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Thoughtful Snacking Can Change The World, Says Founder Of Confetti Fine Foods

From using compostable packaging to helping to alleviate world hunger, Betty Lu believes grab-and-go snacks don't always deserve a bad rep.

People 3 minutes
Thoughtful Snacking Can Change The World, Says Founder Of Confetti Fine Foods

From using compostable packaging to helping to alleviate world hunger, Betty Lu believes grab-and-go snacks don't always deserve a bad rep.

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People 5 minutes
The First Day I Got My Michelin Star: Henrique Sá Pessoa Of Alma

We get the world's most celebrated chefs to recall what it was like when they got their very first MICHELIN stars.

People 2 minutes
My Signature Dish: James Park’s Tomatoes Seven Ways

By exploring the depth and range of a single ingredient, the chef of one-MICHELIN-starred Muoki in Seoul pushes the boundaries of his innovative cuisine.

People 3 minutes
At SingleThread, Every Meal Is A Welcome Home

Kyle Connaughton translates a Japanese ethos into a uniquely Californian experience at his three-MICHELIN-starred farm-to-table restaurant and inn.

People 2 minutes
First Day I Got My MICHELIN Star: Denis Lucchi Of Buona Terra In Singapore

We get the world's most celebrated chefs to share what it was like when they got their first MICHELIN stars.

People 1 minute
Video: A Taste For Generations

At Paste in Bangkok, Bee Satongun puts “death and life” on her plates to bring a forgotten taste of historical Thailand to a new generation.

People 3 minutes
First Day I Got My Michelin Stars: Jimmy Ophorst

We get the world's most celebrated chefs to share what it was like when they got their first Michelin stars.

People 3 minutes
The First Day I Got My MICHELIN Star: Jeremy Gillon Of JAG In Singapore

We get the world's most celebrated chefs to recall what it was like when they got their very first MICHELIN stars.

People 4 minutes
5 Questions With Shi Le Po’s Kelvin Yam On Creating Snacks With A Singapore Twist

The chef and co-owner of the home-grown snack company hopes to recreate well-loved zichar flavours in the form of snacks, which can be showcased around the world.

People 3 minutes
5 Questions With Alain Ducasse On Running A Restaurant Empire

The prolific French chef, who opened his Singapore outpost BBR By Alain Ducasse in Raffles Hotel Singapore recently, believes that casual concepts are the way to go.

People 2 minutes
The First Day I Got My MICHELIN Star: Tristin Farmer Of Zén In Singapore

We get the world's most celebrated chefs to spill what it was like when they got their first MICHELIN stars.

People 2 minutes
Gwendal Poullennec, International Director Of The MICHELIN Guides Answers Your Burning Questions

The International Director of The MICHELIN Guides shares his thoughts on Singapore’s dynamic dining scene and the future of the MICHELIN Guide.

People 3 minutes
Chefs From Three-MICHELIN-Starred Restaurants In Singapore React On The Crowning Moment

We catch up with the chefs and restaurateurs of Les Amis and Odette to talk about what the coveted three-MICHELIN-star recognition means to them and what lies ahead.

People 2 minutes
First Day I Got My MICHELIN Star: Manjunath Mural of The Song Of India In Singapore

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

People 4 minutes
Chef Spotlight: Guy Savoy

For the chef of the three-MICHELIN-starred Guy Savoy, the magic which happens when raw ingredients are transformed into food gives him the greatest pleasure.

People 2 minutes
First Day I Got My MICHELIN Star: Haikal Johari Of Alma In Singapore

We get the world's most celebrated chefs to recall what it was like when they got their very first MICHELIN stars.

People 2 minutes
My Signature Dish: Heston Blumenthal’s Triple-cooked Chips

Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.

People 2 minutes
5 Questions With Joe Czerwinski About New Zealand Wines

The managing editor for Robert Parker Wine Advocate and wine reviewer for the region shares insights from his annual report after tasting a whopping 533 wines from New Zealand.

People 3 minutes
Cooking With Nostalgia

Executive chef Leong Chee Yeng of Jade Restaurant at the Fullerton Hotel evokes the flavours and smells of yesteryear Singapore in his creative menus rooted in Cantonese techniques.

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