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.

The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.

Paired with wine “vignettes” from a sommelier.

Tucked away in a bustling Central alley, Godenya provides an experience that revolves around sake, inviting guests to savour the subtle art of pairing it with exquisitely crafted dishes. We had the opportunity to speak to our MICHELIN Guide Inspectors, who shared their experience at Godenya, why the restaurant has captivated them, and the dishes that left a lasting impression.

Chef Sam Rogers of One MICHELIN Star One White Street Leads the Charge.

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

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…