Dining In
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.
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.
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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.
Recipe: Clare Smyth's Chocolate Lavender Tarts
Surprise Mum on Mother's Day with a fresh dozen of these iconic Chocolate Lavender Tarts from two-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
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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.
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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.
Kitchen Language: What Is A Bouquet Garni?
This little herb packet adds flavourful French flair to stews, stocks and sauces.
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.
Ingredient: Golden Monk Fruit
To stay cool in this hot and humid weather, turn to the on-trend golden monk fruit.
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
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.
6 Most Common Varieties Of Edible Seaweed
These vegetables of the sea are tasty, versatile and packed with nutrients.
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.
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.
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.
Ingredient: Dried Tangerine Peel
The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.
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.
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.
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