendly practices.
Ben Zeng, executive chef of the stalwart Cantonese restaurant in Pan Pacific Singapore, wants to make the cuisine more accessible to younger diners.