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Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.

Bak chor mee — or minced pork noodles — is a uniquely Singaporean noodle dish, best served tossed in chili and vinegar for a sharp, savory kick.

Mauro Colagreco, the chef behind the Three-MICHELIN-Starred Mirazur in Menton, traces his deep-rooted affinity for Japanese culture back to Kyoto — the city where it all began. Now, years later, he’s returned with his family, eager to share the place that first awakened his fascination.

Go beyond the plate and into the mind of the chef. Here’s the story behind that signature dish at a MICHELIN-Starred restaurant in Da Nang.

No dish gets Singaporeans talking — and sweating — quite like Chilli Crab, a national icon with a famously punchy mix of sweet, spicy, savory and tangy flavors.

This year’s Bib Gourmand selection welcomes 11 new additions — nine fresh entries and two from the MICHELIN Selected list — bringing the total to 89 value-for-money eateries across Singapore.

The MICHELIN Guide will announce its 2025 Key selection in a first-of-its-kind global event this fall, revealing new Keys and new awards for the world’s most outstanding hotels.

At Leen’s, Hide and Terra Dining, three chefs defy convention, trading law, finance and copywriting for kitchens, conviction and MICHELIN recognition.

Discover which London neighbourhood is his favourite, plus plentiful restaurant recommendations from one of our greatest chefs.

From comforting solo bites to late-night feasts, explore Taiwan’s street snacks, hotpot, barbecue and more to satisfy every midnight craving.

Nara, Japan’s original capital, offers a peaceful blend of ancient temples, sacred deer, and walkable parklands — just a short trip from Kyoto.

Kyoto has no shortage of izakaya, casual eateries where you can enjoy ryotei and kappo fare in a relaxed environment. Step into any one of them and be greeted by the same inviting atmosphere: gentle clinks of sake cups over the chitter chatter of guests either catching up with the chef by the counter or conversing among themselves set against warm lights that enhance the nostalgia of a Kyoto machiya (traditional two-story townhouse).

Kyoto continues to captivate international travelers — not only with its temples and gardens, but also with a culinary scene that blends tradition and innovation. The MICHELIN Guide Kyoto Osaka 2025 includes four new Bibs Gourmand, our affordable restaurants in Kyoto, spotlighting exceptional food at moderate prices.

A curated look at Kyoto’s standout dishes, all handpicked by our MICHELIN Guide Inspectors, from the 2025 selection.

Move over, pho and banh mi. Top Vietnamese chefs share the soulful, often-overlooked dishes they crave most — and recommend where to taste them in Vietnam.

Owner-chef Sung Si-woo turned concern for his mother’s meat allergy into a groundbreaking path for plant-based cuisine in South Korea.

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

Explore Kyoto with Junko Sakaguchi, okami of Sanso Kyoyamato and MICHELIN Guide Service Award winner, as she shares her favorite spots and traditions.