Chinese Cuisine

Hairy crab season is in full swing this 2025! Here are six MICHELIN restaurants in Singapore serving the delicacy at its autumn peak, from classic to creative options.

Shaped by migration and memory, Hakka food blends humble ingredients with heritage, preserving a culture through bold, soulful dishes.

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

Join a MICHELIN Guide Inspector as they visit Andrew Wong’s restaurant, a unique experience in the London dining scene.