sustainability

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

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.

A glimpse into the sustainable ethos in motion at Dubai’s first Green Star restaurant.

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.

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.

Chef LG Han of one-MICHELIN-starred Labyrinth in Singapore talks about the importance of sustainability and reinterprets Coffee Pork Ribs with Nespresso Professional Peru Organic coffee and vegetables grown from used Nespresso coffee grounds.

In celebration of Earth Day, we take a look at MICHELIN Green Star restaurants that are serving up sustainability on a plate.

In honour of Earth Day, we celebrate MICHELIN Green Star restaurants in the region that are going the extra mile for our planet.

Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? We took a close look at the mystery of how kombu protects the planet.

In honour of Earth Day, we celebrate MICHELIN Green Star restaurants in the region that are going the extra mile for our planet.

In line with Accor’s global commitment to sustainability, MICHELIN-listed hotels Fairmont Singapore and Swissôtel The Stamford are taking daring strides with their urban aquaponics farm and other sustainable food innovations.

The Hong Kong-based Dutch chef, known for his outspoken support of the environment, issued a social media challenge to motivate industry peers to place plant-based menus at the forefront of their operations.

The Brazilian chef behind Sao Paulo's two-MICHELIN-starred D.O.M. shares more about his upcoming sustainable hotel project and why we should all be eating insects.

Thailand’s new wave of locavore chefs shine the spotlight on the unsung heroes of food — the local farmers.

The new MICHELIN Sustainable emblem was first unveiled in the MICHELIN Guide France 2020 to highlight restaurants that promote sustainable dining.

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

From using compostable packaging to helping to alleviate world hunger, Betty Lu believes grab-and-go snacks don't always deserve a bad rep.