Taking a closer look at one of our newest One Star Restaurants

Ahead of the birthday of the beloved Michelin icon, we uncover six never-before-seen drawings of the Bibendum by the Michelin Design Studio from our archives.

Fat-washing was seen at one point as the most advanced technique in cocktail making to add savoury notes to spirits. But a new trend has emerged: the most cutting-edge concoctions in the future will wear perfumes with seductive smells.

“It is underpinned by a deep and authentic appreciation that it is the small things that refines and produces perfection.” - Chang

To celebrate the birthday of the beloved Michelin icon, we uncover six never-seen-before drawings of the Bibendum by the Michelin Design Studio from our archives.

Restaurateurs and chefs say that a limited market, a shortage of labour and high rental and food costs are some of the challenges that fine-dining restaurants grapple with.

He clears the air on 5 misconceptions.

Pictures say a thousand words and that's no different for these logos.

You can tell turmeric from galangal and Thai basil from sweet basil—but what's next? Here's five lesser known herbs to add to your culinary dictionary.

One of the culinary cornerstones of Japanese cuisine, dashi brings out the umami flavour in food.

Do you truly know Champagne?

Jennifer Liu, founder of The Coffee Academics, talks about the power of a good brew.

All you need to know in small nibbles.

The famed home-grown chef serves up Asian food with adventurous twists in his two new restaurants, Chinoiserie and JustIN.

Hear directly from the source the latest thoughts from our Michelin inspectors.

These collaborative dinners are the perfect platform for chefs to mingle and learn from each other.

Despite the different challenges the champagne-maker faces every year, it has kept up the tradition of producing a prestige cuvée annually for 170 years.

With the launch of the first MICHELIN Guide Guangzhou on 28 June, let us take a foodie trip through the southern Chinese city.