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.

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. L’impression chef Allen Suh explains why visiting local producers on his days off provides a rich source of inspiration for his culinary creations.

Contemporary Asian restaurant Benu opened in 2010 and was immediately regarded as one of the Bay Area’s best new restaurants and awarded two Michelin stars within its first year.

Chef Kim Namsung’s passion for Thai food can be traced back to a time when the cuisine was still virtually unknown in Seoul. He opens up about his goal to introduce Thai food to local diners, as well as his journey as a Korean chef cooking in the Thai culinary tradition.

Chef Lee Ji-won tells us what he thought when his classic French restaurant Aupres received its MICHELIN star for the very first time in the MICHELIN Guide Seoul 2020.

The Australian chef-owner behind newly starred restaurant EVETT came to South Korea for its ingredients, and stayed on to tell their stories to the world.