Burrata bowls, kaya toast and Angus burgers – these MICHELIN star restaurants turned to comfort food and cloud kitchens during Singapore’s shutdown and discovered a way to reach new diners

Meat packs, video tutorials, wine deliveries and even a brand new, full-fledged bakery arm, head chef Yvette Lin rallied her team behind the popular modern Australian barbecue restaurant to trial new innovations, even in these challenging times.

The restaurant's executive chef, Haikal Johari, embraces both technology and "old-school" outreach such as flyers and phone calls to maintain a personal touch with his customers.

Virtual dinners and online cook-alongs gave executive chef Tristin Farmer new channels to bring his guests and his team closer together, even while physically apart.

From designing set menus and bottled cocktails to transforming a modern European fine-dining kitchen into a Sri Lankan takeaway joint during Singapore's Circuit Breaker, the chef of MICHELIN-starred Cheek Bistro shares how he adapted with courage and creativity.

A UK Michelin Inspector wants his old life back.

With the novel coronavirus bringing travel to a standstill, leading luxury hotel operators in Hong Kong and mainland China tell us how they're adapting in an age of uncertainty.

Singapore’s MICHELIN-recommended restaurants and hotels outdo themselves with delicious dumplings for takeout and delivery this year.

11 chefs of MICHELIN-starred restaurants around Asia share their go-to comfort foods and what they’ve been cooking for their families at home.

Virtual hawker centres and markets have become a reality as the Covid-19 crisis pushes Singapore’s humble hawkers online and on social media.

A UK MICHELIN Guide Inspector reveals his best one ever

While the world's hospitality industry bears the brunt of the Covid-19 pandemic, a UK MICHELIN Guide inspector reminds us of why we love and miss our restaurants.

These mouthwatering memoirs, tasty travelogues and candid autobiographies of MICHELIN chefs are essential reading for all food lovers.

Missing your favourite hawker dishes from across the island? These MICHELIN Bib Gourmand hawkers will deliver their food directly to your home.

Traditionally eaten all over Asia, soybean skin, or tau kee, has been reimagined into a moreish snack for the 21st century.

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

Mother’s Day is coming up next weekend — dining out may be off the cards, but here are some delicious ideas for creative celebrations in the time of coronavirus.

Despite being "completely stretched", this popular MICHELIN Bib Gourmand eatery is catering thousands of portions of Indian comfort food to quarantined foreign worker dormitories daily.