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Dining In 2 minutes

How Do Chefs Around The World Prepare Asparagus?

Roasting in the oven, grilling on the BBQ, or blanching on the stove are various ways to make the tender spears pop with flavor. Green, white or purple, it’s delicious stuff!

Dining In 2 minutes

How Do Chefs Around The World Prepare Asparagus?

Roasting in the oven, grilling on the BBQ, or blanching on the stove are various ways to make the tender spears pop with flavor. Green, white or purple, it’s delicious stuff!

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Dining In 3 minutes

Restaurant Secrets: Chefs Reveal Tips For Perfect Phad Thai

Unlock delicious secrets from chefs who make the best phad thai in the MICHELIN Guide Thailand.

Dining In 1 minute

Kitchen Language: What Are The Basic Knife Cuts?

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

Dining In 5 minutes

Essential Pantry Ingredients For Every Home Cook

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

Dining In 1 minute

Recipe: my version of crème caramel, by Jean-François Piège

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.

Dining In 1 minute

Recipe: Pierre Hermé's Infiniment Chocolat Macarons

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

Dining In 2 minutes

Recipe: Easy Steamed Fish Scrambled Eggs

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.

Dining In 3 minutes

Restaurant Secrets For Perfectly Steamed Fish

Chef Wu Hoi Ming of Taipei MICHELIN Plate restaurant Silks House demonstrates the art of steaming a whole fish from prep to plate.

Dining In 1 minute

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.

Dining In 2 minutes

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.

Dining In 1 minute

Recipe: Clare Smyth's Chocolate Lavender Tarts

Surprise Mum on Mother's Day with a fresh dozen of these iconic Chocolate Lavender Tarts from three-MICHELIN-star London restaurant CORE by Clare Smyth.

Dining In 2 minutes

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.

Dining In 2 minutes

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.

Dining In 2 minutes

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.

Dining In 2 minutes

Recipe: Classic Fried Vermicelli

Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried mi fen.

Dining In 2 minutes

Chinese New Year Recipe: Smiling Sesame Balls

Executive Chinese chef Daniel Cheung of Shang Palace in Hong Kong shares his recipe for these traditional Chinese New Year goodies that represent laughter and happiness.

Dining In 1 minute

5 Types Of Mandarin Oranges For Chinese New Year

Know more about the fruit that you will be exchanging during the upcoming slate of festive home visits.

Dining In 3 minutes

Technique Thursday: Chinese-style Smoking

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

Dining In 2 minutes

Recipe: Prawn Cocktail With Marie Rose Sauce

Zach Elliott-Crenn’s take on a classic prawn cocktail with 1970s throwback Marie Rose sauce will bring a fun dose of nostalgia to any potluck party.

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