These top chefs came to Singapore armed with their love for cooking. They cooked, they ate, they stayed.
This national day, we spotlight a local chef celebrating his Singaporean heritage by bringing his favourite childhood food into the realm of fine dining.
Getting a Michelin star for his hawker stall has changed Chan Hon Meng’s life beyond belief.
This humble, homely dish holds a special place in the chef's heart.
At JB Ah Meng, these stoic men find shelter after a hard day’s work – where good food comes with a generous serving of camaraderie, friendship and support.
With playful imagination and bold inventiveness, Kirk Westaway thoughtfully explores each artisanal ingredient in a bid to arrive at new possibilities.
We take a first peek at Ng's latest venture.
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.
Jean-Georges Vongerichten, one of New York’s most celebrated culinary stars says chefs have to innovate, be creative, and "come up with your own combination".
With a feast for his friends cooked from the heart, enjoyed with a glass of Hennessy X.O.