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Meet Eunji Lee, Jungsik’s Pastry Chef Extraordinaire
The pastry chef at the two-Michelin-starred restaurant in New York City successfully fulfilled her dream.
The First Day We Got Our Stars: Christophe Bacquié
The chef shares his joy at Restaurant Christophe Bacquie being one of the two restaurants to receive three MICHELIN stars for the first time in the MICHELIN Guide France 2018.
Hoo Kee Bak Chang’s Owner Made Rice Dumplings At Dawn Before Going To Work For 12 Years
Third-generation owner Ryk Chew quit his engineering job to run his family’s Bib Gourmand-lauded 70-year-old bak chang.
Meet the 2018 MICHELIN European Mentor Award Winner, Christian Constant
Here, we ask him how he advises the future.
Video: Hawker Anthea Tan Follows In Her Father’s Footsteps To Make Fishball Noodles
Tiger Street Food Support Fund recipient Anthea Tan reflects on what it was like growing up as a hawker’s child and why she’s picking up the baton.
The First Day We Got Our Stars: Patrizia Di Benedetto
Chef Patrizia Di Benedetto of one-Michelin-starred modern Mediterranean restaurant Bye Bye Blues in Sicily shares her feelings about the accolade.
Meet Cédric Grolet: A Pastry Star On The Rise
One of the French pastry world's most talked-about patissiers, Cédric Grolet, tells us what lies behind his visually stunning confections.
Ask The Expert: How To Discover Great Wine On Your Own
Sommelier Shamini Krishnan of private club 1880 shares her tips for developing an eye for boutique wine that will blow you away.
Video: Wolfgang Puck On Standing Firm
Be inspired by the celebrity chef’s can-do spirit.
5 Questions With Sergio Herman On His Star-studded Career
The Dutch celebrity chef talks about striking it out on his own and the four-hands dinner he will cook in Hong Kong this week.
Ruinart Sommelier Challenge Singapore Winner Trains For Blind Wine Tasting Like A Marathon
Roberto Herrera, head sommelier of Joel Robuchon in Singapore, shares about how he excels in blind wine tastings.
Ask The Experts: Tips For Making The Perfect Chocolate Drink
Just quality chocolate and fresh milk are needed, but temperature control is crucial. Never have a bad cuppa again with these tips.
Ask The Experts: How To Slice and Prepare Tuna And Scallop Sashimi
Chef David Myers of izakaya-style restaurant Adrift shares his top tips for preparing bigeye tuna and scallop for sushi.
The First Day We Got Our Stars: Akira Back Of Dosa In Seoul
Though an accomplished restaurateur with a slew of eponymous restaurants around the world, one of Akira Back's greatest challenges was going back to his Korean roots with MICHELIN-starred Dosa in Seoul.
Ask The Expert: What Is Nama Chocolate?
Love indulging in the velvety chocolate? Find out what lies beneath a block of Japanese-style ganache.
Chef Yaroslav Artyuk of Kanapa Breathes New Life Into Ukrainian Dishes
The head chef of Kanapa restaurant in Kiev brings a modern, lighter touch to traditional Ukrainian fare.
The First Day We Got Our Stars: Noah Sandoval
Meet the dream team behind hole-in-the-wall restaurant Oriole in Chicago's West Loop.