Features
4 min.
The Philippine Condiment Table: Lessons on Sauce Culture
In the Philippines, there's more to the sauce than meets the palate.
4 min.
The Philippine Condiment Table: Lessons on Sauce Culture
In the Philippines, there's more to the sauce than meets the palate.
Latest
5 min.
Ulam: The Greens Singapore Left Behind
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?
5 min.
A Decade of ‘Mat’: The Rise of Korean ‘Taste’ Around the World
Eight Korean chefs around the world reflect on the past, present and future of Korean cuisine and its global ascent.
6 min.
Then and Now: 5 Traditional Cooking Techniques That Define Philippine Flavor
From kinilaw to ihaw, here are the cooking techniques that make Philippine food taste the way it does — and where to try them.
5 min.
Discover Kakanin and the Many Ways Filipinos Celebrate Rice
From grain to gathering, kakanin holds a special place on Filipino tables. Know where to find these tasty — and filling — traditional snacks.
4 min.
What Makes the UK & Ireland’s Restaurant Scene So Special?
Following the announcement of the new MICHELIN Stars for 2026, it’s time to dive into why the UK & Ireland should be on any self-respecting, food-loving traveller’s itinerary.
4 min.
Beyond Wagyu: Why Hanwoo Is Captivating Singapore’s Top Kitchens
The premium Korean beef enters a dining landscape long dominated by wagyu.
4 min.
Must-Try Filipino Desserts and Where to Enjoy Them in the Philippines
Bright, playful and rooted in tradition, these five Filipino desserts capture the country’s enduring sweet tooth.
2 min.
What Is Banh Xeo? Vietnam’s Crispy Crepe Explained — and Where to Eat It
Curious about bánh xèo? Learn what makes Vietnam’s famous crispy crepe unique and where to enjoy it across the country.
5 min.
Behind the Scenes: How Sek Yuen, Kuala Lumpur's Oldest Chinese Restaurant, Prepares for Lunar New Year
For 78 years, Sek Yuen has balanced the tradition of reunion dinners, ritual dishes and family-first values at Lunar New Year.
4 min.
Dessert as the Destination: Six Must-Visit Tokyo Restaurants that Make Sweets the Star
No longer just the final dish, desserts are becoming the main event.
5 min.
Buddha Jumps Over the Wall at MICHELIN Restaurants: Tradition Meets Modern Creativity
A Fuzhou banquet dish built on patience and excess, Buddha Jumps Over the Wall shows how chefs balance luxury, technique and tradition in one bowl.
4 min.
A Guide to Hong Kong’s Lunar New Year Rice Puddings, From Heritage Nian Gao to Modern Standout Creations
More than just sweet treats, Hong Kong’s New Year rice puddings showcase the city’s culinary ingenuity, standing out for their distinctive textures, flavors and local character.
3 min.
What Is Vietnamese Hotpot? A Guide to the Iconic Dish and Where to Enjoy It in Vietnam
Vietnamese hotpot, explained: what it is and where to enjoy it.
3 min.
What Is Massaman Curry and Where to Find the Best Bowl in Thailand
How a fusion dish of old Siam became a modern Thai classic.
9 min.
Feeding the Family: An Inside Look at Staff Meals in Asia's MICHELIN Restaurants
What chefs at Asia’s top MICHELIN restaurants cook for each other, and why the ritual of family meal is central to their kitchens.
5 min.
Bottled Teas Take the Table in Asia and the Middle East
A new generation of bottled teas is redefining non-alcoholic celebration across Asia and the Middle East.
5 min.
A Guide to Eating Insects, the MICHELIN-Star Way with Chef Sittikorn “Au” Chantop of AKKEE in Thailand
A Thai chef reveals what he’s been creating in his insect lab — and shares how to enjoy every bite.
2 min.
The Top 3 Trends Shaping Kuala Lumpur & Penang's Gastronomic Scene, According to MICHELIN Inspectors
With the reveal of the complete selection of the MICHELIN Guide Kuala Lumpur & Penang 2026, our Inspectors describe the three defining trends they observed that are shaping the culinary landscape of the two Malaysian cities.
