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.

From fundraising efforts to reflecting on the role of the restaurant, the chef of one MICHELIN star MUME speaks out.

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.

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.

How the chef of MICHELIN-starred Nouri in Singapore pivoted to stay afloat — and rediscovered his call to feed people and connect them to producers in the process.

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 executive chef of Singapore French fine dining stalwart Les Amis talks about his journey to three MICHELIN stars.

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.

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.

The intrepid adventurer shares her hopes for the restaurant and her observations on the Asian fine dining scene after 14 years in the region.

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 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.

The chef of two-MICHELIN-starred Atomix in New York wants his restaurant to be a creative showcase for Korean artists and artisans.

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.

Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.

See how this third generation Japanese chef continues to honour his family's Sichuan cuisine legacy at two-MICHELIN-starred Shisen Hanten in Singapore.

The dream team behind the company engages both farmers and chefs to change the everyday plants we see in our diets.

The chef shares what it was like to receive a star for "Reinventing British" cuisine at JAAN By Kirk Westaway In Singapore.