The MICHELIN Guide has developed an international barometer to facilitate analysis of the impact of the Covid-19 crisis on Michelin Starred restaurants.

For the first time, the 5th edition of the MICHELIN Guide Seoul was launched in a star-studded event via live digital broadcast with the theme “Jewels of Korea”.

The chef, who found his calling on a fateful drive in New York, recalls his impressive culinary journey that took him around the world and back to his native Seoul.

As Koreans celebrate the first full moon of the Lunar New Year, they draw on a heritage of plant-based food that symbolizes health and wealth. Discover how these cherished customs are still thriving in the modern age, and MICHELIN-recommended restaurants to try them at.

The chef of MICHELIN Plate French restaurant Épanoui shares his culinary philosophy, the ups and downs of a chef’s life, and his hopes for the post-pandemic future.

At ‘Table for Four’ by chef Kim Sung-woon, diners can enjoy the 'Local Dining' made by fresh ingredients from Taean, where is known for its clear seas, unpolluted soils, coastal flora, tidal flats, coasts, and white sand. Chef Kim shared us his cooking philosophy and this season’s delicious grilled webfoot octopus.

Whip up a special meal with Chef Jang Jinmo of MICHELIN Plate restaurant Antitrust, who takes familiar dishes and elevates it to fine dining levels.

Beef up your dinner party with a favorite French steak recipe, courtesy of chef Tommie Lee from well-loved MICHELIN Plate restaurant Bistrot de Yountville

For almost three decades, Jaha Son Mandu has been attracting diners with a rustic dumpling recipe in Buam-dong, Seoul. The restaurant’s owner Park Hye-Kyung explains the secret of her dumplings - homemade soy sauce and sincerity.

Chef Kim of RIPE is relentless in his pursuit of refining what he calls the Hanwoo beef course, and shares with us his unique vision for a new way of enjoying an old favorite: Korean barbecue.

The vast sandy beach was spread out in front of the car window. Over the beach, the blue sea continuously pushed the white sea foam to the land. The sand...

They used to be the villain but now thanks to the keto diet trend, good fats are all the rage. And surprise, surprise, pork fat is in, skim milk is out.