29 Articles found for “Root”

In this MICHELIN Guide exclusive, we sit down with the one and only Chef Wan, Malaysia’s culinary icon about his illustrious career, life journey, and why prioritising authenticity is important.

Francisco Araya and Fernanda Guerrero, the chef-couple behind the world’s first Chilean restaurant to receive a MICHELIN Star, weave a story of culinary passion shaped by childhood memories, global influences, and an unwavering commitment to authenticity.

Din Tai Fung’s grand arrival in Manhattan: An exclusive insight into the iconic restaurant’s journey, vision, and future.

An inside look at one of New York City's hottest tables.

Chef Pang Kok Keong of French-inspired cafe Antoinette talks about returning to his Hakka roots and recreating his heritage cuisine.

Often seen as a point of arrival, Incheon rewards those who stay — unfolding from the storied streets of Chinatown, where jjajangmyeon took root, to the glassy skyline of Songdo and the quieter rhythms of islands and coastal retreats beyond.

From his Puglian roots to his kitchens at Fico and Somma in Singapore, Mirko Febbrile shares his recipes for two essential pasta sauces — and the art of simplicty.

One of our Inspectors gives a firsthand account of their meal at France’s new Three-MICHELIN-Star restaurant: Michaël and Ingrid Arnoult’s Les Morainières, where the dishes are rooted in a stunning landscape of lakes and mountains.

Bright, playful and rooted in tradition, these five Filipino desserts capture the country’s enduring sweet tooth.

Inspired by family and rooted in Taiwan’s soil, Iru Den’s cai po butter blends memory, patience and craft into one unforgettable bite.

Mauro Colagreco, the chef behind the Three-MICHELIN-Starred Mirazur in Menton, traces his deep-rooted affinity for Japanese culture back to Kyoto — the city where it all began. Now, years later, he’s returned with his family, eager to share the place that first awakened his fascination.

Soba is deeply rooted in Kyoto, as a staple of both the city’s cuisine and the broader washoku tradition, a traditional dietary culture of Japan, recognized by UNESCO as an Intangible Cultural Heritage. Here are our Inspectors’ top Soba restaurants in Kyoto.

Kyoto’s ryotei culture traces its roots to the philosophy of wabi-sabi — a reverence for imperfection and impermanence — shaped by tea master Sen no Rikyu in the late 16th century.

Kyo-sushi is Kyoto’s elegant take on sushi, rooted in local ingredients, seasonal restraint, and centuries-old techniques unique to the city’s refined cuisine.

Discover Hong Kong’s fishing village roots and celebrate the Dragon Boat Festival at the “fragrant harbor” of Aberdeen.

Rooted in centuries of culinary exchange, Malaysia’s seafood scene is a treasure trove of flavors. From fiery curries to tamarind-laced broths, these MICHELIN-recommended restaurants in Kuala Lumpur and Penang are must-stops for any seafood lover.

Belleville, often hailed as one of Paris' trendiest neighborhoods, actually remains deeply rooted in its heritage. This eclectic pocket of the city blends a rich history, from its days of socialist anarchism, with a vibrant mix of cultures. Its unpolished streets are alive with authentic global flavors, making Belleville a must-visit destination for food-lovers.

Yong Tau Foo is a popular dish in Singapore and Malaysia, where diners select an array of tofu, vegetables, and meat or seafood items, which are then boiled or fried and served in a light broth or with a savoury sauce. It's a customisable, comforting meal that reflects the region's Chinese Hakka roots and love for fresh, balanced flavours.