Cantonese

Most commonly enjoyed in the form of foie gras, liver remains one of the tastiest innards. Here are a chef’s tips on how to prepare and cook it right.

Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.

Tips on how to make this soft fluffy dim sum at home.

Love tucking into whole fish but new to buying them? Here's our guide to get you started.

Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.

Behind the stove in every Michelin-starred restaurant is a great chef. We spend an afternoon with them to find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Behind the stove in every Michelin-starred restaurant is a great chef. We spend an afternoon with them to find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

To the Cantonese, a meal isn’t complete if it lacks fish - and not just any fish, but a whole, fresh fish. We spend an afternoon fish-shopping with Tam Kwok Fung of two-Michelin-starred Jade Dragon to find out why.

What exactly is "wok's breath" and how does one achieve it? We give you the low-down on wok hei, a quintessential feature of Cantonese cooking.

The Chinese philosophy of maintaining health through diet dates as far back as the 6th century BC, when the founder of Taoism, Lao Tzu, famously said, “medicine and food are from the same source”.

We get the world's most celebrated chefs to recall what it was like when their restaurants received their very first Michelin stars