Get a peek inside a year’s worth of visits to Jungsik New York.

Char siu has stood the test of time by constantly evolving, adjusting to suit the needs of each era, making it a timeless delicacy. When in Hong Kong, be sure to save room for this quintessential dish that transcends generations and budgets.

There’s takeaway festive treats and holiday feasts for everyone from these MICHELIN restaurants and hotels in Singapore.

Fragrant rice, tender chicken, and bold dipping sauce—Thai chicken rice is a must-try classic. We take you through its origins and MICHELIN-approved spots for this iconic dish.

Chef Sam Rogers of One MICHELIN Star One White Street Leads the Charge.

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

Yong Tau Foo is a popular dish in Singapore and Malaysia, where diners select an array of tofu, vegetables, and meat or seafood items, which are then boiled or fried and served in a light broth or with a savoury sauce. It's a customisable, comforting meal that reflects the region's Chinese Hakka roots and love for fresh, balanced flavours.

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

Nasi Padang is the much-loved contribution of the Minangkabau, or Minang, people of West Sumatra, Indonesia, to the Malay culinary world. An irresistible mini-banquet of rice served alongside a mouthwatering spread of richly spiced dishes, a Nasi Padang meal is a veritable smorgasbord of differing flavours and textures, and a feast for the senses.

Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.

We asked one of our inspectors to share their notes on Chaleur, a French-Japanese restaurant in Singapore, newly recognised with one MICHELIN Star.

Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.

We ask one of our MICHELIN Guide inspectors about their thoughts and notes on MICHELIN Starred Auntie Gaik Lean's Old School Eatery in Penang, Malaysia.

​​From chic new hot spots to iconic favorites, discover the must-visit restaurants and hotels that capture the spirit of each fashion capital this season.

The Malay nasi lemak is defined by its own trinity of rice, fresh coconut milk, and the indispensable sambal belachan. We visit two MICHELIN nasi lemak spots in Penang and unearth the history behind this quintessential Malay dish.

In the chaotic hum of Singapore’s hawker centres, Thunder Tea Rice quietly beckons. This humble Hakka dish, with its blend of earthy vegetables and aromatic herb soup, offers a moment of calm, inviting you to savour the history of each carefully prepared bite.

We invited the inspectors to exclusively share with us what captivated them most about MINIMAL which this year reached another milestone by becoming the world’s first restaurant focused on ice cream to receive a MICHELIN Star.

Mid-Autumn Festival is a time for convivial celebrations with plenty of hearty mooncakes — lunar-shaped goodies filled with stuffings from the traditional to the creative. Here are some MICHELIN hotels and restaurants where you can get them from.