Our MICHELIN Guide inspectors have scoured the island to bring you their favourite restaurants to get cracking at Singapore's most iconic dish.

The chef of MICHELIN-starred Cheek Bistro and Cloudstreet shares why it is only now that he is exploring the cuisine of his homeland, and what to expect at Kotuwa when it opens in April.

Fresh from their two-MICHELIN-star win last year, Belgian chef Emmanuel Stroobant's modern French fine dining institution Saint Pierre reopens after a two-month facelift with an airy new look and renewed verve.

Koichiro Oshino, master chef of one-MICHELIN-starred Shinji marks his 10th anniversary with the Shinji Kanesaka restaurant group with the opening of his eponymous sushi-ya Oshino at the Raffles Hotel Singapore.

The second generation owner of Bib Gourmand-rated Peranakan eatery, The Blue Ginger, wants to bring the brand beyond its charming shophouse location and into a shopping mall to reach a wider and younger audience.

Whether you crave pork, chicken or mutton, these Bib Gourmand establishments offer a whole range of offally delicious local dishes that prize off-cuts and organ meats.

Pamper your special date this Valentine’s Day with indulgent menus and romantic dining experiences at these MICHELIN-recommended restaurants in Singapore.

From caviar-infused alcohol to snail eggs, here are five culinary developments that will challenge any stereotypes you had of this precious ingredient.

Here’s what most impressed the MICHELIN inspectors in Hong Kong and Macau from this year’s 16 new star additions.

Italian chef Beppe De Vito of MICHELIN-starred Braci will host Singapore's first livestream of the global Alba White Truffle Auction at his newest restaurant Art, where Singapore diners can place their live bids for the largest Alba white truffle unearthed this season.

The street food stalls new to the MICHELIN Plate category in 2019 offer iconic Singapore hawker food such as ang ku kueh and kway chap.

The sister outlet to Bib Gourmand-recognised Chef Kang's Noodle House offers local chef Ang Song Kang's spin on a Singapore hawker favourite

Executive chef Mok Kit Keung of Shang Palace opens up a whole world of flavours by cooking with an array of Chinese liquors.

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 newly-listed Bib Gourmand stall serves affordable wanton mee topped with the signature char siew from one-MICHELIN-starred private kitchen Chef Kang's.

The lauded pastry chef of one-MICHELIN-starred Saawaan in Bangkok created a dessert that is inspired by Singapore’s chilli crab.