333 Articles found for “Chef Kang's Noodle House”

Chef Phanuphon “Black” Bulsuwan of Blackitch Artisan Kitchen shows us how to make this delish Eastern Thai dish at home.

Take a look at how Chef Chudaree ‘Tam’ Debhakam aims to put Thai ‘Dong Dang’ on the map alongside fresh pasta and Hong Kong noodle.

Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.

Bak chor mee — or minced pork noodles — is a uniquely Singaporean noodle dish, best served tossed in chili and vinegar for a sharp, savory kick.

Mauro Colagreco, the chef behind the Three-MICHELIN-Starred Mirazur in Menton, traces his deep-rooted affinity for Japanese culture back to Kyoto — the city where it all began. Now, years later, he’s returned with his family, eager to share the place that first awakened his fascination.

At Leen’s, Hide and Terra Dining, three chefs defy convention, trading law, finance and copywriting for kitchens, conviction and MICHELIN recognition.

Move over, pho and banh mi. Top Vietnamese chefs share the soulful, often-overlooked dishes they crave most — and recommend where to taste them in Vietnam.

Two-Star chef Shinya Takamasu of Kodaiji Jugyuan shares his favorite places in Kyoto — from forest paths to riverside walks, antique shops, and the sea.

Grant Achatz, Daniel Boulud, and Christina Tosi dish on television's most-talked about series.

From street stalls to MICHELIN-recommended restaurants, Taiwan’s noodle culture is as rich and diverse as its history.

Soba is deeply rooted in Kyoto, as a staple of both the city’s cuisine and the broader washoku tradition, a traditional dietary culture of Japan, recognized by UNESCO as an Intangible Cultural Heritage. Here are our Inspectors’ top Soba restaurants in Kyoto.

Taiwanese beef noodles are more than just a dish — they're a blend of history, culture and comfort. From light, clear broths to rich, braised varieties, every bowl captures the essence of Taiwan’s culinary heritage.

From time-honored tofu pudding to molecular-level soy foams, these two lauded chefs celebrate the humble soybean in strikingly different ways.

Two decades of trust and mentorship led Keith Yam and Umberto Bombana to their proudest moment yet — a MICHELIN Star for Hong Kong’s Tuber Umberto Bombana.

The famous chef from MICHELIN-Starred restaurant MoSuke shares his favorite food markets and gourmet spots in Paris.

In Florence, a city known for preserving the past, Martino di Napoli Rampolla is reimagining Florence’s future — starting with a 500-year-old palazzo turned creative hub, where artists and now chefs come to innovate, collaborate and cook.

Update your to-visit list with top recommendations from Santiago Lastra, the chef behind MICHELIN-Starred KOL.

One of the most prominent chefs serving Indian cuisine talks India and his New York.