Dining In
Restaurant Secrets: How To Assemble Pen Cai For Chinese New Year
From cooking techniques to the auspicious symbolism of its myriad components, chefs from MICHELIN restaurants dive deep into the layered Lunar New Year delicacy.
Restaurant Secrets: How To Assemble Pen Cai For Chinese New Year
From cooking techniques to the auspicious symbolism of its myriad components, chefs from MICHELIN restaurants dive deep into the layered Lunar New Year delicacy.
Latest
Recipe: Gaig’s Catalan Cannelloni With Truffle Cream
Gaig’s time-honoured take on this traditional Catalan Christmas dish is so delicious, you’ll be making it all year round.
Recipe: Saint Pierre’s Festive Tomato Avocado Salad
Sweet Amela tomato and Hass avocado lend their Christmas colours to the two-MICHELIN-star restaurant’s signature starter.
Festive Takeaways From MICHELIN Star Restaurants
Entertaining at home this year? For the first time, a slew of MICHELIN star restaurants is offering takeaways and deliveries for a Christmas feast to remember.
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Restaurant Secrets: How To Cook The Perfect Fried Rice
Chefs from Michelin restaurants reveal what it takes to make this technical yet deceptively simple Chinese dish
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Restaurant Secrets: Chefs Reveal Tips For Perfect Phad Thai
Unlock delicious secrets from chefs who make the best phad thai in the MICHELIN Guide Thailand.
Recipe: Wolfgang Puck's Grilled New York Steak With Cilantro-Shallot Sauce
The celeb chef shares his recipe for a bright Asian-inspired steak sauce and his five rules for great grilling results.
Restaurant Secrets: Baking Basque Burnt Cheesecake
Three chefs from three MICHELIN-starred restaurants with their own takes on this trendy cheesecake share their tips and tricks.
Cooking In The Time Of COVID-19 With These Safety Tips From Culinary Experts
Kitchen novices to seasoned cooks will find these basic tips from Bangkok's top chefs very helpful.
Recipe: Alma’s No-flour Basque Burnt Cheesecake
The MICHELIN-starred Spanish restaurant’s take on this trendy bake requires no flour and just four core ingredients.
Essential Pantry Ingredients For Every Home Cook
Six chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home.
Recipe: Candlenut’s Make-Ahead Beef Rendang
A family recipe and a signature at one MICHELIN star Candlenut, Malcolm Lee’s make-ahead beef rendang freezes well and tastes even better overnight.
Recipe: Florence Dalia's French Green Lentil Stew With Salted Pork
The chef of L'Atelier de Joël Robuchon Taipei Florence Dalia shares her recipe for petit salé aux lentilles, a rustic dish from her childhood in France that's packed with flavour and nutrition.
Recipe: Rishi Naleendra’s Sri Lankan Cashew Curry
Soaking time aside, this vegetarian cashew curry comes together quickly and easily for a creamy, spice-laced accompaniment for weekday dinners.
Technique Thursday: Cooking With Alcohol
Chef Gabriel Kreuther explains how he uses alcohol—especially wine—in the cooking at his eponymous two MICHELIN star restaurant in New York City.
Recipe: Putien's Easy, One-Wok Heng Hwa Mee Sua
This fuss-free recipe from one-MICHELIN-star Heng Hwa cuisine restaurant Putien feeds the whole family.
Recipe: Jeong Kwan's Braised Maesaengi Seaweed
Buddhist monk Jeong Kwan at Baekyangsa Temple, celebrated for her timeless and elegant temple cuisine, shares her recipe for maesaengi jjim.
Recipe: Thai Coconut Milk Ice Cream
The secret to one-MICHELIN-starred Chim By Siam Wisdom's fragrant, full-flavoured itim kati? Burnt coconut juice.
Technique Thursday: Taiwanese Ban Jian Zhu
This hybrid cooking technique of pan-frying then simmering is often used in Taiwanese cuisine to give fish a textured appeal.
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