Behind The Bib

There's more to Bibendum—MICHELIN’s adorably puffy white mascot—than you may know.

Alemayehu Abebe’s darling Washington, D.C. eatery is named for the Ethiopian region in which he’s from.

“Breaking bread is what people do to commune with one another, to share in an experience, so that’s what we’re trying to create.” — Matt Sussman, Founder

Opened in 1947, this pastrami-laced haven is a Los Angeles icon.

Time-honoured recipes and a time-consuming cooking method are the secret behind each charcoal-kissed claypot of rice.

And learn the story behind the crowd-favorite Meg Ryan pizza.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than NT$1,000 while you are in Taipei.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than HK$400 while you are in Hong Kong.

This bowl of tangy, spicy bak chor mee has satiated Singaporeans for generations.

Javier Candón shares his passion for Spanish cuisine at his restaurants in Washington, D.C.

The nondescript Thai eatery in Elmhurst, Queens, received the distinction in the 2019 New York City guide.

Frying up each 20-portion batch of char kway teow is no “wok” in the park, requiring strength and dexterity.

The name is actually a play on the word “misada,” or “restaurant” in Hebrew.

Sloppy, nutty, utterly delicious satay bee hoon is this hawker’s winning dish.

Meet the couple from Hong Kong serving up delicious and nutritious Cantonese soups for the soul.

A chanced encounter with a Hainanese sailor led Rolina's founder Tham Niap Tong to create his award-winning curry puffs.

Jennifer Kim's Korean-American story in restaurant form.

The popular Washington, D.C. hangout is a new addition to the 2019 red guide.