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.

Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.

These top hotel bars are changing the way we experience cocktails.

Ever wondered what the training process is for a Michelin inspector? One inspector reflects on her early days.

The city’s top chefs are elevating the humble carb to an exceptional fine dining experience.

Dashi can be found in various cultures, such as France with its bouillon and fond, and China with its tang. These are meat-, fish- or vegetable-based...

We examine the meaning of the festivals and how they relate to Japanese cuisine

Rule number one: "Don't play it safe."