Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.

This young chef cut his teeth at Joel Robuchon in Tokyo and went on to receive a star for his French-Japanese cuisine at Takumi By Daisuke Mori in Hong Kong.

At VEA Restaurant & Lounge in Hong Kong, the executive chef has won accolades for his unique style of marrying modern French techniques with Chinese ingredients.

See how this third generation Japanese chef continues to honour his family's Sichuan cuisine legacy at two-MICHELIN-starred Shisen Hanten in Singapore.

Legendary chef Alain Ducasse holds fast to the deep roots of French gastronomy to propagate its influence across the world through his culinary empire, Ducasse Paris.

For the past 12 years, Cucina’s Chef de Cuisine Andrea Oreste Delzanno has made his home in Hong Kong, where the colourful city inspires him to showcase Italian cuisine in new and wonderful ways.

The dream team behind the company engages both farmers and chefs to change the everyday plants we see in our diets.

The chef shares what it was like to receive a star for "Reinventing British" cuisine at JAAN By Kirk Westaway In Singapore.

The managing editor for Robert Parker Wine Advocate and wine reviewer for the region shares insights from his annual report after tasting a whopping 533 wines from New Zealand.

The renowned Italian chef shares what it was like when they got their first MICHELIN star for Piccolo Lago in Verbania and how he's managed to retain it the last 15 years.

We trace this Iron Chef's journey to a MICHELIN star for his traditional Thai cuisine at Chim By Siam Wisdom in Bangkok.

The Peruvian chef of Central Restaurante in Lima needs to venture frequently into nature to recharge.

These days, consumers have endless choices. Reviewer for Robert Parker Wine Advocate, Mark Squires, shares his thoughts on the impact that has on the ever-changing wine industry.

The chef of two-MICHELIN-starred RAW in Taipei takes us on a one-day exploration in Penghu, where he discusses his summer menu and the contemporary gastronomic dynamics between Taiwan and the world.

Professional sfoglina Simonetta Capotondo gives a detailed guide to the art of fresh pasta made completely by hand.

The renowned chef recalls what it was like to receive his first MICHELIN star for Pierre Gagnaire in Paris and shares his secret to maintaining the accolade two decades on.

Chef Nicolas Boutin of one-MICHELIN-starred ÉPURE shares the finer points of pairing food with beer.

The duo talk about their upcoming collaboration and what they think of each other.