Features

Features 8 minutes

Our MICHELIN Guide Inspectors Share Their Best Fine Dining Tips

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.

Features 8 minutes

Our MICHELIN Guide Inspectors Share Their Best Fine Dining Tips

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.

Latest

Features 4 minutes

The Evolution of Cha Chaan Teng: Exploring Hong Kong’s Iconic Dishes and Local Dining Culture

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

Features 3 minutes

Iconic Dishes: What Is Bun Cha, Hanoi’s Grilled Pork and Noodle Dish, and Where Can You Find It?

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.

Features 3 minutes

Corey Lee's Buckwheat Jeon is Proof That the Soul of Cooking Starts at Home

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.

Features 4 minutes

What Makes the UK & Ireland’s Restaurant Scene So Special?

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.

Features 3 minutes

Best Job in the World? The Untold Life of a MICHELIN Guide Inspector

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.

Features 1 minute

What Does “Good Food” Mean to a MICHELIN Guide Inspector?

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.

Features 4 minutes

Where to Eat and Stay During Fashion Month for Every Kind of Fashion Week-Goer

​​From chic new hot spots to iconic favorites, discover the must-visit restaurants and hotels that capture the spirit of each fashion capital this season.

Features 4 minutes

The Winter Delicacy Hong Kong Can’t Live Without: Cantonese Cured Meat

The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.

Features 1 minute

A Word From Our Inspectors: Breaking Down the MICHELIN Guide Kuala Lumpur and Penang 2025

As the MICHELIN Guide Kuala Lumpur & Penang marks its third year, Malaysia’s culinary scene continues to thrive. With new MICHELIN-Starred restaurants, more Bib Gourmand additions, and the debut of a Green Star, our Inspectors break down this year’s selection and highlight trends shaping the future of Malaysian dining.

Features 3 minutes

The Evolution of Char Siu: A Timeless Delicacy Across Generations

Char siu has stood the test of time by constantly evolving, adjusting to suit the needs of each era, making it a timeless delicacy. When in Hong Kong, be sure to save room for this quintessential dish that transcends generations and budgets.

Features 3 minutes

Iconic Dishes: Khao Man Kai—Thai Chicken Rice and Where to Find It

Fragrant rice, tender chicken, and bold dipping sauce—Thai chicken rice is a must-try classic. We take you through its origins and MICHELIN-approved spots for this iconic dish.

Features 3 minutes

The Art of the Claypot: History's First Recyclable Cookware

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

Features 3 minutes

Iconic Dishes: A Crash Course on Yong Tau Foo, a Dish of Hakka Origins

Yong Tau Foo is a popular dish in Singapore and Malaysia, where diners select an array of tofu, vegetables, and meat or seafood items, which are then boiled or fried and served in a light broth or with a savoury sauce. It's a customisable, comforting meal that reflects the region's Chinese Hakka roots and love for fresh, balanced flavours.

Features 2 minutes

The Importance of Shari in Sushi, According to a MICHELIN Starred Chef

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

Features 3 minutes

Iconic Dishes: Your Ultimate Guide to Nasi Padang

Nasi Padang is the much-loved contribution of the Minangkabau, or Minang, people of West Sumatra, Indonesia, to the Malay culinary world. An irresistible mini-banquet of rice served alongside a mouthwatering spread of richly spiced dishes, a Nasi Padang meal is a veritable smorgasbord of differing flavours and textures, and a feast for the senses.

Features 3 minutes

What is Zi Char?

Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.

Features 4 minutes

Inspectors Reveal All on New MICHELIN Starred Restaurant Chaleur in Singapore

We asked one of our inspectors to share their notes on Chaleur, a French-Japanese restaurant in Singapore, newly recognised with one MICHELIN Star.

Features 3 minutes

Iconic Dishes: Breaking Down Char Koay Teow in Malaysia and in Singapore

Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.