The concept of huist is rooted in Chef Tim Chen’s warm memories of growing up in a large family and the tastes of his grandmother’s cooking. It also stems from his reflections on the post-pandemic dining market, where he boldly sought to offer something different. Here, he aims to deliver heartwarming dishes inspired by home-cooked Taiwanese flavours, with a touch of romanticized ritual.

The "Jackpot!" director divulges his stylish secrets in the English capital.

What happens when two innovatives in produce and cooking come together? Sheer delight in taste and efficacy, that’s what.

A strong belief in continuous improvement and a generous attitude with both employees and suppliers have paved the way for THOMAS CHIEN's commendable commitment to sustainability.

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

Back in Singapore for his Homecoming residency at Raffles Hotel, we catch up with André Chiang and ask him about life so far, and where he is heading as he approaches his next decade in life.

Women chefs are at the forefront of culinary innovation in Vietnam. Here we speak to three of them about inspiration, role models, and the country’s shifting perceptions of gender roles and the kitchen.

Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!

At Ban Bo, Steven Su creates a unique expression of Taiwanese flavors and an experience for diners to remember.

At the 2024 MICHELIN Guide Thailand Ceremony, Garima Arora made culinary history as the first female Indian chef to receive two MICHELIN Stars. She opens up about her achievements, life as a working mother, and shares her plans — and hopes — for the future.

In line with the festive and merry season, we asked six chefs from MICHELIN-listed restaurants in Taiwan to share with us their family traditions and nostalgic dishes that they feast on in their respective hometowns.

As the MICHELIN Guide Taiwan enters into its sixth year, a new generation of chefs has been spotlighted in the 2023 edition, chefs who have cut their teeth in MICHELIN-starred restaurants and gone on to gain stars for their own establishments. Some of the most moving scenes at the award ceremony included seeing the pride of mentor chefs as they watched their proteges receive their distinctions, and as these newly minted star chefs expressed their thanks.

At Taïrroir, Kai Ho translates his deep connection to the land into a myriad of intricacies, crafting dishes that serve as eloquent love letters. These culinary creations brim with genuine sentiment, resonating with unique expressions that mirror his own passionate persona.

In this MICHELIN Guide exclusive, we sit down with Jimmy Lim, chef-founder of the world's first three-MICHELIN-starred Singaporean restaurant, JL Studio, about his restaurant's unconventional beginnings, putting Singaporean food on the world's culinary map, and the biggest influence of his life.

For Jimmy Lim of three-MICHELIN-starred restaurant JL Studio, cooking doesn't have a formula or standard operating procedure, but it does has a core principle around his creation and require an attitude to always push the boundaries.

They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.

Arriving in Taiwan at the beginning of the pandemic, chef Jeffrey Downs opened Holt in the back of Minsheng East Road in Taipei in 2020. The last two years have seen him blossom in the new chapter of his 15-year career, sharing his passion for food and cooking through his stories and culinary philosophies day after day.

Chef Justine Li always gives her all. This means being very selective with ingredients and having meticulous attention to detail; working in the kitchen every day, personally making the dishes and pouring her heart and soul into every dish. After all, her guests have entrusted her with an important day of their lives, and the last thing she wants is to disappoint them.