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Michelin Guides

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Oyster sauce and two oyster shells.
Chef Andrew Wong in the kitchen.
Instant umami: Andrew Wong’s tips for using oyster sauce at home
The A. Wong chef shares his tips for using oyster sauce to make your home cooking tastier and umami-rich
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Chef Andrew Wong, smiling.
Snack Course: a quick Q&A with chef Andrew Wong
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Noto
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Noto
Edinburgh, United Kingdom
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Noto

Noto

Edinburgh, United Kingdom
Medium
3H 15MIN
Enchilada potosina by Edgar Rico
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Enchilada potosina at Nixta Taqueria.
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Medium
4H 30MIN
Pork chops with roasted apples by Erick Williams
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Pork chops with roasted apples.
Medium
1H 10MIN
Blackened salmon and corn succotash by Erick Williams
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Blackened Salmon Okra
Easy
40MIN
Southern macaroni and cheese by Erick Williams
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Southern macaroni and cheese.
Easy
35MIN
Fried green tomatoes by Erick Williams
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Fried green tomatoes.
Medium
1H 45MIN
Butter tarts by Jonny Lake
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Butter tarts by Jonny Lake, on a table.
Chef Jonny Lake.
Gourmet scallop dish with edible flower and caviar garnish.
World’s most expensive Michelin-starred restaurants revealed
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Three-Michelin-star Sézanne in Tokyo.
Sézanne joins the three-star club
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A Michelin plaque.
Michelin stars: blessing or curse?
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St. John
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St. John
London, United Kingdom
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St. John

St. John

London, United Kingdom
Higher Ground
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Higher Ground
Manchester, United Kingdom
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Higher Ground

Higher Ground

Manchester, United Kingdom
Medium
45MIN
Peppered venison salad by Adam Smith
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Peppered venison salad by Adam Smith.
Chef Adam Smith.
The Globe Inn Dumfries
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1610
Dumfries, United Kingdom
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The Globe Inn Dumfries

1610

Dumfries, United Kingdom

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