Chinese Cuisine

Dining at MICHELIN-Starred restaurants in mainland China is not out of reach with these 12 dining destinations. Check them out!

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.

From Cantonese home to MICHELIN-starred establishments, many of their kitchens begin the morning similarly, by making one of the most time-consuming and important elements in Cantonese cuisine in time for lunch – soup.

It’s the time of the year to greet each other by asking how their cholesterol levels are, then followed by how many hairy crabs they intent to devour this season. Here's a list of MICHELIN restaurants that feature the seasonal hairy crabs.

The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.

These five classic Chinese dishes, offered by these MICHELIN Guide-listed restaurants in Hong Kong and Macau, feature both the distinctive and the unifying characteristics of regional cuisines across China.

He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.

The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.

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

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

The duo talk about their upcoming collaboration and what they think of each other.

Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.