The MICHELIN Guide has developed an international barometer to facilitate analysis of the impact of the Covid-19 crisis on Michelin Starred restaurants.
Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.
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.
Chicken rice with no chicken and tau suan encased in a sugar dome—Explore the memories behind Jimmy Lim’s soulful mod-Sin plates and the original dishes that inspired them.
Join the chef of three MICHELIN star French restaurant Odette on a “tour de France” without leaving the city.