13 Articles found for “Palate”
2 min.
Kyoto Through the Eyes (and Palate) of Chef Jean-Georges Vongerichten
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.
4 min.
The Philippine Condiment Table: Lessons on Sauce Culture
In the Philippines, there's more to the sauce than meets the palate.
7 min.
Chef Ton’s Bangkok: Street Bites, Swanky Bars, Late-Night Grubs to Red-Light District
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.
3 min.
Plates London: The UK’s First-Ever Vegan MICHELIN Star
A MICHELIN Guide Inspector pulls back the curtain on what made their visit to this outstanding vegan restaurant worthy of a MICHELIN Star.
4 min.
South Korean Spots Serving Vegetable-Forward Dishes
Check out these MICHELIN-recommended vegan and vegetarian options in Seoul and Busan where vegetables take center stage — from temple-inspired plates to modern plant-based comfort food.
3 min.
Where Heritage Meets High Design: MICHELIN-Selected Hotels with a Traditional Korean Touch
From 'hanok' courtyards and 'ondol' floors to sky-high suites with palace views, these MICHELIN Key and selected hotels invite guests to experience Korea’s timeless traditions through a modern lens.
3 min.
Kirk Haworth’s London: The Vegan Star Chooses His Favourite Spots
The chef behind Britain’s first-ever vegan MICHELIN-Star restaurant, Plates London, Kirk Haworth gives us his recommendations for plant-based goodness and celebratory occasions.
2 min.
How to Make Kombucha Like a MICHELIN Green Star Restaurant
Sustainable by nature — Chef Kim Ji-hye's ever-evolving kombucha connects farm, season, and plate.
2 min.
Your Guide to Non-Alcoholic Beverage Pairings in Dubai
The city’s dining scene continues to raise the bar – not just on the plate, but in the glass.
4 min.
The Winter Delicacy Hong Kong Can’t Live Without: Cantonese Cured Meat
The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.
4 min.
How to Cook Pasta Like a MICHELIN Starred Chef
When Denis Lucchi of one-MICHELIN-Starred Buona Terra looks at a plate of pasta, he doesn’t see a meal — it is a reminder of home and a way to share his Italian heritage.
3 min.
Inside a Historic Tapestry of French Design: Provence's Two-Key La Mirande
In the heart of Provence and steps from the palace where seven Popes once reigned, La Mirande is a time capsule of centuries of French decorative arts — all in an unmistakably luxurious hotel.
4 min.
Recipe: How to Make the Perfect Ee-Fu Noodles by Elegant Inn Kuala Lumpur
Ee-fu Noodles are an auspicious dish that's great for any upcoming occasion. MICHELIN Cantonese restaurant Elegant Inn in Kuala Lumpur shows us how to make the perfect plate.
