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Quang Dung’s Creative and Sophisticated Approach Sets a New Bar for the Vietnamese Fine Dining Experience
Here’s how chef and founder Quang Dung gets innovative and transcends the traditional hallmarks of luxury with his MICHELIN Selected fine dining restaurant Chapter.
Quang Dung’s Creative and Sophisticated Approach Sets a New Bar for the Vietnamese Fine Dining Experience
Here’s how chef and founder Quang Dung gets innovative and transcends the traditional hallmarks of luxury with his MICHELIN Selected fine dining restaurant Chapter.
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One Chef/One Producer: Putting Local Produce On The Menu In Dubai
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Malaysia is renowned for its rich biodiversity, yet many indigenous ingredients remain obscure outside of its community. Co-founders of MICHELIN Selected Eat and Cook, Lee Zhe Xi and Soh Yong Zhi, belong to a growing number of next-generation Malaysian chefs who draw inspiration from the country's rich terroir.
Have You Met Thi Nu Nguyen of Vietnam House, Vietnam's First Service Award Winner?
From housekeeping to being the country's first MICHELIN Service Award winner, Nguyen Thi Nu believes that service excellence is a combination of acute observation, connection-building, and, perhaps most importantly, storytelling.
From Bubbling Cauldrons to Culinary Dreams: Sam Tran, the First Vietnamese Woman to Reach for a MICHELIN Star for Gia
A dreamer turned IT student, Sam Tran, the world’s first Vietnamese woman to reach for a MICHELIN Star, is now fulfilling a new destiny as a de facto ambassador for Vietnamese cuisine.
Labyrinth's LG Han Makes "Foie Gras" from Tofu and Talks About Sustainability
MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.
How Female Chefs in Vietnam Thrive in the Kitchen and Their Secret to Success
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.
Behind the Dish: Pierrick Maire of Truffle Shares the Secrets of His Signature Hokkaido Scallop “Godiveau”
How does a chef translate thoughts into his signature dish?
What Song Do You Cook To? MICHELIN Chefs Share the Beats They Groove to While in the Kitchen
Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!
Hibana by Koki: Chef Hiroshi Yamaguchi's Teppanyaki Mastery and the Significance of Yaeyama Kyori Beef
Find out what makes Hibana by Koki the only non-Vietnamese restaurant to receive a MICHELIN Star in Vietnam.
Recasting Vietnamese Identity: Sam Tran, Local Craftsmanship, and the Dining Experience as a Source of Vietnamese Pride
Sam Tran, co-founder and head chef at one-MICHELIN-Starred restaurant Gia, shares her recipe for a quintessentially modern Vietnamese dining experience, from the warm reception to dishes crafted in a state-of-the-art kitchen space.
Sip in Style: Meet Vietnam's First Award-Winning Sommelier, Yu Yamamoto
Have you met Yu Yamamoto, the first sommelier award winner of Vietnam?
Refugee Turned Banker Turned Chef: Peter Cuong Franklin on the Story Behind Ho Chi Minh City’s First (and Only) MICHELIN Star
Get to know the one and only MICHELIN Star in Ho Chi Minh City.
