41 Articles found for “The Local”

Soho’s neon-lit drinking scene is constantly evolving, with a fresh new crew of chefs and landlords heralding a modern take on the British pub restaurant. We hear what makes the neighbourhood special from those who know it best: the locals.

Discover Munich's cultural and culinary highlights, from city center restaurants to insider tips from the city's locals.

Filipino cooking has begun to register more widely with the arrival of The MICHELIN Guide in 2025, marking a turning point in how the cuisine is seen beyond the country’s borders. Local dining today moves easily between regions, traditions and dining rooms. In the greater Manila area and coastal Cebu, that movement reveals a cuisine increasingly sure of its voice.

What happens when two innovatives in produce and cooking come together? Sheer delight in taste and efficacy, that’s what.

Sam Tran, co-founder and head chef at one-MICHELIN-Starred restaurant Gia, shares her recipe for a quintessentially modern Vietnamese dining experience, from the warm reception to dishes crafted in a state-of-the-art kitchen space.

Summer Le shares her fruitful journey in showcasing the stories of Vietnam's local ingredients and produce.

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.

They're here: the very first winners of the MICHELIN Architecture & Design, Wellness, Local Gateway, and Opening of the Year awards.

The MICHELIN Guide Taiwan Bib Gourmand 2025 Selection is out — 37 establishments are newly awarded Bib Gourmand, with almost 60% of the newly added establishments feature local Taiwanese cuisine and small eats.

So you want to eat phở like a local? Vietnamese chefs break down the do’s, don’ts and quiet rituals behind the bowl.

In the Philippines, there's more to the sauce than meets the palate.

From Sheung Wan’s lively streets to Lau Fau Shan’s hidden harbor, Hong Kong’s dried seafood scene is a flavor-packed adventure. Local treasures like abalone and dried oysters are perfect for daily meals or festive feasts. Dive into our guide to shop, taste and take home the city’s finest seafood delights.

At MICHELIN-Starred Toyo Eatery in the Philippines, the iconic “Bahay Kubo” song is transformed into a dish of 18 vegetables that redefines Filipino food.

We get top recommendations from one of the world’s most decorated chefs, including where she goes for proper French cuisine.

From Seoul to Manila, Asia’s biggest cities can feel overwhelming — but their density of people, cultures and cuisines is exactly what makes them extraordinary places to eat. These nine Asian cities are where generational cooking, local ingredients and modern kitchens are reshaping how — and where — to eat in 2026.

From MICHELIN-Starred restaurants and local street eats to iconic shopping spots and Victoria Harbour views, explore the best of Hong Kong’s most dynamic district.

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).

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