Cantonese

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.

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

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

Prior to its opening on February 1, we speak to chef Wong of One MICHELIN-starred Man Wah to get a sneak peek of the new menu.

In honour of the Year of the Ox, these MICHELIN restaurants pull out all the stops to create Chinese New Year puddings that will elevate the holiday spirit at home.

Chef de cuisine Paul Lau Ping Lui of two-MICHELIN-starred Cantonese restaurant Tin Lung Heen tells us how an impressive first encounter with Westholme's wagyu beef inspired him to push the boundaries of culinary tradition.

A banquet without chicken is just dinner, according to an old Cantonese saying. We round up a selection of mouth-watering chicken dishes from the top MICHELIN restaurants around town.

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.

Even though is is widely recognised as the "canteen of tycoons", Fook Lam Moon is not just for the well-heeled. The legendary restaurant where many of today's iconic Cantonese dishes were first created opens its doors to everyone. These are the dishes you should definitely not miss — even if you don't have a millionaire's budget.

These five cornerstone dishes of Cantonese cuisine have been elevated to an art form in the hands of master chefs at these MICHELIN Guide-featured restaurants in Hong Kong.

In Hong Kong's ever-evolving culinary landscape, these five iconic MICHELIN-starred restaurants have withstood the passage of time to exert an enduring influence over the city's Cantonese dining scene.

Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.

Goldfish-shaped scallop dumplings. Traditional har gow stuffed with minced bamboo like they just don't make anymore. Whether you like your dim sum classic or contemporary with a creative twist, these 5 MICHELIN-recommended restaurants are a must-visit for every dim sum lover.

No matter what the season, a steaming hot bowl of soup will warm the heart. Here are five MICHELIN-recommended restaurants to get your fill.

He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.

The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.