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Features 1 minute

What Ignites Me: Nicolas Boutin of Epure

Chef Nicolas of one-MICHELIN-starred Epure shows how to perfect an omelette at home with flame cooking.

Features 1 minute

What Ignites Me: Nicolas Boutin of Epure

Chef Nicolas of one-MICHELIN-starred Epure shows how to perfect an omelette at home with flame cooking.

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Features 1 minute

Golden Dashi of the Japanese Archipelago

Dashi can be found in various cultures, such as France with its bouillon and fond, and China with its tang. These are meat-, fish- or vegetable-based...

Features 1 minute

The History of Tempura

We take a look through the ages at this most popular Japanese dish

Features 4 minutes

Dragon Boat Festival For Beginners: Cantonese Rice Dumplings

Let's start with the three types of Cantonese rice dumplings you should know.

Features 2 minutes

Getting MICHELIN Ready For Phuket

How Phuket is getting ready for visitors once again.

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.

Features 4 minutes

Chef's Day Off: Eric Räty Discovers Craftsmanship In Ceramics

What do chefs do on their day off? We follow Eric Räty, chef-owner of two-MICHELIN-starred Arbor, to visit the ceramic shop where the restaurant's abalone plates are made.

Features 2 minutes

A MICHELIN Inspector’s Singapore Hawker Adventures

With the recent recognition of Singapore hawker food on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, a visiting MICHELIN Guide inspector shares his experience of Singapore’s bustling hawker centres.

Features 3 minutes

Chef's Day Off: Olivier Elzer On Staying At The Top Of His Game

The chef of two-MICHELIN-starred L’Envol brings hard work and consistency to the kitchen, as he does with sports.

Features 4 minutes

When The Stars Align: André Fu and Olivier Elzer On Bringing Excellence To The Table

The masterminds behind two-MICHELIN-starred L’Envol reveal subtle yet powerful design elements that go hand in hand with the cuisine.

Features 4 minutes

Is Walled Village Poon Choi A Disappearing Tradition?

We turn to Leung Man-To of Tai Wing Wah, aka "God of Gourmet", for answers.

Features 6 minutes

Lunar New Year 2021: Food Traditions Around Asia

As the Year of the Ox approaches, we ask MICHELIN restaurants around Asia about festive dishes traditionally enjoyed in their destinations and cultures at this time of the year.

Features 4 minutes

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.

Features 5 minutes

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.

Features 2 minutes

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.

Features 3 minutes

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.

Features 8 minutes

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.

Features 2 minutes

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.

Features 5 minutes

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. 

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