Kevin Wong, chef-owner of Singapore’s first MICHELIN Green Star recipient Seroja, talks us through his process of making produce-driven drinks.

Choosing the perfect fish sauce can seem daunting, but with a few simple pro tips, you can elevate your dishes to new heights.

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.

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.

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.

We invited sommeliers from three MICHELIN-listed restaurants to elaborate on the selection and methods of wine pairing for Chinese dishes, based on two classic Lunar New Year dishes, Buddha Jumps Over the Wall and White Poached Chicken, as well as one of their restaurants’ signature dishes.

Spring rolls with champagne? Pho with red wine? We've got the answers.

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.

Black sesame cakes, put chai ko, red bean cakes… for many Hongkongers, these street snacks evoke sweet memories of their childhood.

Many MICHELIN-starred Cantonese eateries and hotel restaurants have launched Chinese New Year puddings to ring in the Year of the Rabbit.

For many Hong Kongers, claypot rice is the best thing about autumn.

MICHELIN restaurants at various Hong Kong hotels are celebrating the traditional festival with their own mooncake creations

MICHELIN restaurants at various Hong Kong hotels are celebrating the traditional festival with their own rice dumpling creations.

Just because you’re homebound doesn’t mean you have to miss out on fine-dining experiences from your favourite MICHELIN-starred restaurants.

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

How do you like your Thai omelette?

When chocolates and flowers won't cut it anymore.

In honour of the Year of the Ox, these MICHELIN restaurants pull out all the stops to create Chinese New Year puddings that will elevate the holiday spirit at home.