Michelin Guide

In Hong Kong, autumn is the most anticipated season of the year, for both its cool weather and delicious seasonal crab dishes.

14 new establishments — 5 in Kuala Lumpur and 9 in Penang — are awarded a Bib Gourmand recognition, making a total of 45 Bib Gourmand addresses in the MICHELIN Guide Kuala Lumpur and Penang 2024.

New sushi concepts, menus, and restaurant comebacks are what define Singapore's MICHELIN dining scene this November. Check the latest food news below!

Chinese mitten crabs, also known as hairy crabs, are now in season. Where to find them in Singapore? Head over to these MICHELIN restaurants for exciting creations featuring the crustacean’s sweet, delicate flesh and prized roe.

Out and about every day in search of the world's best restaurants, they are the hidden face of the MICHELIN Guide. One of the Inspectors gives us the lowdown on this unique job.

Sambal is an omnipresent word in any talk about Malaysian cuisine: that delectable blend of chili paste that seems indispensable, either as a relish, a dip, or as part of the dish itself. Here are the main types of sambal found in Malaysia.

Zor Tan's signature dish of Pigeon / Grains / Corn at MICHELIN-Starred Born has so much more depth than what simply meets the eye.

Here’s why Macanese cuisine is more than just a mix of Portuguese and Cantonese food.

The fifth MICHELIN Guide Beijing selection is revealed. This selection rewards 105 restaurants, including 16 new establishments, and represents over 30 culinary styles. 1 new restaurant is awarded Three MICHELIN Stars, and 3 new restaurants receive One MICHELIN Star.

In the spirit of the MICHELIN Star, the MICHELIN Key recognizes the most exceptional hotels throughout the world.

Chef Kirk Westaway of two-MICHELIN-starred JAAN demonstrates the importance of seasonality and sourcing in a culminating dish of Poached Turbot with Caviar Sauce.

How to enjoy a MICHELIN restaurant meal at a pocket-friendly price.

In this MICHELIN Guide exclusive, we sit down with Jimmy Lim, chef-founder of the world's first three-MICHELIN-starred Singaporean restaurant, JL Studio, about his restaurant's unconventional beginnings, putting Singaporean food on the world's culinary map, and the biggest influence of his life.

Style and service. Personality and reliability. Culture, comfort, and a consistently extraordinary experience — this is what makes a MICHELIN Guide hotel.

The MICHELIN Guide is more than just about restaurants. It's also the best place to book the world's best hotels. Here are five reasons why.

Discover more about our award for good quality and good value cooking.

The MICHELIN Guide Inspectors have been the mainstay of the publication since 1933 and are part of its very DNA: without them, there would be no restaurant selection. Here, we uncover the mysteries of the profession that arouses fascination and intrigue…

There's more to Bibendum—MICHELIN’s adorably puffy white mascot—than you may know.