Travel through your palate with culinary cocktails and snacks in MICHELIN Guide Singapore's first-ever Gastrobar Pop-up series, in partnership with the Singapore Tourism Board.

As the Year of the Ox approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.

Chef Ang Song Kang of one-MICHELIN-star Chef Kang’s applies his mastery of Cantonese cuisine to plant-based seafood by local food innovation company Growthwell.

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.

#ICYMI: A look back on the food and dining trends that emerged in the wake of pandemic in Singapore.

The MICHELIN Guide's anonymous inspectors delve into their personal restaurant menu collections to showcase their most memorable keepsakes.

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.

When it comes to flavourful Asian dishes, the secret to wine pairing is in the sauce, shares Wolf Blass Brand Ambassador Catherine C Wong.

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

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

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.

“Chef Chats Thailand” is a miniseries that takes you on a delicious journey through Central Thailand with 12 chefs from MICHELIN-Starred restaurants.

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

We showcase this year’s standout baked and traditional mooncake flavours from top hotels.

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

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.

A virtual kopitiam, wine experiences on app, and video-hosted meals are some of the digital innovations adopted by forward-thinking 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