Features
Latest
Lunar New Year 2021: Food Traditions Around Asia
As the Year of the Ox approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.
Where L’I’mpression Chef Allen Suh Gets His Culinary Inspiration
Sometimes all it takes is a cup of good coffee.
MICHELIN Guide Seoul Turns Five With Beloved Kakao Friends Character Ryan
Take a gourmet trip around Seoul with the MICHELIN Guide Seoul 2021 and Kakao Friends as the world’s most reliable restaurant guide celebrates its fifth anniversary in the city.
Chefs from Muni, Mitou and Sandai expertly pair Champagne Taittinger with their dishes
Explore MICHELIN Guide Seoul 2021’s newly selected Japanese restaurants as you enjoy their delicious cuisine with the complementary flavors of Champagne
MICHELIN Guide Seoul 2021: Sustainability and Food
Discover the latest dining trends, our all-new Green Star list, and an updated selection of restaurants featuring healthier and more sustainable dining in the upcoming MICHELIN Guide Seoul 2021.
Moving forward together: Seoul’s gastronomic culture and the MICHELIN Guide
Korea has one of the most vibrant and diverse cultures in the world. With the 5th edition of the Seoul MICHELIN Guide due to be released soon, we take a look back at how it came to be, and how it has grown along with Seoul’s dynamic food scene.
The Favorite Chuseok Foods of Michelin Chefs
The unprecedentedly lengthy rainy season and the sweltering summer heat of 2020 have finally gone and autumn has arrived. To celebrate this Chuseok holiday, Michelin chefs in Korea tell us about their favorite chuseok delicacies.
How Auprès Chef Lee Ji-won Combines Nature and Photography In His Cuisine
The chef-owner of Auprès tells us about his all-natural culinary philosophy, and how that also extends to his choice of after-work beer.
Learning in the Covid-19 Era: Chef Lee Choong-hu of Zero Complex
Chef Lee Choong-hu of the one MICHELIN Star restaurant Zero Complex reflects on the lessons learned during the COVID-19 era.
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.
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.
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.
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.
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.
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.
