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.