Nasi Padang is the much-loved contribution of the Minangkabau, or Minang, people of West Sumatra, Indonesia, to the Malay culinary world. An irresistible mini-banquet of rice served alongside a mouthwatering spread of richly spiced dishes, a Nasi Padang meal is a veritable smorgasbord of differing flavours and textures, and a feast for the senses.

The Malay nasi lemak is defined by its own trinity of rice, fresh coconut milk, and the indispensable sambal belachan. We visit two MICHELIN nasi lemak spots in Penang and unearth the history behind this quintessential Malay dish.

We invited the inspectors to exclusively share with us what captivated them most about MINIMAL which this year reached another milestone by becoming the world’s first restaurant focused on ice cream to receive a MICHELIN Star.

This National Day season, peel back the layers behind the popular sweet-and-savoury local breakfast of kaya toast, soft-boiled eggs, and kopi to uncover Singapore's heritage.

Does Malaysian Buah Kulim, or Jungle Garlic, hold the potential to replace the elusive truffle? Chefs Darren Teoh of two-MICHELIN-Starred Dewakan in Kuala Lumpur and Johnson Wong, recipient of the Malaysian MICHELIN Guide Young Chef Award 2024, tell us their thoughts on the locally sourced gem.

Four UAE chefs of diverse cultural backgrounds share how they traditionally celebrate Eid al-Fitr.

In Vietnam, coffee isn't merely a beverage, it's a social ritual.

At MICHELIN-Starred Esora, tea specialist Kate Pascual shares her secrets to crafting a perfect tea pairing with dishes.

A quick look at the ever-so popular and addictive Emirati dessert.

Where to sip, indulge, and rest in California's famed wine destination.

Love is in the air this Valentine’s Day, and what better way to a loved one’s heart than to offer and share sweet treats.

At Kotuwa, a well-loved Bib Gourmand spot in Singapore, Rishi Naleendra provides an edible crash course on Sri Lanka's famed curry dishes and more.

Asia, without a doubt, is becoming a destination for Latin American dining. We asked eights chefs who run Latin American MICHELIN restaurants in Asia to share their thoughts on the topic, as well as dishes representative of their cuisine and more.

What kind of story unfolds when eating becomes work? An anonymous MICHELIN Guide inspector in Asia lets us in behind the curtain to find out more about the day-to-day tasks that the coveted job entails.

Get to know the multicultural tea that found its home in the UAE.

All your questions answered by a MICHELIN Guide Inspector.

What does “good” even really mean? Here, we invite our MICHELIN inspectors to share their thoughts on food, and what good food means to them.

Discover the spice with a multicultural history, uniquely prepared throughout homes and generations in the UAE.