cooking

From kinilaw to ihaw, here are the cooking techniques that make Philippine food taste the way it does — and where to try them.

Here’s how you can make som tum, a classic Thai papaya salad, like a MICHELIN-recognised restaurant in Thailand.

Here is the secret to making nam pla phrik, the punchy Thai fish sauce dip that elevates every meal — crafted by a Thai MICHELIN restaurant chef.

Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan.

Phoget other recipes—here’s how you can make a simple Hanoian pho at home, MICHELIN-style, just like at the popular Phở Bò Ấu Triệu in Hanoi.

No green thumb? No worries. You can still nail a ‘literally green’ recipe that’ll have your taste buds thriving.

Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.

From the team at Bun Cha Ta (Nguyen Huu Huan Street) in Hanoi comes these crispy spring rolls that the MICHELIN Inspectors are raving about.

Boiled, steamed, or fried and filled with everything from pork to plums, dumplings are eaten 'round the world.

Five chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home.

What we watch on screen has very real impact on the way we cook, dine and view the F&B industry, according to these cookery TV personalities.