91 Articles found for “hom”

Ten French chefs open the doors to their family homes and self-made retreats, where terroir, tradition and personal hospitality shape some of France’s most compelling restaurant — and often, hotel — experiences.

They're here: the very first winners of the MICHELIN Architecture & Design, Wellness, Local Gateway, and Opening of the Year awards.

With just enough time to plan a trip before cherry blossom season this spring, we're taking a closer look at one of the best hotels in Kyoto. Once you’ve found your sea legs in Japan, you might try a hyper-traditional ryokan. Until then, consider the One Key Ace Hotel.

In a world chasing the new, Corey Lee of 3-Star Benu looks back. Today, he revisits the flavours of his Korean heritage through a humble yet profound dish of buckwheat jeon, a loving tribute to the unspoken rituals of Korean home kitchens and dishes.

Discover Feuille’s fermentation techniques and sustainability philosophy and learn how to culture your own flavours at home.

The Chef-Owner of MICHELIN Green Star Apricity, London, shares her simple cook-at-home, zero waste recipe.

The legendary chef behind Restaurant Daniel reveals his favorite spots to eat, drink, and unwind across Manhattan and beyond.

Reduce your carbon footprint in your home kitchen with these helpful tips on minimising food waste and conscious cooking.

Back in Singapore for his Homecoming residency at Raffles Hotel, we catch up with André Chiang and ask him about life so far, and where he is heading as he approaches his next decade in life.

Cheffe Vicky Lau of two-MICHELIN-Starred TATE Dining Room in Hong Kong uses expressions of Nespresso’s Exclusive Selection Galápagos coffee to bring out the earthy flavours of mushroom in a mesmerising dish.

How does a cup of coffee affect your MICHELIN dining experience?

Multicultural cuisines are on the rise, bringing new flavours and energy to Hong Kong's diverse culinary landscape.

From taking saunas between Christmas meals to roller-skating to midnight mass, 10 MICHELIN chefs share their favourite Christmas traditions and memories from home.

After seven years overseas, veteran Cantonese chef Tsang Chiu King returns to his native Hong Kong to lead Ming Court Wanchai, as he believes the city is the best place to preserve the Cantonese culinary heritage.

Six chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home.

Good food doesn't have to be expensive. The Bib Gourmand rating exists to recognise friendly establishments that serve good food under HK$400.

Paški Sir is gaining in popularity, and it’s the perfect way to savour a piece of the Adriatic.

Raw, vegan and gluten-­free, this recipe is simple to execute and bursting with fresh flavour