Hong Kong

The executive chef of three-Michelin-starred Jade Dragon takes an ordinary ingredient and turns it into a refined delicacy for The MICHELIN Guide Hong Kong Macau 2019 Gala Dinner.

The chef of two-Michelin-starred The Tasting Room kicked off The MICHELIN Guide Hong Kong Macau 2019 Gala Dinner with the ocean on a plate.

The newly-appointed International Director of The MICHELIN Guides shares his thoughts about Hong Kong and Macau’s gastronomic scene and the future of the MICHELIN Guide.

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 year’s selection sees Caprice and Jade Dragon enter the three-starred echelon. Together with four new two-starred and six new one-starred restaurants, the oldest Michelin selection in China continues to display the remarkable dynamism of the region.

Some of the biggest names in Hong Kong’s dining scene are beating a path to success in Singapore.

Seven of the world’s top chefs will gather at the MICHELIN Guide Hong Kong Macau 2019 Gala Dinner to craft a sensational meal based on the theme of Metamorphosis.

The chef shares his reflections on running two MICHELIN-starred French restaurants Le39V worlds apart in Paris and Hong Kong

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

Here’s how this avid runner keeps his restaurant — and himself — in top form.

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

Once a VIP perk for select diners, chef’s tables have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.

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.

Make wonderful memories with family and friends at these Michelin-recommended steakhouses.

Here's what you can expect at the Peruvian celebrity chef's first Asian foray, ICHU Peru in Central, Hong Kong later this year.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand Restaurants was created to allow everyone to eat well without spending more than HK$400.

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

Chef Matt Abergel shares his recipe for this moreish chicken and mochi rice bowl in his cookbook, Chicken And Charcoal.