We asked two chefs from MICHELIN-Starred restaurants in Hong Kong and Macau to share their secrets on how to perfect two Lunar New Year classics: Braised Pork Knuckles with Fermented Red Beancurd and Braised Shiitake Mushrooms with Dried Oysters and Black Moss.

After four decades of tasting the variegated flavours that characterise his trade, master chef Siu Hin-Chi of Ying Jee Club, the two MICHELIN-starred fine dining Cantonese concept under ZS Hospitality Group, still has not forgotten the unadulterated love of cooking that first drew him into the kitchen all those years ago.

It’s the time of the year to greet each other by asking how their cholesterol levels are, then followed by how many hairy crabs they intent to devour this season. Here's a list of MICHELIN restaurants that feature the seasonal hairy crabs.

Preparing a cosy stay-in celebration for this winter solstice and Christmas? These takeaway and delivery offerings from MICHELIN restaurants will provide you with a feast to remember.

Six chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home.

Support your favourite restaurants from the comfort of home via these takeaway and delivery services from popular MICHELIN Guide-featured establishments in Hong Kong.