As the MICHELIN Guide Taiwan enters into its sixth year, a new generation of chefs has been spotlighted in the 2023 edition, chefs who have cut their teeth in MICHELIN-starred restaurants and gone on to gain stars for their own establishments. Some of the most moving scenes at the award ceremony included seeing the pride of mentor chefs as they watched their proteges receive their distinctions, and as these newly minted star chefs expressed their thanks.

At Taïrroir, Kai Ho translates his deep connection to the land into a myriad of intricacies, crafting dishes that serve as eloquent love letters. These culinary creations brim with genuine sentiment, resonating with unique expressions that mirror his own passionate persona.

In this MICHELIN Guide exclusive, we sit down with Jimmy Lim, chef-founder of the world's first three-MICHELIN-starred Singaporean restaurant, JL Studio, about his restaurant's unconventional beginnings, putting Singaporean food on the world's culinary map, and the biggest influence of his life.

For Jimmy Lim of three-MICHELIN-starred restaurant JL Studio, cooking doesn't have a formula or standard operating procedure, but it does has a core principle around his creation and require an attitude to always push the boundaries.

They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.

Arriving in Taiwan at the beginning of the pandemic, chef Jeffrey Downs opened Holt in the back of Minsheng East Road in Taipei in 2020. The last two years have seen him blossom in the new chapter of his 15-year career, sharing his passion for food and cooking through his stories and culinary philosophies day after day.

Chef Justine Li always gives her all. This means being very selective with ingredients and having meticulous attention to detail; working in the kitchen every day, personally making the dishes and pouring her heart and soul into every dish. After all, her guests have entrusted her with an important day of their lives, and the last thing she wants is to disappoint them.

Chef Justine Li always gives her all. This means being very selective with ingredients and having meticulous attention to detail; working in the kitchen every day, personally making the dishes and pouring her heart and soul into every dish. After all, her guests have entrusted her with an important day of their lives, and the last thing she wants is to disappoint them.

Having been a part of the Robuchon Group for 10 years, Yohei Matsuo exhibits a pure, delicate, and uncomplicated cooking philosophy, as he takes the reins of L'Atelier de Joël Robuchon's kitchen in Taipei.

We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.

This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.

The 32-year-old Singaporean head chef of three-MICHELIN-starred Noma opens up on his love for umami, working with René Redzepi, and why Jay-Z is a hit on the Noma kitchen playlist.

For chef Kai Ho at two-MICHELIN-starred Taïrroir, food and drink are not paired by intuition or formula, but by careful choreography.

Likening himself to an athlete, head chef Ryogo Tahara talks about the discipline, determination and sacrifice it takes to bring two-MICHELIN-star logy to greater heights.

This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.

Inspiration doesn't always come in a lightbulb moment — it often needs to be pursued with perseverance and tenacity. This is how the chef-owner of MICHELIN-star Longtail discovers sparks of inspiration in coffee.

Eric Chen shares the secrets behind the 75-year-old legacy of this famous finger-licking pork ribs which can only be found at one-MICHELIN-star Golden Formosa Restaurant.

This bowl of soup has formed the starting point and turning point for the chef and co-owner of two-MICHELIN-star RAW in Taipei.