What kind of story unfolds when eating becomes work? An anonymous MICHELIN Guide Inspector in Asia takes us behind the curtain to find out more about the day-to-day tasks of this coveted job.

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.

"It’s a team achievement," said chef Yim Jung-sik, emphasizing that achieving MICHELIN stars requires not just about culinary excellence but also about perfecting a "management recipe."

Introducing a special pairing between Maison Mumm's RSRV Champagne, crafted with optimal balance, and the culinary mastery of chef Mingoo Kang of Mingles, whose philosophy centers on harmonizing countless elements to create a singular, perfected flavor.

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.

Get a peek inside a year’s worth of visits to Jungsik New York.

Fragrant rice, tender chicken, and bold dipping sauce—Thai chicken rice is a must-try classic. We take you through its origins and MICHELIN-approved spots for this iconic dish.

A fiery blend of bold flavours and colourful ingredients, mi Quang is Da Nang’s signature dish. We take you through its origins and the top spots in the city to dig into this must-try bowl.

Introducing the unique collaboration between Leebukbang, led by Chef Ji-Hyung Choi, and Ilpoom Jinro, where deep-rooted history and tradition blend seamlessly with modern sensibilities.

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

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.

Since 2019, Muoki has consistently maintained its Michelin one-star status for six consecutive years, a reflection of Chef Moo-hyun Park's unwavering dedication, whose journey, much like the rings of a deeply rooted oak tree he admires.

VINHO’s Journey Toward Perfection

Trailblazing Female Chefs Infuse Heritage into Modern Korean Cuisine, Crafting Experiences as Rich as Ilpoom Jinro Soju

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.

Chef Kim Wankyu Elevates Japanese Cuisine with Seasonal Flavors of Busan and Unwavering Passion

Behind the scenes at EVETT, a chef and artisan harmonize tradition and innovation to create a hidden symphony of flavors.

Discover an authentic culinary journey with a unique fusion of Korean cuisine and champagne, curated by the talented chefs from Seoul's prestigious Michelin 2-Star Restaurants, Kwonsooksoo and Soigne.