Recipe

We asked two chefs from MICHELIN-Starred restaurants in Hong Kong and Macau to share their secrets on how to perfect two Lunar New Year classics: Braised Pork Knuckles with Fermented Red Beancurd and Braised Shiitake Mushrooms with Dried Oysters and Black Moss.

This simple yet flavorful dish adds a touch of Shanghai style to your festive feast, requiring minimal culinary skills.

Ee-fu Noodles are an auspicious dish that's great for any upcoming occasion. MICHELIN Cantonese restaurant Elegant Inn in Kuala Lumpur shows us how to make the perfect plate.

This is a recipe for "Infiniment Chocolat" macarons by Pierre Hermé, one of France’s most famous pastry chefs.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

Specially created for his one-MICHELIN-star restaurant Arcane in Hong Kong, the simple, crowd-pleaser of a dish was not created to "prove a point" or "show off", says Osborn.

Decadent sticky caramel, delicate apple ribbons and a perfect pastry base combine to seriously elevate a rightly famous classic.

Surprise Mum on Mother's Day with a fresh dozen of these iconic Chocolate Lavender Tarts from three-MICHELIN-star London restaurant CORE by Clare Smyth.

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

Buddhist monk Jeong Kwan at Baekyangsa Temple, celebrated for her timeless and elegant temple cuisine, shares her recipe for maesaengi jjim.

Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.

Forget about asking friends to bring this fluffy treat home. Make your own with this recipe from chef Malcolm Lee.