Many restaurants have joined in efforts to help support local farmers and their communities and you can be part of them too.

Diners are looking to enhance their dining experience with low ABV cocktails and wines with less buzz. How are restaurants, bars and hotels responding to this trend?

The MICHELIN Guide Inspectors reveal some secrets…

A Journey to Mueang Tak - Eat and Enjoy the Land of Miang

Khao and Kaeng - From Khao Feun, Khao Ngiao to Nam Ngiao

From lush mountain jungles to deep river valleys, Thailand’s northern region produces abundant natural materials—many of which have become indispensable in the kitchen.

Six chefs from MICHELIN-listed restaurants across Asia recommend lust-boosting ingredients from their cuisines and their favourite dishes to set you in the mood for love.

Discover the Flavours of Lanna through Nam Phrik, Khao Soi and Khao Nueng.

Can you keep a secret? Here are 4 northern Thai dishes to try if you want to dine like a local.

Modern attitude meets classic flavours through Chef Pim Techamuanvivit—a talent that breaks free from traditional boundaries while harking back to simplicity.

Mekhong the Spirit Competition 2020 breathes new life into ancient Thai traditions.

Take a stroll through the Old Town to discover heritage Thai eateries worth checking into.

Loei province is home to the Tai Dam people whose unique culture and food have become an integral part of the region.

For the 3rd edition of the MICHELIN Guide in Thailand, we extend our coverage from Bangkok, Phuket & Phang-Nga to Thailand’s northern capital Chiang Mai.

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

Discover the “Nuea” Taste of Isan in Udon Thani.

Chef Garima Arora of Gaa (1 MICHELIN Star) spearheads Food Forward India, an initiative to understand the history of Indian food and all its future potential.

As one of Thailand’s biggest seafood producers, Rayong has only the best from the ocean’s bounty to offer visitors.