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Features 4 minutes

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.

Features 4 minutes
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

Features 2 minutes
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.

Features 3 minutes
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.

Features 3 minutes
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.

Features 4 minutes
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.

Features 4 minutes
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.

Features 3 minutes
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

Features 3 minutes
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

Features 2 minutes
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.

Features 2 minutes
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.

Features 2 minutes
MICHELIN-Listed Hotels In Singapore For Family And Foodie Staycations

Rediscover the city as hotels rebound with holiday packages and experiences this year-end.

Features 5 minutes
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.

Features 3 minutes
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

Features 4 minutes
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.

Features 3 minutes
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

Features 3 minutes
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

Features 3 minutes
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.

Features 3 minutes
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.

Features 3 minutes
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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