Malaysia is renowned for its rich biodiversity, yet many indigenous ingredients remain obscure outside of its community. Co-founders of MICHELIN Selected Eat and Cook, Lee Zhe Xi and Soh Yong Zhi, belong to a growing number of next-generation Malaysian chefs who draw inspiration from the country's rich terroir.

From housekeeping to being the country's first MICHELIN Service Award winner, Nguyen Thi Nu believes that service excellence is a combination of acute observation, connection-building, and, perhaps most importantly, storytelling.

A dreamer turned IT student, Sam Tran, the world’s first Vietnamese woman to reach for a MICHELIN Star, is now fulfilling a new destiny as a de facto ambassador for Vietnamese cuisine.

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

Women chefs are at the forefront of culinary innovation in Vietnam. Here we speak to three of them about inspiration, role models, and the country’s shifting perceptions of gender roles and the kitchen.

How does a chef translate thoughts into his signature dish?

Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!

Find out what makes Hibana by Koki the only non-Vietnamese restaurant to receive a MICHELIN Star in Vietnam.

Sam Tran, co-founder and head chef at one-MICHELIN-Starred restaurant Gia, shares her recipe for a quintessentially modern Vietnamese dining experience, from the warm reception to dishes crafted in a state-of-the-art kitchen space.

Have you met Yu Yamamoto, the first sommelier award winner of Vietnam?

Get to know the one and only MICHELIN Star in Ho Chi Minh City.