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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.
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.
Wine Time? 5 Top Shops in New York City Offering Delivery
A handful of our favorite wine shops are worth an in-store visit, but also have an incredible selection of wine for you to drink at home.
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.
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: 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 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: 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.
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.
