First Day

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.

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.

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.

Helmed by Argentinian chef Agustin Balbi, Ando received its first MICHELIN star just six months after its opening. He tells us about incorporating Japanese hospitality and the inspiration behind his innovative cuisine.

One of the world's most celebrated sushi masters, Mitsuhiro Araki, shares how it was like when his second overseas venture clinched the coveted MICHELIN star in the MICHELIN Guide Hong Kong Macau 2021.

The head chef of one-MICHELIN-starred Zuicho tells us about his upbringing in his family's kappo restaurant, and why he resisted the idea of being a chef in the first place.

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.

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.

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.

The executive chef of Singapore French fine dining stalwart Les Amis talks about his journey to three MICHELIN stars.

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.

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.

The celebrated chef of Alma in Portugal shed tears when he won his first and second MICHELIN stars.

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.

This young chef cut his teeth at Joel Robuchon in Tokyo and went on to receive a star for his French-Japanese cuisine at Takumi By Daisuke Mori in Hong Kong.

At VEA Restaurant & Lounge in Hong Kong, the executive chef has won accolades for his unique style of marrying modern French techniques with Chinese ingredients.

See how this third generation Japanese chef continues to honour his family's Sichuan cuisine legacy at two-MICHELIN-starred Shisen Hanten in Singapore.