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Chefs Christopher Millar and Felix Chong from 1-Group try their hands at being farmers at Mayura Station in Australia to learn how its full-blood wagyu is cultivated from paddock to plate.

The nondescript Thai eatery in Elmhurst, Queens, received the distinction in the 2019 New York City guide.

Don’t know what to say at the reunion table during lo hei? Here are some tips to remember the auspicious sayings that will knock your relatives’ socks off.

Thomas Chen’s contemporary American restaurant in New York City earned its first star in the 2019 guide.

Chef Nico Russell from Oxalis shares his recipe for this delectable appetizer.

Chef Nico Russell demos one of the restaurant's dishes and talks about his cooking philosophy.

For Mok Kit Keung, Chinese executive chef of Shang Palace Singapore, preserving the legacy of classic Cantonese cooking is his mission.

In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

Martin Foo, the group executive chef of home-grown brand Crystal Jade, keeps centred in the heart of the kitchen — in front of the fiery wok.

Chefs get tested in this rapid fire video series.

For this festive special, we get chefs to trade their aprons for mics and took them to a recording studio.

It's the first noodle restaurant in the United States to achieve star status.

Chi Pin Han, the Singaporean behind Ishinomaki Grill & Sake, quit his job and opened the restaurant after witnessing the devastation in Ishinomaki after the 2011 tsunami.

Dive into an experiential dining experience at the world’s first restaurant that is co-run by champagne house Dom Perignon at Stellar by 1-Altitude.

Chefs get tested in this fun video series.

Instead of earning more Michelin stars or opening more acclaimed restaurants like her Atelier Crenn, chef Dominique Crenn wants to do more humanitarian work.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

“At this point, cooking Thai food feels natural. It feels right.” — Ann Redding