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.
Instead of earning more Michelin stars or opening more acclaimed restaurants like her Atelier Crenn, chef Dominique Crenn wants to do more humanitarian work.
Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.
Even though shipping wine via cold chain means a higher cost, Taste of Tradition’s executive director Emil Teo insists on it as it delivers quality to his clients.
The chef of three-Michelin-starred Frantzén in Sweden gives us an insight into his new Nordic cuisine.
Self-made restaurateur Beppe De Vito of the ilLido group, who helms the one-Michelin-starred Braci, remains a child at heart.
The chef of the one-Michelin-starred restaurant erases the boundaries between the kitchen and the diner, adding transparency and warmth to the fine-dining experience.