Chinese Cuisine

For 78 years, Sek Yuen has balanced the tradition of reunion dinners, ritual dishes and family-first values at Lunar New Year.

Hairy crab season is in full swing this 2025! Here are six MICHELIN restaurants in Singapore serving the delicacy at its autumn peak, from classic to creative options.

Shaped by migration and memory, Hakka food blends humble ingredients with heritage, preserving a culture through bold, soulful dishes.

‘Tis the season for Chinese mitten crabs, better known as hairy crabs. For flesh sweet and succulent and roe most luscious, head to these MICHELIN restaurants in Singapore.

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

Join a MICHELIN Guide Inspector as they visit Andrew Wong’s restaurant, a unique experience in the London dining scene.

Dining at MICHELIN-Starred restaurants in mainland China is not out of reach with these 12 dining destinations. Check them out!

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.

Chinese mitten crabs, also known as hairy crabs, are now in season. Where to find them in Singapore? Head over to these MICHELIN restaurants for exciting creations featuring the crustacean’s sweet, delicate flesh and prized roe.

From Cantonese homes to MICHELIN-Starred establishments, many of Hong Kong's kitchens begin the morning similarly — by making one of the most time-consuming and important elements in Cantonese cuisine just in time for lunch: soup.