Features
Street Food Meets Fine Dining In The MICHELIN Guide Kitchen Takeover
From now till March, grab these one-off crossover menus by Thevar and Keng Eng Kee; Yen Yakiniku and Chef Kang’s Noodle House; Cure and Man Man, as well as Akira Back and Song Fa Bak Kut Teh.
Street Food Meets Fine Dining In The MICHELIN Guide Kitchen Takeover
From now till March, grab these one-off crossover menus by Thevar and Keng Eng Kee; Yen Yakiniku and Chef Kang’s Noodle House; Cure and Man Man, as well as Akira Back and Song Fa Bak Kut Teh.
Latest
A MICHELIN Inspector’s Singapore Hawker Adventures
With the recent recognition of Singapore hawker food on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, a visiting MICHELIN Guide inspector shares his experience of Singapore’s bustling hawker centres.
6 Trends That Shaped Singapore’s Dining Scene In 2020
#ICYMI: A look back on the food and dining trends that emerged in the wake of pandemic in Singapore.
In Pictures: MICHELIN Inspectors Recall Their Favourite Menus
The MICHELIN Guide's anonymous inspectors delve into their personal restaurant menu collections to showcase their most memorable keepsakes.
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Rosters, Rules And Rallying Words
What’s on the walls in the kitchens of MICHELIN star restaurants? Take a peek at the motivational words and golden rules that shape the culture of a kitchen.
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Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities.
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Wines To Pair With Signature Asian Dishes From 4 MICHELIN Star Restaurants
When it comes to flavourful Asian dishes, the secret to wine pairing is in the sauce, shares Wolf Blass Brand Ambassador Catherine C Wong.
Handcrafting Flavours: How Garibaldi’s Roberto Galetti Unites The Ingredients Of Italy With Whisky
Chef Roberto Galetti skilfully shows how he pairs The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky with flavours from burrata, gnocchi, seabass and more
Handcrafting Heritage: Madame Fan’s Chef Mike Tan On Pairing Cantonese Cuisine With Whisky
Watch Cantonese chef Mike Tan as he expertly matches his modern Chinese cuisine with The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky
Why Sebastien Lepinoy of Les Amis' Mornings Always Start With Coffee
Coffee is creative fuel for the French chef behind the venerated three-MICHELIN-star restaurant in Singapore, and a reminder of Les Amis' commitment to quality and consistency through carefully nurtured relationships with its trusted partners.
MICHELIN Guide Thailand Chef Chats: Where 12 Chefs, Authentic Thai Ingredients And Fine Dining Meet
“Chef Chats Thailand” is a miniseries that takes you on a delicious journey through Central Thailand with 12 chefs from MICHELIN-Starred restaurants.
MICHELIN-Listed Hotels In Singapore For Family And Foodie Staycations
Rediscover the city as hotels rebound with holiday packages and experiences this year-end.
Mooncakes From MICHELIN-listed Singapore Hotels This Mid-Autumn Festival 2020
We showcase this year’s standout baked and traditional mooncake flavours from top hotels.
Nouri's Ivan Brehm Launches Appetite Research Centre
Started in 2018 but launched in its own physical space in August 2020, Appetite Research Centre hopes to serve as a crossroads of art, thoughts, architecture and food
Why Chefs Love Asia's Fascinating Wet Markets
Modern supermarkets may be convenient for some, but Asia’s wet markets are still the preferable, and sometimes the only, source for fresh ingredients many professional and home cooks rely on.
Why These MICHELIN Restaurants Are Turning To Tech
A virtual kopitiam, wine experiences on app, and video-hosted meals are some of the digital innovations adopted by forward-thinking restaurants
How Comfort Food Saved The Day For These MICHELIN Restaurants
Burrata bowls, kaya toast and Angus burgers – these MICHELIN star restaurants turned to comfort food and cloud kitchens during Singapore’s shutdown and discovered a way to reach new diners
How Burnt Ends Embraced The Circuit Breaker With Wine, Pastries And Video Tutorials
Meat packs, video tutorials, wine deliveries and even a brand new, full-fledged bakery arm, head chef Yvette Lin rallied her team behind the popular modern Australian barbecue restaurant to trial new innovations, even in these challenging times.
Old-school Tactics and Teamwork: Alma’s Journey Towards The New Normal
The restaurant's executive chef, Haikal Johari, embraces both technology and "old-school" outreach such as flyers and phone calls to maintain a personal touch with his customers.
How Zén Used Technology to Stay Connected with Diners And Build Community
Virtual dinners and online cook-alongs gave executive chef Tristin Farmer new channels to bring his guests and his team closer together, even while physically apart.
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