cooking

From kinilaw to ihaw, here are the cooking techniques that make Philippine food taste the way it does — and where to try them.

Here’s how you can make som tum, a classic Thai papaya salad, like a MICHELIN-recognised restaurant in Thailand.

A Southern-style pad thai recipe from the world’s first Thai restaurant to earn three MICHELIN Stars — and a reminder of what authenticity can taste like.

Discover the original ca phe trung recipe from Sofitel Legend Metropole Hanoi, where Vietnam’s iconic egg coffee was born in 1946.

Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan.

Learn the secrets to making world-famous tom yum kung, the hot and zesty Thai soup that’s won over the world—crafted the MICHELIN Star way at AKKEE restaurant.

Phoget other recipes—here’s how you can make a simple Hanoian pho at home, MICHELIN-style, just like at the popular Phở Bò Ấu Triệu in Hanoi.

Here’s your MICHELIN-inspired guide to crafting ravioli stuffed with smoked pancetta, served Amatriciana-style with Piennolo tomato sauce and burrata.

No green thumb? No worries. You can still nail a ‘literally green’ recipe that’ll have your taste buds thriving.

From the team at Bun Cha Ta (Nguyen Huu Huan Street) in Hanoi comes these crispy spring rolls that the MICHELIN Inspectors are raving about.

A Vietnamese chef shares the recipe for this essential dipping sauce in Vietnamese cuisine.