Hong Kong

Rule number one: "Don't play it safe."

Let your taste buds do the traveling.

Paying homage to seasonality, Adriano Cattaneo reveals a recipe passed on to him from late French chef Joël Robuchon.

The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.

The most talked-about restaurant openings, pop-ups and news you can't miss this summer.

Chef Nicolas of one-MICHELIN-starred Epure shows how to perfect an omelette at home with flame cooking.

Hong Kong’s MICHELIN pastry chefs are raising the chocolate bar by celebrating chocolate in all its different forms.

This Father's Day, we chat with MICHELIN Guide chef dads about fatherhood, work-family balance and the dish they want their kids to remember them for.

Let's start with the three types of Cantonese rice dumplings you should know.

Sommeliers of MICHELIN-recommended Cantonese restaurants share tips on how to pick a winning wine every time.

Because going veg doesn't mean you'll be missing out on fine-dining experiences.

The chef-owner of Mono talks about the restaurant that marks his career, things he learned from Mauro Colagreco, and how life has come full circle for him.

This Mother's Day, MICHELIN chefs take a trip down memory lane to share their favourite memories of mum.

In celebration of Mother’s Day, we invite the mother and daughter duo behind Chili Fagara to give us the lowdown on Sichuan cuisine.

In honour of Labor Day, we take a look at the most labor-intensive dishes around.

Tip: Bring a friend (or two) so you can try as many dishes as possible.

What do chefs do on their day off? We follow Eric Räty, chef-owner of two-MICHELIN-starred Arbor, to visit the ceramic shop where the restaurant's abalone plates are made.

The designer behind MICHELIN-starred restaurants walks us through his no-frills go-tos and fine dining favourites.