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My Signature Dish: Noom Chantrawan’s Tom Yum Plachon Bo-Larn
No person alive had tasted this royal variation of the tom yum soup until the chef discovered the 200-year-old recipe.
5 Questions With Chef Andreas Caminada On Swiss Cuisine
Chef Andreas Caminada of three-Michelin-starred Schloss Schauenstein and one-starred IGNIV sheds light on the Swiss food identity.
Chef Spotlight: Vianney Massot Of Vianney Massot Restaurant
The young French executive chef is taking the one-Michelin-starred restaurant along the chic classic French route.
My Signature Dish: English Garden By Kirk Westaway Of JAAN
The Devon-born chef of the one-Michelin-starred restaurant is changing British food’s stodgy stereotype — one tasty morsel at a time.
Meet Phuket’s Newest Star - Chef Jimmy Ophorst from PRU
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.
Chef Gaggan Anand: The Future of Restaurant Gaggan & His Views on Dining in Bangkok
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.
Raise A Glass To Provenance
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.
Chef Spotlight: Tail Up Goat's Jon Sybert
Sybert leads the kitchen of the one-Michelin-starred Tail Up Goat in Washington, D.C.
5 Questions with Brass Lion Distillery’s Founder Jamie Koh On Making Gin In Singapore
This made-in-Singapore gin features local ingredients such as galangal, mandarin peel and kaffir lime leaves.
Meet Bangkok’s Two Latest Stars – Q&A with Mathias and Thomas Sühring
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.
Power Couples: Bo and Dylan James of Bo.Lan in Bangkok
The love story behind one of Bangkok's most highly-rated restaurants.
Chef Spotlight: Bo And Dylan James Of Bo.Lan In Bangkok
The love story behind one of Bangkok's most highly-rated restaurants.
Björn Frantzén: Know No Boundaries
The chef of three-Michelin-starred Frantzén in Sweden gives us an insight into his new Nordic cuisine.
5 Questions With Martin Berasategui On Passing On The Torch
Spain’s most decorated chef talks about the mentors who have inspired him and the legacy he wants to leave behind.
The First Day We Got Our Stars: Frédéric Vardon
The chef shares his reflections on running two MICHELIN-starred French restaurants Le39V worlds apart in Paris and Hong Kong
Telling A Story Through Ramen
IPPUDO Ramen founder Shigemi Kawahara may have 175 restaurants around the world, but to him, each steaming bowl of noodles represents a story.
The 10 Chefs You Should Be Following On Instagram
These chefs are cooking up a storm on social media.
5 Questions With Ekkaphon Puekpaiboon Of Bangkok Bib Gourmand Eatery Go-Ang Kaomunkai Pratunam
What to expect at the first overseas outpost of the popular Thai Hainanese chicken rice establishment in Singapore.