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Michelin Guides

Dinner table with bright tablecloth at Haawm in Bangkok.

Kitchen residential: why Bangkok’s best tables feel like home

Chef Ton, resting his chin on his hand.

Snack course: a quick Q&A with Chef Ton

Chef Richard Ekkebus plating at Amber in Hong Kong.

Snack course: a quick Q&A with chef Richard Ekkebus

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Chef Pam, smiling.

Snack course: a quick Q&A with Chef Pam

Ibérico Pork ‘Grenobloise’, Cévennes Onions, Fuji Apple at Odette.

Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe

Chef Tam at Baan Tepa.

Snack course: a quick Q&A with Chef Tam

Challenge

2H 30MIN

Smoked organic eggs by Julien Royer

Smoked Organic Eggs by Julien Royer.

Chef Julien Royer seated at Odette.

Snack course: a quick Q&A with chef Julien Royer

Medium

25H 25MIN

Pakistani lamb chops by Dave Pynt

Pakistani lamb chops by Dave Pynt.

Medium

3H 15MIN

Enchilada potosina by Edgar Rico

Enchilada potosina at Nixta Taqueria.

Mina Park and Kwang Uh of Baroo.

Kwang Uh is deconstructing Korean cuisine at Baroo

Michelin Guides to NY, Chicago, and DC 2025.

Michelin Guide announces new stars for NY, Chicago, and DC

Chef Supaksorn ‘Ice’ Jongsiri of Sorn.

Sorn becomes Thailand’s first three-Michelin-starred restaurant

Gourmet scallop dish with edible flower and caviar garnish.

World’s most expensive Michelin-starred restaurants revealed

Three-Michelin-star Sézanne in Tokyo.

Sézanne joins the three-star club

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