Feedback

Features

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 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.

Latest

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. 

Features 3 minutes
Petrus Chef Uwe Opocensky On Re-Inventing A Culinary Icon

Located at the top floor of Island Shangri-La, Hong Kong and boasting three decades of history, Restaurant Petrus is one of the most recognised restaurants in Hong Kong. But its chef Uwe Opocensky doesn’t want it to be just iconic — he wants it to be one of the best restaurants in the city.

Features 4 minutes
Asian Hoteliers On The Future Of Luxury Travel

With the novel coronavirus bringing travel to a standstill, leading luxury hotel operators in Hong Kong and mainland China tell us how they're adapting in an age of uncertainty.

Features 3 minutes
What Makes a Great Dish?

A UK MICHELIN Guide Inspector reveals his best one ever

Features 3 minutes
Cooks’ Books: Food Memoirs By MICHELIN Restaurant Chefs

These mouthwatering memoirs, tasty travelogues and candid autobiographies of MICHELIN chefs are essential reading for all food lovers.

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.

Features 4 minutes
The History of Sushi in America

Though America’s sushi bar history may have started with traditional nigiri, it would be a long time before that would become the norm.

Features 4 minutes
These Aphrodisiacs Will Spice Up Your Valentine's Day Dinner

Six chefs from MICHELIN-listed restaurants across Asia recommend lust-boosting ingredients from their cuisines and their favourite dishes to set you in the mood for love.

Features 2 minutes
What The Restaurant Industry Will Be Talking About in 2020

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

Features 3 minutes
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.

Features 4 minutes
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.

Features 2 minutes
The Biggest Food Trends of 2019

Opinion leaders of the F&B industry across Asia weigh in on the top trends of the past year.

Features 4 minutes
Cameras, Cookbooks And Carols: Chefs' Favourite Christmas Gifts

Chefs of MICHELIN-starred restaurants in Singapore, Hong Kong and Taipei reminisce about the best gifts they’ve ever received and what they really want for Christmas this year.

Features 2 minutes
A Day in the Life of an Inspector

The Michelin Guide Inspectors reveal some secrets…

Features 4 minutes
10 Tips On Eating Sustainably

Tips you need to know about adopting the sustainable dining lifestyle.

Features 2 minutes
Non-Alcoholic Cocktails Are More Than Just Juice

Non-alcoholic beverage pairings are getting popular in the United States with more restaurants offering complex juices and teas that are jazzed up with preserves, spices and syrups.

Features 5 minutes
Boon Or Bane: Restaurant Reservation Deposits

We have no qualms paying ahead for movie tickets and air fares, so why not a meal?

Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
Subscribe
Follow the MICHELIN Guide on social media for updates and behind-the-scenes information