More hotels are becoming full-fledged dining destinations to stand out from the tight competition in the hospitality sector.
Swedish chefs have an answer.
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Features 8 minutes
In the lead-up to National Day, the MICHELIN Guide Digital speaks to three Singaporean chefs who work in the United States, Hong Kong and Norway to share about taking the road less travelled.
Chefs share their reasons for and against using a new slew of synthetic meat that are appearing on menus in Singapore.
Three heartwarming stories of the lasting impact of loving mothers on chefs running Michelin-starred restaurants.
Take a walk down memory lane as you explore food packaging from yesteryear in an exhibition dedicated to old-school food cans, bottles and bags in the National Museum of Singapore.
Features 7 minutes
The Singapore restaurant group, which turns 25 this year, continues to groom and nurture culinary talents through its growing number of concepts.
What we put on our plates has more impact on our planet than we may realise. See the endangered species we protect when we take these small steps to sustainability.
An April Fools’ Day round up of kitchen pranks and things that don’t appear as they seem.