Local

In the Philippines, there's more to the sauce than meets the palate.

In a city searching for better ways to eat locally, the greens that once grew at its doorstep have slipped out of everyday life. What would it take to bring them back?

From kinilaw to ihaw, here are the cooking techniques that make Philippine food taste the way it does — and where to try them.

From traditional brews to playful cocktails, MICHELIN restaurants across the Philippines reinterpret familiar flavors — turning everyday comforts into inventive, distinctly local drinks.

In Bangkok's Talat Noi, Electric Sheep reinvents Mediterranean flavor using only Thai ingredients, from fermented olives to house-made olive oil.

Bright, playful and rooted in tradition, these five Filipino desserts capture the country’s enduring sweet tooth.

At MICHELIN-Starred Toyo Eatery in the Philippines, the iconic “Bahay Kubo” song is transformed into a dish of 18 vegetables that redefines Filipino food.

From history and heritage to gourmet eats in the heart of an urban jungle, there are no bad endings in the Singaporean book of gastronomic adventures.

From deconstructed bak kut teh to chicken-free chicken rice, these MICHELIN chefs are reinventing Singapore’s culinary legacy with their inventive plates.

Bak chor mee — or minced pork noodles — is a uniquely Singaporean noodle dish, best served tossed in chili and vinegar for a sharp, savory kick.

No dish gets Singaporeans talking — and sweating — quite like Chilli Crab, a national icon with a famously punchy mix of sweet, spicy, savory and tangy flavors.

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

From spicy sambal to sweet-and-sour, Singapore’s sauces add a splash of liquid magic that transforms everyday dishes into culinary staples.

From creamy egg tarts to indulgent French toast, these Hong Kong institutions combine local ingredients with Western influences.

From fiery sambals to sweet coconut palm elixirs, Malaysia’s sauces are the soul of its cuisine — each one a flavour-packed journey through the country’s rich, multicultural dining traditions.

Darren Teoh of two-MICHELIN-Starred and newly minted Green Star restaurant Dewakan shares his handpicked destinations for an unforgettable Kuala Lumpur adventure.

In the heart of Penang's culinary scene, Teksen stands tall as a symbol of perseverance, family tradition, and gastronomic excellence. What began as a humble porridge stall, run by a determined Hakka immigrant, has evolved into a celebrated dining institution, now recognised with a MICHELIN Bib Gourmand. Discover the inspiring story behind this beloved Penang icon, where each dish is a tribute to the grit and passion of three generations.

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.