From New York to Paris, here are the starry boîtes and hotels to hit up that are as captivating as the collections.

Eating for a living is a dream job, but these tales prove it's not always a storybook ending.

With sustainability now being a key factor when it comes to choosing hotels, here are five MICHELIN Guide Hotels in Singapore that are embracing sustainability in their hotel operations.

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.

The MICHELIN Guide to Vietnam lists 16 pho restaurants across Hanoi and Ho Chi Minh City. But which city can claim to serve the most authentic, appetising, and archetypal version of Vietnam’s cherished noodle soup dish?

Here are some pro tips.

Long hours, high pressure and facing the heat on a hot stove are common, but these dynamite chefs show they have what it takes to power through and get to the top.

Since his restaurant AM by Alexandre Mazzia took its third star in 2021, this basketball player turned chef has made no secret of his passion for Japan and its green teas. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations.

At the restaurant L'Écrin in Hotel de Crillon, the chef and the sommelier promise to "embellish tea with the finest menus possible". Drinking and eating at the same time is the secret to magnifying the flavours of Japanese green teas.

Sylvain Sendra, chef at the restaurant Fleur de Pavé (Paris, 2nd arrondissement), was born in Lyon in 1977. He obtained his first MICHELIN Star while working on Paris's Left Bank, at Itinéraires, where he made a name for himself with his high-calibre bistro cuisine. This was the time he became a devotee of Japan and its green teas.

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.

Imagine a city where fish has played an important role in its gastronomy since ancient times with fish patterns on its coins and different fish dishes: there, this is Istanbul.

We take a look inside One Michelin-Starred NOA Chef's Hall and Bib Gourmand awarded NOA, which both operate from within the same building

Serbia boasts a long culinary tradition that is based on the use of top-quality ingredients full of flavor. Thanks to its favorable climate, fertile soil and many rivers and streams, the country has developed extensive agricultural production, including the raising of livestock and cultivation of crops such as maize, wheat, sunflowers, sugar beet, soya, potatoes, apples, plums and grapes.

Two Chefs, Two Michelin Stars, Four Hands: A Menu cooked by Szilárd Tóth and Adam Handling