43 Articles found for “Chef Man (Sathon)”

Following the announcement of a MICHELIN Star for his latest restaurant, the man behind Da Terra discusses why he works in East London and where to find the best food in the city.

The man behind Smyth dishes on working with his wife, MICHELIN distinctions, and his food ethos.

The chef de cuisine of one-Michelin-starred Cantonese Restaurant Ya Ge in the Mandarin Oriental, Taipei goes under the sea for inspiration.

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.

The menu gets an inspired update by chef Eric Neo while the dining room undergoes a modern makeover.

Who would have thought that a man allergic to flour could rise to become a world-champion bread-maker? Ahead of the Taiwanese establishment's much-anticipated arrival to Singapore, we get to know the intrepid baker.

The man who went from baking pizza in the sun as a boy to incorporating 3D printing into fine dining is surprisingly big on culinary poetry.

At JB Ah Meng, these stoic men find shelter after a hard day’s work – where good food comes with a generous serving of camaraderie, friendship and support.

The man who went from baking pizza in the sun as a boy to incorporating 3D printing into fine dining is surprisingly big on culinary poetry.

As he begins a new series as a 'Great British Menu' judge, the man behind the UK's only Two-MICHELIN-Star pub picks the best places to spend your free time in the capital.

The internet sensation and man behind Straker’s shares his top recommendations for Thai food in London, and a whole lot more.

Since his restaurant AM by Alexandre Mazzia took its third star in 2021, this basketball player turned chef has made no secret of his passion for Japan and its green teas. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations.

We sit down to speak to the man designing tableware for some of Asia's best chefs.

We sit down to speak to the man designing tableware for some of Asia's best chefs.

There's more to Bibendum—MICHELIN’s adorably puffy white mascot—than you may know.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than HK$400 while you are in Hong Kong.

It's the perfect birthday present for the 120-year-old mascot.

Man Fu Yuan infuses tea into its ambrosial snowskin creations for this year’s Mid-Autumn Festival.