First Look: Restaurant Ards

Christophe Lerouy of one-MICHELIN-starred Lerouy transforms Growthwell Foods’ plant-based products into fine-dining dishes.

In partnership with 1664, we follow the footsteps of Sommer's Lewis Barker as he walks us through the day-to-day of running a MICHELIN-Starred restaurant’s kitchen and prepares a special dish using 1664 Blanc.

Haikal Johari of one-MICHELIN-starred Alma adds a fine dining touch to Growthwell Foods’ plant-based products.

The 27-year old Singaporean chef, who took the helm of the Taipei restaurant in May, speaks about bringing hope and positivity to his new role amid a global pandemic.

Long-distance running energises Andrew Walsh and fuels his creativity in the kitchen for Cure’s deeply personal Nua Irish cuisine menu.

For Jade’s executive chef Leong Chee Yeng, the food he cooks is made all the more meaningful by the produce he grows himself and the handmade vessels they are served in.

Chicken rice with no chicken and tau suan encased in a sugar dome—Explore the memories behind Jimmy Lim’s soulful mod-Sin plates and the original dishes that inspired them.

Chef Ang Song Kang of one-MICHELIN-star Chef Kang’s applies his mastery of Cantonese cuisine to plant-based seafood by local food innovation company Growthwell.

What’s on the walls in the kitchens of MICHELIN star restaurants? Take a peek at the motivational words and golden rules that shape the culture of a kitchen.

On the occasion of three-MICHELIN-star Odette’s 5th anniversary, Julien Royer reflects on the restaurant’s milestones and coming into his own as a French chef in Singapore.

Coffee is creative fuel for the French chef behind the venerated three-MICHELIN-star restaurant in Singapore, and a reminder of Les Amis' commitment to quality and consistency through carefully nurtured relationships with its trusted partners.

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.