Features

Singapore’s Very Own Soy Sauce Makers Tell Tales Of Survival

The story behind one 70-year-old brand’s quest for quality and longevity.

25 July 2017

These 5 Greek Ingredients Showcases The Country's History, Culture and Terroir

Don't mistake these ingredients for regular produce – they come with unique terroir and a long history that crosses generations. The co-founder and managing director of Greek restaurant Alati explains.

21 July 2017
Azimin Saini Azimin Saini

Guide To Durian: Know The Difference Between Mao Shan Wang And D24

Spike up your knowledge on thorny varieties with our guide on the different durian flavour profiles.

19 July 2017
Meryl Koh Meryl Koh

Mui Kee's Third-Generation Owner On The Art Of Cantonese-Style Congee

Choi Gok Tung, or more fondly known as Ah Tung, shares his family secret behind the long-running congee stall that draws a loyal following in Hong Kong.

17 July 2017

Technique Thursday: How To Make Your Own Sourdough Starter

Here's the spark to create a blossoming romance between wild yeast, flour and water.

13 July 2017
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Mastering Sushi: A Craft About Precision And Finesse

Chef Masakazu Ishibashi of two-Michelin-starred sushi restaurant Shoukouwa talks about what it takes to make good sushi.

10 July 2017

Reminisce: June 29, A Night To Remember

A look back at the MICHELIN guide Singapore Star Event 2017.

09 July 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

6 Top Chefs Share Their Favourite Bib Gourmand Eateries In Singapore

We get the chefs and restaurateurs behind the new one-Michelin-starred restaurants to pick their favourites from this year's list of Bib Gourmand awardees.

08 July 2017

How To Differentiate Oyster Varieties

Here's how to tell oysters from the US, France and Australia apart.

07 July 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

Why More Singapore Restaurants Are Creating Value For Money Menus

The 2017 Michelin Bib Gourmand awards are a telling sign that Singapore's dining scene might be getting more affordable.

04 July 2017