Chef Uwe Opocensky of one-MICHELIN-starred Petrus talks sustainability and cooks local eggplants grown in compost made from used coffee grounds.

Julien Royer of three-MICHELIN-starred Odette talks about his humble roots, his favourite childhood food, and provides a first look at some of the dishes served at his new restaurant named after his mother, Claudine.

Learn more about the beloved Edo style of long and thin buckwheat noodles.

What’s the difference between Cantonese and Shanghainese rice dumplings? Read on for the Shanghainese rice dumpling’s origin story and reinterpretations by MICHELIN restaurants.

We interviewed the chefs who won stars in MICHELIN Guide Nara 2022, asking them who they’d like to share this feeling with in their moment of triumph. We also asked them to share an episode of their lives with that person.

What goes behind designing a MICHELIN Green Star restaurant menu?

5 MICHELIN Green Stars awarded in Nara

These MICHELIN-Starred restaurant chefs may not be from Asia, but some courses on their menus echo how Asia has become home for them, too.

In honour of Earth Day, we celebrate MICHELIN Green Star restaurants in the region that are going the extra mile for our planet.

As the Lunar New Year approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.

From taking saunas between Christmas meals to roller-skating to midnight mass, 10 MICHELIN chefs share their favourite Christmas traditions and memories from home.

We've got the inside scoop on the secret dishes for those in the know.

MICHELIN-approved beef brisket noodles to satisfy your comfort food cravings this winter.

We celebrate one of the world’s most beloved and versatile foods with 26 things you need to know

Owner Danny Yip gives us a tour of his go-to places to source the best local ingredients for The Chairman.

Join Vicky Cheng, the chef-owner of one-MICHELIN-starred VEA, as he takes us to his favourite spots in Hong Kong's fishing village Tai O.

If you think Indian cuisine is only about curry and naan, think again.

Follow Australian chef Shane Osborn's itinerary in Wong Tai Sin to explore the city at a slower pace.