We asked some of our inspectors to share with us the ingredients they love the most and why.

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.

After 13 years, chef Gert de Mangeleer ceased operations at his Flanders restaurant Hertog Jan in Bruges, Belgium, but he keeps himself busy opening new restaurants and mentoring chefs.

This year's guide features eight new one star restaurants, including three former Bib Gourmands.

In the 12th edition of the Hong Kong Macau guide, 16 restaurants receive new stars, including 2 new three-starred restaurants, 3 new two-starred restaurants, and 11 new one-starred restaurants.

Four restaurants — Kadowaki, Ginza Shinohara, Inua and Prisma — entered the top 2- and 3-starred tiers of the MICHELIN Guide Tokyo 2020 for the first time. Here's what our inspectors were impressed by.

From stunning views across the Thai capital, to menus that offer “folksy” local ingredients and slivers of nostalgia, these are what most impressed the MICHELIN inspectors in Thailand from this year’s new star selections.

Seven acclaimed chefs flew in from all around the world to create an elaborate 7-course meal centred around the theme of "Sustainability Through Motion".

Here’s what most impressed the MICHELIN inspectors in Hong Kong and Macau from this year’s 16 new star additions.

The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.

After brewing your cup of coffee, do not let the coffee grounds go to waste — they can be given a new purpose if you know the ways. Here are five suggestions on how to put them to good use.