8 Articles found for “'t Ganzenest”

Despite his classic Cantonese cooking background, chef Kwong from The Langham Hong Kong believes innovation is a necessary skill for every chef.

Behind the stove in every Michelin-starred restaurant is a great chef. We spend an afternoon with them to find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

The humblest of ingredients can come together for a dish that’s as delicious as it is symbolic.

In the 6th arrondissement of Paris, the Pavillon Faubourg Saint-Germain – a hotel previously frequented by James Joyce, Léo Ferré and T.S. Eliot – has been given a discerning and elegant makeover

Chef T.J. Steele’s pig’s head tostada is served with pickled peppers, lime mayonnaise, chicharrónes and salsa verde.

Siu struggled to find his voice in Cantonese cooking before hitting his stride and earning stars for T'ang Court, Duddell's and most recently, Ying Jee Club in Hong Kong.

Ultraviolet joins T’ang Court in the highest three-star echelon; 30 restaurants get Michelin stars this year, up from 26 in 2017.

Ultraviolet joins T’ang Court in the highest three-star echelon; 30 restaurants get Michelin stars this year, up from 26 in 2017.