Features
Latest
Hong Kong Chefs’ Playbook: Yau Ma Tei with Vicky Lau
Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.
Tools Of The Trade: How To Choose The Perfect Cutting Board
Here's what to look for when purchasing this essential kitchen item.
6 Indulgent Food-Themed Singapore Staycations to Whet Your Appetite
Delight your palate as you take a breather through these food-themed staycations around Singapore; one of which includes a MICHELIN-starred dining experience.
Kitchen Language: What Is Omakase?
The complete fate of your meal is in the hands of the chef.
Handcrafting Techniques: Dave Pynt Masters Wood-Fired Cooking
The Balvenie 17 Year Old DoubleWood and 14 Year Old Caribbean Cask, along with peat and staves from the distillery, add texture and boldness when paired with dishes at one-MICHELIN-star restaurant Burnt Ends
32 Quick-fire Questions for a Michelin Guide Inspector
We asked an inspector to give some insight into the job.
An Inspector Is Born
Ever wondered what the training process is for a Michelin inspector? One inspector reflects on her early days.
Handcrafting Legacies: Shisen Hanten Elevates Sichuan Flavours With Storied Whiskies
Executive sous chef Ling Heng Yao plays on the smokiness of The Balvenie 14 Year Old The Week Of Peat and the fruity notes of the DoubleWood 17 Year Old to create new layers of flavour at two-MICHELIN-starred Shisen Hanten.
Golden Dashi of the Japanese Archipelago
Dashi can be found in various cultures, such as France with its bouillon and fond, and China with its tang. These are meat-, fish- or vegetable-based...
Six things you might not know about Michelin House
Discover the history of the iconic Bibendum building in Chelsea
Decoding The Delicious Croissant
Discover the flavourful secrets of the world-famous crescent-shaped pastry.
Japanese Cuisine and the Five Festivals
We examine the meaning of the festivals and how they relate to Japanese cuisine
Cook with Three MICHELIN-starred Restaurant Chefs at the 2021 Singapore Food Festival
This year’s Singapore Food Festival, happening from 27 August to 12 September 2021, features virtual masterclasses that can be enjoyed by both local and international food lovers.
Mid-Autumn Festival 2021: Must-Try Mooncake Flavours and Trends
From alcohol-filled creations to savoury ones loaded with luxury ingredients, check out 2021’s coveted culinary creations from MICHELIN-listed restaurants and Tablet hotels in Singapore
The History of Tempura
We take a look through the ages at this most popular Japanese dish
Singaporean Ernest Toh is the New Head Chef of One-MICHELIN-Starred Restaurant MUME
The 27-year old Singaporean chef, who took the helm of the Taipei restaurant in May, speaks about bringing hope and positivity to his new role amid a global pandemic.
Japanese Cuisine and the Five Festivals
We examine the meaning of the festivals and how they relate to Japanese cuisine
