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.
Behind The Bib: Sheung Hei Claypot Rice
Living above a popular claypot eatery in Hong Kong's Sai Wan district prompted Sheung Hei chef-owner Lam Weng Hong to start his own. The result: a decade-old eatery that has grown from local hangout to global hotspot.
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.
MICHELIN Guide Netherlands 2020 Selection
This year's guide features eight new one star restaurants, including three former Bib Gourmands.
Ingredient: Dried Tangerine Peel
The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.
My Signature Dish: Henrique Sá Pessoa’s Calçada De Bacalhau
The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.
5 Questions with Gert De Mangeleer On Life After Closing Three-MICHELIN-starred Hertog Jan
After 13 years, chef Gert de Mangeleer ceased operations at his Flanders restaurant Hertog Jan in Bruges, Belgium, but he keeps himself busy opening new restaurants and mentoring chefs.
