New Delhi, April 25 -- The Michelin Guide turns 100 this year. It began as a practical handbook for French motorists, listing places to refuel, repair a car, stop for the night, before evolving into something far more consequential. Today, a single star can define a restaurant's reputation, draw international travellers, and reshape a city's dining scene.

That influence is unmistakable across Asia. But what stands out right now isn't just the presence of coveted stars; it's how chefs are working within and around that framework. Old techniques like fermentation and slow cooking are being reimagined. Regional cuisines are being dismantled and rebuilt into tasting menus. Here's where that the is most visible.







Part of the Relais & Ch...