Chicken rice with no chicken and tau suan encased in a sugar dome—Explore the memories behind Jimmy Lim’s soulful mod-Sin plates and the original dishes that inspired them.

As the Year of the Ox approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.

Besides bubble tea, these pork belly buns might just be Taiwan’s most world-famous street snack.

Executive chef Maxime Gilbert of two-MICHELIN-starred Écriture has taught himself the technique to repair every plate in his restaurant by hand.

With the novel coronavirus bringing travel to a standstill, leading luxury hotel operators in Hong Kong and mainland China tell us how they're adapting in an age of uncertainty.

11 chefs of MICHELIN-starred restaurants around Asia share their go-to comfort foods and what they’ve been cooking for their families at home.

These top chefs share their kitchen rules and slogans that set the tone for success.

While the world's hospitality industry bears the brunt of the Covid-19 pandemic, a UK MICHELIN Guide inspector reminds us of why we love and miss our restaurants.

These mouthwatering memoirs, tasty travelogues and candid autobiographies of MICHELIN chefs are essential reading for all food lovers.

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

Diners are looking to enhance their dining experience with low ABV cocktails and wines with less buzz. How are restaurants, bars and hotels responding to this trend?

We asked some of our inspectors to share with us the ingredients they love the most and why.

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

Opinion leaders of the F&B industry across Asia weigh in on the top trends of the past year.

Chefs of MICHELIN-starred restaurants in Singapore, Hong Kong and Taipei reminisce about the best gifts they’ve ever received and what they really want for Christmas this year.

Swedish chefs have an answer.

The Michelin Guide Inspectors reveal some secrets…

We have no qualms paying ahead for movie tickets and air fares, so why not a meal?