137 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.

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

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.

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

Filipino-born, Singapore-trained, and globally seasoned, chef Johanne Siy has made a name for herself at Lolla with bold, generous flavours that speak of home. Here, she shares the places that fuel her cravings, nostalgia, and inspiration.

The man behind Da Terra, holder of Two MICHELIN Stars, discusses why he works in east London and where to find the best food in the city.

Discover revered British chef’s favourite places around Dubai.

Being a female chef in the culinary world is no easy feat. So, what keeps them going, and how do they rise to the top? We asked female chefs leading MICHELIN Star restaurants in Thailand to spill their best-kept secrets.

For Chef Hoang Tung, Hanoi is more than home—it’s a living, breathing muse.

What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.

Savour the best of Hanoi’s noodle scene without overspending. From rich pho to flavourful bun cha, these MICHELIN-approved spots serve up slurp-worthy bowls that are big on taste and easy on the wallet.

The innovative culinary mind behind one of London's most acclaimed restaurants shares his favourite haunts.

A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!

These three destinations support local businesses, while also paying tribute to the UAE’s culinary history.