Features
From Beats to Bites: Exploring Music’s Influence on Bangkok’s Hospitality and the Best Spots to Experience It
Leading service professionals talk about how music elevates customers’ experiences, and where to relax to the tune around Bangkok.
From Beats to Bites: Exploring Music’s Influence on Bangkok’s Hospitality and the Best Spots to Experience It
Leading service professionals talk about how music elevates customers’ experiences, and where to relax to the tune around Bangkok.
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The Evolution of Char Siu: A Timeless Delicacy Across Generations
Char siu has stood the test of time by constantly evolving, adjusting to suit the needs of each era, making it a timeless delicacy. When in Hong Kong, be sure to save room for this quintessential dish that transcends generations and budgets.
Iconic Dishes: Khao Man Kai—Thai Chicken Rice and Where to Find It
Fragrant rice, tender chicken, and bold dipping sauce—Thai chicken rice is a must-try classic. We take you through its origins and MICHELIN-approved spots for this iconic dish.
A Peek at Clover Hill’s New Menu
Chef Sam Rogers of One MICHELIN Star One White Street Leads the Charge.
Iconic Dishes: Breaking Down Char Koay Teow in Malaysia and in Singapore
Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.
Iconic Dishes: Nasi Lemak, the Quintessential Malay Breakfast
The Malay nasi lemak is defined by its own trinity of rice, fresh coconut milk, and the indispensable sambal belachan. We visit two MICHELIN nasi lemak spots in Penang and unearth the history behind this quintessential Malay dish.
A Guide to Thai Sausages and Where to Find Them
Get to know Thailand’s regional sausages.
The Anatomy of the Quintessential Singaporean Breakfast: Kaya Toast, Eggs, and Kopi
This National Day season, peel back the layers behind the popular sweet-and-savoury local breakfast of kaya toast, soft-boiled eggs, and kopi to uncover Singapore's heritage.
Thailand Goes Terroir at J'AIME by Jean-Michel Lorain
Is sustainable French cuisine possible in Thailand? Amerigo Sesti and Yoan Martin prove that it's not impossible.
Seoul hotels to start your day with spring flowers
Book a hotel in the neighborhood best known for all types of spring flowers in full bloom in Seoul. Seoul is expected to have flowers in full bloom throughout the weekend and the following week.
A Guide to Vietnamese Coffee
In Vietnam, coffee isn't merely a beverage, it's a social ritual.
Same Same But Different: The Different Types of Chicken Rice Around Asia
Unlike the age-old puzzle — which came first, the chicken or the egg, there is no such quarrel over the chicken and the rice when it comes to which was first discovered by humans for consumption. Let's explore the various renditions of chicken rice across Asia!
The (MICHELIN) Guide to Napa Valley
Where to sip, indulge, and rest in California's famed wine destination.
COQODAQ: It’s Not Just Fried Chicken
Simon Kim’s newest restaurant rethinks Korean-American fried chicken.
Here's Why Asia is Becoming a Hotspot for Latin American Cuisine
Asia, without a doubt, is becoming a destination for Latin American dining. We asked eights chefs who run Latin American MICHELIN restaurants in Asia to share their thoughts on the topic, as well as dishes representative of their cuisine and more.
MICHELIN Star Cuisine in a Museum? Yes, Please!
From innovative bites to directional dishes with flair, these chefs prove that a chef's ultimate canvas is on the plate.
Thai Culinary Diplomacy: How the Soft Power of Thai Cuisine Triumphs in the World’s Biggest Dining Hub
A look at the soft power of Thai cuisine in one of the world’s greatest dining destinations.
2023 Year in Review: MICHELIN Inspector's Thoughts on Thailand Dining Scene Through the Year
Local ingredients take centre stage, modern Thai chefs push boundaries, the rise of female chefs, the growth of reservation-only eateries, and more.
The MICHELIN Guide to the New York Power Lunch
Where to go and what to have in the Big Apple.