Please upgrade your browser to improve your experience or blanching on the stove are various ways to make the tender spears pop with flavor our culinary world tour continues in highlighting a vegetable that known for being among the first signs of spring in Europe: asparagus The purple ones usually taste a bit sweeter than the green King Prawn & King Crab & White Asparagus from Chef Binbin Wang of The Georg Tucked in a restored riverside quadrangle house Georg Jensen’s flagship restaurant serves open sandwiches and hams at lunch but an unmistakably fine-dining menu at dinner Nordic techniques such as smoking and curing are skilfully deployed in dishes that pack real depth in flavours and contrasts not to mention the superb ingredients and painterly presentations chicken jus and tarragon from Chef Adam Bennett of The Cross at Kenilworth When you first catch sight of this pub’s smart exterior you just know that they take things seriously here but that doesn’t mean it forgets it’s a pub The front bar with its adjoining snug and wood burning stove makes a cosy place for a beer and a homemade sausage roll while the pretty foliage-enclosed rear terrace is great for dinner and drinks on a warm day Read also:Recipe: White Asparagus with Maine Uni & Sunflower Discover asparagus and hop shoots from Chef Edwin Van Goethem of 't Korennaer Edwin Van Goethem jazzes up his cooking with international influences He aims to allow the ingredients to shout their name in food geared to modern palates exotic aromas and intriguing side dishes are perfectly paired with top-quality produce Find out the risotto with extract of asparagus and powder of its roots roasted like coffee from Chef Alessandro Dal Degan Situated just a stone’s throw from the ski slopes La Tana Gourmet is a sophisticated address with views of the plateau Reflecting the cultured and distinctive character of its chef the restaurant is situated in an area with Norman Cimbrian and Venetian influences on a plateau linking the Alps with the lowland plain The Chef Kei Kobayashi presents his asparagus Japanese - born Kei Kobayashi’s discovery of French gastronomy on TV was a revelation to him So much so that as soon as he was old enough he headed to France to train in some of the country’s best restaurants His career now sees him branching out on his own He offers fine cuisine that reflects his twin influences and the passion for his work parmesan cream and cured lemon from Chef Marcelo Laskani It's set within a simple yet charming house co-owner along with maître d’ Mauricio Cavalcante offers Italian-inspired cuisine built around a few solid principles: strong technique and reasonable prices thanks to the judicious use of less luxurious ingredients Whether it’s your first time in a fine dining restaurant or your fiftieth these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way The complete selection of the MICHELIN Guide Hong Kong & Macau 2025 has just been released MICHELIN inspectors have uncovered exciting new trends across the two destinations that have consistently shaped the culinary landscape bringing diners more and more delightful surprises The MICHELIN Guide Hong Kong & Macau 2025 has been announced and Amber has achieved a well-deserved promotion to three MICHELIN Stars We talked with MICHELIN inspectors to share exclusive insights and experiences garnered over years of visiting Amber and how the team continually pursues transformation and innovation to carve out a distinctive culinary journey he revisits the flavours of his Korean heritage through a humble yet profound dish of buckwheat jeon a loving tribute to the unspoken rituals of Korean home kitchens and dishes Non-members can add the privileges at checkout through our 30 day free trial Georg Jensen\u2019s flagship restaurant serves open sandwiches and hams at lunch When you first catch sight of this pub\u2019s smart exterior but that doesn\u2019t mean it forgets it\u2019s a pub Read also:Recipe: White Asparagus with Maine Uni & Sunflower t\u2019Korennaer is the quintessence of classy Situated just a stone\u2019s throw from the ski slopes Japanese - born Kei Kobayashi\u2019s discovery of French gastronomy on TV was a revelation to him So much so that as soon as he was old enough he headed to France to train in some of the country\u2019s best restaurants co-owner along with ma\u00eetre d\u2019 Mauricio Cavalcante The Michelin Guide Belgium and Luxembourg 2021 has landed today with news of one new three-star restaurant being listed in Belgium as well as two new two-star restaurants making the grade.  joining Peter Goossens’ Hof van Cleve in Kruisem which retained its three-star status.  Two new restaurants were also awarded two stars: restaurant Castor with Maarten Bouckaert in Beveren-Leie and Bartholomeus by Bart Desmidt and Philip Vandamme in Knokke-Heist There were also ten new one-star restaurants awarded in Belgium Luxembourg has no new stars to report in the 2021 guide 1. The Georg - 1 MICHELIN Star - Beijing China Mainland King Prawn & King Crab & White Asparagus from Chef Binbin Wang of The Georg Tucked in a restored riverside quadrangle house 2. The Cross at Kenilworth - 1 MICHELIN Star - Kenilworth 3. 't Korennaer - 1 MICHELIN Star - Nieuwkerken-Waas READ ALSO : Recipe: White Asparagus with Maine Uni & Sunflower 4. La Tana Gourmet - 1 MICHELIN Star - Asiago 5. Kei - 3 MICHELIN Stars - Paris 6. Più - Bib Gourmand - São Paulo Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan Want to wow your loved one with a dessert worthy of a MICHELIN-recognised restaurant shares his recipe for a show-stopping hazelnut chocolate entremets preparing Lunar New Year snacks – and bonding with family while cooking – has been an invaluable component of our celebratory ritual Executive chef Li Yuet Faat of Ming Court at Mong Kok shares his experience growing up and best tips for making those snacks Phoget other recipes—here’s how you can make a simple Hanoian pho at home just like at the popular Phở Bò Ấu Triệu in Hanoi 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 Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City Five chefs from MICHELIN Guide-featured restaurants in Hong Kong share their pantry essentials and simple tips for cooking with them at home 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 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 By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels 1. The Georg - 1 MICHELIN Star - Beijing 2. The Cross at Kenilworth - 1 MICHELIN Star - Kenilworth 3. 't Korennaer - 1 MICHELIN Star - Nieuwkerken-Waas READ ALSO : Recipe: White Asparagus with Maine Uni & Sunflower 4. La Tana Gourmet - 1 MICHELIN Star - Asiago 5. Kei - 3 MICHELIN Stars - Paris 6. Pi\u00f9 - Bib Gourmand - S\u00e3o Paulo and reasonable prices thanks to the judicious use of less luxurious ingredients.