Features
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.
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.
Latest
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!
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.
How a Restaurant in Phuket Makes Sustainable Dining Accessible to Everyone
Get to know Chef Rick Dinger's initiatives in growing his own herb garden on a farm in Phuket to craft innovative dishes for diners.
How Embassy Room and Sra Bua by Kiin Kiin Bring the Best of Home to the Table
Discover how Chef Ferran Tadeo and Chef Henrik Yde-Andersen express themselves through their craft.
How Yu Ting Yuan and Côte by Mauro Colagreco Bring the Best of Home to the Table
Discover how Chef Tommy Cheung & Chef Davide Garavaglia express themselves through their craft.
Eat and Save the World: Green Initiatives by 4 MICHELIN Restaurants
How do restaurateurs and foodies contribute to sustainability? 4 chefs and owners featured in MICHELIN Guide Thailand are sharing their tips.
The World's Most Luxurious Restaurants
The cuisine at these swanky restaurants matches their exquisite surroundings. Here's where to dine and stay the night in luxury.
Eat Your Vegetables, Just Like Mom Said
Chefs in Thailand share different takes on veggies.
Best Job in the World? The Untold Life of a MICHELIN Guide Inspector
What kind of story unfolds when eating becomes work? An anonymous MICHELIN Guide inspector in Asia lets us in behind the curtain to find out more about the day-to-day tasks that the coveted job entails.
8 Surprising Facts about the Michelin Man
There's more to Bibendum—MICHELIN’s adorably puffy white mascot—than you may know.
What is a Michelin Star?
All your questions answered by a MICHELIN Guide Inspector.
What Does “Good Food” Mean To 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.
