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From Page to Plate: See How 4 Chefs Transform Drawings Into Dishes
Take a peek into the private notebooks of four chefs and see how sketching helps them create new dishes.
10 Tips On Eating Sustainably
Tips you need to know about adopting the sustainable dining lifestyle.
What Does Food Look Like When Sustainability Is The Main Ingredient?
Swedish chefs have an answer.
Non-Alcoholic Cocktails Are More Than Just Juice
Non-alcoholic beverage pairings are getting popular in the United States with more restaurants offering complex juices and teas that are jazzed up with preserves, spices and syrups.
Restaurants Fighting Climate Change
MICHELIN-starred restaurants around the world are banding together with US-based non-profit organisation ZeroFoodprint to reduce the impact that restaurants have on the environment.
Hotels Up Their Game In Food And Beverage Offerings
More hotels are becoming full-fledged dining destinations to stand out from the tight competition in the hospitality sector.
A Day in the Life of an Inspector
The Michelin Guide Inspectors reveal some secrets…
Singapore Chefs Flying The Flag In MICHELIN-Listed Restaurants Overseas
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.
The Rise Of New Korean Gastronomy
One of the most vibrant food cultures in the world, a new generation of young chefs is leading the charge in South Korea and beyond.
Boon Or Bane: Restaurant Reservation Deposits
We have no qualms paying ahead for movie tickets and air fares, so why not a meal?
Belgian Chocolate Is Coming Out of Its (Sea)Shell
Gone are the days of sea creature shapes. Contemporary chocolate makers in Belgium are experimenting with new tastes and production methods.
Breathing New Life Into Food Waste
From using oddly shaped vegetables to utilising food waste to fertilise plants, food industry insiders are sparking conversation and community around sustainability in different ways.
Behind the Bib: Song Fa Bak Kut Teh
A dining experience goes beyond food - it’s about getting families to share stories over the dinner table, say the second generation owners of Song Fa.
Are Plant-Based Meat Substitutes The Way To Go In The Dining World?
Chefs share their reasons for and against using a new slew of synthetic meat that are appearing on menus in Singapore.
Ode To Mum: Chefs Whose Mothers Inspire Their Careers
Three heartwarming stories of the lasting impact of loving mothers on chefs running Michelin-starred restaurants.
Evolution Of The Chef’s Table in Hong Kong
Once a VIP perk for select diners, chef’s tables in Hong Kong have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.
The Changing Face Of Chinese Cuisine
Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.
Unpack The Fascinating World Of Singapore’s Food Packaging History
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.
