Green Initiatives
4 min.
Sustainable Sips: How Seroja Transforms Vegetable Scraps into Beverages
Kevin Wong, chef-owner of Singapore’s first MICHELIN Green Star recipient Seroja, talks us through his process of making produce-driven drinks.
6 min.
Sleep Sustainably at Vietnam’s Hotels Where Luxury Meets Eco-Friendly Initiatives
Indulge without guilt in Vietnam’s eco-friendly retreats.
3 min.
Sustainability Tips from Thailand's Green Star Restaurant Chefs
Be your family’s sustainability champion.
4 min.
Eat & Cook on Why Local Malaysian Produce has the Potential of Going Global
Malaysia is renowned for its rich biodiversity, yet many indigenous ingredients remain obscure outside of its community. Co-founders of MICHELIN Selected Eat and Cook, Lee Zhe Xi and Soh Yong Zhi, belong to a growing number of next-generation Malaysian chefs who draw inspiration from the country's rich terroir.
3 min.
Thailand Goes Terroir at J'AIME by Jean-Michel Lorain
Is sustainable French cuisine possible in Thailand? Amerigo Sesti and Yoan Martin prove that it's not impossible.
3 min.
Labyrinth's LG Han Makes "Foie Gras" from Tofu and Talks About Sustainability
MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.
3 min.
How a Restaurant in Phuket Makes Sustainable Dining Accessible to Everyone
Get to know Chef Rick Dingen's initiatives in growing his own herb garden on a farm in Phuket to craft innovative dishes for diners.
5 min.
Eat and Save the World: Green Initiatives by 4 MICHELIN Restaurants
How do restaurateurs and foodies contribute to sustainability? 4 chefs and owners featured in MICHELIN Guide Thailand are sharing their tips.
2 min.
Easy Tips To Zero Waste At Home Like A MICHELIN Green Star Restaurant Chef
You, too, can be a sustainability hero.
4 min.
How Top Restaurants In Thailand Are Transforming Their Drinks For A Greener Future
A look at low-waste cocktails, wine programmes, and local partnerships.
