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The First Day We Got Our Stars: Kai Ho
The confident young chef serves up a cuisine with personality at two-Michelin-starred Taïrroir in Taipei.
Antonio Lai on Creating Multi-sensory Cocktails With Coffee
Inspired by Nespresso Professional’s Kenya Milima, renowned mixologist Antonio Lai has created two coffee cocktails which tickle more than just the taste buds.
Dominique Crenn Wants To Make The World A Better Place
Instead of earning more Michelin stars or opening more acclaimed restaurants like her Atelier Crenn, chef Dominique Crenn wants to do more humanitarian work.
Paving The Way
Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.
My Signature Dish: Noom Chantrawan’s Tom Yum Plachon Bo-Larn
No person alive had tasted this royal variation of the tom yum soup until the chef discovered the 200-year-old recipe.
The First Day We Got Our Stars: Frédéric Vardon
The chef shares his reflections on running two MICHELIN-starred French restaurants Le39V worlds apart in Paris and Hong Kong
The First Day We Got Our Stars: José Avillez
The story of how one chef bought 50-year-old historic restaurant Belcanto in Lisbon and turned it into a MICHELIN-starred restaurant in one year.
Meet the Chef: Lawrence Mok of IM Teppanyaki
Here’s how this avid runner keeps his restaurant — and himself — in top form.
The First Day We Got Our Stars: Noboru Arai
The chef reflects on the star-studded journey his French restaurant Hommage has been on since opening in Tokyo in 2000.
Industry Insider: Blending Wines Is Like Finding Love
Budding winemaker and Hong Kong celebrity Bernice Liu gives us a peek into her thought processes when blending wines.
My Signature Dish: Wolfgang Puck’s Smoked Salmon Pizza
We dive into the story and significance behind Wolfgang Puck’s legendary dish.
The First Day We Got Our Stars: Romain Chapel
The son of legendary French chef Alain Chapel is making his own mark in Asia with restaurant Le Comptoir De Pierre Gagnaire In Shanghai.
What I Think About My 4-Hands Partner: Vicky Lau & Mathieu Escoffier
The duo talk about their upcoming collaboration and what they think about each other.
How High Staff Turnover is Affecting The Restaurant Industry In The United States
Like Hong Kong, the dining landscape in the US is facing a labour crunch with the high demand for staff and tipping among the causes.
5 Questions With Daniel Kubini On His Wine Cork Art
Austrian sommelier Daniel Kubini recycles used wine corks to create lamps, portraits, figurines and more.
5 Questions With Bee Satongun On Bangkok’s Culinary Scene
The chef of one-Michelin-starred Paste Bangkok weaves memory, tradition and inspiration into her modern Thai cuisine.
What I Think About My 4-Hands Partner: Yusuke Takada & Eric Raty
The duo talk about their upcoming collaboration and what they think about each other.
5 Questions With Erin Brooks On Oregon Wines
Robert Parker Wine Advocate reviewer Erin Brooks shines the spotlight on Oregon’s wine country.
