ingredients

From time-honored tofu pudding to molecular-level soy foams, these two lauded chefs celebrate the humble soybean in strikingly different ways.

Mountain and Sea House recently hosted a "Kinmen Native Chicken Feast," inviting chefs from MICHELIN-recommended restaurants to savour this long-lost Taiwanese indigenous chicken. The event showcased its rare flavours while highlighting efforts to revive Taiwan's traditional culinary heritage.

What will be the most prominent image of Taiwan on the international stage? Its world-class ingredients and unique culinary concepts are certainly aspects that cannot be overlooked.

Aiyu jelly is an ingredient unique to Taiwan, and Taiwan is the only place in the world that can produce this plump and chewy delicacy. Aiyu jelly is a culinary collective memory for Taiwanese people. It has also made appearances in creations by chefs of MICHELIN-recommended restaurants, who showcase their creative interpretations in honour of this world-class local ingredient.

Here's how to tell oysters from the US, France and Australia apart.

Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.

Roasting in the oven, grilling on the BBQ, or blanching on the stove are various ways to make the tender spears pop with flavor. Green, white or purple, it’s delicious stuff!

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

These often overlooked, meaty cuts are full of flavour and many a chef's favourite fish and meat parts in MICHELIN-starred kitchens.

We asked some of our inspectors to share with us the ingredients they love the most and why.

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

The dream team behind the company engages both farmers and chefs to change the everyday plants we see in our diets.

The fruit, not the bird.

The chef of two-MICHELIN-starred RAW in Taipei takes us on a one-day exploration in Penghu, where he discusses his summer menu and the contemporary gastronomic dynamics between Taiwan and the world.

These vegetables of the sea are tasty, versatile and packed with nutrients.

Taiwan boasts bountiful ingredients which have been used for cooking by the indigenous tribes over the centuries and are now being discovered and updated by modern chefs.

Much like realising the girl next door you grew up with all of a sudden became the centre of attention on the runway, Taiwanese people recently found a new perspective on coriander.

You can tell turmeric from galangal and thai basil from sweet basil so what's next? Here's five more lesser known herbs to add to your culinary dictionary.