An inside look at the tradition of staff meals at Kuala Lumpur’s Two-MICHELIN-Starred Dewakan, and the care, sense of ritual and philosophy behind every meal.

The MICHELIN Guide explained — criteria for Stars; One Star versus Two Stars versus Three Stars; how service and decor factor in; and more. All your questions answered by our MICHELIN Guide Inspectors.

Think Thai food begins and ends with phad Thai? Think again.

Skewered, saucy and irresistibly bouncy, Hong Kong fish balls are an iconic street snack that capture the unique culinary spirit of this place.

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.

Discover a global pastry with local twists in Hong Kong and Macau.

A hidden gem in Dadaocheng, Eika offers a refined yet daring take on Japanese cuisine in Taiwan. MICHELIN inspectors share their impressions of a restaurant where precision meets freedom — and every dish speaks volumes.

From spicy sambal to sweet-and-sour, Singapore’s sauces add a splash of liquid magic that transforms everyday dishes into culinary staples.

Taiwanese beef noodles are more than just a dish — they're a blend of history, culture and comfort. From light, clear broths to rich, braised varieties, every bowl captures the essence of Taiwan’s culinary heritage.

From time-honored tofu pudding to molecular-level soy foams, these two lauded chefs celebrate the humble soybean in strikingly different ways.

Discover Thailand’s beloved cha yen — an instant pick-me-up that delivers a burst of energy with a hit of sweetness.

Whether it’s your first time in a fine dining restaurant or your fiftieth, these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way.

From creamy egg tarts to indulgent French toast, these Hong Kong institutions combine local ingredients with Western influences.

Grilled pork, rice vermicelli and a tangy dipping sauce—bun cha has won hearts and taste buds around the world. We take you on a journey to explore its origins and MICHELIN-approved spots to enjoy this iconic dish.

In a world chasing the new, Corey Lee of 3-Star Benu looks back. Today, he revisits the flavours of his Korean heritage through a humble yet profound dish of buckwheat jeon, a loving tribute to the unspoken rituals of Korean home kitchens and dishes.

With the new MICHELIN Stars for 2025 unveiled, it’s time to dive into why the UK & Ireland should be on any self-respecting, food-loving traveller’s itinerary.

What kind of story unfolds when eating becomes work? An anonymous MICHELIN Guide Inspector in Asia takes us behind the curtain to find out more about the day-to-day tasks of this coveted job.