Behind The Bib

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.

Get to know the story behind one of Penang's most beloved institutions, Bib Gourmand stall Moh Teng Pheow Nyonya Koay, which has been around since 1933.

A must-visit when in Penang, Hot Bowl White Curry Mee is an institution for noodle and poached chicken lovers. Run by the Ho family, they share the story behind their success and what the secret is to a good bowl.

Pan-fried bun, or shengjian bao, is an ordinary street food snack you can find all over Shanghai. Cheung Hing Kee (Tsim Sha Tsui), a Bib Gourmand restaurant in the MICHELIN Guide Hong Kong and Macau, has dedicated years to perfecting this unique delicacy, bringing this exceptional street food to Hong Kong.

Former engineer turned third-generation hawker and entrepreneur, Sumadi Sapari, tells us about keeping tradition alive through food, as well as business acumens that have turned Selamat Datang Warong Pak Sapari into a success beyond Adam Road Food Centre.

We sit down with Penang Road Famous Jin Kor Char Kuey Teow's owner, 67-year-old Lim Chong Jin (also known as Jin Kor), about the story of how his newly recognised Bib Gourmand char kuey teow stall came to be.

Carrying the torch into its 33rd year, this family-owned business is a testament to the resilience of tradition balanced with innovation.

Newly recognised with a Bib Gourmand, Roti by d’Tandoor serves contemporary Northern Indian cuisine while staying true to tradition.

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

Open for only three hours during lunch-time, Wong Mei Kee offers seemingly simple yet extraordinarily memorable roasted meats. Here's the secret behind the restaurant's success.

It only took one dish to transform Lai Foong Lala Noodles from a humble stall in a coffee shop to a full-fledged restaurant, recognised with a Bib Gourmand. The key to their success? Teamwork, consistency, and a willingness to pass ownership down to the next generation.

For 62-year old Kong Yiu Man, age is just a number. In January 2022, he opened Sing Lung HK Cheong Fun, which was recognised with a Bib Gourmand six months later. Today, he talks about starting fresh, what he has learned from his years of experience, and why passion means everything.

Taipei's Nanjichang Night Market is home to this Bib Gourmand eatery that draws crowds for its hot, robust sesame oil chicken.

Find out how this stall came to be known for its “Mickey Mouse” chai tow kway that’s still made lovingly from scratch.

The brothers behind the Little India institution famed for its fish head curry tells us about the restaurant's evolution from a small coffee shop stall in the 1960s to a 100 employee-strong brand today

This stall in bustling Huaxi Street Night Market in Taipei is one of the new Bib Gourmand entrants to the MICHELIN Guide Taipei 2019, a distinction given for a quality meal at no more than NT$1,000.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand Restaurants was created to allow everyone to eat well without spending more than NT$1,000 in Taipei.

A chanced encounter with a Hainanese sailor led Rolina's founder Tham Niap Tong to create his award-winning curry puffs.