With the recent recognition of Singapore hawker food on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, a visiting MICHELIN Guide inspector shares his experience of Singapore’s bustling hawker centres.

For Jade’s executive chef Leong Chee Yeng, the food he cooks is made all the more meaningful by the produce he grows himself and the handmade vessels they are served in.

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.

Join the chef of three MICHELIN star French restaurant Odette on a “tour de France” without leaving the city.

The chef of one MICHELIN star contemporary Korean restaurant Meta takes us to his favourite spots in Singapore for an authentic taste of Seoul.

Join Chefs Julien Royer and Sun Kim from MICHELIN-Starred restaurants Odette and Meta on their food tour of Singapore and WIN exclusive dining experiences at their restaurants.

Travel through your palate with culinary cocktails and snacks in MICHELIN Guide Singapore's first-ever Gastrobar Pop-up series, in partnership with the Singapore Tourism Board.

As the Year of the Ox approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.

Chef Ang Song Kang of one-MICHELIN-star Chef Kang’s applies his mastery of Cantonese cuisine to plant-based seafood by local food innovation company Growthwell.

From now till March, grab these one-off crossover menus by Thevar and Keng Eng Kee; Yen Yakiniku and Chef Kang’s Noodle House; Cure and Man Man, as well as Akira Back and Song Fa Bak Kut Teh.

#ICYMI: A look back on the food and dining trends that emerged in the wake of pandemic in Singapore.

The MICHELIN Guide's anonymous inspectors delve into their personal restaurant menu collections to showcase their most memorable keepsakes.

What’s on the walls in the kitchens of MICHELIN star restaurants? Take a peek at the motivational words and golden rules that shape the culture of a kitchen.

When it comes to flavourful Asian dishes, the secret to wine pairing is in the sauce, shares Wolf Blass Brand Ambassador Catherine C Wong.

Chef Roberto Galetti skilfully shows how he pairs The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky with flavours from burrata, gnocchi, seabass and more

Watch Cantonese chef Mike Tan as he expertly matches his modern Chinese cuisine with The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky

Coffee is creative fuel for the French chef behind the venerated three-MICHELIN-star restaurant in Singapore, and a reminder of Les Amis' commitment to quality and consistency through carefully nurtured relationships with its trusted partners.

“Chef Chats Thailand” is a miniseries that takes you on a delicious journey through Central Thailand with 12 chefs from MICHELIN-Starred restaurants.