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Features 1 minute

Hong Kong Chefs’ Playbook: Yau Ma Tei with Vicky Lau

Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.

Features 1 minute

Hong Kong Chefs’ Playbook: Yau Ma Tei with Vicky Lau

Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.

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Features 2 minutes

An Inspector Is Born

Ever wondered what the training process is for a Michelin inspector? One inspector reflects on her early days.

Features 4 minutes

Best Artisan Bread And Butter At Hong Kong MICHELIN-Starred Restaurants

The city’s top chefs are elevating the humble carb to an exceptional fine dining experience.

Features 1 minute

Golden Dashi of the Japanese Archipelago

Dashi can be found in various cultures, such as France with its bouillon and fond, and China with its tang. These are meat-, fish- or vegetable-based...

Features 1 minute

The History of Tempura

We take a look through the ages at this most popular Japanese dish

Features 1 minute

What Ignites Me: Adriano Cattaneo of L'Atelier de Joël Robuchon

Paying homage to seasonality, Adriano Cattaneo reveals a recipe passed on to him from late French chef Joël Robuchon.

Features 2 minutes

Five Red Wines To Drink Chilled

Five cool reds to sip on hot summer days

Features 1 minute

Japanese Cuisine and the Five Festivals

We examine the meaning of the festivals and how they relate to Japanese cuisine

Features 1 minute

What Ignites Me: Nicolas Boutin of Epure

Chef Nicolas of one-MICHELIN-starred Epure shows how to perfect an omelette at home with flame cooking.

Features 4 minutes

The World's Most Luxurious Restaurants

With cuisine to match their exquisite surroundings

Features 4 minutes

Dragon Boat Festival For Beginners: Cantonese Rice Dumplings

Let's start with the three types of Cantonese rice dumplings you should know.

Features 2 minutes

Getting MICHELIN Ready For Phuket

How Phuket is getting ready for visitors once again.

Features 2 minutes

Take Stock: A Recipe For Classic French Veal Stock

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

Features 4 minutes

Chef's Day Off: Eric Räty Discovers Craftsmanship In Ceramics

What do chefs do on their day off? We follow Eric Räty, chef-owner of two-MICHELIN-starred Arbor, to visit the ceramic shop where the restaurant's abalone plates are made.

Features 2 minutes

A MICHELIN Inspector’s Singapore Hawker Adventures

With the recent recognition of Singapore hawker food on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, a visiting MICHELIN Guide inspector shares his experience of Singapore’s bustling hawker centres.

Features 3 minutes

Chef's Day Off: Olivier Elzer On Staying At The Top Of His Game

The chef of two-MICHELIN-starred L’Envol brings hard work and consistency to the kitchen, as he does with sports.

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