Dining In
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: 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.
Latest
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.
The best of the MICHELIN Experience in your inbox
Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities.
Subscribe
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.
The best of the MICHELIN Experience in your inbox
Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities.
Subscribe
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.
Ask The Expert: Restaurant Secrets For Steamboat At Home
From freezer hacks to stock secrets and a special soya sauce and chilli dip recipe, executive chef of InterContinental Singapore Eric Neo shares his top tips for home-cooked hotpot.
Recipe: Summer Palace's Deep-fried Squirrel Fish And Steamed Fish Head
Ring in the Year of the Rat with this one-starred Cantonese restaurant's two-in-one Chinese New Year recipe for both young and old.
Recipe: Prawn Cocktail With Marie Rose Sauce
Zach Elliott-Crenn’s take on a classic prawn cocktail with 1970s throwback Marie Rose sauce will bring a fun dose of nostalgia to any potluck party.
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.
Recipe: Beef Wellington with Truffle Madeira Sauce
Impress your guests with luscious beef wellington for one with this recipe by chef Matthew Cockrell of Mintwood Place in Washington, D.C..
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.
Recipe: Lacassà
This Macanese rice vermicelli stir-fry is on the menu at Fat Rice in Chicago.
Kitchen Language: What Is Mise en Place?
French for "in its place", mise en place is a vital aspect of learning to cook professionally.
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.
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.
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.
Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
SubscribeFollow the MICHELIN Guide on social media for updates and behind-the-scenes information
