Cantonese
Lunar New Year Food and Wine Pairing Guide
Here are some tips for pairing three traditional Lunar New Year dishes with wine, as recommended by sommeliers of MICHELIN-Starred restaurants in Hong Kong and Macau.
Recipe: How to Make the Perfect Ee-Fu Noodles by Elegant Inn Kuala Lumpur
Ee-fu Noodles are an auspicious dish that's great for any upcoming occasion. MICHELIN Cantonese restaurant Elegant Inn in Kuala Lumpur shows us how to make the perfect plate.
Palace Garden’s Chef Ken Chong on Embracing the Old and New
Embracing the pride that comes with being a chef, Ken Chong always considers ways on how to integrate traditional dishes with innovative techniques.
3 Must-Try Dishes at Forum Hong Kong (Other Than Abalone)
Many would consider a visit to three-MICHELIN-Starred Forum in Hong Kong incomplete without having its famed Ah Yat braised abalone, but with so much more to offer from dim sum to classic Cantonese cuisine at affordable prices, the full menu is worth exploring indeed.
Breaking New Grounds with Jacky Luk, MICHELIN Guide Sommelier Award Winner
Meet Jacky Luk, sommelier of three-MICHELIN-star Forum and winner of the inaugural MICHELIN Guide Hong Kong & Macau Sommelier Award, presented by Perrier-Jouët. Luk took over Forum’s wine program and brought the 46-year-old institution’s wine list to greater heights, all while bringing in a fresh perspective to pairing wine with Chinese cuisine.
Bite-sized Wisdom: Classic Hong Kong-style Cakes and Puddings at Mrs. Fong Chinese Desserts
Black sesame cakes, put chai ko, red bean cakes… for many Hongkongers, these street snacks evoke sweet memories of their childhood.
Restore your yin and yang: The extraordinary Cantonese soups from Hong Kong MICHELIN restaurants
From Cantonese home to MICHELIN-starred establishments, many of their kitchens begin the morning similarly, by making one of the most time-consuming and important elements in Cantonese cuisine in time for lunch – soup.
Sweet and Sour: Ying Jee Club’s Chef Siu Hin-Chi Reflects on 40 Years in the Kitchen
After four decades of tasting the variegated flavours that characterise his trade, master chef Siu Hin-Chi of Ying Jee Club, the two MICHELIN-starred fine dining Cantonese concept under ZS Hospitality Group, still has not forgotten the unadulterated love of cooking that first drew him into the kitchen all those years ago.
5 different ways to embrace hairy crab season in MICHELIN starred restaurants
It’s the time of the year to greet each other by asking how their cholesterol levels are, then followed by how many hairy crabs they intent to devour this season. Here's a list of MICHELIN restaurants that feature the seasonal hairy crabs.
Cantonese Pastries & Cakes: MICHELIN-Starred Chinese Chefs’ Sweet Childhood Memories
White sugar sponge cakes, fermented bean curd puffs, wife cakes… these Cantonese pastries and cakes that were once very common are now increasingly hard to find. Chefs from MICHELIN restaurants in Hong Kong explains why.
The Vanishing Treasures of Cantonese Cuisine and Where to Find Them
Many disappearing traditional Cantonese dishes are slowly making a return onto Hong Kong menus.
The First Day We Got Our Stars: Qiu Xiaogui Of Yu Ting Yuan
In its 2022 edition, the MICHELIN Guide Thailand welcomes Cantonese cuisine to its Star selection with newly minted Yu Ting Yuan as the first and only Cantonese restaurant to be awarded one MICHELIN Star in Thailand.
5 Must-Order Dishes At Luk Yu Tea House, A MICHELIN Celebration Of Well-Preserved Cantonese Classics
The MICHELIN Selected restaurant preserves vintage style and diminished traditional dishes worth savouring.
First Day We Got Our Stars: Jayson Tang of Man Ho
From helping out at his parents’ dai pai dong to earning a MICHELIN star for Man Ho, chef Jayson Tang talks about his personal journey as a Cantonese chef.
Top Secret Off-Menu Dishes Only Regulars Know At These Cantonese Restaurants
We've got the inside scoop on the secret dishes for those in the know.
Hong Kong Chefs’ Playbook: Aberdeen with Danny Yip
Owner Danny Yip gives us a tour of his go-to places to source the best local ingredients for The Chairman.
Hong Kong Chefs' Playbook: Tai O with Vicky Cheng
Join Vicky Cheng, the chef-owner of one-MICHELIN-starred VEA, as he takes us to his favourite spots in Hong Kong's fishing village Tai O.
The Chairman's Owner Danny Yip On His Favourite MICHELIN Restaurants
The chef-restaurateur behind one-MICHELIN-starred The Chairman shares his favourite go-tos in Hong Kong and beyond.