Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.

It's a hot hard life, but the rewards are great and possibilities endless for these restaurant chefs-turned-hawkers.

Forget feasting on mooncakes or carrying lanterns. Try a little-known Mid-Autumn board game that can promote bonding.

Singapore spices and ingredients will be integral to La Dame de Pic, the three-Michelin-starred Maison Pic’s Asian outpost in the historic Raffles Hotel.

The MICHELIN Guide Digital gets an exclusive sneak peek at the food and entertainment highlights at Twenty3, a new hospitality complex at this year's race.

The 18-year-old home-grown restaurant, which is best known for its chilli crab, is steeped in Singapore’s seafood restaurant history.

In an exclusive interview, Singaporean chef-consultant John See gives us a behind-the-scenes look at creating the fabulous food scenes in the hit Hollywood movie.

We round up the reviews of the five newly minted one-Michelin-starred restaurants.

Salivate over these lip-smacking food references in the novel-turned-Hollywood movie on the lifestyles of the rich and famous in Singapore.

In another 5 to 10 years, we may no longer be able to find these beloved dishes in Singapore.

The traditional mung bean pastry has been updated with new flavours, whilst the classic sweet and salty flavours are still being faithfully produced.

The chef of one-Michelin-starred Cheek By Jowl conjures up familiar flavours in a contemporary way.

The dish created by the chef of three-Michelin-starred Bo Innovation in Hong Kong is an homage to local produce.

Chef Arnaud Dunand Sauthier of contemporary French restaurant Le Normandie in Bangkok fuses Singaporean and Thai versions of chicken rice with French touches.

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.

The South Korean chef of one-Michelin-starred Meta marries classic Korean and Singaporean flavours in his newfangled chilli crab bibimbap dish.

The chef of one-Michelin-starred Saint Pierre translates the spirit of yusheng into a modern French dish replete with auspicious meaning.

A look back on the nation’s culinary history and its journey to becoming a world-class dining destination today.