We find out why Kojima's Park Kyung-jae, a sushi veteran of over 30 years, savors the opportunity to work alongside younger chefs

Korean chef Jun Lee helms the kitchen of recently promoted two-Michelin-starred Soigné in Seoul, where he brings the city’s contemporary cuisine to life with an international twist

The honor of the first Michelin Sommelier Award in Seoul went to Mosu’s head sommelier, Kim Jin-beom. He shares his thoughts.

Sponsored by Blancpain, the award celebrates the most talented young chef who has proven their potential over the last 12 months in the kitchen, as well as the identity of their cuisine.

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.

For more than 20 years, chef Jang Myoung-sik of 1-MICHELIN Star L'Amitié has devoted himself to the culinary path in Seoul. Discover why he believes chefs should cook with a calm, happy heart.

Chef Kim Bo-mi of 1-MICHELIN Star Mitou believes that you can achieve anything if you apply the right effort and initiative in moving forward with passion

Joo Ok received its second MICHELIN Star in November 2021, strengthening chef-owner Shin Chang-ho’s resolve to showcase Korean ingredients and techniques deeply rooted in tradition

The 32-year-old Singaporean head chef of three-MICHELIN-starred Noma opens up on his love for umami, working with René Redzepi, and why Jay-Z is a hit on the Noma kitchen playlist.

1-MICHELIN Star Soigné whisks guests on a journey of modern Seoul cuisine through a presentation of memory-evoking dishes and ingredients

The chef-owner of two-MICHELIN-starred Mingles is ready to take his overseas outpost to the next level in Hong Kong.

Chefs Gregoire Michot and Jeon Jio are the unlikely best friends pursuing the mastery of charcuterie at MICHELIN Plate L’Impasse 81.

Chef Sim Min-gyun of newly minted MICHELIN Plate restaurant Chez Simon conveys happiness and warm memories through his cooking philosophy.

The chef of MICHELIN Plate French restaurant Épanoui shares his culinary philosophy, the ups and downs of a chef’s life, and his hopes for the post-pandemic future.

At ‘Table for Four’ by chef Kim Sung-woon, diners can enjoy the 'Local Dining' made by fresh ingredients from Taean, where is known for its clear seas, unpolluted soils, coastal flora, tidal flats, coasts, and white sand. Chef Kim shared us his cooking philosophy and this season’s delicious grilled webfoot octopus.