Penang’s Peranakan cuisines — both Nyonya as well as Jawi Peranakan — are some of the earliest examples of cooking where different culinary cultures meet. They start influencing and counter-influencing each other until they’re all so braided, one simply can’t extricate the strands. Get to know more about the different Peranakans and their respective culinary styles.

This June 2023, MICHELIN restaurants in Kuala Lumpur and Penang celebrate their culinary and cultural diversities with an array of special menus and dishes.

From Cantonese homes to MICHELIN-Starred establishments, many of Hong Kong's kitchens begin the morning similarly — by making one of the most time-consuming and important elements in Cantonese cuisine just in time for lunch: soup.

Is cream really a crime?

More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.

Oh, what a year — nay, what an era — it’s been. As Asia finally turns a corner in the three-year-long pandemic, MICHELIN Star restaurant chefs around the region to get their reflections on the year just past and their wishes for the one ahead.

For the inaugural launch of the MICHELIN Guide Kuala Lumpur and Penang, six chefs were invited to cook at the gala dinner, with a focus on Malaysian flavours.

Today we celebrate the success stories of Malaysians working abroad and flying the Jalur Gemilang flag high from London to Singapore.