Chinese Cuisine
12 Budget-Friendly MICHELIN Starred Restaurants in Mainland China
Dining at MICHELIN-Starred restaurants in mainland China is not out of reach with these 12 dining destinations. Check them out!
Lucky Lunar New Year Recipes from MICHELIN-Starred Restaurant Chefs
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.
Restore your yin and yang: The extraordinary Cantonese soups from Hong Kong MICHELIN restaurants
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.
5 different ways to embrace hairy crab season in MICHELIN starred restaurants
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.
Albert Au Takes The Helm At MICHELIN-starred Jiang-Nan Chun In Singapore
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.
5 Must-Try Classic Regional Dishes And Where To Order Them
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.
Why Japanese Chef Hideaki Sato Wants To Master Chinese Cuisine
He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.
Ingredient: Dried Tangerine Peel
The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.
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.
Technique Thursday: Velveting In Chinese Cooking
Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.
What I Think About My Four-Hands Partner: Vicky Lau And Junghyun Park
The duo talk about their upcoming collaboration and what they think of each other.
The Changing Face Of Chinese Cuisine
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.