Tag: Singapore

Industry Insider: Cooking With Line-Caught Fish

Sebastien Lepinoy has a bone to pick with commercially trawled seafood. The chef who specially commissions a fisherman in France to catch seabass and turbot for two-Michelin-starred Les Amis expounds the merits of line-caught fish.

11 April 2017
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Carrying on a Legacy: A Shisen Hanten Story

To Chen Kentaro of Shisen Hanten, a bowl of dan dan noodles has a powerful significance attached. Dan dan noodles originated from Sichuan in China, it was his grandfather Chen Ken Min, who brought it to Japan.

07 April 2017

10 Best Dishes To Try In April 2017

The Michelin Guide Singapore digital writers go on a monthly eating trail to bring you noteworthy new dishes from the city’s latest openings and tried and tested restaurants.

06 April 2017
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Behind The Bib: Famous Sungei Road Trishaw Laksa

How one man won over the hearts of people with his laksa and mee siam laced with fruit juice.

12 March 2017

Behind The Bib: Kok Sen

Zi char institution Kok Sen stood resolute on Keong Saik Road even as the area around it has morphed through the ages. Its key? Good food. We find out more.

06 March 2017
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Behind The Bib: Alliance Seafood

The brothers behind Alliance Seafood tells us more on what goes into one of Singapore's iconic dishes.

10 February 2017
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Mouthwatering: 10 Best Dishes to try in February 2017

The Michelin Guide Singapore digital writers go on a monthly eating trail to bring you noteworthy new dishes from the city’s latest openings and tried and tested restaurants.

05 February 2017
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First Day I Got My Michelin Stars: Jason Tan of Corner House

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.

02 January 2017

Neighbourhood Guide: Michelin Guide-Listed Restaurants and Hotels in Clarke Quay

There's more to Clarke Quay than bum boats and raucous bars.

28 December 2016
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Native: The New Singapore Cocktail Bar That Serves Up Locally Foraged Ingredients

Thai rum with crunchy ants and pink jasmine blossoms grown on Ann Siang Hill prepped in a rotary evaporator. All this and more at Singapore's newest cocktail bar.

23 December 2016
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