Features

Features 3 minutes

Peanut Ice Cream Roll: Sincere Charm That Goes Straight to Your Heart

An edible tapestry of delectable ingredients, culinary ingenuity and time-honored craftsmanship, peanut ice cream roll’s value goes beyond its great flavor. There is something pure and heartfelt in it that encapsulates what Taiwanese snacks are.

Features 3 minutes

Peanut Ice Cream Roll: Sincere Charm That Goes Straight to Your Heart

An edible tapestry of delectable ingredients, culinary ingenuity and time-honored craftsmanship, peanut ice cream roll’s value goes beyond its great flavor. There is something pure and heartfelt in it that encapsulates what Taiwanese snacks are.

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Features 3 minutes

Aiyu Jelly: Taiwan’s World-class Ingredient of Limitless Possibilities

Aiyu jelly is an ingredient unique to Taiwan, and Taiwan is the only place in the world that can produce this plump and chewy delicacy. Aiyu jelly is a culinary collective memory for Taiwanese people. It has also made appearances in creations by chefs of MICHELIN-recommended restaurants, who showcase their creative interpretations in honour of this world-class local ingredient.

Features 5 minutes

Is Buah Kulim (Jungle Garlic) the More Sustainable Alternative to Truffle?

Does Malaysian Buah Kulim, or Jungle Garlic, hold the potential to replace the elusive truffle? Chefs Darren Teoh of two-MICHELIN-Starred Dewakan in Kuala Lumpur and Johnson Wong, recipient of the Malaysian MICHELIN Guide Young Chef Award 2024, tell us their thoughts on the locally sourced gem.

Features 4 minutes

Kueh 101: Your Guide to Enjoying Kueh in Malaysia and Singapore

Multi-varietal, overflowing with richness and sweetness, and always vibrantly coloured, Kuehs mirror the joie de vivre of both countries' local culinary culture. Here are some of the popular kueh that can be found in Malaysia and Singapore.

Features 2 minutes

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.

Features 3 minutes

A Guide to Vietnamese Coffee

In Vietnam, coffee isn't merely a beverage, it's a social ritual.

Features 4 minutes

The Many Lives of Three Cup Chicken, a Taiwanese Classic

Three Cup Chicken is a soul-soothing and familiar dish that Taiwanese people hold close to their hearts. It also leaves a lasting impression on tourists who have sampled this irresistible dish, with its flavour and charm becoming a source of inspiration for many Taiwanese chefs.

Features 3 minutes

Whisky Pairing for Chinese Cuisine: A Guide by One-MICHELIN-Starred La Maison de Win in Taichung

Surprisingly, spirits like whisky, which has a rich and smooth flavour profile with fewer sharp edges, create a greater room for flexibility and exploration when pairing with Asian dishes, which has a diverse range of flavours.

Features 3 minutes

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!

Features 3 minutes

The MICHELIN Guide Way to Eat and Stay During Fashion Month

From New York to Paris, here are the starry boîtes and hotels that are as captivating as the collections.

Features 9 minutes

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.

Features 4 minutes

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.

Features 2 minutes

MICHELIN Guide Taiwan 2023 Gala Dish: Wok-fried Penghu Lobster with Ya Ge Signature Sauce

This dish created by Ya Ge’s chef Cheng Kwok-Hung for the gala dinner is a perfect demonstration of his long-standing belief in never-ending innovation and constant evolution through time.

Features 3 minutes

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.

Features 2 minutes

8 Surprising Facts About The Michelin Man

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

Features 2 minutes

A MICHELIN Inspector's Love Letter to Taiwan

We get a MICHELIN Guide inspector to share his love for Taiwan, and how he has seen the changes and potential of this island develop over the past two years.

Features 4 minutes

What is a Michelin Star?

All your questions answered by a MICHELIN Guide Inspector.

Features 1 minute

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.

Features 2 minutes

A Chat With A MICHELIN Guide Inspector

A MICHELIN Guide Inspector reveals all. Almost all.