Dining In
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MICHELIN Restaurant Recipes with a Japanese Flair
With eating indoors being the new norm, get creative in your home kitchen with these recipes from MICHELIN-rated restaurants around the world that are either from, or inspired by, the Land of the Rising Sun.
How To Cook With Alcohol
Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.
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.
Father’s Day Dining At Home
Bring the family together with a selection of cuisines and wines from MICHELIN-recommended restaurants that range from Alsatian to Peranakan
Recipe: Pierre Hermé's Infiniment Chocolat Macarons
Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.
Recipe: Easy Steamed Fish Scrambled Eggs
Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.
How To Achieve Restaurant Quality Steaks At Home
Chef Aitor Jeronimo Orive of MICHELIN-starred Basque Kitchen shows how it’s possible to achieve the perfect doneness and char with a Teka SteakMaster home oven.
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.
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.
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.
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.
My Signature Dish: Simon Rogan's Apple Tart
Decadent sticky caramel, delicate apple ribbons and a perfect pastry base combine to seriously elevate a rightly famous classic.
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.
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.
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.
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.
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.
