Lei Garden's chairman Chan Shu Kit walks us through the restaurant's glorious past and reveals his future plans.

Stars, Bibs ... ? This is what it means to be a restaurant listed in the prestigious red book.

Pictures say a thousand words and that's no different for these logos.

Meet Flyingpig, the illustrator behind the cover art of MICHELIN guide Hong Kong Macau’s 10th Anniversary Edition.

Put this gastronomic journey of a lifetime on your bucket list.

In line with the 10th anniversary of the MICHELIN guide Hong Kong Macau, we round up 10 chefs from starred establishments to share how Hong Kong's dining scene has changed in the last 10 years.

Following the recent launch of the MICHELIN Guide Hong Kong and Macau Bib Gourmand selections, we speak to some of Hong Kong's esteemed chefs to find out which from the list are their favourites.

Food halls in America are getting larger each year in both size and momentum.

We round up 7 ingredients as an introduction to Japan's traditional winter stew.

Including where to get one in Hong Kong and how to make one at home

British botanist enthusiast, Ben Branson, has created the world's first non-alcoholic spirit.

Beefing up your knowledge on all things Wagyu.

When it comes to high-content beers, it appears that the sky’s the limit.

Looking back at the evolution of Cantonese cuisine in the last ten years, we talk to Lung King Heen's executive chef Chan Yan-tak for his opinion.

This wonton noodles joint determines to break into the international dining scene.

Nick Moers of Devoción Coffee in Brooklyn explains the waves of coffee culture

The Dutch-born chef is not one to settle for status quo.

While you’re negotiating your way around the dense populated city, follow these tips locals know by heart to discover the best flavours different joints have to offer.