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Exploring Okinawa's Farms and Fisheries With Chef Tomoyuki Kiga
We travelled to the southernmost island of Japan with Akira Back Singapore’s chef Tomoyuki Kiga to uncover the prefecture's lesser known produce and fresh inspiration.
These Aphrodisiacs Will Spice Up Your Valentine's Day Dinner
Six chefs from MICHELIN-listed restaurants across Asia recommend lust-boosting ingredients from their cuisines and their favourite dishes to set you in the mood for love.
The Favourite Ingredients Of Our MICHELIN Inspectors
We asked some of our inspectors to share with us the ingredients they love the most and why.
What The Restaurant Industry Will Be Talking About in 2020
Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.
The Biggest Food Trends of 2019
Opinion leaders of the F&B industry across Asia weigh in on the top trends of the past year.
Cameras, Cookbooks And Carols: Chefs' Favourite Christmas Gifts
Chefs of MICHELIN-starred restaurants in Singapore, Hong Kong and Taipei reminisce about the best gifts they’ve ever received and what they really want for Christmas this year.
A Short History Of California Cuisine
From Alice Waters to Thomas Keller, the inaugural launch of the MICHELIN Guide California this year is a celebration of the independent pioneering spirit of culinarians in California over the past 50 years.
What Do Super Cars Have To Do With MICHELIN-starred Restaurants?
Over an afternoon spent behind the stove, Lamborghini Asia-Pacific CEO Matteo Ortenzi discovers the similarities between producing luxury cars and running a MICHELIN-starred restaurant
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?
