Cantonese

Behind every great Cantonese dish is a sauce. From soy and oyster to XO and plum, discover 10 essentials that define the cuisine.

Chef Tam's Seasons was awarded one MICHELIN star in its first year of opening and was promoted to two stars this year. We spoke with the MICHELIN inspectors about their experiences at Chef Tam's Seasons and delved into the efforts and creativity involved in reinventing traditional Cantonese cuisine.

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.

This dish created by Ya Ge’s chef Cheng Kwok-Hung for the gala dinner is a perfect demonstration of his long-standing belief in never-ending innovation and constant evolution through time.

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.

Though they look alike and are equally delicious, the two styles of duck are processed, cooked, sliced and consumed very differently.

Naturally fragrant dried mandarin peel is a great addition to a slew of dishes and medicines in traditional Cantonese dishes.

This is the first edition from Michelin to focus on a specific regional cuisine.

This special edition compiles the best addresses for Cantonese cuisine across 15 countries in Asia, Europe and the United States.

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.