cooking

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

Here is the secret to making nam pla phrik, the punchy Thai fish sauce dip that elevates every meal — crafted by a Thai MICHELIN restaurant chef.

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.

Discover the original ca phe trung recipe from Sofitel Legend Metropole Hanoi, where Vietnam’s iconic egg coffee was born in 1946.

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.

From the team at Bun Cha Ta (Nguyen Huu Huan Street) in Hanoi comes these crispy spring rolls that the MICHELIN Inspectors are raving about.

Noodling around with this delicious Thai noodle.