Why L’impression Chef Allen Suh Spends His Days Off Visiting Local Producers
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. L’impression chef Allen Suh explains why visiting local producers on his days off provides a rich source of inspiration for his culinary creations.
75% of the MICHELIN Starred Restaurants back open in Week 27
The MICHELIN Guide has developed an international barometer to facilitate analysis of the impact of the Covid-19 crisis on Michelin Starred restaurants.
The First Day We Got Our Michelin Stars: Benu’s Corey Lee
Contemporary Asian restaurant Benu opened in 2010 and was immediately regarded as one of the Bay Area’s best new restaurants and awarded two Michelin stars within its first year.
A Korean Passion for Thai Cuisine: Chef Kim Namsung of Kunsomchai
Chef Kim Namsung’s passion for Thai food can be traced back to a time when the cuisine was still virtually unknown in Seoul. He opens up about his goal to introduce Thai food to local diners, as well as his journey as a Korean chef cooking in the Thai culinary tradition.
Chef Kang Mingoo On Presenting Hansik To The World
Chef Kang Mingoo of Mingles is constantly challenging the taste buds of diners around the world. 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.
