The complete fate of your meal is in the hands of the chef.

Holy basil! The Phad Kaprao craze sweeping Japan. Here's a dive into Japan’s favourite Thai dish.

We celebrate one of the world’s most beloved and versatile foods with 26 things you need to know

Owner Danny Yip gives us a tour of his go-to places to source the best local ingredients for The Chairman.

Join Vicky Cheng, the chef-owner of one-MICHELIN-starred VEA, as he takes us to his favourite spots in Hong Kong's fishing village Tai O.

Follow Australian chef Shane Osborn's itinerary in Wong Tai Sin to explore the city at a slower pace.

Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.

Here's what to look for when purchasing this essential kitchen item.

How well do you know dashi?

Ever wondered what the training process is for a MICHELIN inspector? One inspector reflects on her early days.

Four chefs share their childhood favourites, the way their mums made them.

A MICHELIN Guide to dining out like a true Korean without committing any faux pas.

We take a look through the ages at this most popular Japanese dish.

With over 50,000 restaurants closed and 500,000 jobs lost, the chefs at MICHELIN-starred restaurants Jay Fai, Sühring, Sorn, Cadence by Dan Bark, and more call for a policy rethink. It’s time for a Plan B.

Dive into the world of French bread.

MICHELIN Guide joins 25 MICHELIN-recognised restaurants in a delicious drive to assist communities hardest hit by the pandemic as well as to show appreciation for frontline medical personnel.

Cage-free or free-range? Pasture-raised or organic? Brown or white? Here's what you need to know.

Learn more about the sustainable philosophy and practical solutions of permaculture at Pru Jampa, the MICHELIN-starred restaurant’s organic farm in Phuket.