Hong Kong

Where do MICHELIN inspectors feed their bellies—and souls—in winter?

From helping out at his parents’ dai pai dong to earning a MICHELIN star for Man Ho, chef Jayson Tang talks about his personal journey as a Cantonese chef.

Get in the autumn spirit with MICHELIN-approved restaurant openings and seasonal menus.

We've got the inside scoop on the secret dishes for those in the know.

Itching to travel? We feel you.

MICHELIN-approved beef brisket noodles to satisfy your comfort food cravings this winter.

From cleaning bathrooms in his father's restaurant during school holidays to transforming the very same address into the world's first Punjabi restaurant to reach MICHELIN Star status, the co-founder of Black Sheep Restaurants has come full circle.

Owner Danny Yip gives us a tour of his go-to places to source the best local ingredients for The Chairman.

Join Vicky Cheng, the chef-owner of one-MICHELIN-starred VEA, as he takes us to his favourite spots in Hong Kong's fishing village Tai O.

The city's top chefs are taking plant-based cuisine to the next level.

If you think Indian cuisine is only about curry and naan, think again.

Follow Australian chef Shane Osborn's itinerary in Wong Tai Sin to explore the city at a slower pace.

These surprisingly affordable set lunch menus are the city's best-kept secrets.

Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.

These top hotel bars are changing the way we experience cocktails.

The city’s top chefs are elevating the humble carb to an exceptional fine dining experience.

The chef-owner of two-MICHELIN-starred Mingles is back in Hong Kong and ready to take his overseas outpost to the next level.

The chef-restaurateur behind one-MICHELIN-starred The Chairman shares his favourite go-tos in Hong Kong and beyond.