Noodles

The ubiquitous Teochew flat rice noodles are showcased in various cooking styles across Southeast Asia — especially in Malaysia and Singapore. Learn about their different styles, their origins, and where to find them in the two neighbouring countries.

Ee-fu Noodles are an auspicious dish that's great for any upcoming occasion. MICHELIN Cantonese restaurant Elegant Inn in Kuala Lumpur shows us how to make the perfect plate.

MICHELIN chefs in Malaysia tell us their favourite go-to places for fried noodles and how they add a personal touch to this quintessentially Malaysian dish.

The beauty of Hong Kong’s diverse food world doesn’t limit to exquisite dim sum and innovative international cuisines — but also in a bowl of humble and familiar noodles.

Noodling around with this delicious Thai noodle.

The MICHELIN Guide in Vietnam lists 16 pho restaurants across Hanoi and Ho Chi Minh City. But which city can claim to serve the most authentic, appetising, and archetypal version of Vietnam’s cherished noodle soup dish?

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.

How well do you know your noodles?

Why the chef served beef noodle soup on the last day of two-MICHELIN-star Restaurant Andre—a poignant scene captured in Singaporean director Josiah Ng's documentary "Andre & His Olive Tree" which closes out the Singapore chapter of Chiang's career and begins his new one at RAW in Taipei.

This fuss-free recipe from one-MICHELIN-star Heng Hwa cuisine restaurant Putien feeds the whole family.

This Macanese rice vermicelli stir-fry is on the menu at Fat Rice in Chicago.

Historically sold on the streets of Sichuan, dan dan noodles have undergone a delicious metamorphosis and found a new home in Hong Kong.

Find out if two-faced pan-fried noodles, or liang mian huang, originated from Chaozhou or Shanghai and if it is equivalent to Cantonese fried noodles with sliced pork.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than HK$400 while you are in Hong Kong.

These hand-cut noodles are coloured with precious saffron and lifted with a citrusy zing from naoshichi, a rare lime-like fruit from Japan.

Frying up each 20-portion batch of char kway teow is no “wok” in the park, requiring strength and dexterity.

Slurp up these slippery strands which are a staple food in many Asian cultures.

Slippery, soupy or spicy, here’s where to go for an award-winning bowl of noodles.