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The First Day I Got My Michelin Stars: Christophe Pelé
We get the world's most celebrated chefs to spill what it was like when they got their first MICHELIN stars.
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What I Think About My 4-Hands Partner: Leong Chee Yeng And Kelvin Au Yeung
The duo talk about their upcoming collaboration and what they think of each other.
Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen
Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.
5 Questions With Julien Royer On His Food Taking Flight
The chef of two-Michelin-starred Odette talks about taking his cuisine beyond Singapore shores into the sky with Air France and to Hong Kong for his first overseas foray.
Industry Insider: 10 Fruitful Tips
COMO Shambhala’s resident dietician Eve Persak shares how you can make the most of fruit, such as when to buy organic and the merits of frozen fruit.
Video: Making The Connection At Saawaan
Saawaan, a one-Michelin-starred restaurant in Bangkok, is breathing new life into Thai food traditions with obscure ingredients from around the country.
Ask The Experts: Master Sommelier VS Master Of Wine
Ce La Vi’s head sommelier Mathias Camilleri and wine educator Fongyee Walker shed light on the differences between the two wine qualifications.
5 Questions With Shake Shack’s Mark Rosati On Getting Creative With Burgers
The culinary director of the famed New York gourmet burger chain doesn’t rule out making laksa burgers and durian milkshakes for its debut Singapore outlet.
What I Think About My 6-Hands Partner: Vicky Lau & Wilson Fam With Angelo Wong
The trio talk about their upcoming collaboration and what they think of one another.

The First Day We Got Our Stars: Ryogo Tahara
Trace the road to success for the young chef of contemporary Asian restaurant logy in Taipei.
5 Questions With Joannès Rivière On New Cambodian Cuisine
This French chef has wholly embraced his adopted country, combining French culinary techniques with the bounty of Cambodia to create a unique cuisine that expresses the terroir of the land.
Gary Rhodes’ Food Guide To London
The celebrated modern British chef gets his fix of English pork sausages whenever he is back home in the British capital.
The First Day We Got Our Stars: Paul Lee
The chef-owner shares his feelings about getting a MICHELIN star recognition within eight months of opening innovative restaurant Impromptu By Paul Lee in Taipei.
The First Day I Got My Michelin Stars: Paul Lee of Impromptu by Paul Lee in Taipei
We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.
5 Questions with Franco Pepe About the Best Pizza in the World
The winner of the Best Pizza in the World Award shares what he looks for in a good pie.
Laurent Gras Takes Over as Executive Chef at Saison
With Skenes Ranch slated to open later this year, Joshua Skenes has officially handed over the kitchen.

5 Questions With Angus Zou Of Draft Land On Serving Cocktails On Tap
Famed Taiwanese mixologist Angus Zou shakes up the cocktail scene with Draft Land’s Hong Kong outpost, where cocktails flow from the tap.
Chef Spotlight: Melba Wilson
The Harlem entrepreneur wants to see her community prosper as well as the restaurant industry at large.