All articles about

Chinese Cuisine

Dining Out 4 minutes

Savour Hairy Crab This 2024 at These 6 MICHELIN Restaurants in Singapore

‘Tis the season for Chinese mitten crabs, better known as hairy crabs. For flesh sweet and succulent and roe most luscious, head to these MICHELIN restaurants in Singapore.

Features 3 minutes

The Art of the Claypot: History's First Recyclable Cookware

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

Dining Out 3 minutes

A. Wong: The Inspectors' View On a Chinese Restaurant Like No Other

Join a MICHELIN Guide Inspector as they visit Andrew Wong’s restaurant, a unique experience in the London dining scene.

Travel 3 minutes

12 Budget-Friendly MICHELIN Starred Restaurants in Mainland China

Dining at MICHELIN-Starred restaurants in mainland China is not out of reach with these 12 dining destinations. Check them out!

Dining In 6 minutes

Lucky Lunar New Year Recipes from MICHELIN-Starred Restaurant Chefs

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.

Dining Out 4 minutes

6 Spots to Enjoy Hairy Crab This 2023 at MICHELIN Restaurants in Singapore

Chinese mitten crabs, also known as hairy crabs, are now in season. Where to find them in Singapore? Head over to these MICHELIN restaurants for exciting creations featuring the crustacean’s sweet, delicate flesh and prized roe.

Features 4 minutes

Restore Your Yin and Yang with This Guide to Cantonese Soup from MICHELIN Restaurant Chefs

From Cantonese homes to MICHELIN-Starred establishments, many of Hong Kong's kitchens begin the morning similarly — by making one of the most time-consuming and important elements in Cantonese cuisine just in time for lunch: soup.