Trace the journey of this Japanese chef who packed his bags for France and returned to open contemporary restaurant La Cime in Osaka.

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.

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.

Robert Parker Wine Advocate's editor-in-chief gives tips for both novices and wine geeks alike.

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

Barely a year into opening, Zén has made it into the MICHELIN Guide Singapore’s 2019 star selection with not one, but two stars.

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

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.

See how this third generation Japanese chef continues to honour his family's Sichuan cuisine legacy at two-MICHELIN-starred Shisen Hanten in Singapore.

In 2016, The Song Of India in became the first Indian restaurant in Singapore to receive a MICHELIN star, we trace this chef's journey to a star.

The dream team behind the company engages both farmers and chefs to change the everyday plants we see in our diets.

The chef shares what it was like to receive a star for "Reinventing British" cuisine at JAAN By Kirk Westaway In Singapore.

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.

The plucky chef shares what it was like to lead the Alma team in Singapore to retain its MICHELIN star year after year despite being wheelchair-bound after a serious accident.

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.

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.

The Toronto-based celebrity chef, who co-helms the MICHELIN Plate Chinese restaurant TungLok Heen, shares his advice for young Chinese chefs.

The chef-owner of one-MICHELIN-starred Credo Restaurant, which won the inaugural Michelin Guide Sustainability Award 2019, shares about her sustainable cooking journey.