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…

One humble dish, but with an infinite permutation of tastes and types — dry noodles are simple in composition but hold a symphony of flavors in each element. Explore the best signature dry noodle dishes by establishments listed in the MICHELIN Guide Taipei and Taichung.

The flavor of Taiwan is in the rich culture behind every ingredient; it is in the unique tapestry of the cuisine woven through space and time. Moving into the future, continuous dialogue and deep exploration will drive the evolution of Taiwanese cuisine and propel it onto the global stage.

We interviewed the chefs who won stars in MICHELIN Guide Nara 2022, asking them who they’d like to share this feeling with in their moment of triumph. We also asked them to share an episode of their lives with that person.

5 MICHELIN Green Stars awarded in Nara

In honour of Earth Day, we celebrate MICHELIN Green Star restaurants in the region that are going the extra mile for our planet.

Take a guided tour of a neighborhood you thought you were familiar with, have a feast, or several, at MICHELIN-recommended restaurants right in your hotel, then take a masterclass with one of their chefs. More unique vacation experiences like these are emerging from the pandemic — have you tried them?

A delicacy often eaten in Taiwan, a leg of pork is a gift that keeps on giving. Whether braised or stewed, hock or trotter, with or without its tendon, each cut of meat lends itself to different dishes and all are as delicious.

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

Four chefs from MICHELIN restaurants spanning Taiwanese, Sichuan, and Cantonese cuisines share their flavour combinations and techniques for six whole fish dishes.

Here's how to tell oysters from the US, France and Australia apart.

Boiled, steamed, or fried and filled with everything from pork to plums, dumplings are eaten 'round the world.

We celebrate one of the world’s most beloved and versatile foods with 26 things you need to know

Discover the flavourful secrets of the world-famous crescent-shaped pastry.