Recipe

At MICHELIN-Starred Toyo Eatery in the Philippines, the iconic “Bahay Kubo” song is transformed into a dish of 18 vegetables that redefines Filipino food.

Learn the secret sauce behind L’Antica Pizzeria da Michele's Margherita — the only pizza spot in the MICHELIN Guide Singapore.

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.

A Southern-style pad thai recipe from the world’s first Thai restaurant to earn three MICHELIN Stars — and a reminder of what authenticity can taste like.

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

In a world chasing the new, Corey Lee of 3-Star Benu looks back. Today, he revisits the flavours of his Korean heritage through a humble yet profound dish of buckwheat jeon, a loving tribute to the unspoken rituals of Korean home kitchens and dishes.

For decades, preparing Lunar New Year snacks – and bonding with family while cooking – has been an invaluable component of our celebratory ritual. Executive chef Li Yuet Faat of Ming Court at Mong Kok shares his experience growing up and best tips for making those snacks.

Phoget other recipes—here’s how you can make a simple Hanoian pho at home, MICHELIN-style, just like at the popular Phở Bò Ấu Triệu in Hanoi.

A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!

No green thumb? No worries. You can still nail a ‘literally green’ recipe that’ll have your taste buds thriving.

Kevin Wong, chef-owner of Singapore’s first MICHELIN Green Star recipient Seroja, talks us through his process of making produce-driven drinks.

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

Cheffe Vicky Lau of two-MICHELIN-Starred TATE Dining Room in Hong Kong uses expressions of Nespresso’s Exclusive Selection Galápagos coffee to bring out the earthy flavours of mushroom in a mesmerising dish.

This Lunar New Year, let chef Xu Jingye, chef of two-MICHELIN-Starred 102 House in Shanghai show you how to prepare the ultimate steamed fish for your upcoming feasts and festivities.

We asked two chefs from MICHELIN-Starred restaurants in Hong Kong and Macau to share their secrets on how to perfect two Lunar New Year classics: Braised Pork Knuckles with Fermented Red Beancurd and Braised Shiitake Mushrooms with Dried Oysters and Black Moss.

Ee-fu Noodles are an auspicious dish that's great for any upcoming occasion. MICHELIN Cantonese restaurant Elegant Inn in Kuala Lumpur shows us how to make the perfect plate.

This is a recipe for "Infiniment Chocolat" macarons by Pierre Hermé, one of France’s most famous pastry chefs.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.