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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?
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.
