The MICHELIN Guide Hong Kong & Macau 2025 has been announced, and Amber has achieved a well-deserved promotion to three MICHELIN Stars. We talked with MICHELIN inspectors to share exclusive insights and experiences garnered over years of visiting Amber, and how the team continually pursues transformation and innovation to carve out a distinctive culinary journey.

With the new MICHELIN Stars for 2025 unveiled, it’s time to dive into why the UK & Ireland should be on any self-respecting, food-loving traveller’s itinerary.

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

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.

MICHELIN-selected Hutong’s chef Ren Dingxu gives his insights into crafting this Cantonese delicacy in a modern way.

These three destinations support local businesses, while also paying tribute to the UAE’s culinary history.

Char siu has stood the test of time by constantly evolving, adjusting to suit the needs of each era, making it a timeless delicacy. When in Hong Kong, be sure to save room for this quintessential dish that transcends generations and budgets.

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

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.