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.

Raise a glass to the supply chain strategy that keeps your wine in tip-top condition throughout its whole journey

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?

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.

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.

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.

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.

He clears the air on 5 misconceptions.

Pictures say a thousand words and that's no different for these logos.

All you need to know in small nibbles.

The famed home-grown chef serves up Asian food with adventurous twists in his two new restaurants, Chinoiserie and JustIN.

These collaborative dinners are the perfect platform for chefs to mingle and learn from each other.

With the launch of the first MICHELIN Guide Guangzhou on 28 June, let us take a foodie trip through the southern Chinese city.

Chefs Lee Jun, Ryu Tae-hwan and Yim Jung-sik talk about the modernisation of Korean cuisine.

We uncover why iconic restaurants in Singapore, Bangkok, Taiwan and Belgium have decided to call it a day.