48 Articles found for “Palate”

Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.

In the Philippines, there's more to the sauce than meets the palate.

These MICHELIN Bib Gourmands are palate pleasing and budget friendly.

Spanning Lisbon to Tokyo, these urban escapes make for palate-pleasing trips for travelers of all ages this autumn.

In our 'My City With' series, the MICHELIN Guide invites you to discover Bangkok through the eyes and palate of Chef Thitid “Ton” Tassanakajohn, a renowned chef and true son of the Thai capital.

Eating with your eyes first takes on new meaning at these Bangkok restaurants with food to please the palate and views to please the eyes.

For the adventurous foodie, these unique elements of Mexican food will challenge and delight one’s palate all at once.

Wake up your palate by adding the mild spiciness of young ginger to your dishes.

Its oil is an obsession to many gourmands, and cured olives – tangy and well-rounded – graces our palate in more ways than you can imagine.

Kyoto has no shortage of izakaya, casual eateries where you can enjoy ryotei and kappo fare in a relaxed environment. Step into any one of them and be greeted by the same inviting atmosphere: gentle clinks of sake cups over the chitter chatter of guests either catching up with the chef by the counter or conversing among themselves set against warm lights that enhance the nostalgia of a Kyoto machiya (traditional two-story townhouse).

From father to son, two family-run restaurants have enchanted Hong Kong diners with traditional delicacies and lots of heart.

A MICHELIN Guide Inspector pulls back the curtain on what made their visit to this outstanding vegan restaurant worthy of a MICHELIN Star.

The trailblazing chef discusses his sustainability philosophies.

Embracing the pride that comes with being a chef, Ken Chong always considers ways on how to integrate traditional dishes with innovative techniques.

We sit down to speak to the man designing tableware for some of Asia's best chefs.

Flowers may add vigour to a dish but serving them up is by no means straightforward;

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

The eagerly anticipated list of our Inspectors’ favorite dishes is here. From standout plates in One-, Two- and Three-Star restaurants in Paris to unforgettable creations served in some of the best MICHELIN-Starred restaurants across France, these are 10 of the most memorable dishes our team tasted over the past year.