Craving Singaporean food outside of the Lion City? Here's where to get iconic Singaporean classics such as Chilli Crab, Chicken Rice, and Bak Kut Teh.

In this MICHELIN Guide exclusive, we sit down with Jimmy Lim, chef-founder of the world's first three-MICHELIN-starred Singaporean restaurant, JL Studio, about his restaurant's unconventional beginnings, putting Singaporean food on the world's culinary map, and the biggest influence of his life.

From Curry Fish Head to Hokkien Mee, we asked 11 proudly Singaporean chefs to share their favourite hawker dishes with us and where to find them!

From curated bento boxes to exciting collaborations and private omakases, check out the latest scoop in Singapore's MICHELIN dining scene.

A festive, multicultural celebration takes place with a strong return to dining and a long-awaited homecoming for Singapore chefs abroad.

We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.

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.

Opening a Singaporean restaurant in Taichung was not a popular decision three years ago, but Singaporean chef Jimmy Lim persevered and became the only chef to be distinguished with two MICHELIN stars in the city. He tells us about what kept him on his path.