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Features 5 minutes

8 Chefs Share Their New Year’s Resolutions And Predictions

The top chefs from Michelin-starred restaurants around the world share their hopes and dreams for the new year and the food trends they think will catch on in 2019.

Features 3 minutes

Look Back 2018: The Loss Of Top Chefs

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

Features 2 minutes

5 Food Trends To Watch Out For In 2019

We gaze into the crystal ball to get a glimpse of what foodies can expect in the new year.

Features 8 minutes

Evolution Of The Chef’s Table

Once a VIP perk for select diners, chef’s tables have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.

Features 6 minutes

What Does A Collaboration Dinner Mean To Top Chefs?

Four-hands, six-hands dinners? Acclaimed chefs Hideaki Sato, Julien Royer and Kai Ho discuss what makes or breaks a culinary crossover.

Features 3 minutes

Sip On This: A Brief History Of The Straw

The journey of how man’s most loyal drinking companion for the last 700 years became a recent villain.

Features 3 minutes

Experiencing The Beauty Of Kaiseki In Kyoto

Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.

Features 5 minutes

$9,000 On Crabs and A Wedding Feast For 300: Crazy Rich Asian’s Food Stylist Shares What Went Behind The Indulgent Dining Scenes

In an exclusive interview, Singaporean chef-consultant John See gives us a behind-the-scenes look at creating the fabulous food scenes in the hit Hollywood movie.

Features 3 minutes

The Fish Skin Obsessions Around The World

Beyond Singaporean brand Golden Duck, Hong Kong isn’t short of crunchy, savoury fish skin snacks.

Features 4 minutes

Thye Moh Chan: The Legacy Lives On

The traditional mung bean pastry has been updated with new flavours, whilst the classic sweet and salty flavours are still being faithfully produced at this Singaporean establishment.

Features 3 minutes

Happy 120th Birthday Bibendum: The Michelin Man As You Have Never Seen Him Before

To celebrate the birthday of the beloved Michelin icon, we uncover six never-seen-before drawings of the Bibendum by the Michelin Design Studio from our archives.

Features 2 minutes

What’s Next After Specialty Coffee?

Jennifer Liu, founder of The Coffee Academics, talks about the power of a good brew.

Features 2 minutes

House Of Krug Keeps Its Promise Of Delivering A Full Expression

Despite the different challenges the champagne-maker faces every year, it has kept up the tradition of producing a prestige cuvée annually for 170 years.

Features 2 minutes

Ten Follow-Worthy Chefs On Instagram

These chefs are cooking up a storm on social media.

Features 2 minutes

Nihonryori RyuGin Is Moving To Hibiya

This August, three-starred restaurant Nihonryori RyuGin in Tokyo is moving to a new location in Hibiya, close to the Imperial Palace.

Features 4 minutes

In the Mood for Sake

Hong Kong is the world’s second biggest sake importer. What contributes to the wine’s popularity here?

Features 2 minutes

Yukimuro: The Japanese Science Of Snow Aged Food

Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.

Features 1 minute

Demystifying French Soft Charcuterie

Meat with less chew but more condensed flavour, thanks to the ingenuity of French cooking.