The renowned chef recalls what it was like to receive his first MICHELIN star for Pierre Gagnaire in Paris and shares his secret to maintaining the accolade two decades on.
Brothers Paul and Wayne Liew, the third-generation owners of Keng Eng Kee Seafood, share the lessons on fatherhood they gleaned from their own dad that they hope to pass on to their daughters.
The celebrated chef from the two-MICHELIN-starred restaurant sublimely fuses the Nespresso Exclusive Selection Kenya Milima and Nepal Lamjung coffee into his culinary creations.
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 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.
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.
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.