Features

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
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.

Latest

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
미쉐린 가이드 평가원의 어느 하루

익명의 미쉐린 가이드 평가원이 몇 가지 비밀을 밝혔습니다.

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...

Features 5 minutes
Mosimann’s to Bring Signature High-End Catering to Pyeongchang 2018

They say the easiest way to one’s heart and mind is through the stomach. Food is, in fact, one of the oldest tools used in diplomacy, practiced at many...

Features 3 minutes
8 Fascinating Facts about the Michelin Man

Most people may know him better as the ‘Michelin Man,’ but did you know his name is actually Bibendum (or Bib for short)? The tubby white mascot has been...

Features 4 minutes
7 Iconic Korean Spring Greens & 4 Basic Namul Sauces

It is the season of bom-namul (bom: spring / namul: wild edible plants), those delightfully bitter and sublimely herbaceous spring greens that grace Korean...

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