Feedback

Dining In

Dining In 3 minutes

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.

Dining In 3 minutes

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

Dining In 2 minutes

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.

Dining In 1 minute

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.

Dining In 3 minutes

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.

Dining In 4 minutes

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

Dining In 3 minutes

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.

Dining In 2 minutes

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.

Dining In 3 minutes

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.

Dining In 3 minutes

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.

Dining In 1 minute

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.

Dining In 6 minutes

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.

Dining In 2 minutes

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.

Dining In 2 minutes

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.

Dining In 1 minute

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.

Dining In 2 minutes

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.

Dining In 1 minute

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.

Dining In 2 minutes

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.

Dining In 1 minute

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.

Dining In 2 minutes

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.

Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide

Subscribe

Follow the MICHELIN Guide on social media for updates and behind-the-scenes information