Evelyn Chen

Born, bred and educated in Singapore, Evelyn Chen is a food and travel writer / editor and one of the regional academy chairs for World's 50 Best Restaurants and Asia's 50 Best Restaurants. In between dinners and writing assignments (for the likes of Telegraph Travel, South China Morning Post and CNN Travel), the former Zagat editor blogs about food at bibikgourmand.com or leads food tours to some of her favourite hawker haunts in Singapore.

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Articles

Points of View

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Has Michelin's Affair with Singapore's Hawkers Stalled?

Should the Michelin Guide continue to award stars to Singapore's hawker stalls? Do Singaporeans really care what the Red Guide says about their favourite street food? Singaporean food writer Evelyn Chen shares her point of view.

Street Food

Maps

Singapore's Best Hawker Stalls

When Michelin Guide Singapore debuted in 2016, two hawker stalls - Hawker Chan and Hill Street Tai Hwa Pork Noodle - featured on its one-star list

Noma

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Kenneth Foong: We've Dramatically Changed the Way We Work at Noma

Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.

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Asia's 50 Best Restaurants

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Restaurant Labyrinth: Sustainability in Singapore

Sustainability is the goal for many restaurateurs, but in Singapore it has its own unique challenges and rewards. Fine Dining Lovers spoke to the chef-owner of Asia’s 50 Best Restaurants award-winner 'Restaurant Labyrinth' to find out more.

Food Culture

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A Menu for New Mothers: A Look Inside a Postpartum Hotel

Across Asia, the tradition of postpartum care known as confinement is still quite common for women who have just given birth, and it usually includes a specially prepared healthy diet. This hotel in Singapore takes it to a whole new level.

Asian Cuisine

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Hawking Tall: UNESCO Boost for Singapore Street Food

It's been a tough year for the hospitality industry all over the world, but Singapore's hawkers have something to shout about following official recognition by UNESCO. Here we explored the Lion City's hawker centres to find out the word on the street about UNESCO, and how it could change the game for Singapore's hawker stalls.

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Asian Cuisine

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Saving Singapore's Heritage Cuisine

The heritage dishes of Singapore are in danger of dying out, as tastes and lifestyles change among younger people. But some chefs are working hard to keep the dishes alive as an important reflection of Singaporean identity.

Gourmet Food

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Behind the Scenes at a Top Caviar House

Have you ever wondered how the very best caviar is selected for Michelin star restaurants? Here we take a behind-the-scenes look at Kaviari in Paris, where some of the world's best caviar is produced.

French Food

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Artisanal French Cheeses in Danger of Extinction

Not all Camambert is genuine Camambert, but strict hygiene regulations might be killing off the authentic and traditional artisanal French cheese from Normandy cows.

Culinary Stops

Article

In search of exclusivity: Shoji Natsuko's six-seats restaurant

After five years of by-invitation-only, Été is moving and opening to online reserve: meet chef Natsuko, born as a pastry chef and now experimenting a new cuisine based on seasonal Japanese ingredients

Labyrinth farm-to-table restaurant in Singapore

Food Sustainability

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Farm-to-table in Singapore? "Yes, we can!"

The island imports more than 90% of its food supplies, even if there are 96 registered farms. But a sustainable tasting menu is possible: discover how chef Han Li Guang from Labyrinth restaurant manages to serve it.

Food Maps

Maps

Kyoto: a tasting tour with Ignatius Chan

We’ve seen our fair share of food lovers who plan trips to Japan just to eat at those hard-to-get-into restaurants