29 June was a delicious night as chefs from Singapore and around the world converge for the MICHELIN guide Singapore Star event. On the menu: exquisite dishes from our very own Chef Cheung Siu Kong, Jason Tan, as well as Tam Kwok Fung from Jade Dragon and Chicago’s Grace restaurant. These plates revolve around the theme of classic dishes, or its reinterpretation and took months of planning.
Here, the chefs explain how they put the flavours together and tell us what makes it a classic.
Chef Leong Chee Yeng of Jade restaurant
Chef Leong Chee Yeng prepared three canapés prepared for the night, namely Crispy Roasted Pork Belly, Jade Dumplings and Golden Crab Pearl. "To me, classics are like a good song that has lasting quality. You never get tired of it," he says.
Chef Tam Kwong Fung of Macau's two-Michelin-starred Jade Dragon
Chef Tam Kwok Fung of Jade Dragon in Macau created a double-boiled dendrobium, yellow squash soup with Brittany lobster and pork shank. These carefully selected ingredients are left to simmer over hours to extract and infuse the flavours and essence into the clear tasty broth.
Chef Jason Tan of one-Michelin-starred Corner House.
‘Classic’ is a term that’s often bandied about without much thought but for chef Jason Tan of one starred Corner House, it’s all about paying homage to his past. He up his smoked Patagonian toothfish with celeriac remoulade, black truffles and French bacon, a reinterpretation of the recipes he learnt very early on in his career.
Chef Cheung Siu Kong of one-Michelin-starred Summer Pavillion
Chef Cheung Siu Kong of Summer Pavillion served up a dessert of crispy almond shortbread, almond black sesame pudding and black sesame roll presented in a monochrome theme. "Classics are able to endure the test of time, yet able to maintain individuality and evolve constantly," he says.
Zagreb County is a place where sustainable living and heartfelt tradition come together, weaving an experience that feels as genuine as the land itself.
Since his restaurant AM by Alexandre Mazzia took its third star in 2021, this basketball player turned chef has made no secret of his passion for Japan and its green teas. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations.
At the restaurant L'Écrin in Hotel de Crillon, the chef and the sommelier promise to "embellish tea with the finest menus possible". Drinking and eating at the same time is the secret to magnifying the flavours of Japanese green teas.
The MICHELIN Guide Croatia 2022 was released last June. This destination, which seduces international travelers with its dreamy littoral, the impressive richness of its territory and its crystal-like sea, still charms the MICHELIN Guide’s inspectors with its gastronomy, packed with freshness and flavors.
The MICHELIN Guide Croatia 2022 was released last June. This destination, which seduces international travelers with its dreamy littoral, the impressive richness of its territory and its crystal-like sea, still charms the MICHELIN Guide’s inspectors with its gastronomy, packed with freshness and flavors.
Sylvain Sendra, chef at the restaurant Fleur de Pavé (Paris, 2nd arrondissement), was born in Lyon in 1977. He obtained his first MICHELIN Star while working on Paris's Left Bank, at Itinéraires, where he made a name for himself with his high-calibre bistro cuisine. This was the time he became a devotee of Japan and its green teas.
Beyti is a dish known to almost everyone in Türkiye. Even though there may be different versions, everyone still thinks of a delicious meat dish upon hearing the word “beyti.” While often we aren’t aware when a certain dish is made for the first time or who created it, but that’s not the case for beyti: the creator and namesake, Beyti Güler, is one of the most prominent masters alive.
Opened in 2019 by celebrity chef Ákos Sárközi, the owner of Michelin-starred restaurant Borkonyha, Textúra offers an augmented fine dining experience. A funky interior design, visually creative plates and impeccable gastronomy (in which Hungarian game meat finds a modern incarnation) await the gourmet diners of Budapest, in a laid-back, witty atmosphere full of surprises.
Set in the Eiffel Palace, a former newspapers printing and publishing house erected in 1894, restaurant St. Andrea is a modern fine-dining venue featuring unique wines from the Hungarian estate of the same name. Chef Endre Kollár loves to work with edible flowers and recipes from his countryside background, drawing on the bountiful inspiration from the luscious Hungarian forest.
Through its green stars and its partnership with illycaffè, the MICHELIN Guide highlights restaurants that have a strong connection to the environment, places such as Auberge du Père Bise, where you can literally "taste" the landscape. With deep roots in the Savoyard land, chef Jean Sulpice gives a lesson in sustainability, in which coffee has found its place.
The MICHELIN Guide takes you on a trip to Hungary to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the MICHELIN Guide Budapest in september 2021, we take a closer look at Stand, run by chef Tamás Széll.
Awarded a Bib Gourmand in 2021, this bistro in the heart of Ljubljana's old town promises one of the most exciting dining experiences in the Slovenian capital. At TaBar, creativity and conviviality go hand in hand.