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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.
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.
My Signature Dish: Heston Blumenthal’s Triple-cooked Chips
Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.
The First Day We Got Our Stars: Chen Kentaro
See how this third generation Japanese chef continues to honour his family's Sichuan cuisine legacy at two-MICHELIN-starred Shisen Hanten in Singapore.
Dan Barber's Row 7 Seeds Is Determined To Change The Growing Process
The dream team behind the company engages both farmers and chefs to change the everyday plants we see in our diets.
The First Day We Got Our Stars: Kirk Westaway
The chef shares what it was like to receive a star for "Reinventing British" cuisine at JAAN By Kirk Westaway In Singapore.
The First Day We Got Our Stars: Marco Sacco
The renowned Italian chef shares what it was like when they got their first MICHELIN star for Piccolo Lago in Verbania and how he's managed to retain it the last 15 years.
The First Day We Got Our Stars: Kyo Hsu
Trace the culinary career of this humble sushi chef from school dropout to MICHELIN star recognition for Kitcho in Taipei.
5 Questions With Alain Huang Of RAW In Taipei On Sourcing Locally In Penghu
The chef of two-MICHELIN-starred RAW in Taipei takes us on a one-day exploration in Penghu, where he discusses his summer menu and the contemporary gastronomic dynamics between Taiwan and the world.
Ask The Expert: How To Make Fresh Pasta By Hand
Professional sfoglina Simonetta Capotondo gives a detailed guide to the art of fresh pasta made completely by hand.
The First Day We Got Our Stars: Pierre Gagnaire
The renowned chef recalls what it was like to receive his first MICHELIN star for Pierre Gagnaire in Paris and shares his secret to maintaining the accolade two decades on.
Industry Insider: A Tribute To Robert M. Parker Jr.
As the father of modern wine criticism retires today, Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, pays tribute to his legacy.
The First Day We Got Our Stars: Dan Bark
The Korean chef offers a unique proposition at MICHELIN-starred Upstairs: a progressive American tasting menu paired with craft beers.
The First Day We Got Our Stars: Lam Ming Kin
Trace this Hong Kong native's two-decade journey to a MICHELIN star for contemporary French joint Longtail in Taipei.
Chef Spotlight: Daniel Boulud Looks For Happiness In The Kitchen
Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.
The First Day We Got Our Stars: Ryogo Tahara
Trace the road to success for the young chef of contemporary Asian restaurant logy in Taipei.
The First Day We Got Our Stars: Paul Lee
The chef-owner shares his feelings about getting a MICHELIN star recognition within eight months of opening innovative restaurant Impromptu By Paul Lee in Taipei.