Dining In
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
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.
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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.
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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.
Necks And Collars Are A Chef's Best Kept Secrets
These often overlooked, meaty cuts are full of flavour and many a chef's favourite fish and meat parts in MICHELIN-starred kitchens.
Recipe: Thai Red Curry Paste
Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.
Recipe: Fried Chicken Karaage
Greg Baxtrom shares the recipe for his late-night offering from Bib Gourmand establishment Maison Yaki in Brooklyn, NYC.
Recipe: Restaurant JAG's Sureau, Scallops And Celeriac
Be inspired by chef Jeremy Gillon’s perfumed creation this Valentine’s Day, featuring a scented elderflower vinegar made by mum.
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