Local

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

In a city searching for better ways to eat locally, the greens that once grew at its doorstep have slipped out of everyday life. What would it take to bring them back?

From traditional brews to playful cocktails, MICHELIN restaurants across the Philippines reinterpret familiar flavors — turning everyday comforts into inventive, distinctly local drinks.

In Bangkok's Talat Noi, Electric Sheep reinvents Mediterranean flavor using only Thai ingredients, from fermented olives to house-made olive oil.

At MICHELIN-Starred Toyo Eatery in the Philippines, the iconic “Bahay Kubo” song is transformed into a dish of 18 vegetables that redefines Filipino food.

Bak chor mee — or minced pork noodles — is a uniquely Singaporean noodle dish, best served tossed in chili and vinegar for a sharp, savory kick.

No dish gets Singaporeans talking — and sweating — quite like Chilli Crab, a national icon with a famously punchy mix of sweet, spicy, savory and tangy flavors.

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

From spicy sambal to sweet-and-sour, Singapore’s sauces add a splash of liquid magic that transforms everyday dishes into culinary staples.

Explore the island through the eyes of Johnson Wong, recipient of the MICHELIN Guide Kuala Lumpur and Penang 2024 Young Chef Award and chef-owner of Bib Gourmand Communal Table by Gēn and MICHELIN Selected Gēn.

From creamy egg tarts to indulgent French toast, these Hong Kong institutions combine local ingredients with Western influences.

From bustling hawker stalls to timeless Hainanese eateries, MICHELIN-Starred restaurant chef Auntie Gaik Lean shares her favourite spots that capture the heart — and flavours — of this vibrant Malaysian island.

From fiery sambals to sweet coconut palm elixirs, Malaysia’s sauces are the soul of its cuisine — each one a flavour-packed journey through the country’s rich, multicultural dining traditions.

Darren Teoh of two-MICHELIN-Starred and newly minted Green Star restaurant Dewakan shares his handpicked destinations for an unforgettable Kuala Lumpur adventure.

From reflecting on a day’s work to deciding on a career, we dive into the power of momentary reflection with Raymond Tham of MICHELIN-Starred Beta.

In the heart of Penang's culinary scene, Teksen stands tall as a symbol of perseverance, family tradition, and gastronomic excellence. What began as a humble porridge stall, run by a determined Hakka immigrant, has evolved into a celebrated dining institution, now recognised with a MICHELIN Bib Gourmand. Discover the inspiring story behind this beloved Penang icon, where each dish is a tribute to the grit and passion of three generations.

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

Nasi Padang is the much-loved contribution of the Minangkabau, or Minang, people of West Sumatra, Indonesia, to the Malay culinary world. An irresistible mini-banquet of rice served alongside a mouthwatering spread of richly spiced dishes, a Nasi Padang meal is a veritable smorgasbord of differing flavours and textures, and a feast for the senses.