46 Articles found for “Kitchen W8”

Eight of Asia's top chefs reveal the secret lives that fuel their creativity beyond the kitchen.

These world-class, Two-MICHELIN-Star restaurants are crafting eco-conscious concoctions from leftovers.

Women chefs are at the forefront of culinary innovation in Vietnam. Here we speak to three of them about inspiration, role models, and the country’s shifting perceptions of gender roles and the kitchen.

Can you pursue perfection in the kitchen while caring for the environment? Executive Chef Julien Tongourian of Robuchon au Dôme in Macau thinks so. He shares how the three-MICHELIN-starred restaurant’s efforts to source sustainably and reduce waste in the kitchen aligns with parent company SJM’s journey to sustainability.

After four decades of tasting the variegated flavours that characterise his trade, master chef Siu Hin-Chi of Ying Jee Club, the two MICHELIN-starred fine dining Cantonese concept under ZS Hospitality Group, still has not forgotten the unadulterated love of cooking that first drew him into the kitchen all those years ago.

In honour of International Women’s Day, we celebrate the incredible women of two-MICHELIN-starred Tate Dining Room.

Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.

This little herb packet adds flavourful French flair to stews, stocks and sauces.

Working behind the scenes, kitchen designers set the stage for great chefs in the United States to shine.

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

The use of hot vapour in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavours in the ingredients.

The refrigerator isn’t the safest haven for everything.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

Alongside MICHELIN-Starred kitchens, a new wave of casual trattorias and modern pizza counters is reshaping how Italian cuisine is experienced in Hong Kong — relaxed, diverse and woven into the city’s everyday dining culture.