recipe

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

Running her MICHELIN-Starred "Old School Eatery" with an iron fist in a velvet glove, 70-year-old Gaik Lean Beh shares with us the recipe for her sought-after nasi ulam.

This unique and aromatic creation is sure to impress your taste buds and your guests.

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.

We asked two chefs from MICHELIN-Starred restaurants in Hong Kong and Macau to share their secrets on how to perfect two Lunar New Year classics: Braised Pork Knuckles with Fermented Red Beancurd and Braised Shiitake Mushrooms with Dried Oysters and Black Moss.

Ee-fu Noodles are an auspicious dish that's great for any upcoming occasion. MICHELIN Cantonese restaurant Elegant Inn in Kuala Lumpur shows us how to make the perfect plate.

Elaborate and elegant, a Beef Wellington is a stunner at any holiday gathering. And today, Lewis Barker of MICHELIN-starred Sommer shows us how to prepare this British classic.

Noodling around with this delicious Thai noodle.

Learn how to make the iconic Middle Eastern dessert like Palestinian chef Salam Dakkak of Bib Gourmand restaurant, Bait Maryam.

Nancy Silverton of MICHELIN-Starred Osteria Mozza in Los Angeles spills the secrets of her famed Caesar salad.

Daniel Lugo of Bib Gourmand recommended Jaleo shares his insights into how to make this classic Spanish rice dish.

When things are a bit hectic, cooking can be a good way to take your mind off things! We asked chefs to share an easy recipe of their choice that can be made at home. Today, discover Jean-François Piège's Crème Caramel.

Here's what to do if you've got more dates than you can count.

A dangerously good double chocolate cake to sweeten any meal.

In keeping with the spirit of giving this festive season, chefs Thomas and Mathias of two-MICHELIN-starred Sühring in Bangkok share their family's secret eggnog recipe with a Thai twist.

This is a recipe for "Infiniment Chocolat" macarons by Pierre Hermé, one of France’s most famous pastry chefs.

Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.

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.