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Dining In

Dining In 1 minute
Technique Thursday: What Is Emulsification?

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

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Dining In 1 minute
Recipe: Kale, Seeds And Grains Salad
Shannon Binnie, group executive chef of nature-inspired restaurant The Botanic, shares his vegan-friendly salad quick fix.
Dining In 2 minutes
Ask The Expert: Swedish Cooking Techniques
Tristin Farmer, executive chef of Restaurant Zén, the Singapore outpost of three-Michelin-starred Frantzén in Sweden, highlights the Swedish influences in his cuisine.
Dining In 2 minutes
Recipe: Gulai Kambing
To share the joy of Hari Raya Puasa, chef Haikal Johari of one-Michelin-starred Alma shares a contemporary update of his family recipe for curried lamb.
Dining In 3 minutes
Technique Thursday: Chinese-style Smoking
Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.
Dining In 1 minute
The Perfect Wine Pairings for Your Next Barbecue
Three sommeliers from Michelin-recommended restaurants in the United States share what to drink with burgers, ribs, vegetable skewers and more.
Dining In 2 minutes
6 Most Common Varieties Of Edible Seaweed
These vegetables of the sea are tasty, versatile and packed with nutrients.
Dining In 3 minutes
Technique Thursday: 8 Tips For Perfect Steamed Fish
Steamed fish is a quintessential part of Cantonese cuisine. Hong Kong chef Leung Fai Hung dispenses advice on how to get the technique right.
Dining In 2 minutes
Recipe: Lobster Avocado Roll With Caviar
Alain Devahive of Olivia Restaurant & Lounge shares his love for quintessential Catalan culture and a recipe to impress.
Dining In 3 minutes
Recipe: Naturally-dyed Easter Eggs And 5 Ways To Decorate Them
This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.
Dining In 1 minute
Recipe: Handmade Naoshichi Noodles
These hand-cut noodles are coloured with precious saffron and lifted with a citrusy zing from naoshichi, a rare lime-like fruit from Japan.
Dining In 1 minute
Recipe: Ikan Assam Pedas With Dough Fritters
Veteran chef Philip Chia transforms this Peranakan classic into a party-friendly canapé.
Dining In 3 minutes
6 Popular Plant-based Meat Alternatives From Around The World
Here are some of the innovative brands that have mushroomed up to produce plant-based alternatives to beef, pork, poultry and eggs.
Dining In 3 minutes
Ingredient: Butterfly Pea Flower
Chase away the blues with this magical colour-changing tea and its stress-relieving antioxidant properties.
Dining In 2 minutes
Recipe: Paella Valenciana With Socarrat
Try your hand at Manuel Berganza’s winning paella dish in Netflix’s The Final Table, which comes with the essential crunchy layer at the bottom of the pan.
Dining In 3 minutes
Ingredient: Snails
Rubbery, slimy snails are a delicacy in many parts of the world, as are their eggs which go by the fancy name of snail caviar.
Dining In 2 minutes
Technique Thursdays: Aspic
The thought of jiggly savoury meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.
Dining In 1 minute
5 Ways To Deal With Chinese New Year Leftovers
Don’t waste food by binning them. From brewing stock from leftovers to making pineapple jam from tarts, here are five nifty ways to save those festive goodies.
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