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.
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.
Chefs Christopher Millar and Felix Chong from 1-Group try their hands at being farmers at Mayura Station in Australia to learn how its full-blood wagyu is cultivated from paddock to plate.
Love is universal as three chefs from Singapore, Hong Kong and Taipei share their favourite dishes from the heart.
Don’t know what to say at the reunion table during lo hei? Here are some tips to remember the auspicious sayings that will knock your relatives’ socks off.
For Mok Kit Keung, Chinese executive chef of Shang Palace Singapore, preserving the legacy of classic Cantonese cooking is his mission.
Martin Foo, the group executive chef of home-grown brand Crystal Jade, keeps centred in the heart of the kitchen — in front of the fiery wok.
For this festive special, we get chefs to trade their aprons for mics and took them to a recording studio.
Chi Pin Han, the Singaporean behind Ishinomaki Grill & Sake, quit his job and opened the restaurant after witnessing the devastation in Ishinomaki after the 2011 tsunami.
Dive into an experiential dining experience at the world’s first restaurant that is co-run by champagne house Dom Perignon at Stellar by 1-Altitude.