404 Articles found for “A Wen Rice Cake”

Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan.

Fragrant rice, tender chicken, and bold dipping sauce—Thai chicken rice is a must-try classic. We take you through its origins and MICHELIN-approved spots for this iconic dish.

Gejang, also called gejeot in some regions, is a variety of jeotgal. Jeotgal–typically served with rice as a side dish or used as a condiment to ...

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

Restaurateur Song Jung-eun of ‘A Flower Blossom on the Rice’ believes that you are what you eat. She tells her story of good food.

Recipients of the new MICHELIN Green star in the MICHELIN Guide Seoul 2021, A Flower Blossom on the Rice and Hwanggeum Kongbat, share their sustainability ethos.

More than just sweet treats, Hong Kong’s New Year rice puddings showcase the city’s culinary ingenuity, standing out for their distinctive textures, flavors and local character.

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

So you want to eat phở like a local? Vietnamese chefs break down the do’s, don’ts and quiet rituals behind the bowl.

Eight Korean chefs around the world reflect on the past, present and future of Korean cuisine and its global ascent.

The latest selection also includes five new Two-MICHELIN-Star restaurants, 19 new One-MICHELIN-Star restaurants, and the first Sommelier Award for the Kyoto Osaka area.

Clare Smyth’s flagship restaurant continues to excel and deliver cooking of the highest quality, as a MICHELIN Inspector details in this in-depth report.

From a private jet tour of the world’s greatest places to a boutique barge cruise through Burgundy, these over-the-top trips are packed with extravagant dining — and lavish resorts to match.

At SIGNIEL Seoul, atop the world’s fifth-tallest building, a stay unfolds with sky-high fine dining and scenic baths with the city spread quietly below.

The Three Keys are the best hotels in our selection. Use this guide to explore them on every continent, country by country.

Here’s how you can make som tum, a classic Thai papaya salad, like a MICHELIN-recognised restaurant in Thailand.