A hidden gem in Dadaocheng, Eika offers a refined yet daring take on Japanese cuisine in Taiwan. MICHELIN inspectors share their impressions of a restaurant where precision meets freedom — and every dish speaks volumes.

The MICHELIN Guide Taiwan 2025 reveals a vibrant culinary landscape, spotlighting the flavors and trends shaping the island’s evolving gastronomic identity.

From vibrant breakfasts and iconic beef noodles to boundary-pushing desserts, Taiwan’s diverse culinary landscape continues to inspire a new wave of gastronomic innovation.

Taiwanese beef noodles are more than just a dish — they're a blend of history, culture and comfort. From light, clear broths to rich, braised varieties, every bowl captures the essence of Taiwan’s culinary heritage.

From time-honored tofu pudding to molecular-level soy foams, these two lauded chefs celebrate the humble soybean in strikingly different ways.

From street stalls to MICHELIN-Star menus, Taiwan’s rice dumplings showcase the diverse flavors, traditions, and stories behind this beloved island staple.

Discover Thailand’s beloved cha yen — an instant pick-me-up that delivers a burst of energy with a hit of sweetness.

Whether it’s your first time in a fine dining restaurant or your fiftieth, these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way.

From creamy egg tarts to indulgent French toast, these Hong Kong institutions combine local ingredients with Western influences.

With its deep-rooted vegetarian tradition, growing focus on health and sustainability, and chefs constantly pushing the boundaries of plant-based cuisine, Taiwan has become a true paradise for vegetarian dining. From innovative ingredients to creative techniques, the diverse and exciting options make plant-based eating not just a lifestyle, but a delightful part of the travel experience here.

Grilled pork, rice vermicelli and a tangy dipping sauce—bun cha has won hearts and taste buds around the world. We take you on a journey to explore its origins and MICHELIN-approved spots to enjoy this iconic dish.

Chef Tam's Seasons was awarded one MICHELIN star in its first year of opening and was promoted to two stars this year. We spoke with the MICHELIN inspectors about their experiences at Chef Tam's Seasons and delved into the efforts and creativity involved in reinventing traditional Cantonese cuisine.

The MICHELIN Guide Hong Kong & Macau 2025 has been announced, and Amber has achieved a well-deserved promotion to three MICHELIN Stars. We talked with MICHELIN inspectors to share exclusive insights and experiences garnered over years of visiting Amber, and how the team continually pursues transformation and innovation to carve out a distinctive culinary journey.

In a world chasing the new, Corey Lee of 3-Star Benu looks back. Today, he revisits the flavours of his Korean heritage through a humble yet profound dish of buckwheat jeon, a loving tribute to the unspoken rituals of Korean home kitchens and dishes.

Offal dishes have a cherished spot in traditional cuisines worldwide, but in Taiwan, they’ve been elevated to an art form. From tender poultry to hearty pork, beef, and lamb, and no matter you’re savoring bold flavours at a bustling street stall or indulging in the finesse of a Taiwanese restaurant, each bite is a journey through textures and tastes like no other.

With the new MICHELIN Stars for 2025 unveiled, it’s time to dive into why the UK & Ireland should be on any self-respecting, food-loving traveller’s itinerary.

Running the gamut of styles and traditions, breakfast is a unique meal in Taiwan not to be missed.

What kind of story unfolds when eating becomes work? An anonymous MICHELIN Guide Inspector in Asia takes us behind the curtain to find out more about the day-to-day tasks of this coveted job.