The 33-year-old Singaporean chef tells us why kitchen life can be like the military, what foraging in Belgium taught him about local produce and how traveling has deepened his appreciation for Singaporean cuisine.

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.

Everything you should know about buying the decadent salted sturgeon roe that graces many dishes in Michelin-starred restaurants.

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.

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.

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.

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.

Lewis Barker of newly awarded one-MICHELIN-starred Sommer talks about passion, music, and a special birthday that he will never forget.

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.

Long-distance running energises Andrew Walsh and fuels his creativity in the kitchen for Cure’s deeply personal Nua Irish cuisine menu.

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”.

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.

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.

This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.

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.

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.

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.

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.