heritage

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

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

Love lodging at historical landmarks and structures? Here are eight remarkable MICHELIN Guide hotels that not only celebrate fascinating legacies but also offer a refreshingly modern experience.

Celebrate Malaysian heritage and discover which MICHELIN restaurants in Kuala Lumpur serve these almost-forgotten Malay dishes.

From kueh pie tee to ayam buah keluak, here are some tips to ordering your Straits Chinese dishes with confidence

Get to know this resurgent Javanese dish and its significance in Malay culture in Singapore

The second generation owner of Bib Gourmand-rated Peranakan eatery, The Blue Ginger, wants to bring the brand beyond its charming shophouse location and into a shopping mall to reach a wider and younger audience.

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

Executive chef Leong Chee Yeng of Jade Restaurant at the Fullerton Hotel evokes the flavours and smells of yesteryear Singapore in his creative menus rooted in Cantonese techniques.

Enjoy a slice of history while you dine at these MICHELIN-starred restaurants housed in Singapore’s most historically significant buildings.

Diners are immersed in the world of Peranakan cuisine, art and culture at this heritage restaurant.

Uncover the rich history of these well-known family-run eateries that span generations and started out as street stalls.

Patience is the key to achieving rich umami flavour and melt-in-the-mouth consistency in this classic Teochew dish, says Dylan Ong of The Masses.

Chefs Sin Leong and Hooi Kok Wai of the famous Red Star Restaurant reveal their recipe for a Cantonese classic.

How this hawker went from a street cart selling Teochew-style peppery pork soup in post-war Singapore to becoming an international brand name.

Forget feasting on mooncakes or carrying lanterns. Try a little-known Mid-Autumn board game that can promote bonding.

The 18-year-old home-grown restaurant, which is best known for its chilli crab, is steeped in Singapore’s seafood restaurant history.