Chinese Cuisine

Stay home and enjoy culinary creations such as mala beef brisket and apple wood-smoked foie gras dumplings from MICHELIN-recommended restaurants and hotels

The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.

Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.

Tuck into festive feasts at these MICHELIN-listed restaurants or take away Lunar New Year delicacies to enjoy at home this year.

Watch Cantonese chef Mike Tan as he expertly matches his modern Chinese cuisine with The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky

Ever get stumped when presented with multi-page menu of abalone options in a Chinese restaurant? We invite chefs from two of Singapore’s highly rated MICHELIN restaurants to share some insider tips on how to get the most bang for your buck when ordering this prized shellfish.

This fuss-free recipe from one-MICHELIN-star Heng Hwa cuisine restaurant Putien feeds the whole family.

This hybrid cooking technique of pan-frying then simmering is often used in Taiwanese cuisine to give fish a textured appeal.

From freezer hacks to stock secrets and a special soya sauce and chilli dip recipe, executive chef of InterContinental Singapore Eric Neo shares his top tips for home-cooked hotpot.

He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.

The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.

Executive chef Mok Kit Keung of Shang Palace opens up a whole world of flavours by cooking with an array of Chinese liquors.

Capella Singapore’s Chinese executive chef Lee Hiu Ngai distils his 40-year culinary journey and passion for cooking into heartfelt dishes at Cassia.

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

Poaching is a basic technique in Chinese cooking, sometimes used together with stir-frying or steaming to introduce more complex flavours and textures to dishes.

Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.