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Getting Ready For L’eau de Cocktail
Fat-washing was seen at one point as the most advanced technique in cocktail making to add savoury notes to spirits. But a new trend has emerged: the most cutting-edge concoctions in the future will wear perfumes with seductive smells.
Happy 120th Birthday Bibendum: The Michelin Man As You Have Never Seen Him Before
To celebrate the birthday of the beloved Michelin icon, we uncover six never-seen-before drawings of the Bibendum by the Michelin Design Studio from our archives.
Restaurant Closures: Why It Is Tough To Survive In Singapore’s Fine Dining Scene
Restaurateurs and chefs say that a limited market, a shortage of labour and high rental and food costs are some of the challenges that fine-dining restaurants grapple with.
Michael Ellis, International Director of the MICHELIN Guides Answers Your Burning Questions
He clears the air on 5 misconceptions.
What The MICHELIN Guide's Logos Mean
Pictures say a thousand words and that's no different for these logos.
Chef Justin Quek: Presenting Asian Food In A New Light
The famed home-grown chef serves up Asian food with adventurous twists in his two new restaurants, Chinoiserie and JustIN.
Four-Hands Dinners: Why They Are Still Hot
These collaborative dinners are the perfect platform for chefs to mingle and learn from each other.
Taste Of Guangzhou
With the launch of the first MICHELIN Guide Guangzhou on 28 June, let us take a foodie trip through the southern Chinese city.
Seoul Food: The Faces Of Contemporary Korean Cuisine
Chefs Lee Jun, Ryu Tae-hwan and Yim Jung-sik talk about the modernisation of Korean cuisine.
Last Dinners: Why Are These Top Restaurants Around The World Closing Down?
We uncover why iconic restaurants in Singapore, Bangkok, Taiwan and Belgium have decided to call it a day.
The Beauty Of Basmati
Consider using more of this wholesome, fragrant and surprisingly versatile rice in your everyday cooking.
Heritage Hero: Why Tong Heng's Famed Egg Tarts Are Diamond-Shaped?
The 83-year-old Cantonese pastry shop in Chinatown, which is known for its diamond-shaped egg tart, has revamped to attract younger customers.
Chef’s Tables Are Heating Up In Singapore’s Restaurant Scene
Score front row seats to culinary action at chef’s tables, which have become a more popular concept than private dining.
Heritage Hero: Muslim Delights Wedding Services
How a small nasi padang food stall in an army camp became one of Singapore’s most sought-after Malay wedding caterers.
Nihonryori RyuGin Is Moving To Hibiya
This August, three-starred restaurant Nihonryori RyuGin in Tokyo is moving to a new location in Hibiya, close to the Imperial Palace.
How Chefs Of Michelin-starred Restaurants Entice With Exquisite Plating
Six top chefs share tips on the art of putting together a beautiful plate.
Smart Science: 5 Inventions Inspired By Space Technology
Many kinds of advanced technology once exclusive to astronauts have become the mainstays of our daily life. Without exception, the food industry has seen a fair share of fundamental inventions inspired by space science.