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.

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

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.

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.

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

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.

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.

A MICHELIN Guide Inspector reveals all. Almost all.

The MICHELIN Guide to Vietnam lists 16 pho restaurants across Hanoi and Ho Chi Minh City. But which city can claim to serve the most authentic, appetising, and archetypal version of Vietnam’s cherished noodle soup dish?

The unique culture and traditions of the Hakka people have birthed a distinct cuisine that has become a highlight of Taiwan’s food landscape.

From feeding the underprivileged to supporting healthcare workers and vulnerable youth, these MICHELIN restaurant chefs have used their culinary skills and community of chef peers to make a difference in their communities.

Traditional banquet cuisine is an intrinsic part of Taiwanese cuisine culture. From past to present, this way of eating celebrates the cultural characteristics and local ingredients of regional Taiwan across different eras. Banquet cuisine is a showcase of the chef's skills, local customs and the soul of Taiwanese hospitality and generosity.

More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.

Oh, what a year — nay, what an era — it’s been. As Asia finally turns a corner in the three-year-long pandemic, MICHELIN Star restaurant chefs around the region to get their reflections on the year just past and their wishes for the one ahead.

Discover more about our award for good quality, good value cooking

Out and about every day in search of the world's best restaurants, they are the hidden face of the MICHELIN Guide. One of the Inspectors gives us the lowdown on this unique job.

The MICHELIN Guide Inspectors have been the mainstay of the publication since 1933 and are part of its very DNA: without them, there would be no restaurant selection. Here, we uncover the mysteries of the profession that arouses fascination and intrigue…