Prior to the upcoming 2021 MICHELIN Guide Hong Kong Macau revelation, we take a trip down memory lane to highlight the MICHELIN milestones of the past 12 years.

Here’s what most impressed the MICHELIN inspectors in Hong Kong and Macau from this year’s 7 new Bib Gourmands.

At the cusp of the new year, we take a look back on the food and dining trends that emerged in Hong Kong in the wake of the global Covid-19 pandemic.

To one chef, the best claypot rice must be made with their very own home-cured meat. For another, the fragrance of the rice is as alluring as that of white truffles. We speak to six of Hong Kong's most popular chefs to reveal what is an excellent claypot rice for them — and how to best enjoy it.

Chef de cuisine Paul Lau Ping Lui of two-MICHELIN-starred Cantonese restaurant Tin Lung Heen tells us how an impressive first encounter with Westholme's wagyu beef inspired him to push the boundaries of culinary tradition.

From covering a meal at the hotel's MICHELIN restaurants to conjuring up an in-room multiple-course dinner feast curated by their kitchen teams, these staycation packages will put a smile on every foodie's face. 

Located at the top floor of Island Shangri-La, Hong Kong and boasting three decades of history, Restaurant Petrus is one of the most recognised restaurants in Hong Kong. But its chef Uwe Opocensky doesn’t want it to be just iconic — he wants it to be one of the best restaurants in the city.

“Chef Chats Thailand” is a miniseries that takes you on a delicious journey through Central Thailand with 12 chefs from MICHELIN-Starred restaurants.

With the novel coronavirus bringing travel to a standstill, leading luxury hotel operators in Hong Kong and mainland China tell us how they're adapting in an age of uncertainty.

A UK MICHELIN Guide Inspector reveals his best one ever

These mouthwatering memoirs, tasty travelogues and candid autobiographies of MICHELIN chefs are essential reading for all food lovers.

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

Though America’s sushi bar history may have started with traditional nigiri, it would be a long time before that would become the norm.

Six chefs from MICHELIN-listed restaurants across Asia recommend lust-boosting ingredients from their cuisines and their favourite dishes to set you in the mood for love.

We asked some of our inspectors to share with us the ingredients they love the most and why.

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

Chef Vicky Cheng of one-MICHELIN-starred VEA showcases the tasty results of cooking with vegetables grown from recycled coffee grounds at a special “farm-to-table” luncheon held last November.

Opinion leaders of the F&B industry across Asia weigh in on the top trends of the past year.