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

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.

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 UK MICHELIN Guide Inspector reveals his best one ever

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.

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

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

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

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.

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.

Despite being "completely stretched", this popular MICHELIN Bib Gourmand eatery is catering thousands of portions of Indian comfort food to quarantined foreign worker dormitories daily.

Private members’ club Straits Clan has been transformed into a charity kitchen, turning out 450 meals a day for migrant workers with contributions from a network of Singapore’s top chefs.

These MICHELIN-listed restaurants are opening their cellar doors and offering their carefully curated wines for takeaway and delivery at special prices.

The integrated resorts' dining outlets, including MICHELIN-rated restaurants CUT and Spago, sent off fresh fruit, vegetables, eggs and even some premium produce to bring some cheer to the underprivileged.

What started as a simple exchange of text messages between two restaurateurs has ballooned into a 500 venue-strong movement lobbying for the interests of Singapore’s food and beverage community.

These documentaries, feature films and a talk-of-the-town Japanese TV drama offer a peek into the lives and minds of the world’s top chefs and their MICHELIN-starred kitchens.

Staying in and in need of a pick-me-up? These MICHELIN-listed restaurants in Singapore will bring their food directly to you.

Diners are looking to enhance their dining experience with low ABV cocktails and wines with less buzz. How are restaurants, bars and hotels responding to this trend?