Hong Kong

Making their overseas debut alongside Tian Tian & A Noodle Story are two other Michelin-listed hawker stalls from Singapore — Lao Jie Fang and The 50s.

Hong Kong’s Forbidden Duck, by ‘Demon Chef’ Alvin Leung, opens its first overseas outpost in Singapore.

Yi O rice from Hong Kong's Lantau Island gaining favour among gourmands.

Barbecue is an evergreen holiday activity, but foodies in Hong Kong do it a bit differently.

It’s not a secret that the people of Hong Kong love seafood, especially simply steamed fish. Chef Leung Fai Hung shows us how best to cook it.

Four esteemed Hong Kong chefs recommend their favorites from 2018's Bib Gourmand selection.

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.

With the recent opening of several roast duck restaurants, we look at what makes these lacquered birds so popular in Hong Kong.

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

Wet markets are the beating heart of Hong Kong’s robust food culture. Three home-grown chefs walked us through their favorite haunts.

As Chinese New Year approaches, the top Chinese restaurants in town all launch new New Year pudding flavors to surprise their patrons. We round up some of the highlights this year.

Trusty Congee King is the first ever congee establishment to be featured on the list of Bib Gourmand restaurants in the MICHELIN Guide Hong Kong and Macau. This is the story about its road to acclaim.

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

We speak to Stephane Gortina about his culinary career in the Ducasse Empire and receiving a MICHELIN star for Rech By Alain Ducasse in Hong Kong.

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

The French chef shares how he felt for his seafood-centric restaurant The Ocean By Olivier Bellin to receive a MICHELIN star in the 2018 edition of Hong Kong and Macau's red guide.

Hand-brewed coffee is fun, so here we introduce five brewing tools of different usage difficulty and investment costs to let you into the world of hand-brewing.

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.