Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.

Our guide on where to get good and tasty Muslim food.

Sweet wines are amongst the oldest in wine-making culture’s millennia-long history, but they are often overlooked these days. Here's why we should start paying attention to them again.

Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.

Populating the food court on the second level of the Tiong Bahru market are many stalls, each with a history spanning decades. Among them is Tiong Bahru Hainanese Boneless Chicken Rice, open since 1988.

Michael Ellis, international director of the MICHELIN Guides, shares what it means to be a restaurant listed in the prestigious red book.

It's all about team bonding and reducing wastage at these two restaurants.

Which Hong Kong celebrity once dined here and caused this humble eatery to shoot to fame?

Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.

This humble, homely dish holds a special place in the chef's heart.

We sit down to speak to the man designing tableware for some of Asia's best chefs.

New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.

Putting a heart into the profession rather than just on hot griddles.

Should you call a gelato an ice cream? A look into the history and making of this Italian frozen treat.

This Italian sparkling wine is definitely more than just a substitute for champagne.

We take a closer look at what makes the noodles in prawn mee soup or char kway teow so slurp-worthy.

We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.

Flowers may add vigour to a dish but serving them up is by no means straightforward; Chef Kirk Westaway of Jaan explains.