Cantonese

Here are some tips for pairing three traditional Lunar New Year dishes with wine, as recommended by sommeliers of MICHELIN-Starred restaurants in Hong Kong and Macau.

Ee-fu Noodles are an auspicious dish that's great for any upcoming occasion. MICHELIN Cantonese restaurant Elegant Inn in Kuala Lumpur shows us how to make the perfect plate.

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.

Noodling around with this delicious Thai noodle.

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.

Ever wondered what a day in the life of a MICHELIN-starred restaurant chef looks like? Chef Cheung Siu Kong of One Star Summer Pavilion provides us with an exclusive peek into his day.

Owner Danny Yip gives us a tour of his go-to places to source the best local ingredients for The Chairman.

Join Vicky Cheng, the chef-owner of one-MICHELIN-starred VEA, as he takes us to his favourite spots in Hong Kong's fishing village Tai O.

For Jade’s executive chef Leong Chee Yeng, the food he cooks is made all the more meaningful by the produce he grows himself and the handmade vessels they are served in.

From cooking techniques to the auspicious symbolism of its myriad components, chefs from MICHELIN restaurants dive deep into the layered Lunar New Year delicacy.

Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.

Ring in the Lunar New Year with this one-starred Cantonese restaurant's two-in-one Chinese New Year recipe for both young and old.

He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.

The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.

In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.

Deep-fried custard, locally known as gwo zaa, is a traditional Cantonese snack on the verge of extinction. Thankfully, this vintage delicacy finds its saviours through the protégés of the home cook of Jiang Taishi, and Jiang’s granddaughter Pearl Kong Chen.

Ben Zeng, executive chef of the stalwart Cantonese restaurant in Pan Pacific Singapore, wants to make the cuisine more accessible to younger diners.

Jiang Kong-yin was a connoisseur from the early 1900s and his family kitchen was the birthplace of many classic Cantonese dishes and the training ground for a generation of highly esteemed chefs.