Michelin Star

16 new starred restaurants enter the latest red guide for Switzerland.

In the eyes of chef Malcolm Lee from one-Michelin-starred Candlenut, the love, care and labour that goes into making putri salat makes it as prestigious and refined as a fancy French dessert.

Who says kids' menus are just about pizzas and hamburgers, with an extra side of fries and ketchup?

The Araki in London wins coveted three stars and Restaurant Gordon Ramsay retains top honours while Claude Bosi at Bibendum goes straight in with two.

Ultraviolet joins T’ang Court in the highest three-star echelon; 30 restaurants get Michelin stars this year, up from 26 in 2017.

These top chefs came to Singapore armed with their love for cooking. They cooked, they ate, they stayed.

In addition to the beautiful cityscape, the streets of Eastern Europe are also lined with good food aplenty.

The young chef de cuisine of Jaan and the chef-owner of Hong Kong's 8½ Otto e Mezzo Bombana talk about their experiences putting a four hands dinner together.

We get the chefs and restaurateurs behind the new one-Michelin-starred restaurants to pick their favourites from this year's list of Bib Gourmand awardees.

We put together the official reviews of the 11 new one-Michelin-starred restaurants.

The most important dining event in Singapore saw diners and chefs of Michelin-starred restaurants new and old converge in a night to remember.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Since its one-off publication in 2012, the second edition of the Hokkaido guide unveils 22 new Michelin-starred restaurants.

With playful imagination and bold inventiveness, Kirk Westaway thoughtfully explores each artisanal ingredient in a bid to arrive at new possibilities.

Snag a lunchtime reservation at these five restaurants to enjoy a meal at a fraction of the price.

To Chen Kentaro of Shisen Hanten, a bowl of dan dan noodles has a powerful significance attached. Dan dan noodles originated from Sichuan in China, it was his grandfather Chen Ken Min, who brought it to Japan.

Forget overcooked orange chicken or the ambiguous Singapore noodles sprinkled with curry powder. Asian American cuisine has evolved significantly beyond these cliches to come into its delectable own.

Beyond wine-pairings, non-alcoholic beverages are given due recognition at two Michelin-starred Restaurant Andre.