Michael Ellis, international director of the MICHELIN Guides, shares what it means to be a restaurant listed in the prestigious red book.

It's all about team bonding and reducing wastage at these two restaurants.

Which Hong Kong celebrity once dined here and caused this humble eatery to shoot to fame?

Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.

This humble, homely dish holds a special place in the chef's heart.

We sit down to speak to the man designing tableware for some of Asia's best chefs.

New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.

Putting a heart into the profession rather than just on hot griddles.

Should you call a gelato an ice cream? A look into the history and making of this Italian frozen treat.

This Italian sparkling wine is definitely more than just a substitute for champagne.

We take a closer look at what makes the noodles in prawn mee soup or char kway teow so slurp-worthy.

We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.

Flowers may add vigour to a dish but serving them up is by no means straightforward; Chef Kirk Westaway of Jaan explains.

Keep your eyes peeled — our local vegetable-sellers are putting out some surprising finds.

Extraneous elements obscure core beauty. Takumi (master craftsman) with finesse is someone who can decipher the complication and simplify their design to remain true to their core values.

We pay homage to the beginnings of cooking.

With playful imagination and bold inventiveness, Kirk Westaway thoughtfully explores each artisanal ingredient in a bid to arrive at new possibilities.

When it comes to making this deceptively simple dish, every ingredient and technique needs to be on point. Soba master Osamu Tagata tells us more.