The chef-restaurateur behind one-MICHELIN-starred The Chairman shares his favourite go-tos in Hong Kong and beyond.

The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.

This Father's Day, we chat with MICHELIN Guide chef dads about fatherhood, work-family balance and the dish they want their kids to remember them for.

The chef-owner of Mono talks about the restaurant that marks his career, things he learned from Mauro Colagreco, and how life has come full circle for him.

This Mother's Day, MICHELIN chefs take a trip down memory lane to share their favourite memories of mum.

In celebration of Mother’s Day, we invite the mother and daughter duo behind Chili Fagara to give us the lowdown on Sichuan cuisine.

The designer behind MICHELIN-starred restaurants walks us through his no-frills go-tos and fine dining favourites.

The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.

Helmed by Argentinian chef Agustin Balbi, Ando received its first MICHELIN star just six months after its opening. He tells us about incorporating Japanese hospitality and the inspiration behind his innovative cuisine.

One of the world's most celebrated sushi masters, Mitsuhiro Araki, shares how it was like when his second overseas venture clinched the coveted MICHELIN star in the MICHELIN Guide Hong Kong Macau 2021.

In honour of International Women’s Day, we celebrate the incredible women of two-MICHELIN-starred Tate Dining Room.

The Canadian-born restaurateur gives us the low-down on her favourite dining spots in Hong Kong.

They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.

The head chef of one-MICHELIN-starred Zuicho tells us about his upbringing in his family's kappo restaurant, and why he resisted the idea of being a chef in the first place.

This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.

What goes on Hong Kong food influencers' Chinese New Year dinner table?

The executive chef of Zest By Konishi made history as revered French restaurant Taillevent's first Japanese sous chef. He tells us how he achieves his delicate balance of French techniques and Japanese sensibilities.

A household name among Canto-pop listeners and fellow food lovers, Yu Yat Yiu dines at restaurants regularly, both for leisure and business. We ask him to highlight a few of his favourite venues in the MICHELIN Guide.