cooking

A Southern-style pad Thai recipe from the world’s first Thai restaurant to earn three MICHELIN Stars — and a reminder of what authenticity can taste like.

Discover the original ca phe trung recipe from Sofitel Legend Metropole Hanoi, where Vietnam’s iconic egg coffee was born in 1946.

Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan.

Phoget other recipes—here’s how you can make a simple Hanoian pho at home, MICHELIN-style, just like at the popular Phở Bò Ấu Triệu in Hanoi.

No green thumb? No worries. You can still nail a ‘literally green’ recipe that’ll have your taste buds thriving.

Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.

From the team at Bun Cha Ta (Nguyen Huu Huan Street) in Hanoi comes these crispy spring rolls that the MICHELIN Inspectors are raving about.

Noodling around with this delicious Thai noodle.

Here are some duck dishes you’ll want to try at these MICHELIN-Starred restaurants in Thailand!

Here’s a not-so-secret recipe for mouth-watering crispy pork belly.

Chefs from Michelin restaurants reveal what it takes to make this technical yet deceptively simple Chinese dish

Discover new ways of blending food and drink. Strong drink, that is.

Boiled, steamed, or fried and filled with everything from pork to plums, dumplings are eaten 'round the world.

Mini in size but mighty in flavour, capers are intrinsic to a myriad of cuisines and have grown for thousands of years around the Mediterranean, North Africa, and more recently, Southern Australia.

Kitchen novices to seasoned cooks will find these basic tips from Bangkok's top chefs very helpful.

Six chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home.

Executive chef Mok Kit Keung of Shang Palace opens up a whole world of flavours by cooking with an array of Chinese liquors.

What we watch on screen has very real impact on the way we cook, dine and view the F&B industry, according to these cookery TV personalities.