Recipe

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

This Lunar New Year, let chef Xu Jingye, chef of two-MICHELIN-Starred 102 House in Shanghai show you how to prepare the ultimate steamed fish for your upcoming feasts and festivities.

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.

This simple yet flavorful dish adds a touch of Shanghai style to your festive feast, requiring minimal culinary skills.

Ee-fu Noodles are an auspicious dish that's great for any upcoming occasion. MICHELIN Cantonese restaurant Elegant Inn in Kuala Lumpur shows us how to make the perfect plate.

We invited chefs from one-MICHELIN-starred restaurants Impromptu by Paul Lee and Longtail to share their versions of the classic Mulled Wine and Hot Toddy, making your year-end parties and gatherings more heart-warming and special.

Both hailing from Hong Kong where soups are a mainstay of the dinner table, Longtail’s Lam Ming Kin and MUME’s Richie Lin share their family recipes for comforting Cantonese soups.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

When things are a bit hectic, cooking can be a good way to take your mind off things! We asked chefs to share an easy recipe of their choice that can be made at home. Today, discover Jean-François Piège's crème caramel.

Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.

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.

The MICHELIN-starred Spanish restaurant’s take on this trendy bake requires no flour and just four core ingredients.

The chef of L'Atelier de Joël Robuchon Taipei Florence Dalia shares her recipe for petit salé aux lentilles, a rustic dish from her childhood in France that's packed with flavour and nutrition.

Surprise Mum on Mother's Day with a fresh dozen of these iconic Chocolate Lavender Tarts from three-MICHELIN-star London restaurant CORE by Clare Smyth.

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.

Be inspired by chef Jeremy Gillon’s perfumed creation this Valentine’s Day, featuring a scented elderflower vinegar made by mum.

Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried mi fen.