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Hong Kong Chefs' Playbook: Wong Tai Sin with Shane Osborn
Follow Australian chef Shane Osborn's itinerary in Wong Tai Sin to explore the city at a slower pace.
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.
On The Gala Menu: Arisara ‘Paper’ Chongphanitkul’s Cheeky Dessert
The lauded pastry chef of one-MICHELIN-starred Saawaan in Bangkok created a dessert that is inspired by Singapore’s chilli crab.
On The Gala Menu: Greg Bess’s Indian Spiced Braised Beef Short Ribs
The executive chef one-MICHELIN-starred CUT by Wolfgang Puck injects an Asian twist into beef short ribs with a potpourri of spices.
On The Gala Menu: Kelvin Au Yeung’s Kühlbarra Braised Fish Maw and Nepal Rock Rice
The executive chef of the three-MICHELIN-starred Cantonese restaurant Jade Dragon showcases locally-sourced produce with his dish at the MICHELIN Guide Singapore 2019 Star Revelation and Gala Dinner.
On The Gala Menu: Beppe de Vito’s Datterini, Eggplant and Almonds
The chef-owner of the one-MICHELIN-starred restaurant Braci brings his childhood food memories to the fore with this innovative appetiser.
On The Gala Menu: Sebastien Lepinoy’s Blue Lobster Rouelle
The warm lobster rouelle is a signature dish at three-MICHELIN-starred Les Amis in Singapore.
On The Gala Menu: Guillaume Galliot's Crab Salad
The crab salad and fennel mousse created by the chef of three-MICHELIN-starred Caprice in Hong Kong is a vivid tribute to the ocean.
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.
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.
Soup For The Soul
Capella Singapore’s Chinese executive chef Lee Hiu Ngai distils his 40-year culinary journey and passion for cooking into heartfelt dishes at Cassia.
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.
Hai Tien Lo: Forging Waves Of Change In Cantonese Cuisine
Ben Zeng, executive chef of the stalwart Cantonese restaurant in Pan Pacific Singapore, wants to make the cuisine more accessible to younger diners.
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.
Chef Spotlight: Virgilio Martinez of Central Restaurante, Peru
The Peruvian chef of Central Restaurante in Lima needs to venture frequently into nature to recharge.
Tutorial: French Fine Dining Rituals Decoded
Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?
Video: Beauty In Creation
Shinichi Nakatake, executive chef of Japanese fine-dining restaurant Keyaki, draws inspiration from nature and global influences for his kaiseki creations.
Behind The Bib: Rolina Traditional Hainanese Curry Puff
A chanced encounter with a Hainanese sailor led Rolina's founder Tham Niap Tong to create his award-winning curry puffs.
