200 Articles found for “The Local”

These local chefs and restaurant industry insiders are shaping the conversation on contemporary Singapore cuisine.

The MICHELIN Food Walk Series Bangkok is a set of articles written by our independent editorial team focusing on an iconic local neighbourhood’s food, characteristics, opinions and personalities. Here's our first story about the revival of Charoen Krung.

At the historic summit, participants and the media have tuckied into international fare as well as local favorites including kaya toast and kopi.

Michelin One Star restaurant Elements at The Okura Prestige Bangkok has introduced three spectacular tasting menus. Renowned for serving refined French cuisine with Japanese influences, the culinary team at Elements has taken their inspiration from local artisanal and premium seasonal Japanese produce to create the 5-course Elements Ume, 6-course Elements Ta-ke and 7-course Elements Matsu tasting menus.

Fourth-generation owner Aisha Hashim talks about the need to keep up with the times.

Here's where to have great food in a chic ambiance in the Land of Smiles.

We get an exclusive invite to visit two of Singapore’s most loved local farms with veteran French chef Raymond Blanc of two-Michelin-starred Le Manoir Aux Quat’Saisons.

Whether it's tackling Australian, Peranakan or contemporary French cuisine, these local culinary whizzes are leading Singapore's charge onto the global dining map.

How Polish wine made its way to tables locally and beyond.

Tucked away in the scenic Őrség National Park, near the Austrian-Slovenian border, Pajta is redefining rural dining with its exquisitely prepared, locally sourced cuisine. As well as being the most remote countryside restaurant in Hungary to hold One MICHELIN Star, it comes complete with stunning wooden lodges and a forest sauna that allow you to be at one with nature.

A small band of Southeast Asia-based chocolate makers is turning the $100 billion chocolate industry on its head — by producing world class chocolate bars from locally grown cocoa beans.

Thai rum with crunchy ants and pink jasmine blossoms grown on Ann Siang Hill prepped in a rotary evaporator. All this and more at Singapore's newest cocktail bar.

Argentina’s vibrant culinary scene draws inspiration from deeply rooted culinary traditions and local ingredients, reinterpreting them through innovative techniques and a great deal of imagination. Let’s focus on a few representative spots of this movement in Buenos Aires, Mendoza and the wine-producing hinterland.

Creative, local, and popular: In just a few years, plant-based cuisine has moved from being a promising supporting act to the dazzling star of the evening. Even devoted meat-lovers are discovering the appeal of lighter, vegetable-forward dining.

Kyo-sushi is Kyoto’s elegant take on sushi, rooted in local ingredients, seasonal restraint, and centuries-old techniques unique to the city’s refined cuisine.

From boutique hotels in beachy locales to colonial residences in historic artists' enclaves, here are the latest spots joining The MICHELIN Guide.

Mateo Meković is a talented and innovative chef at the renowned Waldinger restaurant in Osijek, Croatia. Known for his creative approach to traditional Croatian cuisine, Mateo has made a name for himself by incorporating local ingredients and modern techniques into his dishes.

Deep-rooted local sourcing and feral hog management are just part of the eco-minded commitment for this Green Star and Bib Gourmand.