In Vietnam, coffee isn't merely a beverage, it's a social ritual.

A MICHELIN Guide inspector shares his love for Hong Kong and Macau, as he tells us how he has seen the changes and potential of these two dynamic cities.

Cheffe Vicky Lau of two-MICHELIN-Starred TATE Dining Room in Hong Kong uses expressions of Nespresso’s Exclusive Selection Galápagos coffee to bring out the earthy flavours of mushroom in a mesmerising dish.

Unlike the age-old puzzle — which came first, the chicken or the egg, there is no such quarrel over the chicken and the rice when it comes to which was first discovered by humans for consumption. Let's explore the various renditions of chicken rice across Asia!

Love is in the air this Valentine’s Day, and what better way to a loved one’s heart than to offer and share sweet treats.

Asia, without a doubt, is becoming a destination for Latin American dining. We asked eights chefs who run Latin American MICHELIN restaurants in Asia to share their thoughts on the topic, as well as dishes representative of their cuisine and more.

From a Star Ferry-themed boutique to hotels that teleport you to Paris and London, here are 10 of the coolest design hotels in Hong Kong and Macau.

The cuisine at these swanky restaurants matches their exquisite surroundings. Here's where to dine and stay the night in luxury.

Here’s why Macanese cuisine is more than just a mix of Portuguese and Cantonese food.

What kind of story unfolds when eating becomes work? An anonymous MICHELIN Guide inspector in Asia lets us in behind the curtain to find out more about the day-to-day tasks that the coveted job entails.

A familiar face in Joël Robuchon’s culinary empire is the friendly and spirited Julien Tongourian, who exudes the warmth and wisdom that can only come from decades of experience. Here's what he has to say about the past, present, and future of Robuchon's legacy.

As travellers increasingly focus on their carbon footprint, hotels in Hong Kong and Macau are stepping up their game with a range of eco-forward initiatives.

The MICHELIN Guide Inspectors have been the mainstay of the publication since 1933 and are part of its very DNA: without them, there would be no restaurant selection. Here, we uncover the mysteries of the profession that arouses fascination and intrigue…

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

This year's Mid-Autumn Festival in Hong Kong and Macau offers a wide plethora of mooncakes that come in different styles and flavours! Here's where to get the best ones.

All your questions answered by a MICHELIN Guide Inspector.

Chef Antimo Maria Merone of Estro gives a seasonal spin to the traditional bottoni — the MICHELIN-starred restaurant’s signature dish.

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.