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.
All you need to know in small nibbles.
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.