The MICHELIN Guide Inspectors have been the mainstay of the publication since 1933 and are part of its very DNA: without them, there would be no restaurant selection. Here, we uncover the mysteries of the profession that arouses fascination and intrigue…

There's more to Bibendum—MICHELIN’s adorably puffy white mascot—than you may know.

This year's Mid-Autumn Festival in Hong Kong and Macau offers a wide plethora of mooncakes that come in different styles and flavours! Here's where to get the best ones.

All your questions answered by a MICHELIN Guide Inspector.

Chef Antimo Maria Merone of Estro gives a seasonal spin to the traditional bottoni — the MICHELIN-starred restaurant’s signature dish.

What does “good” even really mean? Here, we invite our MICHELIN inspectors to share their thoughts on food, and what good food means to them.

Executive chef Albert Au of three-MICHELIN-star The 8 in Macau, prepared the fourth course at the MICHELIN Guide Hong Kong & Macau 2023 gala dinner. His dish proved to be elegant and deceptively simple; one that showcased the chef's cooking philosophy and skill, as well as the dedication and teamwork of his culinary brigade.

Dragon Boat Festival falls on the fifth day of the fifth month of the lunar calendar and marks the arrival of summer. Today, the festival is celebrated with dragon boat races and rice dumplings, which differ in fillings and flavours depending on local customs. Modern rice dumplings feature plenty of different ingredients and come in a variety of sweet and savoury flavours, but glutinous rice is always one of the main ingredients. Enjoy this tasty and hearty festive treat with a cup of Chinese tea.

There are few role models in our lives as influential as dad. In celebration of Father's Day, we chat to three Michelin-starred chefs about how their fathers inspired them - both in and out of the kitchen.

From feeding the underprivileged to supporting healthcare workers and vulnerable youth, these MICHELIN restaurant chefs have used their culinary skills and community of chef peers to make a difference in their communities.

There is no better, and more wholesome, way to celebrate Mother’s Day with heartfelt stories about the mothers and grandmothers behind the chefs and their creations. Just as Mother’s Day is around the corner, we talk to five chefs about the dishes featured in their MICHELIN restaurants that are inspired by their mothers and grandmothers.

Out and about every day in search of the world's best restaurants, they are the hidden face of the MICHELIN Guide. One of the Inspectors gives us the lowdown on this unique job.

Long hours, high pressure and facing the heat on a hot stove are common, but these dynamite chefs show they have what it takes to power through and get to the top.

White truffle, MICHELIN starred restaurants' favourite ingredient, is endangered by global warming. Here's why and how do chefs respond to this crisis.

From Cantonese home to MICHELIN-starred establishments, many of their kitchens begin the morning similarly, by making one of the most time-consuming and important elements in Cantonese cuisine in time for lunch – soup.

More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.

Oh, what a year — nay, what an era — it’s been. As Asia finally turns a corner in the three-year-long pandemic, MICHELIN Star restaurant chefs around the region to get their reflections on the year just past and their wishes for the one ahead.

Cheese fondue is about sharing and getting together. This Swiss speciality has become a winter's favourite in Hong Kong since the opening of the classic Swiss restaurant Chesa.