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Features 4 minutes

Asian Hoteliers On The Future Of Luxury Travel

With the novel coronavirus bringing travel to a standstill, leading luxury hotel operators in Hong Kong and mainland China tell us how they're adapting in an age of uncertainty.

Features 4 minutes
Asian Hoteliers On The Future Of Luxury Travel

With the novel coronavirus bringing travel to a standstill, leading luxury hotel operators in Hong Kong and mainland China tell us how they're adapting in an age of uncertainty.

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Features 3 minutes
What Makes a Great Dish?

A UK MICHELIN Guide Inspector reveals his best one ever

Features 3 minutes
Cooks’ Books: Food Memoirs By MICHELIN Restaurant Chefs

These mouthwatering memoirs, tasty travelogues and candid autobiographies of MICHELIN chefs are essential reading for all food lovers.

Features 6 minutes
Quarantine Cooking: MICHELIN Chefs Share Recipes On Social Media

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

Features 4 minutes
The History of Sushi in America

Though America’s sushi bar history may have started with traditional nigiri, it would be a long time before that would become the norm.

Features 4 minutes
These Aphrodisiacs Will Spice Up Your Valentine's Day Dinner

Six chefs from MICHELIN-listed restaurants across Asia recommend lust-boosting ingredients from their cuisines and their favourite dishes to set you in the mood for love.

Features 2 minutes
What The Restaurant Industry Will Be Talking About in 2020

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

Features 3 minutes
Vicky Cheng's Farm-To-Table Feast With Used Coffee Grounds

Chef Vicky Cheng of one-MICHELIN-starred VEA showcases the tasty results of cooking with vegetables grown from recycled coffee grounds at a special “farm-to-table” luncheon held last November.

Features 4 minutes
The Favourite Ingredients Of Our MICHELIN Inspectors

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

Features 2 minutes
The Biggest Food Trends of 2019

Opinion leaders of the F&B industry across Asia weigh in on the top trends of the past year.

Features 4 minutes
Cameras, Cookbooks And Carols: Chefs' Favourite Christmas Gifts

Chefs of MICHELIN-starred restaurants in Singapore, Hong Kong and Taipei reminisce about the best gifts they’ve ever received and what they really want for Christmas this year.

Features 2 minutes
A Day in the Life of an Inspector

The Michelin Guide Inspectors reveal some secrets…

Features 4 minutes
10 Tips On Eating Sustainably

Tips you need to know about adopting the sustainable dining lifestyle.

Features 2 minutes
Non-Alcoholic Cocktails Are More Than Just Juice

Non-alcoholic beverage pairings are getting popular in the United States with more restaurants offering complex juices and teas that are jazzed up with preserves, spices and syrups.

Features 5 minutes
Boon Or Bane: Restaurant Reservation Deposits

We have no qualms paying ahead for movie tickets and air fares, so why not a meal?

Features 6 minutes
Belgian Chocolate Is Coming Out of Its (Sea)Shell

Gone are the days of sea creature shapes. Contemporary chocolate makers in Belgium are experimenting with new tastes and production methods.

Features 4 minutes
The Rise Of New Korean Gastronomy

One of the most vibrant food cultures in the world, a new generation of young chefs is leading the charge in South Korea and beyond.

Features 6 minutes
The Changing Face Of Chinese Cuisine

Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.

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