Dining In
A Pierre Hermé recipe: “Infinitely Chocolate” Macarons
This is a recipe for "Infiniment Chocolat" macarons by Pierre Hermé, one of France’s most famous pastry chefs.
A Pierre Hermé recipe: “Infinitely Chocolate” Macarons
This is a recipe for "Infiniment Chocolat" macarons by Pierre Hermé, one of France’s most famous pastry chefs.
Latest
Valentine's Day 2021 Takeaways To Win A Foodie's Heart
When chocolates and flowers won't cut it anymore.
Usher in An Ox-picious Year with These Chinese New Year Puddings from MICHELIN Restaurants
In honour of the Year of the Ox, these MICHELIN restaurants pull out all the stops to create Chinese New Year puddings that will elevate the holiday spirit at home.
MICHELIN Restaurants and Hotels Offering Festive Takeaways and Deliveries for Christmas 2020
Preparing a cosy stay-in celebration for this winter solstice and Christmas? These takeaway and delivery offerings from MICHELIN restaurants will provide you with a feast to remember.
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The Best Teas To Pair With Your Mooncakes This Mid-Autumn Festival
Like wine and cheese, the pairing of mooncakes with tea have been a classic combination since time immemorial. We ask Kezia Chan, the tea master of MICHELIN-starred Chinese resaurant Rùn to share her best mooncake and tea pairing tips to make your Mid-Autumn Festival celebrations all the more delicious.
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Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities.
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Mooncakes From MICHELIN Restaurants and Hotels in Hong Kong This Mid-Autumn Festival 2020
We showcase the mooncake offerings from the city’s top restaurants and hotels that run the gamut from traditional flavours to inventive creations with molten lava centres and mini heart shapes.
My Signature Dish: Simon Rogan's Apple Tart
Decadent sticky caramel, delicate apple ribbons and a perfect pastry base combine to seriously elevate a rightly famous classic.
Essential Pantry Ingredients For Every Home Cook
Six chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home.
Recipe: Clare Smyth's Chocolate Lavender Tarts
Surprise Mum on Mother's Day with a fresh dozen of these iconic Chocolate Lavender Tarts from three-MICHELIN-star London restaurant CORE by Clare Smyth.
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.
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.
Recipe: Thai Red Curry Paste
Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.
Ingredient: Dried Tangerine Peel
The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.
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.
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.
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.
Kitchen Language: What Is A Bouquet Garni?
This little herb packet adds flavourful French flair to stews, stocks and sauces.
Ingredient: Pigeon Egg
When you put them side by side, a pigeon egg may be dwarfed by its larger counterparts laid by other winged creatures. But despite its petite size, this so-called animal ginseng finds its way to the most exclusive banquets.
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
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