Cantonese

Jiang Kong-yin was a connoisseur from the early 1900s and his family kitchen was the birthplace of many classic Cantonese dishes and the training ground for a generation of highly esteemed chefs.

The first personality featured in this new series is groundbreaking Hong Kong food writer Chan Mong Yan.

This is the first edition from Michelin to focus on a specific regional cuisine.

For Mok Kit Keung, Chinese executive chef of Shang Palace Singapore, preserving the legacy of classic Cantonese cooking is his mission.

Martin Foo, the group executive chef of home-grown brand Crystal Jade, keeps centred in the heart of the kitchen — in front of the fiery wok.

Executive chef Ho Wai-Sing of Hong Kong’s Royal Garden Chinese Restaurant unravels the history behind the premium Cantonese cuisine condiment of XO sauce.

This special edition compiles the best addresses for Cantonese cuisine across 15 countries in Asia, Europe and the United States.

A taste of Cantonese culinary tradition in a soulful bowl of porridge.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

The duo talk about their upcoming collaboration and what they think of each other.

This classic Cantonese heritage dish is as nutritious as it is delicious

Executive Chef Lai Tong Ping builds his modern Cantonese cuisine on a firm classic foundation.

The team behind Imperial Treasure Noodle & Congee House share their know-how.

Cantonese cuisine has evolved in the past decade. But what was it like at the start? We talk to Lung King Heen's executive chef Chan Yan-tak.

Where to go for a souper bowl of Cantonese tong sui dessert.

Mandarin Oriental Singapore's Cantonese restaurant Cherry Garden gets a facelift.

Shangri-La hotel Singapore welcomes its new Chinese executive chef Mok Kit Keung from two Michelin-starred Shang Palace in Kowloon Shangri-La, Hong Kong.

For chef Tam Kwok Fung of Macau’s Jade Dragon, glutinous rice dumplings signify family reunion – a tradition that he guards zealously by keeping the recipe close to his heart.