27 Articles found for “CUT”

Here's what to look for when purchasing this essential kitchen item.

Whether you crave pork, chicken or mutton, these Bib Gourmand establishments offer a whole range of offally delicious local dishes that prize off-cuts and organ meats.

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

Richard van Oostenbrugge’s Singapore outpost at Resorts World Sentosa will feature levitating creations and a visual feast to accompany his fine-casual cuisine when it opens on 28 December.

A Spanish chef and a Japanese chef from two of Barcelona's Michelin-starred restaurants cross knives in a traditional Bluefin tuna cutting ceremony.

For a shoulder you can lean on.

Chef Christopher Millar is making farm-to-table possible in Singapore with the wagyu cattle he is rearing in Australia.

Here's how an American chef celebrates Christmas.

Passionate foodie and meat expert Andre Huber of Huber's Butchery offers tried-and-tested tips for raising your steak game.

From Texas Barbecue to Mexico City's cutting-edge dining, these new MICHELIN Guide hot spots promise unforgettable vacations and world-class cuisine.

The “Sentinel Suite” at Cap Rocat is cut deep into the Mallorcan cliffside — where a cannon once sat guarding the sea.

Ever dreamed of sleeping in a treehouse or a hotel on stilts? What about a stay in a traditional Chinese garden? Here are seven unique and unconventional hotels that venture from the standard cookie-cutter design.

From cutting-edge speciality micro-roasters to cosy historical haunts, here are The MICHELIN Guide's favourite spots

Take your taste buds on a textural and an offal-y tasty adventure with these 6 Bib Gourmand hawker stalls that offer organ meats and off-cuts.

MICHELIN's famously particular food critics shared what impresses them most about newly starred and promoted restaurants logy, A Cut, Molino de Urdániz and Sushi Akira in Taipei and JL Studio, Fleur de Sel, Forchetta and Oretachi No Nikuya in Taichung.

The integrated resorts' dining outlets, including MICHELIN-rated restaurants CUT and Spago, sent off fresh fruit, vegetables, eggs and even some premium produce to bring some cheer to the underprivileged.

These often overlooked, meaty cuts are full of flavour and many a chef's favourite fish and meat parts in MICHELIN-starred kitchens.

The executive chef one-MICHELIN-starred CUT by Wolfgang Puck injects an Asian twist into beef short ribs with a potpourri of spices.