There are only three ramen restaurants in the world to hold MICHELIN stars and all three are in Tokyo. Check out these and four new Bib Gourmands in the MICHELIN Guide Tokyo 2019.

This stall in bustling Huaxi Street Night Market in Taipei is one of the new Bib Gourmand entrants to the MICHELIN Guide Taipei 2019, a distinction given for a quality meal at no more than NT$1,000.

Headed to Fukuoka? Here’s where to go for a taste of the Hakata regional specialty of offal cuisine.

The renowned pastry chef, who has worked in many MICHELIN-starred restaurants around the world, shares his favourite desserts and dining spots in his home city.

Each of the 47 prefectures in Japan produces its own ceramic ware with unique aesthetics.

Get to know this humble bowl of braised pork rice beloved by the Taiwanese.

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

Unagi might not be the best looking of sea creatures but it has a special place in the Japanese culinary canon.

See a different side of the Okinawan spirit through its awamori distilleries.

Check out a slew of farmer's markets that are located near metro stations in Taipei.

From gelato to cendol, here’s where to go when you’re craving something sweet in the Lion City.

The celebrated modern British chef gets his fix of English pork sausages whenever he is back home in the British capital.

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.

After taking in the hustle and bustle of the early morning market, reward yourself with some must-try street food in Bali.

Fine dining literally reaches new heights with these chefs from Michelin-starred restaurants in the sky designing the in-flight menus.

Taiwan boasts bountiful ingredients which have been used for cooking by the indigenous tribes over the centuries and are now being discovered and updated by modern chefs.

Classic Taiwanese banquet cuisine is a union of Japanese, Fujian and Cantonese traditions harking back to Taiwan's colourful past.

Nic Vanderbeeken, the executive chef of the new contemporary global restaurant Apéritif, believes the time is ripe to step up fine-dining offerings in the balmy Indonesian island.