egg

Long associated with Easter tables and spring gatherings, deviled eggs are getting a fresh spin in MICHELIN Guide kitchens.

In keeping with the spirit of giving this festive season, Chefs Thomas and Mathias of Three MICHELIN Star Restaurant Sühring share a special eggnog recipe with a Thai twist.

Today's spotlight are signature dishes that give you a happy little boost for your brain!

Cage-free or free-range? Pasture-raised or organic? Brown or white? Here's what you need to know.

This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.

Give the classic hors d'oeuvre the star treatment with Thomas Chen’s recipe.

The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.

Get tips and tricks from Blue Jasmine’s Thai chef for an omelette that’s crispy on the outside, light and puffy on the inside.

Swap out your pancakes for this savory Sri Lankan dish.