17 Articles found for “Dinner by Heston Blumenthal”

Curated dinner events and affordable tasting menus by MICHELIN restaurant chefs in Kuala Lumpur & Penang await.

The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.

For the inaugural launch of the MICHELIN Guide Kuala Lumpur and Penang, six chefs were invited to cook at the gala dinner, with a focus on Malaysian flavours.

For 78 years, Sek Yuen has balanced the tradition of reunion dinners, ritual dishes and family-first values at Lunar New Year.

A MICHELIN Guide Inspector gives their first-hand account of dinner at this Three-MICHELIN-Star restaurant from renowned chef Alain Ducasse.

From being a hotel steward to winning the MICHELIN Guide Service Award, Wan Zulkifeli has come a long way. He opens about how his experiences have shaped his approach to service and his sentiments about winning such a recognition.

Chef Darren Teoh pays homage to his French culinary roots with Bidou, the winner of the MICHELIN Guide Opening of the Year Award, presented by UOB Malaysia.

The late chef's remarkable legacy of opening doors for others, as shared by his wife, Kelly Kent.

Balancing the rigor of a craftsman with the flexibility of a merchant, Kanemoto Kenjiro has devoted his life to mentoring others.

Explore Kyoto with Junko Sakaguchi, okami of Sanso Kyoyamato and MICHELIN Guide Service Award winner, as she shares her favorite spots and traditions.

Head Chef Guillaume Depoortere of newly minted MICHELIN-Starred Molina masterfully blends bold, simple flavours with a produce-driven philosophy — all while building a team in a new country.

With impressive technique, he has served Jean-Georges diners for over a decade.

Her approach transports diners to the serene French countryside.

Cocktails that reuse kitchen ingredients like fish sauce shatter expectations.

We find out how Jwala’s head chef, Ramesh Thangaraj, strikes the balance between cultural heritage and creativity.

Waymann Cheong, winner of the MICHELIN Guide Kuala Lumpur & Penang 2025 Young Chef Award, is shaking up George Town’s dining scene at Lucky Hole with daring, boundary-pushing creations. Leading a team of untrained but passionate newcomers, his philosophy of honest cooking and fearless innovation is redefining fine dining — and captivating the culinary world in the process.

MICHELIN Guide Kuala Lumpur and Penang 2024's Sommelier Award winner, Cze Ying Yap of Hide, gives us the 101 on pairing wine with flavourful Malaysian dishes.