Restaurants
The Devil is in the Details: Cheung Hing Kee Shanghai Pan-fried Buns
Pan-fried bun, or shengjian bao, is an ordinary street food snack you can find all over Shanghai. Cheung Hing Kee (Tsim Sha Tsui), a Bib Gourmand restaurant in the MICHELIN Guide Hong Kong and Macau, has dedicated years to perfecting this unique delicacy, bringing this exceptional street food to Hong Kong.
Whole Earth: Singapore's First and Only Plant-Based Peranakan-Thai Restaurant
We talk to Phyllis Ong, founder of Bib Gourmand recognised Whole Earth, about how her restaurant champions plant-based cuisine and its role in advocating for sustainability.
Visiting Every MICHELIN-Starred Restaurant in New York City, Again
Favorites from Ellen Hunter’s Newest Star Crawl.
2 Days in Ho Chi Minh City for Street Food Lovers
Ho Chi Minh City is known for its high-calibre street food at rock-bottom prices. Here we pinpoint some of the strongest contenders for two days of eating, drinking, being merry and not breaking the bank.
The MICHELIN Guide Continues to Expand in China Mainland
For the very first time, and after covering several major Chinese cities, the MICHELIN Guide will release restaurant selections at a provincial level, starting with two new destinations: Fujian and Jiangsu.
Retreat to a Private Island with These MICHELIN Guide Hotels in Asia
These private islands boast unspoiled beauty and offer a sanctuary far removed from the everyday. Get away from it all and book yourself into these five remote resorts that are the epitome of a tropical paradise.
Meet Ce Soir’s Seth Lai, Winner of Singapore’s MICHELIN Guide Young Chef Award 2024
The 30-year-old Singaporean chef talks about how culinary experiences with friends and family led to an inadvertent career in the world of fine dining.
Butcher’s Block’s Jordan Keao on Hawaiian Cooking Being a Form of Sustainable Gastronomy
Jordan Keao, chef de cuisine at MICHELIN-Selected restaurant Butcher’s Block, roots his culinary passion in the vibrant community and rich traditions of Hawaiʻi, where sustainability was more than just a buzzword — it was a way of life.
About the MICHELIN Guide
Inside our history and the lives of our inspectors