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Wine Time? 5 Top Shops in New York City Offering Delivery

A handful of our favorite wine shops are worth an in-store visit, but also have an incredible selection of wine for you to drink at home.

Dining In 11 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 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 2 minutes

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.

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.

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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 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.

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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.

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Kitchen Language: What Is A Bouquet Garni?

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

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 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: 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.

Dining In 3 minutes

7 Things To Know About Kiwi

The fruit, not the bird.

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Ingredient: Golden Monk Fruit

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

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 4 minutes

Recipe: Momofuku Noodle Bar’s Shiitake Buns

David Chang shares his recipe for the popular and addictive dish from his first restaurant.

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.