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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?
First Day: Ricardo Chaneton of Mono Puts Latin American Cuisine On The Map
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 First Day We Got Our Stars: Qiu Xiaogui Of Yu Ting Yuan
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.
MICHELIN-Starred Restaurant Chefs Share Their Favourite Food Memories Of Hong Kong
Top chefs share their favourite Hong Kong foods—and where they go to eat them.
Chef Sung Anh Takes A Leap Of Faith With Mosu Hong Kong
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.
Meet MICHELIN Guide Asia's Top Female Pastry Chefs And Their Signature Desserts
We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.
First Day We Got Our Stars: Steve Lee of Hansik Goo
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.
Valentine's Day: The Power Couples Behind Asia's MICHELIN Guide Restaurants
This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.
First Day We Got Our Stars: Manav Tuli of Chaat
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.
First Day We Got Our Stars: Barry Quek of Whey
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.
Industry Insiders : ZS Hospitality's Elizabeth Chu On Building Her Own Legacy
The millennial entrepreneur behind one-MICHELIN-starred Whey and Hansik Goo is making a mark with her restaurant empire.
First Day We Got Our Stars: Jayson Tang of Man Ho
From helping out at his parents’ dai pai dong to earning a MICHELIN star for Man Ho, chef Jayson Tang talks about his personal journey as a Cantonese chef.
Industry Insiders : Black Sheep Restaurants' Syed Asim Hussain
From cleaning bathrooms in his father's restaurant during school holidays to transforming the very same address into the world's first Punjabi restaurant to reach MICHELIN Star status, the co-founder of Black Sheep Restaurants has come full circle.
Noma’s First Asia-born Head Chef Kenneth Foong on Building a Team of "Good Human Beings"
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.
Chef Mingoo Kang Returns To Hong Kong For The Reopening Of Hansik Goo
The chef-owner of two-MICHELIN-starred Mingles is back in Hong Kong and ready to take his overseas outpost to the next level.
The Chairman's Owner Danny Yip On His Favourite MICHELIN Restaurants
The chef-restaurateur behind one-MICHELIN-starred The Chairman shares his favourite go-tos in Hong Kong and beyond.
Sushiyosi's Hiroki Nakanoue: "Sushi Is My Gateway To The World"
The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.
Father's Day: MICHELIN Guide Chef Dads And Their Newborns
This Father's Day, we chat with MICHELIN Guide chef dads about fatherhood, work-family balance and the dish they want their kids to remember them for.
