23 Articles found for “Lee Brasserie”

In a world chasing the new, Corey Lee of 3-Star Benu looks back. Today, he revisits the flavours of his Korean heritage through a humble yet profound dish of buckwheat jeon, a loving tribute to the unspoken rituals of Korean home kitchens and dishes.

The Toronto-based celebrity chef, who co-helms the MICHELIN Plate Chinese restaurant TungLok Heen, shares his advice for young Chinese chefs.

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.

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

We explore where and what celebrated chefs eat outside their kitchens.

Contemporary Asian restaurant Benu opened in 2010 and was immediately regarded as one of the Bay Area’s best new restaurants and awarded two Michelin stars within its first year.

The pastry chef at the two-Michelin-starred restaurant in New York City successfully fulfilled her dream.

We get the world's most celebrated chefs to recall what it was like when their restaurants received their very first Michelin stars.

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

In the eyes of chef Malcolm Lee from one-Michelin-starred Candlenut, the love, care and labour that goes into making putri salat makes it as prestigious and refined as a fancy French dessert.

The young Korean heading one-Michelin-starred Zero Complex talks about his journey to becoming a good chef.

Peranakan cuisine made its debut in the hundred-year-old guide via Candlenut in Singapore, the world's first Nyonya cuisine restaurant to win a MICHELIN star.

We go behind the scenes with Malcolm Lee of the world's first Michelin-starred Peranakan restaurant.

Juhyun Lee of Sushi Hyun is The MICHELIN Guide Vancouver 2025 Young Chef Award winner.

Mifune pastry chef Celia Lee makes her childhood favorite dessert

Guests gathered at Corey Lee’s one-Michelin-starred In Situ to honor this year’s celebration.

Chefs Lee Jun, Ryu Tae-hwan and Yim Jung-sik talk about the modernisation of Korean cuisine.

Executive chef Lee Boon Seng of The Spot shares his recipe for a classic dish with surprising Asian touches.