Both hailing from Hong Kong where soups are a mainstay of the dinner table, Longtail’s Lam Ming Kin and MUME’s Richie Lin share their family recipes for comforting Cantonese soups.

With eating indoors being the new norm, get creative in your home kitchen with these recipes from MICHELIN-rated restaurants around the world that are either from, or inspired by, the Land of the Rising Sun.

Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.

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!

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

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

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

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.

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.

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

The MICHELIN-starred Spanish restaurant’s take on this trendy bake requires no flour and just four core ingredients.

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.

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.

These often overlooked, meaty cuts are full of flavour and many a chef's favourite fish and meat parts in MICHELIN-starred kitchens.

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.

Be inspired by chef Jeremy Gillon’s perfumed creation this Valentine’s Day, featuring a scented elderflower vinegar made by mum.

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.