Jiang Kong-yin was a connoisseur from the early 1900s and his family kitchen was the birthplace of many classic Cantonese dishes and the training ground for a generation of highly esteemed chefs.

The prolific brand maven and partner of Violet Oon Singapore is ramping up the restaurant chain’s global expansion plans.

These top chefs share about how their kitchen mentors have given them a leg-up in their culinary careers.

For Bjorn Low of Edible Garden City, urban farming is not just about growing crops, but growing people.

As the father of modern wine criticism retires today, Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, pays tribute to his legacy.

The trio share insider know-how on the intricacies of making a packet of salted egg fish skin that tastes like it is freshly cooked at a zichar restaurant.

Trace this Hong Kong native's two-decade journey to a MICHELIN star for contemporary French joint Longtail in Taipei.

Almost 20 years ago, French chef Alain Passard of three-Michelin-starred L’Arpège took a risk by taking all meat dishes off his menu, pioneering a new wave of plant-based cuisine.

The maven of dessert art talks about creating unique experiences at every level of a dessert empire that spans restaurants, dessert concepts, edible art experiences and a global range of confectionaries.

The duo talk about their upcoming collaboration and what they think of each other.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

The chef of two-Michelin-starred Odette talks about taking his cuisine beyond Singapore shores into the sky with Air France and to Hong Kong for his first overseas foray.

COMO Shambhala’s resident dietician Eve Persak shares how you can make the most of fruit, such as when to buy organic and the merits of frozen fruit.

Ce La Vi’s head sommelier Mathias Camilleri and wine educator Fongyee Walker shed light on the differences between the two wine qualifications.

The culinary director of the famed New York gourmet burger chain doesn’t rule out making laksa burgers and durian milkshakes for its debut Singapore outlet.

Trace the road to success for the young chef of contemporary Asian restaurant logy in Taipei.

This French chef has wholly embraced his adopted country, combining French culinary techniques with the bounty of Cambodia to create a unique cuisine that expresses the terroir of the land.

The chef-owner shares his feelings about getting a MICHELIN star recognition within eight months of opening innovative restaurant Impromptu By Paul Lee in Taipei.