Restaurants

White truffle, MICHELIN starred restaurants' favourite ingredient, is endangered by global warming. Here's why and how do chefs respond to this crisis.

From Cantonese home to MICHELIN-starred establishments, many of their kitchens begin the morning similarly, by making one of the most time-consuming and important elements in Cantonese cuisine in time for lunch – soup.

The MICHELIN Guide Inspectors reveal some of their latest favourite additions via live updates.

Many MICHELIN-starred Cantonese eateries and hotel restaurants have launched Chinese New Year puddings to ring in the Year of the Rabbit.

More inclusive beverage menus, nanotechnology-powered ingredients and back-to-basics cooking, these are some of the developments we will see in the coming year, say Asia’s leading restaurant chefs.

Oh, what a year — nay, what an era — it’s been. As Asia finally turns a corner in the three-year-long pandemic, MICHELIN Star restaurant chefs around the region to get their reflections on the year just past and their wishes for the one ahead.

Cheese fondue is about sharing and getting together. This Swiss speciality has become a winter's favourite in Hong Kong since the opening of the classic Swiss restaurant Chesa.