What do chefs do to relax outside of their kitchens? In this 3-part series, we look at the passions that drive Seoul’s top chefs. Chef Sung Anh of two-MICHELIN-star Mosu explains how his family-first focus in life has shaped his decisions both in business and on the plate.
Here, Chef Roh Younghee of Michelin 1 Star Restaurant Poom shows us how we can enjoy gochujang-braised butterfish with seasonal greens in the comfort and safety of home.
Together with tourism boards and local welfare organisations, Michelin’s offices across Asia rallied chefs of Michelin Guide restaurants to create and deliver nutritious meals for medical workers and the less fortunate to encourage them through these trying times.
The MICHELIN Guide has developed an international barometer to facilitate analysis of the impact of the Covid-19 crisis on Michelin Starred restaurants.
The chef-owner of Auprès tells us about his all-natural culinary philosophy, and how that also extends to his choice of after-work beer.
Chef Lee Choong-hu of the one MICHELIN Star restaurant Zero Complex reflects on the lessons learned during the COVID-19 era.