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Björn Frantzén and Tristin Farmer on Food Culture and Their Singapore Food List
For the first time in two years, Björn Frantzén flies into Singapore for 48 hours to visit his restaurant, three-MICHELIN-starred Zén, have a few dinners around town, and talk about food cultures with Zén’s executive chef, Tristin Farmer.
Ask The Expert: How To Buy And Enjoy Caviar
Everything you should know about buying the decadent salted sturgeon roe that graces many dishes in Michelin-starred restaurants.
The First Day We Got Our Stars: Daniele Sperindio of Art
Daniele Sperindio of newly minted MICHELIN-Starred Art talks about his story and the magic of Italy through his array of Italian dishes that go beyond pasta.
Making Memories Around the Table with Julien Royer
Julien Royer of three-MICHELIN-starred Odette talks about his humble roots, his favourite childhood food, and provides a first look at some of the dishes served at his new restaurant named after his mother, Claudine.
The First Day We Got Our Stars: Takuya Yamashita of Whitegrass
For Takuya Yamashita of newly awarded MICHELIN-starred Whitegrass, food knows no barriers as he uses it as his main language to bridge Eastern and Western cultures through nature-inspired dishes and food stories.
Noma’s First Asia-born Head Chef Kenneth Foong on Building a Team of "Good Human Beings"
The 32-year-old Singaporean head chef of three-MICHELIN-starred Noma opens up on his love for umami, working with René Redzepi, and why Jay-Z is a hit on the Noma kitchen playlist.
The First Day We Got Our Stars: Lewis Barker of Sommer
Lewis Barker of newly awarded one-MICHELIN-starred Sommer talks about passion, music, and a special birthday that he will never forget.
Meet Cloudstreet’s Mark Tai, Singapore’s First MICHELIN Guide Young Chef Awardee
At 33 years old, Cloudstreet's head chef Mark Tai displays wisdom beyond his years as he talks about mentorship, legacy, and coming home to mum's cooking.
Chef’s Day Off: Going The Extra Mile
Long-distance running energises Andrew Walsh and fuels his creativity in the kitchen for Cure’s deeply personal Nua Irish cuisine menu.
Chef Kirk Westaway Welcomes A New Spring At JAAN
A year on from Singapore’s circuit breaker, the chef of the one MICHELIN star JAAN By Kirk Westaway is looking forward to the arrival of spring after “a very long winter”.
Chef’s Day Off: Lessons From The Potter’s Wheel
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.
Albert Au Takes The Helm At MICHELIN-starred Jiang-Nan Chun In Singapore
The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.
Valentine's Day 2021: The Power Couples Behind Asia's MICHELIN Guide Restaurants
This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.
André Chiang And The Dish That Marks The Chapters Of His Career
Why the chef served beef noodle soup on the last day of two-MICHELIN-star Restaurant Andre—a poignant scene captured in Singaporean director Josiah Ng's documentary "Andre & His Olive Tree" which closes out the Singapore chapter of Chiang's career and begins his new one at RAW in Taipei.
Odette Turns Five With A Spotlight On Its People
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.
F&B Insiders: Why Putien Founder Fong Chi Chung Shares 30% Of Profits With His Restaurant Staff
With over 70 outlets across Asia and a MICHELIN Star for its original outlet in Singapore, Putien and its success is built on its founder’s passion for his hometown cuisine from Putian, Fujian. On the restaurant chain's 20th anniversary this year, we speak to founder Fong Chi Chung on the business mindset behind the brand.
The First Day We Got Our Stars: Jimmy Lim
Opening a Singaporean restaurant in Taichung was not a popular decision three years ago, but Singaporean chef Jimmy Lim persevered and became the only chef to be distinguished with two MICHELIN stars in the city. He tells us about what kept him on his path.
My Signature Dish: Daniel Boulud’s Original DB Burger
Veteran chef Daniel Boulud's French fine-dining spin on an American classic was the most expensive burger in the world when it was created 20 years ago — and is still a menu mainstay today.