Features
Latest
Top Secret Off-Menu Dishes Only Regulars Know At These Cantonese Restaurants
We've got the inside scoop on the secret dishes for those in the know.
Where To Get The Best Beef Brisket Noodles In Hong Kong
MICHELIN-approved beef brisket noodles to satisfy your comfort food cravings this winter.
World Pasta Day: An A-Z Guide To Pasta
We celebrate one of the world’s most beloved and versatile foods with 26 things you need to know
Hong Kong Chefs’ Playbook: Aberdeen with Danny Yip
Owner Danny Yip gives us a tour of his go-to places to source the best local ingredients for The Chairman.
Hong Kong Chefs' Playbook: Tai O with Vicky Cheng
Join Vicky Cheng, the chef-owner of one-MICHELIN-starred VEA, as he takes us to his favourite spots in Hong Kong's fishing village Tai O.
Let's Chaat: The MICHELIN Guide To Indian Street Food
If you think Indian cuisine is only about curry and naan, think again.
Hong Kong Chefs' Playbook: Wong Tai Sin with Shane Osborn
Follow Australian chef Shane Osborn's itinerary in Wong Tai Sin to explore the city at a slower pace.
Hong Kong Chefs’ Playbook: Yau Ma Tei with Vicky Lau
Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.
Hong Kong Luxury Hotel Bars That Are Championing Food And Cocktail Pairing
These top hotel bars are changing the way we experience cocktails.
An Inspector Is Born
Ever wondered what the training process is for a Michelin inspector? One inspector reflects on her early days.
Best Artisan Bread And Butter At Hong Kong MICHELIN-Starred Restaurants
The city’s top chefs are elevating the humble carb to an exceptional fine dining experience.
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...
Japanese Cuisine and the Five Festivals
We examine the meaning of the festivals and how they relate to Japanese cuisine
Industry Insiders : JIA Group's Yenn Wong's Recipe For Success
Rule number one: "Don't play it safe."
The History of Tempura
We take a look through the ages at this most popular Japanese dish
What Ignites Me: Adriano Cattaneo of L'Atelier de Joël Robuchon
Paying homage to seasonality, Adriano Cattaneo reveals a recipe passed on to him from late French chef Joël Robuchon.
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.
