Michelin Inspectors in Japan reveal their favourite ingredients

Stay home and enjoy culinary creations such as mala beef brisket and apple wood-smoked foie gras dumplings from MICHELIN-recommended restaurants and hotels

At 1-MICHELIN-Star Braci, the honey notes of The Balvenie 12 Year Old DoubleWood and toffee notes of 14 Year Old Caribbean Cask are perfectly paired with dishes that pay tribute to Puglia

In line with Accor’s global commitment to sustainability, MICHELIN-listed hotels Fairmont Singapore and Swissôtel The Stamford are taking daring strides with their urban aquaponics farm and other sustainable food innovations.

With the recent recognition of Singapore hawker food on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, a visiting MICHELIN Guide inspector shares his experience of Singapore’s bustling hawker centres.

For Jade’s executive chef Leong Chee Yeng, the food he cooks is made all the more meaningful by the produce he grows himself and the handmade vessels they are served in.

Chicken rice with no chicken and tau suan encased in a sugar dome—Explore the memories behind Jimmy Lim’s soulful mod-Sin plates and the original dishes that inspired them.

Join the chef of three MICHELIN star French restaurant Odette on a “tour de France” without leaving the city.

The chef of one MICHELIN star contemporary Korean restaurant Meta takes us to his favourite spots in Singapore for an authentic taste of Seoul.

Join Chefs Julien Royer and Sun Kim from MICHELIN-Starred restaurants Odette and Meta on their food tour of Singapore and WIN exclusive dining experiences at their restaurants.

Travel through your palate with culinary cocktails and snacks in MICHELIN Guide Singapore's first-ever Gastrobar Pop-up series, in partnership with the Singapore Tourism Board.

As the Year of the Ox approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.

Chef Ang Song Kang of one-MICHELIN-star Chef Kang’s applies his mastery of Cantonese cuisine to plant-based seafood by local food innovation company Growthwell.

From now till March, grab these one-off crossover menus by Thevar and Keng Eng Kee; Yen Yakiniku and Chef Kang’s Noodle House; Cure and Man Man, as well as Akira Back and Song Fa Bak Kut Teh.

#ICYMI: A look back on the food and dining trends that emerged in the wake of pandemic in Singapore.

The MICHELIN Guide's anonymous inspectors delve into their personal restaurant menu collections to showcase their most memorable keepsakes.

What’s on the walls in the kitchens of MICHELIN star restaurants? Take a peek at the motivational words and golden rules that shape the culture of a kitchen.

When it comes to flavourful Asian dishes, the secret to wine pairing is in the sauce, shares Wolf Blass Brand Ambassador Catherine C Wong.