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Dining In 3 minutes

A MICHELIN-Starred Chef’s No-Fail Korean Barbecue Guide

For Louis Han of one-MICHELIN-Starred NAE:UM, Korean barbecue is a cherished part of his childhood and a cornerstone of Korean culture. Here's his ultimate guide to grilling and enjoying meats and vegetables.

Dining In 2 minutes

Green Star Chef, Home Cook: Chantelle Nicholson, Apricity

The Chef-Owner of Michelin Green Star Apricity, London, shares her simple cook-at-home, zero waste recipe

Dining In 2 minutes

How to Make Vietnamese Crispy Spring Rolls Like a MICHELIN Restaurant

From the team at Bun Cha Ta (Nguyen Huu Huan Street) in Hanoi comes these crispy spring rolls that the MICHELIN Inspectors are raving about.

People 3 minutes

Labyrinth's LG Han Makes "Foie Gras" from Tofu and Talks About Sustainability

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

Features 3 minutes

Vicky Lau of Tate Dining Room in Hong Kong Pays Homage to Mushrooms with Nespresso Exclusive Selection Coffee

Cheffe Vicky Lau of two-MICHELIN-Starred TATE Dining Room in Hong Kong uses expressions of Nespresso’s Exclusive Selection Galápagos coffee to bring out the earthy flavours of mushroom in a mesmerising dish.

Dining In 1 minute

The Ultimate Secrets to Steamed Fish According to 2-Star 102 House in Shanghai

This Lunar New Year, let chef Xu Jingye, chef of two-MICHELIN-Starred 102 House in Shanghai show you how to prepare the ultimate steamed fish for your upcoming feasts and festivities.

Dining In 6 minutes

Lucky Lunar New Year Recipes from MICHELIN-Starred Restaurant Chefs

We asked two chefs from MICHELIN-Starred restaurants in Hong Kong and Macau to share their secrets on how to perfect two Lunar New Year classics: Braised Pork Knuckles with Fermented Red Beancurd and Braised Shiitake Mushrooms with Dried Oysters and Black Moss.

Dining In 1 minute

Lunar New Year Recipe: Traditional Shanghai Fish Maw Borscht Soup

This simple yet flavorful dish adds a touch of Shanghai style to your festive feast, requiring minimal culinary skills.

Dining In 4 minutes

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.

Dining In 1 minute

A Pierre Hermé recipe: “Infinitely Chocolate” Macarons

This is a recipe for "Infiniment Chocolat" macarons by Pierre Hermé, one of France’s most famous pastry chefs.

Features 2 minutes

Take Stock: A Recipe For Classic French Veal Stock

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

People 3 minutes

My Signature Dish: Shane Osborn's Gnocchi

Specially created for his one-MICHELIN-star restaurant Arcane in Hong Kong, the simple, crowd-pleaser of a dish was not created to "prove a point" or "show off", says Osborn.

Dining In 3 minutes

My Signature Dish: Simon Rogan's Apple Tart

Decadent sticky caramel, delicate apple ribbons and a perfect pastry base combine to seriously elevate a rightly famous classic.

Dining In 1 minute

Recipe: Clare Smyth's Chocolate Lavender Tarts

Surprise Mum on Mother's Day with a fresh dozen of these iconic Chocolate Lavender Tarts from three-MICHELIN-star London restaurant CORE by Clare Smyth.

Features 6 minutes

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.

Dining In 2 minutes

Recipe: Jeong Kwan's Braised Maesaengi Seaweed

Buddhist monk Jeong Kwan at Baekyangsa Temple, celebrated for her timeless and elegant temple cuisine, shares her recipe for maesaengi jjim.

Dining In 2 minutes

Recipe: Thai Red Curry Paste

Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.