From reflecting on a day’s work to deciding on a career, we dive into the power of momentary reflection with Raymond Tham of MICHELIN-Starred Beta.

In the heart of Penang's culinary scene, Teksen stands tall as a symbol of perseverance, family tradition, and gastronomic excellence. What began as a humble porridge stall, run by a determined Hakka immigrant, has evolved into a celebrated dining institution, now recognised with a MICHELIN Bib Gourmand. Discover the inspiring story behind this beloved Penang icon, where each dish is a tribute to the grit and passion of three generations.

Chef Kang’s Private Kitchen, a humble MICHELIN-Starred institution known for its zi char (stir-fried) dishes, sees its last day of service on 10th October 2024, as the 60-year-old master of wok hei steps away, leaving food lovers craving more.

In this MICHELIN Guide exclusive, we sit down with the one and only Chef Wan, Malaysia’s culinary icon about his illustrious career, life journey, and why prioritising authenticity is important.

In honour of Malaysia's National Day, we asked 10 of the country's top chefs what their favourite local dishes are and where to find them.

We sit down with Fiz’s chef-owner Hafizzul Hashim to talk about championing Southeast Asian cooking, and what it takes to cook sustainably.

The "Jackpot!" director divulges his stylish secrets in the English capital.

Meta received its second MICHELIN Star this 2024 and here's what chef-owner Sun Kim has to say about how evolution and transformation were crucial parts of his journey as a chef, as a restaurateur, and as a person.

As the recipient of the MICHELIN Guide Kuala Lumpur and Penang 2024 Young Chef Award, Johnson Wong of Gēn carries a torch for the relentless pursuit in demonstrating how gastronomy can positively impact both the community and the environment. Here, he reflects on his journey and the efforts invested to achieve this ambitious vision.

Jordan Keao, chef de cuisine at MICHELIN-Selected restaurant Butcher’s Block, roots his culinary passion in the vibrant community and rich traditions of Hawaiʻi, where sustainability was more than just a buzzword — it was a way of life.

Malaysia is renowned for its rich biodiversity, yet many indigenous ingredients remain obscure outside of its community. Co-founders of MICHELIN Selected Eat and Cook, Lee Zhe Xi and Soh Yong Zhi, belong to a growing number of next-generation Malaysian chefs who draw inspiration from the country's rich terroir.

With dishes donning edgy names such as "3 Girls with a Dirty Guy", Jenelle Tan, owner of newly MICHELIN Selected restaurant Sambal in Penang, shares how she rose above the naysayers and the countless challenges faced by introducing a unique and modern concept in Penang.

From being a hotel steward to winning the MICHELIN Guide Service Award, Wan Zulkifeli has come a long way. He opens about how his experiences have shaped his approach to service and his sentiments about winning such a recognition.

Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!

We find out how Jwala’s head chef, Ramesh Thangaraj, strikes the balance between cultural heritage and creativity.

At the 2024 MICHELIN Guide Thailand Ceremony, Garima Arora made culinary history as the first female Indian chef to receive two MICHELIN Stars. She opens up about her achievements, life as a working mother, and shares her plans — and hopes — for the future.

The holiday season is in the air, and these MICHELIN restaurant chefs in Malaysia tell us about their holiday traditions and must-have dishes on the holiday dining table.

Nicolas Tam of newly minted MICHELIN-Starred seafood-forward restaurant Willow showcases precision, technique, and heritage in his signature dish of Amadai with crispy scales.