Chinese Cuisine

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

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.

Ring in the auspicious year of the dragon — symbolising power, luck, and success in traditional Chinese culture — with these abundant poon choi pots and prosperous yu sheng platters from MICHELIN establishments 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.

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.

The latest selection recognises one new Two-MICHELIN-Star and 3 new One-Michelin-Star restaurants, while the Bib Gourmand selection expands with 7 new restaurants. The MICHELIN Sommelier Award also makes its debut in Shanghai amid wider recognition of hospitality talents.

Available to those in the know, we spill the top secret and off-menu dishes that regulars order at these MICHELIN-Starred Chinese restaurants in Singapore.

Chefs from Michelin restaurants reveal what it takes to make this technical yet deceptively simple Chinese dish

Four chefs from MICHELIN restaurants spanning Taiwanese, Sichuan, and Cantonese cuisines share their flavour combinations and techniques for six whole fish dishes.

Stay home and enjoy culinary creations such as mala beef brisket and apple wood-smoked foie gras dumplings from MICHELIN-recommended restaurants and hotels

The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.

Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.

Tuck into festive feasts at these MICHELIN-listed restaurants or take away Lunar New Year delicacies to enjoy at home this year.

Watch Cantonese chef Mike Tan as he expertly matches his modern Chinese cuisine with The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky

Ever get stumped when presented with multi-page menu of abalone options in a Chinese restaurant? We invite chefs from two of Singapore’s highly rated MICHELIN restaurants to share some insider tips on how to get the most bang for your buck when ordering this prized shellfish.

This fuss-free recipe from one-MICHELIN-star Heng Hwa cuisine restaurant Putien feeds the whole family.

This hybrid cooking technique of pan-frying then simmering is often used in Taiwanese cuisine to give fish a textured appeal.

From freezer hacks to stock secrets and a special soya sauce and chilli dip recipe, executive chef of InterContinental Singapore Eric Neo shares his top tips for home-cooked hotpot.