June to October of every year is the season for mushrooms. In recent years, mushrooms from Yunnan have been a popular ingredient for MICHELIN chefs. Here’s how they choose and prepare seasonal mushrooms.

Richard Ekkebus revisits the past 18 years growing with two-MICHELIN-starred restaurant Amber and shares more about his eagerness to explore new horizons.

As the Hong Kong F&B industry struggles, Michelin recommended restaurant Tai Wai Dining Room stands out with its simple determination to serve the community and high-quality, tasty fare.

The MICHELIN Guide Inspectors reveal some of their latest favourite additions via live updates.

Follow in the footsteps of Julien Royer for the best places to eat in Hong Kong.

Chilli peppers make a frequent appearance in Latin American, Indian and Chinese cuisines. Read on to find out how chillies have become a universal language that connects modern gourmets and chefs.

Many disappearing traditional Cantonese dishes are slowly making a return onto Hong Kong menus.

A decade is a long time in an ever-changing city like Hong Kong. In TATE Dining Room, the time passed in a flash.

A new dining scene in Central with the opening of various new restaurant.

Enjoy some of the city’s finest restaurants without breaking the bank.

The MICHELIN Guide Inspectors reveal some of their latest favourite additions via live updates bi-monthly.

The chef-patron of Seoul’s two-MICHELIN-starred Mingles reveals his favourite food haunts in Hong Kong.

A collective memory of many Hong Kongers, Sham Shui Po’s Kung Wo Beancurd Factory and its silky smooth tofu are representative of the city’s love and pursuit of simple, delicious flavours.

A father’s love is unconditional and incomparable. It’s time to celebrate these real-life superheroes.

This June, Nespresso and three top chefs in Hong Kong celebrate their shared passion for excellence and taste innovation with exclusive menus inspired by Nespresso's revolutionary new brewing system - Vertuo.

Hidden in the back alleys of Yuen Long, this little shop surprises diners with Taiwanese-style gua bao (stuffed buns), each one carefully made by the head chef and his girlfriend. Meet the first restaurant to be awarded the Bib Gourmand distinction in the MICHELIN Guide Hong Kong Macau 2022 for its gua bao.

From a modern European bistro to the city's latest Spanish fine dining concept, Hong Kong's restaurant scene is back with a bang.

The MICHELIN Guide Inspectors reveal some of their latest favourite additions via live updates bi-monthly.