Chef Interview

The dessert doyenne dishes on her favorite New York addresses.

From Cantonese home to MICHELIN-starred establishments, many of their kitchens begin the morning similarly, by making one of the most time-consuming and important elements in Cantonese cuisine in time for lunch – soup.

Richard Ekkebus revisits the past 18 years growing with two-MICHELIN-starred restaurant Amber and shares more about his eagerness to explore new horizons.

Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?

In its 2022 edition, the MICHELIN Guide Thailand welcomes Cantonese cuisine to its Star selection with newly minted Yu Ting Yuan as the first and only Cantonese restaurant to be awarded one MICHELIN Star in Thailand.

From helping out at his parents’ dai pai dong to earning a MICHELIN star for Man Ho, chef Jayson Tang talks about his personal journey as a Cantonese chef.

The chef-owner of two-MICHELIN-starred Mingles is back in Hong Kong and ready to take his overseas outpost to the next level.

The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.

Chef Nicolas of one-MICHELIN-starred Epure shows how to perfect an omelette at home with flame cooking.

The chef-owner of Mono talks about the restaurant that marks his career, things he learned from Mauro Colagreco, and how life has come full circle for him.

The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.

The head chef of one-MICHELIN-starred Zuicho tells us about his upbringing in his family's kappo restaurant, and why he resisted the idea of being a chef in the first place.

The executive chef of Zest By Konishi made history as revered French restaurant Taillevent's first Japanese sous chef. He tells us how he achieves his delicate balance of French techniques and Japanese sensibilities.

The youthful-looking chef of one-MICHELIN-starred Gaddi's at The Peninsula recounts his career working through two-MICHELIN-starred restaurants in France and the UK, and what's behind the "modern classic" cuisine he wants to showcase in Hong Kong.

Discover Chef Vichit Mukura’s evolving talent over four decades as he explores every niche of Thai cuisine.

German chef Uwe Opocensky joined Petrus at the Island Shangri-La, Hong Kong Island in September 2019 with the aim of establishing the venue as one of Hong Kong's best restaurants. He tells us why he's on a roll pushing out new creations while implementing more sustainable practices in his operations.

Over the past 16 years, Eric Räty has worked his way up from being dishwasher at Chez Dominique, a two Michelin-star restaurant in his native Finland, to helming his own two-MICHELIN-star restaurant in Hong Kong, Arbor. Here's his story.

The executive chef of Singapore French fine dining stalwart Les Amis talks about his journey to three MICHELIN stars.