10 Articles found for “Yi”

Cross-regional Chinese cuisine with French and Polish influences.

The duo talk about their upcoming collaboration and what they think of each other.

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

Behind the stove in every Michelin-starred restaurant is a great chef. We spend an afternoon with them to find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

As a region in an excellent climatic zone, Urla nurtures fertile vineyards, yields valuable agricultural products, and thus inspires local cuisine. Perhaps one of the most beautiful aspects of the entire Aegean coast -or the Mediterranean climate in the wider area- is “delicious tables in the open air,” which appear with brand new interpretations in Levan and Teruar Urla.

At Perception, the devil is in the detail. From the precision used to create the condiments to the selection of the produce, each touchpoint and idea yields perfect execution. Its Chef, Sukwon Yong, gives us the inside track.

Following the closure of The Excelsior next year, the hotel’s one-Michelin-starred Yee Tung Heen will also be taking a break from activity. Chefs Wong Wing Keung and Yiu Bik Sun reminisced the great time they have had there.

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

Yi O rice from Hong Kong's Lantau Island gaining favour among gourmands.

Siu struggled to find his voice in Cantonese cooking before hitting his stride and earning stars for T'ang Court, Duddell's and most recently, Ying Jee Club in Hong Kong.