An inside look at the tradition of staff meals at Kuala Lumpur’s Two-MICHELIN-Starred Dewakan, and the care, sense of ritual and philosophy behind every meal.

Since 1997, The MICHELIN Guide’s Bib Gourmand has celebrated restaurants worldwide that serve exceptional food at great value— here’s what makes it special.

The MICHELIN Guide explained — criteria for Stars; One Star versus Two Stars versus Three Stars; how service and decor factor in; and more. All your questions answered by our MICHELIN Guide Inspectors.

Under Hong Kong’s dazzling skyline, typhoon shelter crab stands out for its bold flavors and unmistakable character — an enduring icon of the city’s dining culture.

Think Thai food begins and ends with phad Thai? Think again.

Skewered, saucy and irresistibly bouncy, Hong Kong fish balls are an iconic street snack that capture the unique culinary spirit of this place.

MICHELIN-Starred restaurant chefs from Bangkok, Hong Kong, Kuala Lumpur, Penang and Singapore share how street food continues to define Asia’s dining identity.

Behind every great Cantonese dish is a sauce. From soy and oyster to XO and plum, discover 10 essentials that define the cuisine.

At Sushi Shunei, a minimalist dinner-only Montmartre sushi bar seating just nine guests, Chef Kimura makes history. Carrying on her late husband’s dream, she embodies resilience and passion in every edomae-style dish.

Discover a global pastry with local twists in Hong Kong and Macau.

A hidden gem in Dadaocheng, Eika offers a refined yet daring take on Japanese cuisine in Taiwan. MICHELIN inspectors share their impressions of a restaurant where precision meets freedom — and every dish speaks volumes.

Celebrate the conviviality of the Chinese Mid-Autumn Festival in Singapore with an innovative selection of hearty mooncakes from the best of the best.

Armed with disposable film cameras, chefs documented the MICHELIN Guide Ceremony Singapore 2025's candid moments, from joyful embraces to quiet reflections, offering an intimate, unfiltered look at the celebration. Step into the heart of the event through the eyes of the chefs themselves.

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

Taiwanese beef noodles are more than just a dish — they're a blend of history, culture and comfort. From light, clear broths to rich, braised varieties, every bowl captures the essence of Taiwan’s culinary heritage.

From time-honored tofu pudding to molecular-level soy foams, these two lauded chefs celebrate the humble soybean in strikingly different ways.

Discover Thailand’s beloved cha yen — an instant pick-me-up that delivers a burst of energy with a hit of sweetness.

Whether it’s your first time in a fine dining restaurant or your fiftieth, these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way.