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A Final Dance with Fire: Chef Kang Steps Away from the Wok
Chef Kang’s Private Kitchen, a humble MICHELIN-Starred institution known for its zi char (stir-fried) dishes, sees its last day of service on 10th October 2024, as the 60-year-old master of wok hei steps away, leaving food lovers craving more.
A Final Dance with Fire: Chef Kang Steps Away from the Wok
Chef Kang’s Private Kitchen, a humble MICHELIN-Starred institution known for its zi char (stir-fried) dishes, sees its last day of service on 10th October 2024, as the 60-year-old master of wok hei steps away, leaving food lovers craving more.
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The Legacy of Chef Wan: An Illustrious Career Rooted in Love, Passion, and Resilience
In this MICHELIN Guide exclusive, we sit down with the one and only Chef Wan, Malaysia’s culinary icon about his illustrious career, life journey, and why prioritising authenticity is important.
MICHELIN Chefs in Malaysia Share Their Favourite Local Comfort Foods and Top Food Finds
In honour of Malaysia's National Day, we asked 10 of the country's top chefs what their favourite local dishes are and where to find them.
New Singapore Green Star Restaurant Fiz Views Sustainable Cooking with a Refreshing Lens
We sit down with Fiz’s chef-owner Hafizzul Hashim to talk about championing Southeast Asian cooking, and what it takes to cook sustainably.
Paul Feig’s London is Dapper, Distinctive and Delicious
The "Jackpot!" director divulges his stylish secrets in the English capital
The Metamorphosis of Sun Kim: “My Restaurant Finally Feels Like Home“
Meta received its second MICHELIN Star this 2024 and here's what chef-owner Sun Kim has to say about how evolution and transformation were crucial parts of his journey as a chef, as a restaurateur, and as a person.
Gēn Penang's Johnson Wong on Championing Local Produce and Heritage Dishes
As the recipient of the MICHELIN Guide Kuala Lumpur and Penang 2024 Young Chef Award, Johnson Wong of Gēn carries a torch for the relentless pursuit in demonstrating how gastronomy can positively impact both the community and the environment. Here, he reflects on his journey and the efforts invested to achieve this ambitious vision.
Butcher’s Block’s Jordan Keao on Hawaiian Cooking Being a Form of Sustainable Gastronomy
Jordan Keao, chef de cuisine at MICHELIN-Selected restaurant Butcher’s Block, roots his culinary passion in the vibrant community and rich traditions of Hawaiʻi, where sustainability was more than just a buzzword — it was a way of life.
Eat & Cook on Why Local Malaysian Produce has the Potential of Going Global
Malaysia is renowned for its rich biodiversity, yet many indigenous ingredients remain obscure outside of its community. Co-founders of MICHELIN Selected Eat and Cook, Lee Zhe Xi and Soh Yong Zhi, belong to a growing number of next-generation Malaysian chefs who draw inspiration from the country's rich terroir.
Here's How First-time Restaurateur Jenelle Tan Boldly Defies the Odds in the Industry
With dishes donning edgy names such as "3 Girls with a Dirty Guy", Jenelle Tan, owner of newly MICHELIN Selected restaurant Sambal in Penang, shares how she rose above the naysayers and the countless challenges faced by introducing a unique and modern concept in Penang.
Meet Gai by Darren Chin’s Wan Zulkifeli, Winner of Malaysia’s MICHELIN Guide Service Award
From being a hotel steward to winning the MICHELIN Guide Service Award, Wan Zulkifeli has come a long way. He opens about how his experiences have shaped his approach to service and his sentiments about winning such a recognition.
What Song Do You Cook To? MICHELIN Chefs Share the Beats They Groove to While in the Kitchen
Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!
Jwala’s Chef Ramesh Thangaraj Carves His Own Path as Malaysia's Opening of the Year Inaugural Winner
We find out how Jwala’s head chef, Ramesh Thangaraj, strikes the balance between cultural heritage and creativity.
Garima Arora Makes Culinary History: Secures Two MICHELIN Stars while Navigating Motherhood at Gaa
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.
Holiday Traditions of MICHELIN Chefs in Malaysia
The holiday season is in the air, and these MICHELIN restaurant chefs in Malaysia tell us about their holiday traditions and must-have dishes on the holiday dining table.
Behind the Dish: Nicolas Tam's Amadai
Nicolas Tam of newly minted MICHELIN-Starred seafood-forward restaurant Willow showcases precision, technique, and heritage in his signature dish of Amadai with crispy scales.
A Moment of Clarity with Au Jardin’s Kim Hock Su
Together with MICHELIN-starred Au Jardin's chef-proprietor, Kim Hock Su, we delve deep into the importance of taking a moment of comfort and tranquillity, without forgetting to enjoy the little things in life.
Dewakan’s Darren Teoh on the Process of Creating a Dish
One-MICHELIN-starred Dewakan in Kuala Lumpur has no signature dishes. Chef-patron Darren Teoh believes that the creation of a dish is an ongoing process, comparing it to a constant dance with stages of arrival and departure.
Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.