In the opulent surroundings of Robuchon au Dôme, Chef Gérald Passedat of Le Petit Nice in Marseille, France, and Executive Chef Julien Tongourian of Robuchon au Dôme sample each other’s dishes, and discover that, although their restaurants are far apart and lie on different shores, there is much they share, both in expertise and in deep devotion to the culinary realm.
At the 2024 MICHELIN Guide Thailand Ceremony, Garima Arora made culinary history as the first female Indian chef to receive two MICHELIN Stars. She opens up about her achievements, life as a working mother, and shares her plans — and hopes — for the future.
After a rollercoaster eight-year journey, Ta Vie has finally achieved the highest distinction of three MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2023.
Embracing the pride that comes with being a chef, Ken Chong always considers ways on how to integrate traditional dishes with innovative techniques.
Meet Jacky Luk, sommelier of three-MICHELIN-star Forum and winner of the inaugural MICHELIN Guide Hong Kong & Macau Sommelier Award, presented by Perrier-Jouët. Luk took over Forum’s wine program and brought the 46-year-old institution’s wine list to greater heights, all while bringing in a fresh perspective to pairing wine with Chinese cuisine.
Daniel Calvert is Executive Chef of SÉZANNE, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York and Hong Kong. We asked him about Japan, his experiences around the world and what he would say to young chefs.
Can you pursue perfection in the kitchen while caring for the environment? Executive Chef Julien Tongourian of Robuchon au Dôme in Macau thinks so. He shares how the three-MICHELIN-starred restaurant’s efforts to source sustainably and reduce waste in the kitchen aligns with parent company SJM’s journey to sustainability.
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.
After four decades of tasting the variegated flavours that characterise his trade, master chef Siu Hin-Chi of Ying Jee Club, the two MICHELIN-starred fine dining Cantonese concept under ZS Hospitality Group, still has not forgotten the unadulterated love of cooking that first drew him into the kitchen all those years ago.
For the German chef, travelling is crucial for the growth of a chef. It’s when ideas are exchanged, inspirations sparked, and trends created.
Simon Rogan, chef of Michelin 3-star L'Enclume and Michelin starred Roganic shares his preferred dining places in Hong Kong.
The Knife Techniques and Spirituality of Seiji Yamamoto, Chef of RyuGin, a Three-Star Michelin Restaurant
Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?
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.
In its 2022 edition, the MICHELIN Guide Thailand welcomes Cantonese cuisine to its Star selection with newly minted Yu Ting Yuan as the first and only Cantonese restaurant to be awarded one MICHELIN Star in Thailand.
Top chefs share their favourite Hong Kong foods—and where they go to eat them.
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.