Korean fried chicken is well-loved by food lovers from all over the world. We asked chefs from MICHELIN-starred restaurants in Seoul to tell us why they love the popular K-food.

From New York to Paris, here are the starry boîtes and hotels to hit up that are as captivating as the collections.

Discover more about our award for good quality and good value cooking.

The MICHELIN Guide Inspectors have been the mainstay of the publication since 1933 and are part of its very DNA: without them, there would be no restaurant selection. Here, we uncover the mysteries of the profession that arouses fascination and intrigue…

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

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.

We take a closer look at MICHELIN’s sustainability award — the Green Star.

All your questions answered by a MICHELIN Guide Inspector.

What does “good” even really mean? Here, we invite our MICHELIN inspectors to share their thoughts on food, and what good food means to them.

This year, tuck into the delicious variety of mooncakes from MICHELIN hotels and restaurants as you celebrate the Mid-Autumn Festival with those you hold near and dear.

Legend has it that rice dumplings symbolise the sacrificial offerings made to the river to commemorate the death of Chinese poet Qu Yuan. Today, they are enjoyed and exchanged amongst colleagues, friends, and family as a symbol of good fortune, remembrance, and unity during the Dragon Boat Festival in Singapore. Here's where to get them in the Lion City.

Here are some pro tips on how to eat Vietnamese fare the way the locals do.

Penang’s Peranakan cuisines — both Nyonya as well as Jawi Peranakan — are some of the earliest examples of cooking where different culinary cultures meet. They start influencing and counter-influencing each other until they’re all so braided, one simply can’t extricate the strands. Get to know more about the different Peranakans and their respective culinary styles.

From feeding the underprivileged to supporting healthcare workers and vulnerable youth, these MICHELIN restaurant chefs have used their culinary skills and community of chef peers to make a difference in their communities.

A Korean noodle dish that's especially popular during the hot summer months, naengmyeon, or Korean cold noodles, is a staple in Korean households. Find out how these MICHELIN-Starred Korean restaurants elevate this humble dish.

Christophe Lerouy of one-MICHELIN-starred Lerouy transforms Growthwell Foods’ plant-based products into fine-dining dishes.

Long hours, high pressure and facing the heat on a hot stove are common, but these dynamite chefs show they have what it takes to power through and get to the top.

From Cantonese homes to MICHELIN-Starred establishments, many of Hong Kong's kitchens begin the morning similarly — by making one of the most time-consuming and important elements in Cantonese cuisine just in time for lunch: soup.