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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 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.

Latest

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
Fine Comforts At Home

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.

Features 2 minutes
Rishi Naleendra On Launching A New Restaurant During A Pandemic

From designing set menus and bottled cocktails to transforming a modern European fine-dining kitchen into a Sri Lankan takeaway joint during Singapore's Circuit Breaker, the chef of MICHELIN-starred Cheek Bistro shares how he adapted with courage and creativity.

Features 4 minutes
Asian Hoteliers On The Future Of Luxury Travel

With the novel coronavirus bringing travel to a standstill, leading luxury hotel operators in Hong Kong and mainland China tell us how they're adapting in an age of uncertainty.

Features 3 minutes
Dumpling Deliveries From MICHELIN Restaurants This Dragon Boat Festival

Singapore’s MICHELIN-recommended restaurants and hotels outdo themselves with delicious dumplings for takeout and delivery this year.

Features 8 minutes
MICHELIN Chefs Share Their Favourite Comfort Foods

11 chefs of MICHELIN-starred restaurants around Asia share their go-to comfort foods and what they’ve been cooking for their families at home.

Features 4 minutes
Singapore Hawkers Go Digital

Virtual hawker centres and markets have become a reality as the Covid-19 crisis pushes Singapore’s humble hawkers online and on social media.

Features 3 minutes
What Makes a Great Dish?

A UK MICHELIN Guide Inspector reveals his best one ever

Features 2 minutes
A MICHELIN Inspector's Love Letter To Restaurants

While the world's hospitality industry bears the brunt of the Covid-19 pandemic, a UK MICHELIN Guide inspector reminds us of why we love and miss our restaurants.

Features 3 minutes
Cooks’ Books: Food Memoirs By MICHELIN Restaurant Chefs

These mouthwatering memoirs, tasty travelogues and candid autobiographies of MICHELIN chefs are essential reading for all food lovers.

Features 3 minutes
Bib Gourmand Hawker Stalls With Islandwide Delivery

Missing your favourite hawker dishes from across the island? These MICHELIN Bib Gourmand hawkers will deliver their food directly to your home.

Features 5 minutes
Mother's Day 2020: Chefs' Messages To Mum

With many physically separated from their loved ones this year, chefs of MICHELIN star restaurants in Singapore pay tribute to their mothers with heartfelt messages and poignant photos.

Features 1 minute
Singapore Snack Maker Crusty’s Breathes New Life Into A Traditional Ingredient

Traditionally eaten all over Asia, soybean skin, or tau kee, has been reimagined into a moreish snack for the 21st century.

Features 6 minutes
Quarantine Cooking: MICHELIN Chefs Share Recipes On Social Media

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

Features 4 minutes
How To Celebrate Mother's Day During The Circuit Breaker

Mother’s Day is coming up next weekend — dining out may be off the cards, but here are some delicious ideas for creative celebrations in the time of coronavirus.

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