Cantonese

A food lover’s paradise, iconic harbour, global banking hub, shopping mecca and only a three-hour flight from Bangkok; it is no surprise why Hong Kong is the second most travelled destination for Thais in the 2018 Visa Global Intentions Study.

Roast pork buns, congee, siu mai—here’s where to get the best of the best in the City by the Bay.

The first personality featured in this new series is groundbreaking Hong Kong food writer Chan Mong Yan.

Roast pork buns, congee, siu mai—here’s where to get the best of the best in the Big Apple.

This is the first edition from Michelin to focus on a specific regional cuisine.

For Mok Kit Keung, Chinese executive chef of Shang Palace Singapore, preserving the legacy of classic Cantonese cooking is his mission.

Happy Year of the Pig, which, in Chinese tradition, symbolises wealth. For a hearty meal worth remembering, the Michelin team has rounded up a list of the best Chinese restaurants to mark one of the most important festivals in Asia.

Martin Foo, the group executive chef of home-grown brand Crystal Jade, keeps centred in the heart of the kitchen — in front of the fiery wok.

Executive chef Ho Wai-Sing of Hong Kong’s Royal Garden Chinese Restaurant unravels the history behind the premium Cantonese cuisine condiment of XO sauce.

This special edition compiles the best addresses for Cantonese cuisine across 15 countries in Asia, Europe and the United States.

A taste of Cantonese culinary tradition in a soulful bowl of porridge.

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

Following the closure of The Excelsior next year, the hotel’s one-Michelin-starred Yee Tung Heen will also be taking a break from activity. Chefs Wong Wing Keung and Yiu Bik Sun reminisced the great time they have had there.

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.

Cantonese fine dining spot Lei Garden has been a breeding ground for some of the world’s most celebrated Chinese chefs, earning itself nicknames such as the “celebrity’s canteen” and the “Shao Lin Temple” of Chinese cuisine.

Snow ear fungus (or snow ear fungus) has long been hailed as the more affordable bird’s nest. It’s just as good for your health, but much better for your wallet.

For Chinese cuisine, soup stock is the soul that makes a good dish. Different regional cuisine types have different ways of making soup stock, and Tin Lung Heen’s Executive Chef Liu Bing Lei shared with us the secret behind making delicious soup stock in Cantonese cuisine.

Cantonese cuisine has evolved in the past decade. But what was it like at the start? We talk to Lung King Heen's executive chef Chan Yan-tak.