chicken

A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!

Unlike the age-old puzzle — which came first, the chicken or the egg, there is no such quarrel over the chicken and the rice when it comes to which was first discovered by humans for consumption. Let's explore the various renditions of chicken rice across Asia!

Our MICHELIN Guide Editorial Team in Japan dishes out some delicious facts about Japan's famed skewered snacks: yakitori!

Chef Kim Byoung-mook of Yakitori Mook, a newly minted Bib Gourmand restaurant in the Michelin Guide Seoul 2021, plays with fire to bring out the remarkable taste of charcoal grilled chicken

Whether it's chicken grilled to charred perfection from the tandoor ovens, or deep-fried ones served with nasi lemak, travel through your taste buds and explore the many different ways chicken is served in Singapore through these Bib Gourmand locations.

One of the most popular meats in the region, chicken can be steamed, deep-fried, stir-fried and even smashed.

Chef Matt Abergel shares his recipe for this moreish chicken and mochi rice bowl in his cookbook, Chicken And Charcoal.

Japanese singer-songwriter Sachiyo Nakagaki shares the recipe for her family’s novel tea-infused chicken dish.