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Meet The 22 Female Chefs Who Lead Michelin Star Restaurants In Asia
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.
Meet The 22 Female Chefs Who Lead Michelin Star Restaurants In Asia
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.
Latest
Chef Spotlight: Ryogo Tahara of logy in Taipei
Likening himself to an athlete, head chef Ryogo Tahara talks about the discipline, determination and sacrifice it takes to bring two-MICHELIN-star logy to greater heights.
Valentine's Day 2021: The Power Couples Behind Asia's MICHELIN Guide Restaurants
This Valentine’s Day, we celebrate love as the secret ingredient for wonderful food.
Longtail's Lam Ming Kin On Finding Inspiration In Coffee
Inspiration doesn't always come in a lightbulb moment — it often needs to be pursued with perseverance and tenacity. This is how the chef-owner of MICHELIN-star Longtail discovers sparks of inspiration in coffee.
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My Signature Dish: Golden Formosa's Deep-Fried Pork Ribs
Eric Chen shares the secrets behind the 75-year-old legacy of this famous finger-licking pork ribs which can only be found at one-MICHELIN-star Golden Formosa Restaurant.
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An antidote to homesickness: André Chiang and his beef noodle soup
This bowl of soup has formed the starting point and turning point for the chef and co-owner of two-MICHELIN-star RAW in Taipei.
The First Day We Got Our Stars: Jimmy Lim
Opening a Singaporean restaurant in Taichung was not a popular decision three years ago, but Singaporean chef Jimmy Lim persevered and became the only chef to be distinguished with two MICHELIN stars in the city. He tells us about what kept him on his path.
MUME Chef Richie Lin Reveals Plans for the New Post-Pandemic F&B Scene
From fundraising efforts to reflecting on the role of the restaurant, the chef of one MICHELIN star MUME speaks out.
My Signature Dish: Daniel Boulud’s Original DB Burger
Veteran chef Daniel Boulud's French fine-dining spin on an American classic was the most expensive burger in the world when it was created 20 years ago — and is still a menu mainstay today.
Hideki Takayama Falls In Love With Taiwanese Tea At Pinglin
The executive chef of Paris 1930 de Hideki Takayama talks about his journey to Taiwan's renowned tea-growing region of Pinglin and how it has impacted his interpretation of food.
Virus Outbreak "An Opportunity To Self-Reflect" On Sustainability, says Amber chef Richard Ekkebus
The Hong Kong-based Dutch chef, known for his outspoken support of the environment, issued a social media challenge to motivate industry peers to place plant-based menus at the forefront of their operations.
The First Day We Got Our Stars: Sebastien Lepinoy
The executive chef of Singapore French fine dining stalwart Les Amis talks about his journey to three MICHELIN stars.
The First Day We Got Our Stars: Alain Huang
At two-MICHELIN-starred RAW in Taipei, Andre Chiang's gutsy approach to Taiwanese cuisine is thoroughly researched and executed by right-hand man Alain Huang.
My Signature Dish: Danny Deng’s Top Cap Steak
One MICHELIN star Danny's Steakhouse in Taipei is known for its exquisite chops, but the restaurant's signature ribeye top cap steak is a cut above the rest.
Florence Dalia Returns to Taipei As Chef De Cuisine of L'Atelier de Joël Robuchon Taipei
The intrepid adventurer shares her hopes for the restaurant and her observations on the Asian fine dining scene after 14 years in the region.
The First Day We Got Our Stars: Yang Yong-long
The taciturn chef of Sushi Ryu, an intimate 15-seat sushiya in Taipei, became a chef out of convenience - but a tough tutelage under a Japanese chef cemented his passion for the craft.
Jon Yao Brings A Taste Of Taiwan To Los Angeles
This is the tale of the son of Taiwanese immigrants who stumbled into the restaurant business out of obligation, and ended up earning him and his family a MICHELIN star in the United States.
The First Day We Got Our Stars: Junghyun Park
The chef of two-MICHELIN-starred Atomix in New York wants his restaurant to be a creative showcase for Korean artists and artisans.
Achieving Greatness In The Smallest Details: Chef Lin Ju-wei's Philosophy At The Guest House
Chef Lin Ju-Wei, head chef of two MICHELIN star The Guest House in Taipei believes in having a solid culinary foundation, relentless practice and a focused attention to detail.
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