cooking

From kinilaw to ihaw, here are the cooking techniques that make Philippine food taste the way it does — and where to try them.

Here’s how you can make som tum, a classic Thai papaya salad, like a MICHELIN-recognised restaurant in Thailand.

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.

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.

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

Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.

Both a scent that evokes the city’s nostalgia and a taste that inspires a new crop of MICHELIN chefs, threadfin is an unmissable new old ingredient of Hong Kong.

How do you like your Thai omelette?

Six chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home.

What we watch on screen has very real impact on the way we cook, dine and view the F&B industry, according to these cookery TV personalities.

It may be the starting point for most Chinese cooks, but deep-frying is an art that takes years to perfect.

So much is at stake when you sear a piece of meat in the frying pan. Get some pro tips to create a winning dinner for your loved ones.