Cantonese

In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.

Deep-fried custard, locally known as gwo zaa, is a traditional Cantonese snack on the verge of extinction. Thankfully, this vintage delicacy finds its saviours through the protégés of the home cook of Jiang Taishi, and Jiang’s granddaughter Pearl Kong Chen.

Jiang Kong-yin was a connoisseur from the early 1900s and his family kitchen was the birthplace of many classic Cantonese dishes and the training ground for a generation of highly esteemed chefs.

The first personality featured in this new series is groundbreaking Hong Kong food writer Chan Mong Yan.

Roast pork buns, congee, siu mai — here’s where to get the best of the best in the Big Apple.

This is the first edition from Michelin to focus on a specific regional cuisine.

This special edition compiles the best addresses for Cantonese cuisine across 15 countries in Asia, Europe and the United States.

Following the closure of The Excelsior next year, the hotel’s one-Michelin-starred Yee Tung Heen will also be taking a break from activity. Chefs Wong Wing Keung and Yiu Bik Sun reminisced the great time they have had there.

Cantonese fine dining spot Lei Garden has been a breeding ground for some of the world’s most celebrated Chinese chefs, earning itself nicknames such as the “celebrity’s canteen” and the “Shao Lin Temple” of Chinese cuisine.

Snow ear fungus (or snow ear fungus) has long been hailed as the more affordable bird’s nest. It’s just as good for your health, but much better for your wallet.

For Chinese cuisine, soup stock is the soul that makes a good dish. Different regional cuisine types have different ways of making soup stock, and Tin Lung Heen’s Executive Chef Liu Bing Lei shared with us the secret behind making delicious soup stock in Cantonese cuisine.

The chef de cuisine from two Michelin-starred Tenku Ryugin goes back to childhood flavours to recreate this beautifully-plated dish.

Lei Garden's chairman Chan Shu Kit walks us through the restaurant's glorious past and reveals his future plans.

Looking back at the evolution of Cantonese cuisine in the last ten years, we talk to Lung King Heen's executive chef Chan Yan-tak for his opinion.

A taste of Cantonese culinary tradition in a soulful bowl of porridge.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

As gastronomy lurches forward with all things new and the exciting, we take a look at the rich legacy of classic Cantonese dim sum and how it straddles the chasm dividing the traditional and the modern.

Wake up your palate by adding the mild spiciness of young ginger to your dishes.