Look forward to seafood and pasta specialties at newly minted MICHELIN Plate bistro Jae, where Chef-Owner Lee Jae-hun tells us about his life as a chef

Japanese kaiseki restaurant Muni received 1 Star in the MICHELIN Guide Seoul 2021. Chef Kim Dong-wook reveals his philosophy of fullness in simplicity and how he became a sake sommelier.

This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.

With a culinary philosophy to continually evolve, L’Amant Secret’s creative interpretation of special dining experiences has led it to a new 1 Star listing in the MICHELIN Guide Seoul 2021. Chef Son Jong-won shares the moment with us.

Hansikgonggan’s chef Cho Hee-suk is the recipient of the MICHELIN Mentor Chef Award. She recounts her culinary journey as acolytes pay tribute to the godmother of Korean cuisine.

Contemporary restaurant 7th Door strives to interpret the DNA of Korean cuisine through expert ageing and fermentation techniques. Chef-owner Kim Dae-chun recounts why he felt overwhelmed on receiving the restaurant’s first MICHELIN Star in the MICHELIN Guide Seoul 2021.

Blancpain is a global partner with the MICHELIN Guide, sharing enterprising values with the MICHELIN Young Chef under the motto "Innovation Is Our Tradition"

In the fifth edition of the MICHELIN Guide Seoul 2021, two of four new One-Star restaurants are serving Japanese cuisine including Mitou. Chefs Kwon Young-woon and Kim Bo-mi delve into the intricate philosophy behind their food.

Recipients of the new MICHELIN Green star in the MICHELIN Guide Seoul 2021, A Flower Blossom on the Rice and Hwanggeum Kongbat, share their sustainability ethos.

Three of Seoul’s celebrated MICHELIN-star restaurants have developed a three-course "MICHELIN MEAL BOX" to cater to the growing demand for environmentally friendly and healthy food.

Park Su-kyoung, CEO of popular barbecue restaurant Geumdwaeji Sikdang, tells us why she loves camping and shares her own recipe for a special sauce to make your campsite barbecue all the more enjoyable.

As part of our What Drives Me content series produced in collaboration with Genesis, we speak to chef Cho Eun-hee of one-MICHELIN-starred Onjium about inspiration, leadership and being the link to the past for the next generation.

Restaurateur Song Jung-eun of ‘A Flower Blossom on the Rice’ believes that you are what you eat. She tells her story of good food.

What do chefs do to relax outside of their kitchens? In this 3-part series, we look at the passions that drive Seoul’s top chefs. Terreno chef Carlos Shin tells us why he has always longed for the rural life — and how weekend retreats to his farm outside of Seoul help to recharge and inspire him.

Chef Kim Tae-yoon of MICHELIN Plate restaurant Juban tells us how he keeps all the various things in his kitchen in harmony with each other.

Chef Kim Jin-hyuk may be better known for his whimsical and modern dishes at Alla Prima, but it was his countless challenges in life that shaped him to be the chef he is today.

What do chefs do to relax outside of their kitchens? In this 3-part series, we look at the passions that drive Seoul’s top chefs. Chef Sung Anh of two-MICHELIN-star Mosu explains how his family-first focus in life has shaped his decisions both in business and on the plate.

Here, Chef Roh Younghee of Michelin 1 Star Restaurant Poom shows us how we can enjoy gochujang-braised butterfish with seasonal greens in the comfort and safety of home.