How much can one learn about a chef just from a single dish? In our Plate Stories series, we take you on a delicious journey into the minds of the world’s top chefs as they unfurl the stories behind each thoughtfully plated ingredient.
One of the most exciting chefs in Asia at the moment, Japanese chef Hideaki Sato is widely celebrated for his delicate and refined cooking style that seamlessly marries French culinary techniques with the kaiseki traditions and premium produce of his homeland.
He cultivated this elegant culinary style after years of working under the tutelage of Seiji Yamamoto at three-Michelin-starred Nihonryori Ryugin in Tokyo, and later, as the chef-patron at Tenku Ryugin in Hong Kong, Mr Yamamoto’s first satellite kitchen.
Under chef Sato’s leadership, Tenku Ryugin earned two Michelin stars in the Michelin Guide’s Hong Kong edition within the first six months of its opening in 2012. In 2015, chef Sato repeated this success when he left Tenku Ryugin to set up his own elegant fine dining restaurant, Ta Vie in Central Hong Kong, which similarly garnered its first Michelin star barely a few months after its launch.
We managed to catch up with the talented and humble chef while he was in town earlier last month to cook a 4-hands dinner with chef Ivan Brehm of Singapore's The Kitchen at Bacchanalia. Designing their menu around memories and recollections of past experiences, the two chefs presented an eight-course menu with brilliantly original creations. In this video, he gives us an insight into the philosophy behind his signature dish, a black egg custard with Aori ika squid.
Written by
Debbie Yong
Debbie Yong was part of the editorial team behind the Michelin Guide Singapore website. Now a freelance food writer and digital content strategist, she is as happy tucking into a plate of char kway teow as a platter of charcuterie.
What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.
Chef-proprietor Aidan Low of MICHELIN-Selected restaurant Akar in Kuala Lumpur unearths a host of native Malaysian gems, inviting diners to marvel at uncommon ingredients of the country's indigenous culinary landscape.
Waymann Cheong, winner of the MICHELIN Guide Kuala Lumpur & Penang 2025 Young Chef Award, is shaking up George Town’s dining scene at Lucky Hole with daring, boundary-pushing creations. Leading a team of untrained but passionate newcomers, his philosophy of honest cooking and fearless innovation is redefining fine dining — and captivating the culinary world in the process.
This is the tale of the son of Taiwanese immigrants who stumbled into the restaurant business out of obligation, and ended up earning him and his family a MICHELIN star in the United States.
The chef-owner of one-MICHELIN-starred Credo Restaurant, which won the inaugural Michelin Guide Sustainability Award 2019, shares about her sustainable cooking journey.
As the one-Michelin-starred Rhubarb turns five this year, its chef-owner reflects on what it takes to run an independent fine-dining establishment in cutthroat Singapore.
From using oddly shaped vegetables to utilising food waste to fertilise plants, food industry insiders are sparking conversation and community around sustainability in different ways.
Five top chefs from Michelin-starred restaurants in Singapore reveal their top spots for indulging in a hearty meal after an intense day in the kitchens.
Chefs and restaurateurs embrace the power of storytelling, weaving characters and narratives into their concepts to keep diners and their team engaged.
One of the most exciting chefs in Asia at the moment, Japanese chef Hideaki Sato is widely celebrated for his delicate and refined cooking style that seamlessly marries French culinary techniques with the kaiseki traditions and premium produce of his homeland. 
