Behind The Bib

This stall in bustling Huaxi Street Night Market in Taipei is one of the new Bib Gourmand entrants to the MICHELIN Guide Taipei 2019, a distinction given for a quality meal at no more than NT$1,000.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand Restaurants was created to allow everyone to eat well without spending more than NT$1,000 in Taipei.

A chanced encounter with a Hainanese sailor led Rolina's founder Tham Niap Tong to create his award-winning curry puffs.

Time-honoured recipes and a time-consuming cooking method are the secret behind each charcoal-kissed claypot of rice.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than NT$1,000 while you are in Taipei.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than HK$400 while you are in Hong Kong.

This bowl of tangy, spicy bak chor mee has satiated Singaporeans for generations.

Frying up each 20-portion batch of char kway teow is no “wok” in the park, requiring strength and dexterity.

Sloppy, nutty, utterly delicious satay bee hoon is this hawker’s winning dish.

Meet the couple from Hong Kong serving up delicious and nutritious Cantonese soups for the soul.

A chanced encounter with a Hainanese sailor led Rolina's founder Tham Niap Tong to create his award-winning curry puffs.

Get in line at this mutton soup stall which opens for just two and a half hours every day.

There’s just one man behind the wok at this establishment serving up home-cooked meals from the heart.

Coconuts specially sourced from various parts of Malaysia are the secret to the success of this restaurant dedicated to the nasi lemak.

The recipe to success is in perfecting the techniques for the simplest of steamed fish to the complex flavours of fish head curry.

To the Chinese, food and medicine are two sides of the same coin, and nothing encapsulates the philosophy better than a piping hot bowl of Chinese herbal soup.

At 22-years-old, one of Singapore's oldest Peranakan restaurants has seen the best and worst of times, including a cultural renaissance that marked a turning point.

Behind the restaurant is a chef who speaks of mentorship and camaraderie with some of the biggest names in food.