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This dish well-represents chef Aven Lau's philosophy when creating cuisine—with multiple layers of flavour composition and all the aesthetic elements it embodies, he has kept it as minimalistic as possible.

Follow Australian chef Shane Osborn's itinerary in Wong Tai Sin to explore the city at a slower pace.

Discover the hidden gems of the Yau Ma Tei as the chef-owner of two-MICHELIN-starred Tate gives us a tour of her favourite spots in the neighbourhood.

Chef Nicolas of one-MICHELIN-starred Epure shows how to perfect an omelette at home with flame cooking.

What do chefs do on their day off? We follow Eric Räty, chef-owner of two-MICHELIN-starred Arbor, to visit the ceramic shop where the restaurant's abalone plates are made.

The chef of two-MICHELIN-starred L’Envol brings hard work and consistency to the kitchen, as he does with sports.

In honour of International Women’s Day, we celebrate the incredible women of two-MICHELIN-starred Tate Dining Room.

Chef de cuisine Paul Lau Ping Lui of two-MICHELIN-starred Cantonese restaurant Tin Lung Heen tells us how an impressive first encounter with Westholme's wagyu beef inspired him to push the boundaries of culinary tradition.

Located at the top floor of Island Shangri-La, Hong Kong and boasting three decades of history, Restaurant Petrus is one of the most recognised restaurants in Hong Kong. But its chef Uwe Opocensky doesn’t want it to be just iconic — he wants it to be one of the best restaurants in the city.

Over the past 16 years, Eric Räty has worked his way up from being dishwasher at Chez Dominique, a two Michelin-star restaurant in his native Finland, to helming his own two-MICHELIN-star restaurant in Hong Kong, Arbor. Here's his story.

Chef Vicky Cheng of one-MICHELIN-starred VEA showcases the tasty results of cooking with vegetables grown from recycled coffee grounds at a special “farm-to-table” luncheon held last November.

As an homage to the astronomical body, the ethereally beautiful Teochew mooncake captures our imagination in every sense. After it is deep-fried, the pale white skin turns enticingly golden, which brings out a sense of artistry in every layer of the flaky puff pastry.

Legendary chef Alain Ducasse holds fast to the deep roots of French gastronomy to propagate its influence across the world through his culinary empire, Ducasse Paris.

The Peruvian chef of Central Restaurante in Lima needs to venture frequently into nature to recharge.

Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?

Chef Nicolas Boutin of one-MICHELIN-starred ÉPURE shares the finer points of pairing food with beer.

The executive chef of the one-Michelin-starred French restaurant, shares about his French way of life.

Almost 20 years ago, French chef Alain Passard of three-Michelin-starred L’Arpège took a risk by taking all meat dishes off his menu, pioneering a new wave of plant-based cuisine.