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Valentine's Day 2021: The Power Couples Behind Asia's MICHELIN Guide Restaurants
This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.
How Hong Kong Food Influencers Celebrate Chinese New Year 2021
What goes on Hong Kong food influencers' Chinese New Year dinner table?
The First Day We Got Our Stars: Mitsuru Konishi
The executive chef of Zest By Konishi made history as revered French restaurant Taillevent's first Japanese sous chef. He tells us how he achieves his delicate balance of French techniques and Japanese sensibilities.
Songwriter And Food Columnist Yu Yat Yiu's Favourite MICHELIN Restaurants
A household name among Canto-pop listeners and fellow food lovers, Yu Yat Yiu dines at restaurants regularly, both for leisure and business. We ask him to highlight a few of his favourite venues in the MICHELIN Guide.
Green Monday's David Yeung Favourite MICHELIN Restaurants For A Great Plant-based Meal
David Yeung, the founder and the CEO of Green Monday, has been a vegetarian for 20 years. He tells us which MICHELIN restaurants are his favourites when he craves a great plant-based meal.
The First Day We Got Our Stars: Albin Gobil
The youthful-looking chef of one-MICHELIN-starred Gaddi's at The Peninsula recounts his career working through two-MICHELIN-starred restaurants in France and the UK, and what's behind the "modern classic" cuisine he wants to showcase in Hong Kong.
Industry Insiders: Lai Sun Group's Anthony Lau on the Future of Fine Dining
Lau, who oversees 26 venues and 16 brands among them — including 5 MICHELIN-starred restaurants — muses on how Covid-19 has changed consumer tastes and the industry at large, and how flexibility, creativity and the ability to think on the pulse are the key to recovery.
Chef Kang Mingoo Takes Korean Food Global With Hansik Goo In Hong Kong
Chef Kang Mingoo of Mingles is constantly challenging the taste buds of diners around the world. In Hong Kong this week to officially open his first global venture, Hansik Goo, he tells us about his mission, to bring new techniques and a new kind of sensibility to the long-standing tradition of Korean food, or hansik.
How Childhood Memories Make A One MICHELIN Star Restaurant For Chef Vichit Mukura
Discover Chef Vichit Mukura’s evolving talent over four decades as he explores every niche of Thai cuisine.
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.
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.
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.
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 Kei Kobayashi, The First Japanese Chef With Three Stars In France
The son of a kaiseki chef speaks to MICHELIN after his restaurant Kei in Paris clinched three stars in the MICHELIN Guide France 2020 selection, and shares his thoughts on getting the top distinction for his brand of French cooking.
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.