2 MICHELIN Stars
6 min.
Two Chefs, Two Stars: Chefs Ensui and Hakuun on their Shared Success
After training together at RyuGin, chefs Ryusuke Ito of Ensui and Shingo Sakamoto of Hakuun reflect on their parallel journey from One to Two MICHELIN Stars.
5 min.
Feeding the Family: Inside the Ritual of Staff Meals at Dewakan
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.
2 min.
All the Stars in The MICHELIN Guide to New York City 2025
These are the city's best restaurants, according to our Inspectors.
1 min.
Florilege, A Pioneer in Tokyo-Style Plant-Based Cuisine
Chef Hiroyasu Kawate of two MICHELIN Star and MICHELIN Green Star restaurant Florilege on his creative process and emphasis on sustainable practices.
4 min.
Garima Arora Makes Culinary History: Secures Two MICHELIN Stars while Navigating Motherhood at Gaa
At the 2024 MICHELIN Guide Thailand Ceremony, Garima Arora made culinary history as the first female Indian chef to receive two MICHELIN Stars. She opens up about her achievements, life as a working mother, and shares her plans — and hopes — for the future.
7 min.
MICHELIN Guide Taipei, Taichung, Tainan & Kaohsiung 2022: Newly-starred Restaurants Announced
Tainan and Kaohsiung make their debut within the MICHELIN Guide with 83 restaurants, of which 2 received One MICHELIN Star in Kaohsiung. 5 new restaurants awarded One MICHELIN Star in Taipei, and the sustainable commitments of two new restaurants are celebrated with the MICHELIN Green Star.
6 min.
How Poul Ziska of KOKS Plans to Bring the "World's Most Remote Restaurant" to Singapore
Poul Andrias Ziska of 2 Star KOKS talks about Faroese cuisine, the dishes in the anticipated Singapore pop-up, and what he plans to do during his stay in the Lion City.
8 min.
Kirk Westaway on JAAN’s second MICHELIN Star: "It’s Just the Beginning"
After earning its second MICHELIN star in September 2021, JAAN by Kirk Westaway is more determined than ever to continue reinventing British cuisine through fresh produce and respect for their provenance.
