The chief winemaker of Wolf Blass has been with the iconic Australian label for more than 30 years.

He’ll be celebrating his 66th vintage this year.

The chef chats about patience, earthquakes, mentors and magic.

In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

Martin Foo, the group executive chef of home-grown brand Crystal Jade, keeps centred in the heart of the kitchen — in front of the fiery wok.

The sommelier looks back on his adventure-filled career.

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.

The executive chef said goodbye to the group's signature buns and ramen in favor of something more eclectic.

Chefs get tested in this rapid fire video series.

Tea sommelier Ann Sit from tea specialty establishment Fook Ming Tong in Hong Kong offers tips for choosing quality pu'er tea.

These are the names which are set to make waves in our city state’s dining scene in the coming year.

It has been a gloomy year in the dining scene as chefs around the world mourn the loss of a clutch of esteemed chefs.

Ikuya Kobayashi, who helms the Hong Kong outpost of Tokyo's three-Michelin-starred restaurant Sushi Saito, shares his joy at receiving two Michelin stars in the MICHELIN Guide Hong Kong Macau 2019.

Meet the woman who has proven that fresh, seasonal produce and a positive outlook on life are the key ingredients to happiness.

The chef-founder of the modern Israeli restaurant, which has a Bib Gourmand award, shares about the growing food movement.

The chef of contemporary French restaurant Ecriture in Hong Kong shares his jubilation at receiving two stars in the MICHELIN Guide Hong Kong Macau 2019.

We had a chat with the Michelin-Starred chef about how he spends the festive season

The newly-appointed International Director of The MICHELIN Guides shares his thoughts about Hong Kong and Macau’s gastronomic scene and the future of the MICHELIN Guide.