Balancing the rigor of a craftsman with the flexibility of a merchant, Kanemoto Kenjiro has devoted his life to mentoring others.

Myojaku is promoted to Three MICHELIN Stars, TROIS VISAGES receives a MICHELIN Green Star and the Special Awards are unveiled.

Myojaku, led by Chef Hidetoshi Nakamura, was awarded Three MICHELIN Stars in the MICHELIN Guide Tokyo 2026. Here, the Inspectors share their impressions.

In the heart of Sheung Wan, MICHELIN-recommended Ăn Chơi serves up bold Vietnamese flavors with heart.

MICHELIN-Starred restaurant chefs from Bangkok, Hong Kong, Kuala Lumpur, Penang and Singapore share how street food continues to define Asia’s dining identity.

Behind every great Cantonese dish is a sauce. From soy and oyster to XO and plum, discover 10 essentials that define the cuisine.

As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.

Owner-chef Sung Si-woo turned concern for his mother’s meat allergy into a groundbreaking path for plant-based cuisine in South Korea.

A Southern-style pad Thai recipe from the world’s first Thai restaurant to earn three MICHELIN Stars — and a reminder of what authenticity can taste like.

Sustainable by nature — Chef Kim Ji-hye's ever-evolving kombucha connects farm, season, and plate.

Your guide to perfect stays for every age in the City of Gold.

Already delivering beyond lofty expectations, the best new hotels in the world offer a fresh perspective on their destinations — and a new way to experience them.

The 5th edition of the MICHELIN Guide Chengdu has been released, featuring 76 restaurants in total, with one promoted to One MICHELIN Star and four newly awarded Bib Gourmand recognition.

The latest MICHELIN Guide Guangzhou celebrates a rising wave of young culinary talent, with all three MICHELIN Special Awards going to post-90s professionals.

These world-class, Two-MICHELIN-Star restaurants are crafting eco-conscious concoctions from leftovers.

Discover how to make mindful, sustainable seafood choices—whether dining out or shopping at markets—that benefit both the oceans and your plate.