Cantonese
A Final Dance with Fire: Chef Kang Steps Away from the Wok
Chef Kang’s Private Kitchen, a humble MICHELIN-Starred institution known for its zi char (stir-fried) dishes, sees its last day of service on 10th October 2024, as the 60-year-old master of wok hei steps away, leaving food lovers craving more.
Lunar New Year Food and Wine Pairing Guide
Here are some tips for pairing three traditional Lunar New Year dishes with wine, as recommended by sommeliers of MICHELIN-Starred restaurants in Hong Kong and Macau.
Recipe: How to Make the Perfect Ee-Fu Noodles by Elegant Inn Kuala Lumpur
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.
6 Spots to Enjoy Hairy Crab This 2023 at MICHELIN Restaurants in Singapore
Chinese mitten crabs, also known as hairy crabs, are now in season. Where to find them in Singapore? Head over to these MICHELIN restaurants for exciting creations featuring the crustacean’s sweet, delicate flesh and prized roe.
How to Make Thai Pad See Ew (Thai Stir Fried Noodles) Like a MICHELIN Restaurant?
Noodling around with this delicious Thai noodle.
Restore Your Yin and Yang with This Guide to Cantonese Soup from MICHELIN Restaurant Chefs
From Cantonese homes to MICHELIN-Starred establishments, many of Hong Kong's kitchens begin the morning similarly — by making one of the most time-consuming and important elements in Cantonese cuisine just in time for lunch: soup.
A Day in the Life of a MICHELIN-Starred Restaurant Chef: Cheung Siu Kong of Summer Pavilion
Ever wondered what a day in the life of a MICHELIN-starred restaurant chef looks like? Chef Cheung Siu Kong of One Star Summer Pavilion provides us with an exclusive peek into his day.
Hong Kong Chefs’ Playbook: Aberdeen with Danny Yip
Owner Danny Yip gives us a tour of his go-to places to source the best local ingredients for The Chairman.
Hong Kong Chefs' Playbook: Tai O with Vicky Cheng
Join Vicky Cheng, the chef-owner of one-MICHELIN-starred VEA, as he takes us to his favourite spots in Hong Kong's fishing village Tai O.
Chef’s Day Off: Lessons From The Potter’s Wheel
For Jade’s executive chef Leong Chee Yeng, the food he cooks is made all the more meaningful by the produce he grows himself and the handmade vessels they are served in.
Restaurant Secrets: How To Assemble Pen Cai For Chinese New Year
From cooking techniques to the auspicious symbolism of its myriad components, chefs from MICHELIN restaurants dive deep into the layered Lunar New Year delicacy.
Tate Chef Vicky Lau On Being 'Girly' In The Kitchen
Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.
Recipe: Summer Palace's Deep-fried Squirrel Fish And Steamed Fish Head
Ring in the Lunar New Year with this one-starred Cantonese restaurant's two-in-one Chinese New Year recipe for both young and old.
Why Japanese Chef Hideaki Sato Wants To Master Chinese Cuisine
He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.
Ingredient: Dried Tangerine Peel
The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.
Ingredient: Pork Caul Fat
In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.
Tracing The Origin: Deep-fried Custard
Deep-fried custard, locally known as gwo zaa, is a traditional Cantonese snack on the verge of extinction. Thankfully, this vintage delicacy finds its saviours through the protégés of the home cook of Jiang Taishi, and Jiang’s granddaughter Pearl Kong Chen.
Hai Tien Lo: Forging Waves Of Change In Cantonese Cuisine
Ben Zeng, executive chef of the stalwart Cantonese restaurant in Pan Pacific Singapore, wants to make the cuisine more accessible to younger diners.