The Michelin Guide Hong Kong Macau digital team goes on a monthly eating trail to bring you noteworthy new creations from the city’s latest openings and tried and tested restaurants.

We take a first peek at Ng's latest venture.

Ever wondered why Korean cuisine has so many different types of soups? Here's a breakdown to what they are.

The ingredient, best known for it's numbing effect is finding itself in bread, chocolate, wine and even foie gras.

Chefs, hawkers and foodies come together for two unforgettable evenings celebrating culinary excellence.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Snag a lunchtime reservation at these five restaurants to enjoy a meal at a fraction of the price.

The Michelin Guide Singapore digital writers go on a monthly eating trail to bring you noteworthy new dishes from the city’s latest openings and tried and tested restaurants.

Jean-Georges Vongerichten, one of New York’s most celebrated culinary stars says chefs have to innovate, be creative, and "come up with your own combination".

Executive pastry chef Kenny Kong churns out pretty sweet treats at RWS' latest outfit.

One surprising ingredient in making the perfect risotto is 'time' – a whole year to be exact.

How Japanese anglers and chefs prepare their fish for superior quality.

The humblest of ingredients can come together for a dish that’s as delicious as it is symbolic.

These hotels and restaurants have come up with a creative spin on traditional chicken dishes this Lunar New Year.

The Michelin Guide Singapore digital writers go on a monthly eating trail to bring you noteworthy new dishes from the city’s latest openings and tried and tested restaurants.

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

Originating from the Lingnan region in China’s Guangdong province, the humble raw fish salad took on myriad variations after it was brought to Southeast Asia. We look at some of the interesting new takes dished out by Michelin-starred restaurants around Singapore this year.

Make a beeline for top cheeses, oils and butter favoured by restaurant industry folk