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Features 3 minutes

How Chefs Of Michelin-starred Restaurants Entice With Exquisite Plating

Six top chefs share tips on the art of putting together a beautiful plate.

Features 1 minute

5 Ukrainian Ingredients to Stock Up On

Chef Yaroslav Artyuk of Kanapa, a popular modern Ukrainian restaurant in Kiev, shares his favorite ingredients.

Features 1 minute

Danish Constitution Day – 5th June

Celebrating democracy with the family and political rallies

Features 2 minutes

Michelin Inspector Field Notes: May 2018

Hear directly from the source the latest thoughts from our Michelin inspectors.

Features 4 minutes

In the Mood for Sake

Hong Kong is the world’s second biggest sake importer. What contributes to the wine’s popularity here?

Features 2 minutes

Smart Science: 5 Inventions Inspired By Space Technology

Many kinds of advanced technology once exclusive to astronauts have become the mainstays of our daily life. Without exception, the food industry has seen a fair share of fundamental inventions inspired by space science.

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Kitchen language: What is sous vide?

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

Features 2 minutes

Yukimuro: The Japanese Science Of Snow Aged Food

Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.

Features 2 minutes

5 Questions With Sergio Herman

The Dutch celebrity chef talks about striking it out on his own and the four-hands dinner he will cook in Hong Kong this week.

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8 Dry White Wines to Drink This Memorial Day

Summer's almost here.

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Ask the Experts: What to Drink for National Wine Day

Trade in your go-to varietal for something out of the norm.

Features 1 minute

Zooming In on the One Stars: Sweden

Taking a closer look at some of our newest One Star Restaurants

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5 Things to Know About the Humble Cassava

Bet you didn’t know your tapioca chips and bubble tea pearls are made from a poisonous, native-Brazilian root vegetable.

Features 1 minute

A Guide To Sushi Beyond Fatty Tuna

We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.

Features 1 minute

Demystifying French Soft Charcuterie

Meat with less chew but more condensed flavour, thanks to the ingenuity of French cooking.

Features 3 minutes

Fredrik Berselius Gets Personal in His First Cookbook

Officially out on May 29, his tome is a glimpse into his soul.

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Norwegian Constitution Day

How to celebrate like a local

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Tea Appreciation: Tasting The 2018 Darjeeling First Flush

Learn how to infuse and appreciate this rare tea with tips from the TWG Tea Institute.