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.

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.

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. 

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.