Restaurants
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Plan Your The White Lotus Season 3-Themed Escape at MICHELIN Hotels in Thailand
You, too, can be Tanya McQuoid—in her prime.
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A MICHELIN-Starred Chef’s No-Fail Korean Barbecue Guide
For Louis Han of one-MICHELIN-Starred NAE:UM, Korean barbecue is a cherished part of his childhood and a cornerstone of Korean culture. Here's his ultimate guide to grilling and enjoying meats and vegetables.
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MICHELIN Guide Hotels in Asia That Offer Cultural Immersions
Simply reading about a destination doesn't compare to immersing yourself in its culture — an essential step for every traveller who wants to truly understand a place. For those unsure where to start, these properties offer unique and authentic cultural experiences. Check them out!
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Discover Meticulously Crafted Bread Spreads at These 6 MICHELIN-Starred Restaurants in Hong Kong
Discover a holistic bread course experience at these six MICHELIN-Starred restaurants in Hong Kong, where both the bread and the spreads are meticulously prepared, making it one of the highlights of the entire dining experience.
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How to Experience the Best of Gangnam While on a Budget
Affordable Experiences in Seoul’s Trendiest District
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MICHELIN Guide Hong Kong & Macau's Young Chef Award 2024 Winner Choi Ming-fai on Pursuing a Chef's Path
From graduating with a degree in civil engineering, and then entering the kitchen, Mora's Choi Ming-fai receives the MICHELIN Guide Young Chef Award presented by AIA as a recognition for his hard work over the past decade, and, perhaps, an affirmation that he is right on track.
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The Devil is in the Details: Cheung Hing Kee Shanghai Pan-fried Buns
Pan-fried bun, or shengjian bao, is an ordinary street food snack you can find all over Shanghai. Cheung Hing Kee (Tsim Sha Tsui), a Bib Gourmand restaurant in the MICHELIN Guide Hong Kong and Macau, has dedicated years to perfecting this unique delicacy, bringing this exceptional street food to Hong Kong.
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"The Awareness Training": UTM Educational Restaurant's Secrets for Earning the Michelin Green Star for Four Consecutive Years
Awareness and consistency are Chef Hans Lee Rasmussen's secrets to maintaining sustainability, one bite at a time.
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About the MICHELIN Guide
Inside our history and the lives of our inspectors