Features
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
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
Latest
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-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.
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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
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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.
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.
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.
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.
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.
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.
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.
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.
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