Michelin unveils new gourmet lifestyle web portal in Singapore
SINGAPORE — Michelin has unveiled an all-new English-language gourmet lifestyle web portal, ahead of the release of the Michelin Guide Singapore later this year.
The website, http://guide.michelin.sg, will offer daily articles on restaurant trends, personality interviews with renowned chefs and food experts, as well as news related to the Michelin guide. In addition, the guide will feature recipes, cooking tips and opinion pieces shared by Michelin-starred chefs.
The Michelin Guide, which has been published by French tyre company Michelin since 1900, will arrive here later this year, making Singapore the first country in South-east Asia to be included in the guide’s coverage of over 26 countries.
In the meantime, the Chope Group has announced that it will be providing online reservation services for Singapore’s Michelin-starred restaurants on the website.
“Beyond serving as a trusted restaurant guide, the Michelin guide Singapore website will make the Michelin dining experience more accessible through practical and informative daily content that will help connect local and visiting diners with their favourite Michelin-starred restaurants and chefs,” said Chan Hock Sen, vice president of Michelin Asia Pacific “The beauty of a digital platform is that everything is highly interactive, and we hope to tap on this to foster an online community of food lovers.”
“For Singaporeans who may not be all that familiar with the history of the Michelin guide and what it stands for, we will carry a series of articles that demystify the Michelin guide brand and give insight on how the world’s most revered restaurant reviews are conducted, in order to dispel any preconceived notions people may have about the guide being only about a certain genre of restaurants or only for a certain group of diners,” said Debbie Yong, digital editor at Michelin Guide Singapore. “At our core, we are all bound by our love of food, it’s a love that’s democratic and should know no boundaries — and that’s something definitely worth celebrating.”