Cantonese
Recipe: Black Vinegar Pork Trotters
This classic Cantonese heritage dish is as nutritious as it is delicious
On The Menu: What Inspired Chef Hidemichi Seki's Dish At The 2018 MICHELIN guide Hong Kong Macau Gala Dinner
The chef de cuisine from two Michelin-starred Tenku Ryugin goes back to childhood flavours to recreate this beautifully-plated dish.
A Contemporary Cantonese Christmas At Hai Tien Lo
Executive Chef Lai Tong Ping builds his modern Cantonese cuisine on a firm classic foundation.
Cantonese Congee: What Make A Perfect Bowl
The team behind Imperial Treasure Noodle & Congee House share their know-how.
The Enduring Spirit Of Lei Garden
Lei Garden's chairman Chan Shu Kit walks us through the restaurant's glorious past and reveals his future plans.
Lung King Heen: The First Cantonese Restaurant In Hong Kong To Get Three Michelin Stars
Cantonese cuisine has evolved in the past decade. But what was it like at the start? We talk to Lung King Heen's executive chef Chan Yan-tak.
Cantonese Tong Sui Guide: Where to go for Black Sesame, Walnut Paste and More
Where to go for a souper bowl of Cantonese tong sui dessert.
First Look: Cherry Garden
Mandarin Oriental Singapore's Cantonese restaurant Cherry Garden gets a facelift.
Cantonese Cuisine: A Decade in Review
Looking back at the evolution of Cantonese cuisine in the last ten years, we talk to Lung King Heen's executive chef Chan Yan-tak for his opinion.
First Look: Shang Palace's New Executive Chef Mok Kit Keung
Shangri-La hotel Singapore welcomes its new Chinese executive chef Mok Kit Keung from two Michelin-starred Shang Palace in Kowloon Shangri-La, Hong Kong.
Chef Spotlight: Lau Ping Lui Of Two-Michelin-Starred Tin Lung Heen
Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.
A Taste of Childhood: Chef Tam Kwok Fung’s Glutinous Rice Dumpling Soup
For chef Tam Kwok Fung of Macau’s Jade Dragon, glutinous rice dumplings signify family reunion – a tradition that he guards zealously by keeping the recipe close to his heart.
The Evolution of Hong Kong's Yum Cha Culture
As gastronomy lurches forward with all things new and the exciting, we take a look at the rich legacy of classic Cantonese dim sum and how it straddles the chasm dividing the traditional and the modern.
Mui Kee's Third-Generation Owner On The Art Of Cantonese-Style Congee
Choi Gok Tung, or more fondly known as Ah Tung, shares his family secret behind the long-running congee stall that draws a loyal following in Hong Kong.
Recipe: Braised Chicken With Young Ginger
Wake up your palate by adding the mild spiciness of young ginger to your dishes.
Redefining Classics: Chef Tam of Jade Dragon, City of Dreams Macau
Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.
Redefining Classics: Chef Cheung of Summer Pavilion, The Ritz-Carlton Millenia Singapore
Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.
Chef Spotlight: Tam Kwok Fung of Two-Starred Jade Dragon
An afternoon at the market with chef Tam Kwok Fung of two-Michelin-starred Jade Dragon in Macau uncovers the essence of Cantonese cooking.
