Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.

We invited the inspectors to exclusively share with us what captivated them most about MINIMAL which this year reached another milestone by becoming the world’s first restaurant focused on ice cream to receive a MICHELIN Star.

Din Tai Fung’s grand arrival in Manhattan: An exclusive insight into the iconic restaurant’s journey, vision, and future.

One half of the power couple behind some of Manhattan's hit eateries talks shop

Book a hotel in the neighborhood best known for all types of spring flowers in full bloom in Seoul. Seoul is expected to have flowers in full bloom throughout the weekend and the following week.

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

Where to sip, indulge, and rest in California's famed wine destination.

An inside look at one of New York City's hottest tables.

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.

Where to go and what to have in the Big Apple.

What to order, what to drink, and where to do it from the experts.

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…

From gluten free alternatives to when things expire, our top talents break down the ABCs of our favorite accompaniment.

All your questions answered by a MICHELIN Guide Inspector.

Eating for a living is a dream job, but these tales prove it's not always a storybook ending.

From feeding the underprivileged to supporting healthcare workers and vulnerable youth, these MICHELIN restaurant chefs have used their culinary skills and community of chef peers to make a difference in their communities.

More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.

Oh, what a year — nay, what an era — it’s been. As Asia finally turns a corner in the three-year-long pandemic, MICHELIN Star restaurant chefs around the region to get their reflections on the year just past and their wishes for the one ahead.