Chefs get tested in this fun video series.

Successful at retaining her one Michelin Star this year, Jay Fai talks about her plans for the future and how she’s just getting started.

So much is at stake when you sear a piece of meat in the frying pan. Get some pro tips to create a winning dinner for your loved ones.

Instead of earning more Michelin stars or opening more acclaimed restaurants like her Atelier Crenn, chef Dominique Crenn wants to do more humanitarian work.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

These chefs from around the world are improving society through gastronomy.

No person alive had tasted this royal variation of the tom yum soup until the chef discovered the 200-year-old recipe.

Chef Andreas Caminada of three-Michelin-starred Schloss Schauenstein and one-starred IGNIV sheds light on the Swiss food identity.

The young French executive chef is taking the one-Michelin-starred restaurant along the chic classic French route.

The Devon-born chef of the one-Michelin-starred restaurant is changing British food’s stodgy stereotype — one tasty morsel at a time.

Dutch chef Jimmy Ophorst arrived in Phuket six years ago with a team of international chefs working on a consulting project with the Trisara Hotel and has never looked back since. Now chef of Phuket’s first-ever Michelin Star restaurant, Chef Jimmy is now officially recognised as a leading voice for Thailand’s farm-to-table movement.

Outspoken and to the point as usual, we sit down with Chef Gaggan Anand for a candid interview on the next generation of stars in Thailand and what diners can expect from him in the next 12 months.

Even though shipping wine via cold chain means a higher cost, Taste of Tradition’s executive director Emil Teo insists on it as it delivers quality to his clients.

Sybert leads the kitchen of the one-Michelin-starred Tail Up Goat in Washington, D.C.

This made-in-Singapore gin features local ingredients such as galangal, mandarin peel and kaffir lime leaves.

Keeping one Michelin Star year-on-year is no easy feat… Getting a star upgrade is a totally different ballgame, as it means your restaurant has really impressed during our inspectors’ anonymous repeat visits over the past 12 months.

The love story behind one of Bangkok's most highly-rated restaurants.

The love story behind one of Bangkok's most highly-rated restaurants.