Can you pursue perfection in the kitchen while caring for the environment? Executive Chef Julien Tongourian of Robuchon au Dôme in Macau thinks so. He shares how the three-MICHELIN-starred restaurant’s efforts to source sustainably and reduce waste in the kitchen aligns with parent company SJM’s journey to sustainability.

They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.

The Levha sisters of Le Servan and Double Dragon restaurants share their Paris dining picks and favorite gourmet food spots.

After four decades of tasting the variegated flavours that characterise his trade, master chef Siu Hin-Chi of Ying Jee Club, the two MICHELIN-starred fine dining Cantonese concept under ZS Hospitality Group, still has not forgotten the unadulterated love of cooking that first drew him into the kitchen all those years ago.

For the German chef, travelling is crucial for the growth of a chef. It’s when ideas are exchanged, inspirations sparked, and trends created.

Simon Rogan, chef of Michelin 3-star L'Enclume and Michelin starred Roganic shares his preferred dining places in Hong Kong.

Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?

The chef-owner of Mono on helming Asia's first MICHELIN-starred Latin American restaurant, Latin American dishes he grew up eating and the power of cacao.

Tim Flores and Genie Kwon fly the Philippine flag high as their restaurant in Chicago — Kasama — is recognised as the first MICHELIN-Starred Filipino restaurant in the world.

In its 2022 edition, the MICHELIN Guide Thailand welcomes Cantonese cuisine to its Star selection with newly minted Yu Ting Yuan as the first and only Cantonese restaurant to be awarded one MICHELIN Star in Thailand.

Top chefs share their favourite Hong Kong foods—and where they go to eat them.

From shucking oysters in Pasadena to receiving two MICHELIN Stars for Mosu Seoul, chef Sung Anh opens up about his journey leading up to the opening of Mosu Hong Kong.

We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.

The 30-year-old head chef talks about respect for his mentor Mingoo Kang, his proudest dish on the menu, and what earning a MICHELIN Star for Hansik Goo means to him.

This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.

From being a “backbencher” to clinching a MICHELIN Star, chef Manav Tuli of Chaat opens up about the highs and lows of his journey to success.

The 33-year-old Singaporean chef tells us why kitchen life can be like the military, what foraging in Belgium taught him about local produce and how traveling has deepened his appreciation for Singaporean cuisine.

The millennial entrepreneur behind one-MICHELIN-starred Whey and Hansik Goo is making a mark with her restaurant empire.