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Dining In

Dining In 1 minute

Recipe: Putien's Fujian Crispy Oysters

Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.

Dining In 1 minute
Recipe: Putien's Fujian Crispy Oysters

Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.

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Dining In 2 minutes
Recipe: Classic Fried Vermicelli

Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried bee hoon.

Dining In 2 minutes
Recipe: Itek Sio (Peranakan Braised Duck)

Violet Oon, chef and co-owner of restaurant chain Violet Oon Singapore, shares her recipe for the rarely seen Peranakan braised duck dish.

Dining In 2 minutes
Kitchen Language: Mise en Place

Mise en place is a vital aspect of learning to cook professionally.

Dining In 2 minutes
How To Pair Wine With Mooncakes

Helen Chong, sommelier at one-MICHELIN-starred Summer Pavilion, shares her top picks for wine pairings with different types of mooncakes.

Dining In 2 minutes
Technique Thursday: Cooking Fish With Crispy Skin

Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.

Dining In 2 minutes
Ingredient: Tempeh

Versatile and nutritious, these cakes of fermented soya beans covered in white mould make for a delicious plant-based protein alternative.

Dining In 1 minute
Recipe: Negroni Darmagi

Mixologist Samy Berdai of Daniel Boulud's Boulud Sud in New York shares his take on this iconic cocktail.

Dining In 2 minutes
Recipe: Heirloom Tomato Salad With Home-made Burrata

At Bib Gourmand establishment Bar-Roque Grill, chef Stephane Istel makes his own cheeses from goat’s and cow’s milk sourced right here in Singapore.

Dining In 1 minute
Ingredient: Cloudberries

Find out why the Swedish call this fruit "the gold of berries".

Dining In 2 minutes
Recipe: Teochew Jellied Pig Trotter

Patience is the key to achieving rich umami flavour and melt-in-the-mouth consistency in this classic Teochew dish, says Dylan Ong of The Masses.

Dining In 2 minutes
Technique Thursday: Velveting In Chinese Cooking

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

Dining In 2 minutes
Recipe: Olivia’s Creamy Homemade Cheesecake

Basque-style burnt cheesecake makes its way across the internet and Olivia’s refined rendition oozes style and substance.

Dining In 2 minutes
Recipe: Crab Roll With Chicken Liver And Salted Egg

Chefs Sin Leong and Hooi Kok Wai of the famous Red Star Restaurant reveal their recipe for a Cantonese classic.

Dining In 1 minute
Recipe: Citrusy Buntan Mantou

Rope the kids in to make these cheerful buns by Janice Wong, fluffy and fragrant with Japanese buntan.

Dining In 2 minutes
Technique Thursday: Poaching In Chinese Cooking

Poaching is a basic technique in Chinese cooking, sometimes used together with stir-frying or steaming to introduce more complex flavours and textures to dishes.

Dining In 2 minutes
Kitchen Language: What Is Bouquet Garni?

This little herb packet adds flavourful French flair to stews, stocks and sauces.

Dining In 1 minute
Recipe: Mini Kobe Cheeseburgers with Remoulade Sauce

Pucker up for these sliders from celebrity chef Wolfgang Puck, which are perfect for any social gathering.

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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