A new entrant in the chocolate scene, pink-hued chocolate joins dark, milk and white chocolate as a contender in the field of desserts.

For this festive special, we get chefs to trade their aprons for mics and took them to a recording studio.

From bak kut teh to burgers, chocolate to tea, made-in-Singapore food companies are flying the foodie nation’s flag high around the world.

Chi Pin Han, the Singaporean behind Ishinomaki Grill & Sake, quit his job and opened the restaurant after witnessing the devastation in Ishinomaki after the 2011 tsunami.

A taste of Cantonese culinary tradition in a soulful bowl of porridge.

Like Singapore, the dining landscape in the US is facing a labour crunch with the high demand for staff and tipping among the causes.

The journey of how man’s most loyal drinking companion for the last 700 years became 2018’s biggest villain.

Four-hands, six-hands dinners? Acclaimed chefs Hideaki Sato, Julien Royer and Kai Ho discuss what makes or breaks a culinary crossover.

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.