Meta received its second MICHELIN Star this 2024 and here's what chef-owner Sun Kim has to say about how evolution and transformation were crucial parts of his journey as a chef, as a restaurateur, and as a person.

The 30-year-old Singaporean chef talks about how culinary experiences with friends and family led to an inadvertent career in the world of fine dining.

Jordan Keao, chef de cuisine at MICHELIN-Selected restaurant Butcher’s Block, roots his culinary passion in the vibrant community and rich traditions of Hawaiʻi, where sustainability was more than just a buzzword — it was a way of life.

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.

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

Back in Singapore for his Homecoming residency at Raffles Hotel, we catch up with André Chiang and ask him about life so far, and where he is heading as he approaches his next decade in life.

With dishes donning edgy names such as "3 Girls with a Dirty Guy", Jenelle Tan, owner of newly MICHELIN Selected restaurant Sambal in Penang, shares how she rose above the naysayers and the countless challenges faced by introducing a unique and modern concept in Penang.

Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!

At the 2024 MICHELIN Guide Thailand Ceremony, Garima Arora made culinary history as the first female Indian chef to receive two MICHELIN Stars. She opens up about her achievements, life as a working mother, and shares her plans — and hopes — for the future.

Nicolas Tam of newly minted MICHELIN-Starred seafood-forward restaurant Willow showcases precision, technique, and heritage in his signature dish of Amadai with crispy scales.

Chef Kirk Westaway of two-MICHELIN-starred JAAN demonstrates the importance of seasonality and sourcing in a culminating dish of Poached Turbot with Caviar Sauce.

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.

In this MICHELIN Guide exclusive, we sit down with Jimmy Lim, chef-founder of the world's first three-MICHELIN-starred Singaporean restaurant, JL Studio, about his restaurant's unconventional beginnings, putting Singaporean food on the world's culinary map, and the biggest influence of his life.

The 29-year old Malaysian chef talks about how Seroja's menu is a collaborative effort with farmers and fishermen, more than anything else.

From Curry Fish Head to Hokkien Mee, we asked 11 proudly Singaporean chefs to share their favourite hawker dishes with us and where to find them!

One-MICHELIN-starred Dewakan in Kuala Lumpur has no signature dishes. Chef-patron Darren Teoh believes that the creation of a dish is an ongoing process, comparing it to a constant dance with stages of arrival and departure.

They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.

Daniel Calvert, 34, is Executive Chef of SÉZANNE in Tokyo, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York, and Hong Kong. We asked him about Japan, his experiences around the world, and his message to young chefs.