Unlock delicious secrets from chefs who make the best phad thai in the MICHELIN Guide Thailand.
The MICHELIN Guide has developed an international barometer to facilitate analysis of the impact of the Covid-19 crisis on Michelin Starred restaurants.
Meat packs, video tutorials, wine deliveries and even a brand new, full-fledged bakery arm, head chef Yvette Lin rallied her team behind the popular modern Australian barbecue restaurant to trial new innovations, even in these challenging times.
The restaurant's executive chef, Haikal Johari, embraces both technology and "old-school" outreach such as flyers and phone calls to maintain a personal touch with his customers.
Virtual dinners and online cook-alongs gave executive chef Tristin Farmer new channels to bring his guests and his team closer together, even while physically apart.
From designing set menus and bottled cocktails to transforming a modern European fine-dining kitchen into a Sri Lankan takeaway joint during Singapore's Circuit Breaker, the chef of MICHELIN-starred Cheek Bistro shares how he adapted with courage and creativity.