Chinese Cuisine

For the first time in Taiwan, the MICHELIN Guide Young Chef Award goes to a chef from a Bib Gourmand restaurant in Kaohsiung.

Chef Jim Yang reimagines Chinese classics while pouring his heart into mentoring the next generation of chefs.

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

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

Surprisingly, spirits like whisky, which has a rich and smooth flavour profile with fewer sharp edges, create a greater room for flexibility and exploration when pairing with Asian dishes, which has a diverse range of flavours.

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.

Four chefs from MICHELIN restaurants spanning Taiwanese, Sichuan, and Cantonese cuisines share their flavour combinations and techniques for six whole fish dishes.

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.

Chef Wu Hoi Ming of Taipei MICHELIN Plate restaurant Silks House demonstrates the art of steaming a whole fish from prep to plate.

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

Naturally fragrant dried mandarin peel is a great addition to a slew of dishes and medicines in traditional Cantonese dishes.

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

Chef Lin Ju-Wei, head chef of two MICHELIN star The Guest House in Taipei believes in having a solid culinary foundation, relentless practice and a focused attention to detail.

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.

Tien Hsiang Lo was one of 17 restaurants to be accorded one Michelin star in the MICHELIN Guide Taipei 2018. Head Chef Yang Kuang Tsung tells us what's behind his drive to preserve traditional Hangzhou cuisine.