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My Signature Dish: Shane Osborn's Gnocchi
Specially created for his one-MICHELIN-star restaurant Arcane in Hong Kong, the simple, crowd-pleaser of a dish was not created to "prove a point" or "show off", says Osborn.
My Signature Dish: Shane Osborn's Gnocchi
Specially created for his one-MICHELIN-star restaurant Arcane in Hong Kong, the simple, crowd-pleaser of a dish was not created to "prove a point" or "show off", says Osborn.
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First Day We Got Our Stars: Uwe Opocensky
German chef Uwe Opocensky joined Petrus at the Island Shangri-La, Hong Kong Island in September 2019 with the aim of establishing the venue as one of Hong Kong's best restaurants. He tells us why he's on a roll pushing out new creations while implementing more sustainable practices in his operations.
Eric Räty's Journey From Dishwasher To Two-MICHELIN-Star Restaurant Chef
Over the past 16 years, Eric Räty has worked his way up from being dishwasher at Chez Dominique, a two Michelin-star restaurant in his native Finland, to helming his own two-MICHELIN-star restaurant in Hong Kong, Arbor. Here's his story.
Virus Outbreak "An Opportunity To Self-Reflect" On Sustainability, says Amber chef Richard Ekkebus
The Hong Kong-based Dutch chef, known for his outspoken support of the environment, issued a social media challenge to motivate industry peers to place plant-based menus at the forefront of their operations.
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The First Day We Got Our Stars: Sebastien Lepinoy
The executive chef of Singapore French fine dining stalwart Les Amis talks about his journey to three MICHELIN stars.
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The First Day We Got Our Stars: Ryota Kanesawa
The chef-owner of Ryota Kappou Modern in Hong Kong tells us how he went from washing rice as a kaiseki restaurant apprentice to earning a MICHELIN star for his brand of kappou cuisine, the food of his Osaka hometown and his restaurateur family.
Tate Chef Vicky Lau On Being 'Girly' In The Kitchen
Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.
Meet The 21 Female Chefs Who Lead Michelin Star Restaurants In Asia
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.
The First Day We Got Our Stars: Franckelie Laloum
The executive chef of one-MICHELIN-starred Louise grew up as the son of a bistro owner, but he had no interest in becoming a chef. He tells us what has changed since.
Alex Atala On Sustainability And The Future Of Food
The Brazilian chef behind Sao Paulo's two-MICHELIN-starred D.O.M. shares more about his upcoming sustainable hotel project and why we should all be eating insects.
5 Questions with Gert De Mangeleer On Life After Closing Three-MICHELIN-starred Hertog Jan
After 13 years, chef Gert de Mangeleer ceased operations at his Flanders restaurant Hertog Jan in Bruges, Belgium, but he keeps himself busy opening new restaurants and mentoring chefs.
My Signature Dish: Henrique Sá Pessoa’s Calçada De Bacalhau
The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.
Why Japanese Chef Hideaki Sato Wants To Master Chinese Cuisine
He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.
Valeria Piccini On Taking Over The Family Business From Mum-In-Law
Five years after self-taught chef Valeria Piccini took over her husband's family restaurant, she drove Da Caino to achieve one followed by two MICHELIN stars, which it has kept for 22 years.
The First Day We Got Our Stars: Henrique Sá Pessoa
The celebrated chef of Alma in Portugal shed tears when he won his first and second MICHELIN stars.
The First Day We Got Our Stars: Cheng Kam Fu
From working from the city's biggest tycoons to running six-table Celebrity Cuisine in Hong Kong, Cheng shares his journey to a MICHELIN star.
What I Think About My 4-Hands Partner: Paste's Chef 'Bee' and Man Wah's Chef Wong Wing Keung
What could a Bangkok-raised Thai food specialist and a second-generation Cantonese chef have in common?
A Lesson in Blind Wine Tasting: Tricks of the Trade
Robert Parker Wine Advocate's editor-in-chief gives tips for both novices and wine geeks alike.
My Signature Dish: Heston Blumenthal’s Triple-cooked Chips
Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.
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