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

Peranakan cuisine made its debut in the hundred-year-old guide via Candlenut in Singapore, the world's first Nyonya cuisine restaurant to win a MICHELIN star.

Kirk Westaway of one-Michelin-starred Jaan muses on the relationships between this generation of chefs and the pervasive growth of social media.

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

In most restaurants these days, produce is ordered through an online or paper catalog, or taken care of by a large purchasing department, laments Ola Cocina del Mar's chef-owner Daniel Chavez.

We go behind the scenes with Malcolm Lee of the world's first Michelin-starred Peranakan restaurant.

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

The Spanish chef of two-Michelin-starred Restaurant Ramón Freixa in Madrid shares more about his childhood-inspired cooking, drawing inspiration from the Spanish terrain, and why he's an avid user of Facebook Live.

The French winemaker behind the four Pomerol wines shares more about his love for wines from the Libourne area, and his top tips for savouring a glass of Pomerol.

Puglia-born chef Felice Lo Basso talks about the tough competition in Italy's restaurant scene, and why Ferran Adria's food won't go down well with Italians.

We get the world's most celebrated chefs to recall what it was like when their restaurants received their very first Michelin stars

He is not letting his paralysis get in the way.

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

Chef Manjunath Mural of The Song of India shares his journey from a hospitality trainee to head chef of the only Indian Michelin-starred restaurant in Singapore.

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

A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.

The born-and-bred Singaporean bares all about his rough but remarkable climb from being a teenage school dropout, to representing Singapore at the culinary Olympics, and becoming the head chef of one-Michelin-starred Osia Steak and Seafood Grill.

Olympic champion he may be, but the bona fide Singaporean loves his carrot cake and Milo dinosaur (and pork lard!) - just like the rest of us.