83 Articles found for “Palate”

Five Filipino restaurateurs reveal how travel shapes their craft — from market wanderings to regional flavors — and how to truly taste the world.

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.

Thirteen new entries join the MICHELIN Guide Singapore selection, showcasing a delicious spectrum of flavours — from elegant European tasting menus and contemporary Korean cuisine to soulful hawker fare and traditional claypot dishes. Whether you're chasing culinary innovation or nostalgic comfort, there's something here to tempt every palate.

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.

This October, delight your palate in crab delicacies, Cantonese food, and new autumn and fall menus at MICHELIN restaurants in Singapore.

Delight your palate as you take a breather through these food-themed staycations around Singapore; one of which includes a MICHELIN-starred dining experience.

Travel through your palate with culinary cocktails and snacks in MICHELIN Guide Singapore's first-ever Gastrobar Pop-up series, in partnership with the Singapore Tourism Board.

From satay to fish head curry, we spotlight a few of the Indian, Malay, Chinese and Peranakan dishes that define our national palate — and the MICHELIN-recommended eateries where you can get your fill

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.

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.

Treat your palate this year-end with these celebrated festive menus.

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).

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.

Haikal Johari of one-MICHELIN-starred Alma adds a fine dining touch to Growthwell Foods’ plant-based products.