June to October of every year is the season for mushrooms. In recent years, mushrooms from Yunnan have been a popular ingredient for MICHELIN chefs. Here’s how they choose and prepare seasonal mushrooms.
A household name among Canto-pop listeners and fellow food lovers, Yu Yat Yiu dines at restaurants regularly, both for leisure and business. We ask him to highlight a few of his favourite venues in the MICHELIN Guide.
Tucked away in a public housing estate mall in Wong Tai Sin, East Kowloon, Man Yuen Restaurant has already made its mark by gaining a MICHELIN Bib Gourmand recommendation just one year after opening. Of course, the team behind the restaurant takes full credit for this achievement.
As gastronomy lurches forward with all things new and the exciting, we take a look at the rich legacy of classic Cantonese dim sum and how it straddles the chasm dividing the traditional and the modern.
A Southern-style pad Thai recipe from the world’s first Thai restaurant to earn three MICHELIN Stars — and a reminder of what authenticity can taste like.
When you’ve got neither the time nor the inclination for the full heft of a MICHELIN tasting menu, ordering à la carte can offer curated flavor and flexibility.
Osaka might be a detour off the typical Japan itinerary, but the so-called “Nation’s Kitchen” is an obvious stop for the MICHELIN-minded traveler. At the One Key InterContinental Osaka, everything that makes this city special, all in one place.
Taiwanese beef noodles are more than just a dish — they're a blend of history, culture and comfort. From light, clear broths to rich, braised varieties, every bowl captures the essence of Taiwan’s culinary heritage.