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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.
![](https://d3h1lg3ksw6i6b.cloudfront.net/media/image/2024/04/23/dd1e72c3f5084c7693413d53711a01a0_Eat_and_Cook_Portrait.jpg)
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.