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Features

Features 3 minutes

What Makes a Great Dish?

A UK MICHELIN Guide Inspector reveals his best one ever

Features 3 minutes
What Makes a Great Dish?

A UK MICHELIN Guide Inspector reveals his best one ever

Latest

Features 5 minutes
Chef Kang Mingoo On Presenting Hansik To The World

Chef Kang Mingoo of Mingles is constantly challenging the taste buds of diners around the world. He tells us about his mission, to bring new techniques and a new kind of sensibility to the long-standing tradition of Korean food, or hansik.

Features 1 minute
The Rise of Sourdough

Bread that’s worth waiting for!

Features 4 minutes
The Favourite Ingredients Of Our MICHELIN Inspectors

We asked some of our inspectors to share with us the ingredients they love the most and why.

Features 2 minutes
Non-Alcoholic Cocktails Are More Than Just Juice

Non-alcoholic beverage pairings are getting popular in the United States with more restaurants offering complex juices and teas that are jazzed up with preserves, spices and syrups.

Features 2 minutes
A Brief History of the Straw

Follow the journey of how man’s most loyal drinking companion for the last 700 years became the environment's biggest villain.

Features 4 minutes
These Asian Aphrodisiacs Will Spice Up Your Valentine's Day Dinner

Six chefs from MICHELIN-listed restaurants across Asia recommend lust-boosting ingredients from their cuisines and their favourite dishes to set you in the mood for love.

Features 2 minutes
A Day in the Life of an Inspector

Our anonymous inspectors reveal some secrets.

Features 2 minutes
What The Restaurant Industry Will Be Talking About in 2020

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

Features 3 minutes
Video: Same Roots, Different Shoots

Three South Korean chefs of MICHELIN-starred restaurants in Seoul and New York City join hands to explore the future of new Korean cuisine.

Features 4 minutes
Highlights Of The MICHELIN Guide Seoul 2020 Star Revelation And Gala Dinner

Diners and chefs of MICHELIN-starred restaurants gathered in celebration at the Vista Walkerhill Seoul as the stars were revealed at the glitzy MICHELIN Guide Seoul 2020 Star Revelation and Gala Dinner.

Features 4 minutes
Pyeonsu, Korea’s Near-Extinct Summer Dumpling

A rare summer delicacy, the Pyeonsu has been overshadowed by other more popular forms of the dumpling.

Features 1 minute
The History of the Michelin Guide

The History of the Michelin Guide Considered by many to be the hallmark of global fine dining and quality cuisine, the Michelin Guide wields immense power...

Features 1 minute
Common Misconceptions about the Michelin Guide

Common misconceptions about the Michelin Guide 1. A restaurant’s service and décor count towards a star The aim of the Michelin Guide is simple – to introduce...

Features 1 minute
All about Bib Gourmand

The Bib Gourmand—named after Bibendum the Michelin Man, the friendly official mascot for the Michelin Group—is a non-starred rating category which recognizes...

Features 3 minutes
Gomtang Vs. Seolleongtang: A Matter of Technicality

Koreans adore soup. They eat it for breakfast, lunch and dinner – they simply cannot live without it. How many other cultures do you know where serving...

Features 3 minutes
Gejang: Crab, Rendered Sublime

Gejang, also called gejeot in some regions, is a variety of jeotgal. Jeotgal–typically served with rice as a side dish or used as a condiment to flavor...

Features 3 minutes
T’is the Season! What’s Cooking around the World?

A quick look at some of the time-honored traditions of Christmas around the globe where Christmas is celebrated! Great Britain No traditional Christmas...

Features 2 minutes
Guk, Tang, Jjigae, Jeongol: Know Your Korean Soup

From the complex Marseillais fish stew that is the bouillabaisse to the hearty crimson-hued borscht eaten across Eastern Europe. From cream of tomato–the...

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