With Lunar New Year coming soon, let's trace the origins of seven auspicious eats that symbolise wealth, prosperity, and success in business.

MICHELIN-Starred Beta's Raymond Tham talks to us about the path to his culinary success and one of Beta's iconic dishes — the ever-changing Kuih Loyang.

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.

Where to go and what to have in the Big Apple.

What happens at dinner with a MICHELIN Guide Inspector? Lots of food and oodles of intrigue.

Spread the festive cheer with elevated festive hampers and takeaway holiday feasts from these MICHELIN restaurants and hotels in Singapore.

What to order, what to drink, and where to do it from the experts.

Out and about every day in search of the world's best restaurants, they are the hidden face of the MICHELIN Guide. One of the Inspectors gives us the lowdown on this unique job.

The cuisine at these swanky restaurants matches their exquisite surroundings. Here's where to dine and stay the night in luxury.

Sambal is an omnipresent word in any talk about Malaysian cuisine: that delectable blend of chili paste that seems indispensable, either as a relish, a dip, or as part of the dish itself. Here are the main types of sambal found in Malaysia.

Zor Tan's signature dish of Pigeon / Grains / Corn at MICHELIN-Starred Born has so much more depth than what simply meets the eye.

From gluten free alternatives to when things expire, our top talents break down the ABCs of our favorite accompaniment.

Here’s why Macanese cuisine is more than just a mix of Portuguese and Cantonese food.

What kind of story unfolds when eating becomes work? An anonymous MICHELIN Guide inspector in Asia lets us in behind the curtain to find out more about the day-to-day tasks that the coveted job entails.

Get to know the multicultural tea that found its home in the UAE.

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.

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…