The 45-year-old is here to change the world, one charity at a time — starting with Drought Angels to help alleviate the impact of the recent wildfires in his home country of Australia.

He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.

Modern French restaurant Lerouy snagged a coveted MICHELIN star in the MICHELIN Guide Singapore 2019. Chef-patron Christophe Lerouy shares his thoughts and feelings.

The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.

The intrepid adventurer shares her hopes for the restaurant and her observations on the Asian fine dining scene after 14 years in the region.

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 young chef shares the emotions and thoughts he experienced when Vianney Massot restaurant received its MICHELIN star for the very first time in the MICHELIN Guide Singapore 2019.

The celebrated chef of Alma in Portugal shed tears when he won his first and second MICHELIN stars.

The chef shares what it was like when Basque Kitchen By Aitor won its first MICHELIN star in the 2019 MICHELIN Guide Singapore.

From using compostable packaging to helping to alleviate world hunger, Betty Lu believes grab-and-go snacks don't always deserve a bad rep.

By exploring the depth and range of a single ingredient, the chef of one-MICHELIN-starred Muoki in Seoul pushes the boundaries of his innovative cuisine.

Kyle Connaughton translates a Japanese ethos into a uniquely Californian experience at his three-MICHELIN-starred farm-to-table restaurant and inn.

The chef of Buona Terra In Singapore talks about his relationship with the red guide and his emotions surrounding the win.first

At Paste in Bangkok, Bee Satongun puts “death and life” on her plates to bring a forgotten taste of historical Thailand to a new generation.

Three prominent Indian chefs in the United States talk about what the holiday means to them, and how they celebrate and keep up with the tradition in the America.

Ophorst shares more about the emotions he experienced when PRU became the only restaurant in the two Southern provinces of Phuket and Phang Nga — new to the 2019 edition of the Thailand guide — to have been awarded a star.

From her workshop in Barcelona, American artist Cara Janelle makes custom ceramics for some of the world’s most celebrated chefs.

At elegant French restaurant JAG in Singapore, Gillon throws a spotlight on rare, fragrant herbs from his hometown in Savoie.