In this Michelin Guide Singapore exclusive, we get an intimate glimpse at what was going through the mind of chef-owner Chan Hon Meng of Hong Kong Soya Sauce Chicken Rice and Noodle, the world's very first Michelin-starred street food hawker - from the moment he found out that he's been nominated, to his journey to take his spot on the global culinary stage at the 2016 Michelin Guide Singapore Gala Dinner cum Award Ceremony.
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Meet Ce Soir’s Seth Lai, Winner of Singapore’s MICHELIN Guide Young Chef Award 2024
The 30-year-old Singaporean chef talks about how culinary experiences with friends and family led to an inadvertent career in the world of fine dining.
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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.
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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.
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Labyrinth's LG Han Makes "Foie Gras" from Tofu and Talks About Sustainability
MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.