165 Articles found for “Chef Kang's Noodle House”

This Lunar New Year, let chef Xu Jingye, chef of two-MICHELIN-Starred 102 House in Shanghai show you how to prepare the ultimate steamed fish for your upcoming feasts and festivities.

Mountain and Sea House recently hosted a "Kinmen Native Chicken Feast," inviting chefs from MICHELIN-recommended restaurants to savour this long-lost Taiwanese indigenous chicken. The event showcased its rare flavours while highlighting efforts to revive Taiwan's traditional culinary heritage.

Krakow’s Adriana Wójcikowska reflects a growing Polish culinary scene—one more reason for international travelers to explore Poland.

Eight of Asia's top chefs reveal the secret lives that fuel their creativity beyond the kitchen.

The MICHELIN Guide Beijing 2026 selection has been unveiled, featuring two restaurants promoted to Two MICHELIN Stars and the presentation of the first MICHELIN Mentor Chef Award in Mainland China.

Think Thai food begins and ends with phad Thai? Think again.

Balancing the rigor of a craftsman with the flexibility of a merchant, Kanemoto Kenjiro has devoted his life to mentoring others.

The woman behind CORE by Clare Smyth gives us her take on the best restaurants in the city.

With MICHELIN-Starred Sabor still delighting diners, and her new East London restaurant now open, we asked Nieves Barragán Mohacho for her London recommendations.

Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.

Mauro Colagreco, the chef behind the Three-MICHELIN-Starred Mirazur in Menton, traces his deep-rooted affinity for Japanese culture back to Kyoto — the city where it all began. Now, years later, he’s returned with his family, eager to share the place that first awakened his fascination.

Two-Star chef Shinya Takamasu of Kodaiji Jugyuan shares his favorite places in Kyoto — from forest paths to riverside walks, antique shops, and the sea.

From street stalls to MICHELIN-recommended restaurants, Taiwan’s noodle culture is as rich and diverse as its history.

Soba is deeply rooted in Kyoto, as a staple of both the city’s cuisine and the broader washoku tradition, a traditional dietary culture of Japan, recognized by UNESCO as an Intangible Cultural Heritage. Here are our Inspectors’ top Soba restaurants in Kyoto.

Discover where you should book next with top tips from Angelo Sato, the prodigiously talented chef behind Two-MICHELIN-Star Humble Chicken.

Taiwanese beef noodles are more than just a dish — they're a blend of history, culture and comfort. From light, clear broths to rich, braised varieties, every bowl captures the essence of Taiwan’s culinary heritage.

From time-honored tofu pudding to molecular-level soy foams, these two lauded chefs celebrate the humble soybean in strikingly different ways.

Update your to-visit list with top recommendations from Santiago Lastra, the chef behind MICHELIN-Starred KOL.