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5 Must-Visit Food Places In Singapore As Mentioned In Crazy Rich Asians
Salivate over these lip-smacking food references in the novel-turned-Hollywood movie on the lifestyles of the rich and famous in Singapore.
Yesterday Once More: Five Vanishing Dishes In Singapore
In another 5 to 10 years, we may no longer be able to find these beloved dishes in Singapore.
Thye Moh Chan: The Legacy Lives On
The traditional mung bean pastry has been updated with new flavours, whilst the classic sweet and salty flavours are still being faithfully produced.
On The Menu: The Inspiration Behind Rishi Naleendra’s Dessert At The 2018 MICHELIN Guide Singapore Gala Dinner
The chef of one-Michelin-starred Cheek By Jowl conjures up familiar flavours in a contemporary way.
On The Menu: Alvin Leung’s Local-inspired Dish At The 2018 MICHELIN Guide Singapore Gala Dinner
The dish created by the chef of three-Michelin-starred Bo Innovation in Hong Kong is an homage to local produce.
On The Menu: The Inspiration Behind Arnaud Dunand Sauthier’s Main Course At The 2018 MICHELIN Guide Singapore Gala Dinner
Chef Arnaud Dunand Sauthier of contemporary French restaurant Le Normandie in Bangkok fuses Singaporean and Thai versions of chicken rice with French touches.
On The Menu: The Inspiration Behind Lam Ming Kin’s Appetiser At The 2018 MICHELIN Guide Singapore Gala Dinner
Indian rojak left such a deep impression on chef Lam Ming Kin of Longtail that he created a chutoro tartare fashioned after the mixed fritter salad.
On The Menu: The Inspiration Behind Sun Kim’s Appetiser At The 2018 MICHELIN Guide Singapore Gala Dinner
The South Korean chef of one-Michelin-starred Meta marries classic Korean and Singaporean flavours in his newfangled chilli crab bibimbap dish.
On The Menu: The Symbolism of Emmanuel Stroobant’s Creation At The 2018 MICHELIN Guide Singapore Gala Dinner
The chef of one-Michelin-starred Saint Pierre translates the spirit of yusheng into a modern French dish replete with auspicious meaning.
Singapore Food Milestones: An Illustrated Guide
A look back on the nation’s culinary history and its journey to becoming a world-class dining destination today.
From Vineyard To Glass: An Illustrated Guide To Cold Chain Logistics
Raise a glass to the supply chain strategy that keeps your wine in tip-top condition throughout its whole journey
The Illustrated Guide to Michelin's Inspection Process
How do the MICHELIN Guide's famously anonymous inspectors comb through tens of thousands of global restaurants every year? And what happens when inspectors disagree among themselves?
Taste The Past: 5 Places Where You Get A Bite Of Nostalgia
Time has stood still in these five eating places where you can still get good ol’ kachang puteh, ham chin peng and kopi gu you.
Getting Ready For L’eau de Cocktail
Fat-washing was seen at one point as the most advanced technique in cocktail making to add savoury notes to spirits. But a new trend has emerged: the most cutting-edge concoctions in the future will wear perfumes with seductive smells.
Happy 120th Birthday Bibendum: The Michelin Man As You Have Never Seen Him Before
To celebrate the birthday of the beloved Michelin icon, we uncover six never-seen-before drawings of the Bibendum by the Michelin Design Studio from our archives.
Restaurant Closures: Why It Is Tough To Survive In Singapore’s Fine Dining Scene
Restaurateurs and chefs say that a limited market, a shortage of labour and high rental and food costs are some of the challenges that fine-dining restaurants grapple with.
Michael Ellis, International Director of the MICHELIN Guides Answers Your Burning Questions
He clears the air on 5 misconceptions.
What The MICHELIN Guide's Logos Mean
Pictures say a thousand words and that's no different for these logos.