Sustainability
Eat & Cook on Why Local Malaysian Produce has the Potential of Going Global
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.
How to Minimise Food Waste at Home, According to MICHELIN Green Star Restaurant Chefs
Reduce your carbon footprint in your home kitchen with these helpful tips on minimising food waste and conscious cooking.
Labyrinth's LG Han Makes "Foie Gras" from Tofu and Talks About Sustainability
MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.
10 Uniquely Designed Hotels in Hong Kong & Macau
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.
Green Star Focus: LOWE
A glimpse into the sustainable ethos in motion at Dubai’s first Green Star restaurant.
Simon Rogan on Sustainability in Singapore
The chef of MICHELIN-starred and MICHELIN Green Star restaurants L'Enclume in the UK and Roganic in Hong Kong talks about a more sustainability driven Singapore in terms of lifestyle, food preparation, and dining.
5 Singapore Luxury Hotels with Sustainable Efforts
With sustainability now being a key factor when it comes to choosing hotels, here are five MICHELIN Guide Hotels in Singapore that are embracing sustainability in their hotel operations.
What is a MICHELIN Green Star?
We take a closer look at MICHELIN’s sustainability award — the Green Star.
LG Han of Labyrinth Creates His Version of Coffee Pork Ribs with Nespresso
Chef LG Han of one-MICHELIN-starred Labyrinth in Singapore talks about the importance of sustainability and reinterprets Coffee Pork Ribs with Nespresso Professional Peru Organic coffee and vegetables grown from used Nespresso coffee grounds.
Sustainable Dishes from MICHELIN Green Star Restaurants in Asia
In celebration of Earth Day, we take a look at MICHELIN Green Star restaurants that are serving up sustainability on a plate.
Earth Day: How MICHELIN Green Star Restaurants In Asia Are Doing Their Part With Sustainable Practices
In honour of Earth Day, we celebrate MICHELIN Green Star restaurants in the region that are going the extra mile for our planet.
Will Kombu Save the World?
Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? We took a close look at the mystery of how kombu protects the planet.
Earth Day: How MICHELIN Green Star Restaurants In Asia Are Doing Their Part With Sustainable Practices
In honour of Earth Day, we celebrate MICHELIN Green Star restaurants in the region that are going the extra mile for our planet.
Paving The Way For Sustainable Hospitality
In line with Accor’s global commitment to sustainability, MICHELIN-listed hotels Fairmont Singapore and Swissôtel The Stamford are taking daring strides with their urban aquaponics farm and other sustainable food innovations.
Virus Outbreak "An Opportunity To Self-Reflect" On Sustainability, says Amber chef Richard Ekkebus
The Hong Kong-based Dutch chef, known for his outspoken support of the environment, issued a social media challenge to motivate industry peers to place plant-based menus at the forefront of their operations.
Alex Atala On Sustainability And The Future Of Food
The Brazilian chef behind Sao Paulo's two-MICHELIN-starred D.O.M. shares more about his upcoming sustainable hotel project and why we should all be eating insects.
For Cuisine And Country: Thai Chefs Champion Locavorism In Chiang Mai
Thailand’s new wave of locavore chefs shine the spotlight on the unsung heroes of food — the local farmers.
MICHELIN Debuts New Sustainable Gastronomy Icon
The new MICHELIN Sustainable emblem was first unveiled in the MICHELIN Guide France 2020 to highlight restaurants that promote sustainable dining.