COVID-19

The 27-year old Singaporean chef, who took the helm of the Taipei restaurant in May, speaks about bringing hope and positivity to his new role amid a global pandemic.

#ICYMI: A look back on the food and dining trends that emerged in the wake of pandemic in Singapore.

Together with tourism boards and local welfare organisations, Michelin’s offices across Asia rallied chefs of Michelin Guide restaurants to create and deliver nutritious meals for medical workers and the less fortunate to encourage them through these trying times.

Modern supermarkets may be convenient for some, but Asia’s wet markets are still the preferable, and sometimes the only, source for fresh ingredients many professional and home cooks rely on.

Foie gras shaobing, a fish & chip shop pop up, and more surprises await at these reopened MICHELIN-recommended restaurants around Singapore.

A virtual kopitiam, wine experiences on app, and video-hosted meals are some of the digital innovations adopted by forward-thinking restaurants

Burrata bowls, kaya toast and Angus burgers – these MICHELIN star restaurants turned to comfort food and cloud kitchens during Singapore’s shutdown and discovered a way to reach new diners

Kitchen novices to seasoned cooks will find these basic tips from Bangkok's top chefs very helpful.

How the chef of MICHELIN-starred Nouri in Singapore pivoted to stay afloat — and rediscovered his call to feed people and connect them to producers in the process.

Six chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home.

Virtual hawker centres and markets have become a reality as the Covid-19 crisis pushes Singapore’s humble hawkers online and on social media.

Michelin and Food Bank Singapore partner with 20 MICHELIN-starred, Bib Gourmand and Plate restaurants and hawkers to donate 2,000 portions of nutritious meals for families in need during Singapore’s Circuit Breaker.

The Hong Kong-based Dutch chef, known for his outspoken support of the environment, issued a social media challenge to motivate industry peers to place plant-based menus at the forefront of their operations.

The chef of L'Atelier de Joël Robuchon Taipei Florence Dalia shares her recipe for petit salé aux lentilles, a rustic dish from her childhood in France that's packed with flavour and nutrition.

These mouthwatering memoirs, tasty travelogues and candid autobiographies of MICHELIN chefs are essential reading for all food lovers.

Missing your favourite hawker dishes from across the island? These MICHELIN Bib Gourmand hawkers will deliver their food directly to your home.

Mother’s Day is coming up next weekend — dining out may be off the cards, but here are some delicious ideas for creative celebrations in the time of coronavirus.

Despite being "completely stretched", this popular MICHELIN Bib Gourmand eatery is catering thousands of portions of Indian comfort food to quarantined foreign worker dormitories daily.