Tag: Culinary Innovation

A round table at a fine dining restaurant showcasing a tasting menu of six plated desserts, each crafted with premium ingredients like sea urchin, seasonal produce, and fresh fruits—reflecting the culinary excellence and innovative dishes found in Michelin star restaurants. This gastronomic display, featuring exceptional cuisine and artistic presentation, embodies the five criteria used by Michelin inspectors to award one Michelin star, two michelin stars, and three michelin stars. A culinary haven curated by world renowned chefs such as chef louis han, chef yew eng tong, head chef takuya yamashita, chef owner emmanuel stroobant, chef denis lucchi, and chef christophe lerouy, this fine dining establishment offers diners a special journey through global influences, japanese cuisine, and cooking techniques. The lunch menu and dinner offerings at star restaurants like Summer Pavilion, Saint Pierre, and those at Marina Bay or Ion Orchard reflect the chef’s personality, seasonal ingredients, and wine pairings. Michelin introduced the michelin green star and bib gourmand to highlight sustainability and good restaurant practices in the hospitality industry. From hairy crab to nigiri sushi, these great dishes represent the art form of cuisine and the aspiration of young chefs and sous chefs to earn their first michelin star and join the ranks of three star restaurants listed in the michelin guide.