Paying homage to seasonality, Adriano Cattaneo reveals a recipe passed on to him from late French chef Joël Robuchon.

Five cool reds to sip on hot summer days

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

We take a closer look at MICHELIN’s sustainability award- the Green Star

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

How Phuket is getting ready for visitors once again.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

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.

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.

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

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

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

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.

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.

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.

Here’s what most impressed the MICHELIN inspectors in Hong Kong and Macau from this year’s 7 new Bib Gourmands.

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.

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.