MICHELIN-Starred Beta's Raymond Tham talks to us about the path to his culinary success and one of Beta's iconic dishes — the ever-changing Kuih Loyang.

From a Star Ferry-themed boutique to hotels that teleport you to Paris and London, here are 10 of the coolest design hotels in Hong Kong and Macau.

Where to go and what to have in the Big Apple.

Out and about every day in search of the world's best restaurants, they are the hidden face of the MICHELIN Guide. One of the Inspectors gives us the lowdown on this unique job.

Sambal is an omnipresent word in any talk about Malaysian cuisine: that delectable blend of chili paste that seems indispensable, either as a relish, a dip, or as part of the dish itself. Here are the main types of sambal found in Malaysia.

Zor Tan's signature dish of Pigeon / Grains / Corn at MICHELIN-Starred Born has so much more depth than what simply meets the eye.

Here’s why Macanese cuisine is more than just a mix of Portuguese and Cantonese food.

Eat well and rest well at these MICHELIN Guide hotels in Kuala Lumpur that are also home to MICHELIN restaurants.

Get to know the multicultural tea that found its home in the UAE.

Korean fried chicken is well-loved by food lovers from all over the world. We asked chefs from MICHELIN-starred restaurants in Seoul to tell us why they love the popular K-food.

Discover more about our award for good quality and good value cooking.

The MICHELIN Guide Inspectors have been the mainstay of the publication since 1933 and are part of its very DNA: without them, there would be no restaurant selection. Here, we uncover the mysteries of the profession that arouses fascination and intrigue…

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

We take a closer look at MICHELIN’s sustainability award — the Green Star.

All your questions answered by a MICHELIN Guide Inspector.

Chef-patron Darren Chin of one-MICHELIN-starred DC. by Darren Chin and MICHELIN-listed restaurants Bref by Darren Chin and Gai by Darren Chin talks about his 25 years in the industry; applying what he has coined “The DC Way”, which has sustained his restaurant empire comprising 100 employees; and what it takes to pursue honed simplicity.

5 MICHELIN restaurants in Kuala Lumpur and Penang share with us how technology has become an indispensable tool for their day-to-day operations. Here's what they have to say.

We asked four MICHELIN restaurant chefs in Penang what they love the most about their culture-rich city.