fish
The Ultimate Secrets to Steamed Fish According to 2-Star 102 House in Shanghai
This Lunar New Year, let chef Xu Jingye, chef of two-MICHELIN-Starred 102 House in Shanghai show you how to prepare the ultimate steamed fish for your upcoming feasts and festivities.
MICHELIN Guide Focus: Fugu, a Winter Food
There’s something winsome about the puffed-up face of the fugu, known in English as the blowfish or pufferfish . Yet it’s also known as a dangerous fish, because of the poison in its organs. Why do Japanese people eat this poisonous fish? Let’s talk about this cuddly-looking fish and the hazard that lurks within it.
Restaurant Secrets: Fugu, The Deadly Delicacy
Two chefs from MICHELIN-starred pufferfish specialty restaurants in Osaka explain the appeal of the poisonous fish.
6 Ways to Cook Whole Fish
Four chefs from MICHELIN restaurants spanning Taiwanese, Sichuan, and Cantonese cuisines share their flavour combinations and techniques for six whole fish dishes.
Visit These 9 Bib Gourmand Locations for Delicious Fish Dishes
Whether sliced and cooked in hearty broths, or served with rich, fiery curries, fish is known to mirror abundance and success, especially in the context of Chinese New Year. Check out these 9 Bib Gourmand spots where you can get your fill of fish for a smooth-sailing year ahead!
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.
Exploring Okinawa's Farms and Fisheries With Chef Tomoyuki Kiga
We travelled to the southernmost island of Japan with Akira Back Singapore’s chef Tomoyuki Kiga to uncover the prefecture's lesser known produce and fresh inspiration.
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.
5 Questions With The Founders Of Crusty’s On The Secrets Behind Salted Egg Fish Skin Snacks
The trio share insider know-how on the intricacies of making a packet of salted egg fish skin that tastes like it is freshly cooked at a zichar restaurant.
Technique Thursday: 8 Tips For Perfect Steamed Fish
Steamed fish is a quintessential part of Cantonese cuisine. Hong Kong chef Leung Fai Hung dispenses advice on how to get the technique right.
Ask The Experts: Tips For Selecting The Best Fish Sauce
Fish sauce has been riding on the trend of healthy eating for its natural, umami-packed content. Here're some tips on picking the top of the crop.
Recipe: Handmade Teochew Yellow Eel Fish Balls
These bouncy balls of fish paste can be used in braises, stir-fries and soups.
Recipe: Hangzhou Fish Ball Soup
Chef Yang Kuang Tsung of Taipei's one-Michelin-starred Hangzhou restaurant Tien Hsiang Lo shares an authentic recipe for Hangzhou fish ball soup.
Norway's Chef Geir Skeie Is On A Mission To Make Salmon Hip
Pink Fish, a new fast food chain in Norway, is changing the way people think about good ol' salmon.
6 Things To Know About Real Hawaiian Poke
Including what to look out for and how to make one at home
