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.

From innovative bites to directional dishes with flair, these chefs prove that a chef's ultimate canvas is on the plate.

A look at the soft power of Thai cuisine in one of the world’s greatest dining destinations.

Local ingredients take centre stage, modern Thai chefs push boundaries, the rise of female chefs, the growth of reservation-only eateries, and more.

Where to go and what to have in the Big Apple.

Get to know Chef Rick Dingen's initiatives in growing his own herb garden on a farm in Phuket to craft innovative dishes for diners.

What happens at dinner with a MICHELIN Guide Inspector? Lots of food and oodles of intrigue.

Discover how Chef Ferran Tadeo and Chef Henrik Yde-Andersen express themselves through their craft.

Discover how Chef Tommy Cheung & Chef Davide Garavaglia express themselves through their craft.

A herby guide to your pho.

How do restaurateurs and foodies contribute to sustainability? 4 chefs and owners featured in MICHELIN Guide Thailand are sharing their tips.

What to order, what to drink, and where to do it from the experts.

The cuisine at these swanky restaurants matches their exquisite surroundings. Here's where to dine and stay the night in luxury.

From gluten free alternatives to when things expire, our top talents break down the ABCs of our favorite accompaniment.

Chefs in Thailand share different takes on veggies.

There's more to Bibendum—MICHELIN’s adorably puffy white mascot—than you may know.

All your questions answered by a MICHELIN Guide Inspector.

What does “good” even really mean? Here, we invite our MICHELIN inspectors to share their thoughts on food, and what good food means to them.