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.

This simple yet flavorful dish adds a touch of Shanghai style to your festive feast, requiring minimal culinary skills.

We invited sommeliers from three MICHELIN-listed restaurants to elaborate on the selection and methods of wine pairing for Chinese dishes, based on two classic Lunar New Year dishes, Buddha Jumps Over the Wall and White Poached Chicken, as well as one of their restaurants’ signature dishes.

Spring rolls with champagne? Pho with red wine? We've got the answers.

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.

We invited chefs from one-MICHELIN-starred restaurants Impromptu by Paul Lee and Longtail to share their versions of the classic Mulled Wine and Hot Toddy, making your year-end parties and gatherings more heart-warming and special.

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.