23 Articles found for “La Table de Christophe Hay et Loïs Bée”

La Paix, La Table de Maxime and Ma Langue Sourite have been elevated to two-star status.

In the Philippines, there's more to the sauce than meets the palate.

A new generation of bottled teas is redefining non-alcoholic celebration across Asia and the Middle East.

Dining in — or with a view of — a restaurant’s kitchen is like visiting an artist’s studio: Being close to masters at work is a chance to see (and savor) where the magic happens. 

At Don Alfonso 1890 in Grand Lisboa Palace Resort Macau, head chef Federico Pucci transports diners to southern Italy, bringing his homeland to life in this signature dish.

Julien Royer of three-MICHELIN-starred Odette talks about his humble roots, his favourite childhood food, and provides a first look at some of the dishes served at his new restaurant named after his mother, Claudine.

The masterminds behind two-MICHELIN-starred L’Envol reveal subtle yet powerful design elements that go hand in hand with the cuisine.

Chef Vicky Cheng of one-MICHELIN-starred VEA showcases the tasty results of cooking with vegetables grown from recycled coffee grounds at a special “farm-to-table” luncheon held last November.

Once a VIP perk for select diners, chef’s tables have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.

Renowned for its meticulous study of Joseon-era royal cuisine, Onjium captures the spirit of the royal table in a comforting hotpot for autumn days.

All year round, MICHELIN Guide Inspectors visit an endless procession of restaurants. And once in a while, a dish lands on their tables that is simply unforgettable.

Tea, a beverage steeped in thousands of years of culture, is redefining the taste experience at the dining table with its unique flavours and rich heritage.

Year round, MICHELIN Guide inspectors sample an endless procession of dishes. Once in a while, a dish lands on their tables that is simply unforgettable.

Year round, MICHELIN Guide inspectors sample an endless procession of dishes. Once in a while, a dish lands on their tables that is simply unforgettable.

What goes on Hong Kong food influencers' Chinese New Year dinner table?

In Hong Kong and Macau, char siu, or barbecued pork, is as much in the souls of its people as it is on their tables. We look at the history of the Cantonese classic and how to order it like an expert.

Book a table in advance and give your significant other a romantic surprise.

From working from the city's biggest tycoons to running six-table Celebrity Cuisine in Hong Kong, Cheng shares his journey to a MICHELIN star.