Interview

Bak chor mee — or minced pork noodles — is a uniquely Singaporean noodle dish, best served tossed in chili and vinegar for a sharp, savory kick.

No dish gets Singaporeans talking — and sweating — quite like Chilli Crab, a national icon with a famously punchy mix of sweet, spicy, savory and tangy flavors.

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

Explore Kyoto with Junko Sakaguchi, okami of Sanso Kyoyamato and MICHELIN Guide Service Award winner, as she shares her favorite spots and traditions.

Two-Star chef Shinya Takamasu of Kodaiji Jugyuan shares his favorite places in Kyoto — from forest paths to riverside walks, antique shops, and the sea.

Gladiator II's Ravi reveals his favourite hangouts and hidden hideaways in his home city.

Sardaarji, a Bib Gourmand-awarded restaurant in Penang, brings authentic Punjabi cuisine to Malaysia, overcoming challenges to ignite local and international appreciation for its rich and robust flavours. Here's their story.

In this MICHELIN Guide exclusive, we sit down with the one and only Chef Wan, Malaysia’s culinary icon about his illustrious career, life journey, and why prioritising authenticity is important.

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

We delve into the secret world of those whose job it is to decide who gets a MICHELIN Star.

Unlisted Collection's Loh Lik Peng talks about investing in talent and his checklist for building a successful restaurant.

We asked an inspector to give some insight into the job.