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Restaurant Secrets: Michelin Chefs Reveal Their "Golden Ratio" For Cantonese Turnip Cake
Ever wondered why turnip cakes from MICHELIN-starred restaurants taste so good? Here's everything you need to know about the traditional Cantonese dim sum favourite.
MICHELIN Milestones: A Look Back at 12 years of MICHELIN Guide Hong Kong Macau
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.
The New Hong Kong Macau 2021 Bib Gourmand Selection - What MICHELIN Inspectors Said
Here’s what most impressed the MICHELIN inspectors in Hong Kong and Macau from this year’s 7 new Bib Gourmands.
5 Dining Trends That Shaped Hong Kong’s Restaurant Scene In 2020
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.
What Makes The Perfect Claypot Rice, According To Hong Kong's Top Chefs
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.
Tin Lung Heen’s Chef Paul Lau On Reinventing Cantonese Cuisine with Australian Wagyu
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.
MICHELIN-Listed Hotels In Hong Kong For Foodie Staycations
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.
Petrus Chef Uwe Opocensky On Re-Inventing A Culinary Icon
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.
MICHELIN Guide Thailand Chef Chats: Where 12 Chefs, Authentic Thai Ingredients And Fine Dining Meet
“Chef Chats Thailand” is a miniseries that takes you on a delicious journey through Central Thailand with 12 chefs from MICHELIN-Starred restaurants.
Asian Hoteliers On The Future Of Luxury Travel
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.
Cooks’ Books: Food Memoirs By MICHELIN Restaurant Chefs
These mouthwatering memoirs, tasty travelogues and candid autobiographies of MICHELIN chefs are essential reading for all food lovers.
Quarantine Cooking: MICHELIN Chefs Share Recipes On Social Media
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.
The History of Sushi in America
Though America’s sushi bar history may have started with traditional nigiri, it would be a long time before that would become the norm.
These Aphrodisiacs Will Spice Up Your Valentine's Day Dinner
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.
The Favourite Ingredients Of Our MICHELIN Inspectors
We asked some of our inspectors to share with us the ingredients they love the most and why.
What The Restaurant Industry Will Be Talking About in 2020
Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.
Vicky Cheng's Farm-To-Table Feast With Used Coffee Grounds
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.