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Dining In

Dining In 8 minutes

MICHELIN Restaurants Offering Takeaway and Delivery Services

Support your favourite restaurants from the comfort of home via these takeaway and delivery services from popular MICHELIN Guide-featured establishments in Hong Kong

Dining In 8 minutes
MICHELIN Restaurants Offering Takeaway and Delivery Services

Support your favourite restaurants from the comfort of home via these takeaway and delivery services from popular MICHELIN Guide-featured establishments in Hong Kong

Latest

Dining In 2 minutes
Recipe: Jeong Kwan's Braised Maesaengi Seaweed

Buddhist monk Jeong Kwan at Baekyangsa Temple, celebrated for her timeless and elegant temple cuisine, shares her recipe for maesaengi jjim.

Dining In 4 minutes
5 Ways To Recycle Your Used Coffee Grounds

After brewing your cup of coffee, do not let the coffee grounds go to waste — they can be given a new purpose if you know the ways. Here are five suggestions on how to put them to good use.

Dining In 1 minute
Kitchen Language: What Is A Bouquet Garni?

This little herb packet adds flavourful French flair to stews, stocks and sauces.

Dining In 2 minutes
Technique Thursday: Velveting In Chinese Cooking

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

Dining In 2 minutes
Ingredient: Golden Monk Fruit

To stay cool in this hot and humid weather, turn to the on-trend golden monk fruit.

Dining In 1 minute
Technique Thursday: What Is Emulsification?

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Dining In 3 minutes
Technique Thursday: Chinese-style Smoking

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

Dining In 2 minutes
6 Most Common Varieties Of Edible Seaweed

These vegetables of the sea are tasty, versatile and packed with nutrients.

Dining In 3 minutes
Recipe: Naturally-dyed Easter Eggs And 5 Ways To Decorate Them

This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.

Dining In 2 minutes
Recipe: Teochew Oyster Pancake

Learn how to make classic Teochew oyster pancakes with the recipe shared by Michelin Plate restaurant Pak Loh Chiu Chow in Hong Kong.

Dining In 2 minutes
Ingredient: Pork Caul Fat

In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.

Dining In 2 minutes
Ingredient: Dried Tangerine Peel

The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.

Dining In 2 minutes
Technique Thursdays: Aspic

The thought of jiggly savoury meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.

Dining In 1 minute
Huat To Say During Lo Hei

Don’t know what to say at the reunion table during lo hei? Here are some tips to remember the auspicious sayings that will knock your relatives’ socks off.

Dining In 2 minutes
Ingredient: Coriander

Much like realising the girl next door you grew up with all of a sudden became the centre of attention on the runway, Taiwanese people recently found a new perspective on coriander.

Dining In 1 minute
Recipe: Halloween Bento

Shirley Wong, the food artist better known on Instagram as Little Miss Bento, makes a Halloween creation so boo-tiful you won’t bear to eat it.

Dining In 2 minutes
Ingredient: Red Mushrooms From China’s Wuyi Mountains

This rare red fungus foraged in the deep mountains is also known as the Oriental truffle.

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