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.

Here are some pro tips on how to eat Vietnamese fare the way the locals do.

Penang’s Peranakan cuisines — both Nyonya as well as Jawi Peranakan — are some of the earliest examples of cooking where different culinary cultures meet. They start influencing and counter-influencing each other until they’re all so braided, one simply can’t extricate the strands. Get to know more about the different Peranakans and their respective culinary styles.

This June 2023, MICHELIN restaurants in Kuala Lumpur and Penang celebrate their culinary and cultural diversities with an array of special menus and dishes.

From Cantonese homes to MICHELIN-Starred establishments, many of Hong Kong's kitchens begin the morning similarly — by making one of the most time-consuming and important elements in Cantonese cuisine just in time for lunch: soup.

Is cream really a crime?

More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.

Oh, what a year — nay, what an era — it’s been. As Asia finally turns a corner in the three-year-long pandemic, MICHELIN Star restaurant chefs around the region to get their reflections on the year just past and their wishes for the one ahead.

For the inaugural launch of the MICHELIN Guide Kuala Lumpur and Penang, six chefs were invited to cook at the gala dinner, with a focus on Malaysian flavours.