Behind The Bib

Chef Shinji Inoue is at the forefront of pioneering what the future of ramen could be.

At 70 years old, Hong Kong chef Lai Wai Hung earns a MICHELIN Bib Gourmand with Hung’s Delicacies — a bold second act 22 years in the making.

Pan-fried bun, or shengjian bao, is an ordinary street food snack you can find all over Shanghai. Cheung Hing Kee (Tsim Sha Tsui), a Bib Gourmand restaurant in the MICHELIN Guide Hong Kong and Macau, has dedicated years to perfecting this unique delicacy, bringing this exceptional street food to Hong Kong.

Tucked away in a public housing estate mall in Wong Tai Sin, East Kowloon, Man Yuen Restaurant has already made its mark by gaining a MICHELIN Bib Gourmand recommendation just one year after opening. Of course, the team behind the restaurant takes full credit for this achievement.

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

How some terrible fishballs in Oakland, the United States, inspired the opening of Fisholic, a creative fish-focus MICHELIN Bib Gourmand eatery in Fortress Hill, Hong Kong.

For the past few years, not only have people travelled much less due to the pandemic, the food and beverage industry has also been severely affected, making it particularly difficult for small businesses to survive. Ancient Moon, a restaurant serving Singaporean and Malaysian specialities, has been part of the Bib Gourmand selection for many years. The two owners believe in living in the present moment, which helped them forge ahead despite all the difficulties.

Reminiscent of snack joints tucked away in the alleys of Taiwanese night markets, Ding Ba is a MICHELIN Bib Gourmand snack store located in Ngau Chi Wan that offers an authentic taste of Taiwan in Hong Kong.

This tiny restaurant counted on its small size to stay nimble and make a name for itself.

After his success with one-MICHELIN-star Arcane, Australian restaurateur Shane Osborn tells us why he set up sister restaurant Cornerstone to subtly impress with simple, everyday food.

Determined to carry on their mother’s legacy, Wong Shu Wah and Wong Kwok Wah, the second-generation owners of Sister Wah, still serve their famous beef brisket in clear broth exactly the way their mother would.

Living above a popular claypot eatery in Hong Kong's Sai Wan district prompted Sheung Hei chef-owner Lam Weng Hong to start his own. The result: a decade-old eatery that has grown from local hangout to global hotspot.

This stall in bustling Huaxi Street Night Market in Taipei is one of the new Bib Gourmand entrants to the MICHELIN Guide Taipei 2019, a distinction given for a quality meal at no more than NT$1,000.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand Restaurants was created to allow everyone to eat well without spending more than NT$1,000 in Taipei.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than NT$1,000 while you are in Taipei.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand Restaurants was created to allow everyone to eat well without spending more than HK$400.

There’s just one man behind the wok at this establishment serving up home-cooked meals from the heart.

Get a taste of tradition at this 33-year-old restaurant with its home-spun Chinese fare and signature herbal jelly.