Chef Interview

Filipino-born, Singapore-trained, and globally seasoned, chef Johanne Siy has made a name for herself at Lolla with bold, generous flavours that speak of home. Here, she shares the places that fuel her cravings, nostalgia, and inspiration.

In a world chasing the new, Corey Lee of 3-Star Benu looks back. Today, he revisits the flavours of his Korean heritage through a humble yet profound dish of buckwheat jeon, a loving tribute to the unspoken rituals of Korean home kitchens and dishes.

What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.

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.

The innovative culinary mind behind one of London's most acclaimed restaurants shares his favourite haunts.

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.

How to cook the perfect steak, you ask? It's all about finding the right balance between the best ingredients and the right techniques. Let MICHELIN steakhouse Vantador in Kuala Lumpur show you how.

The 2024 finalist of the beloved ‘Great British Bake Off’ tells us where he gets his pastries and what it's like working in a MICHELIN-Star kitchen.

Aside from championing imaginative, vegetable-forward desserts, the chef-owner of two-MICHELIN-Starred Cloudstreet pushes for more than just one kind of sustainability in the kitchen.

From reflecting on a day’s work to deciding on a career, we dive into the power of momentary reflection with Raymond Tham of MICHELIN-Starred Beta.

Chef Kang’s Private Kitchen, a humble MICHELIN-Starred institution known for its zi char (stir-fried) dishes, sees its last day of service on 10th October 2024, as the 60-year-old master of wok hei steps away, leaving food lovers craving more.

How chefs Jack Croft and Will Murray created one of London’s most talked-about restaurants – and what they did next.

In this MICHELIN Guide exclusive, we sit down with the one and only Chef Wan, Malaysia’s culinary icon about his illustrious career, life journey, and why prioritising authenticity is important.

When Denis Lucchi of one-MICHELIN-Starred Buona Terra looks at a plate of pasta, he doesn’t see a meal — it is a reminder of home and a way to share his Italian heritage.

We hear from the Chef-Owner of the MICHELIN-Starred Endo at The Rotunda on his favourite places in London.

The internet sensation and man behind Straker’s shares his top recommendations for Thai food in London, and a whole lot more.

We sit down with Fiz’s chef-owner Hafizzul Hashim to talk about championing Southeast Asian cooking, and what it takes to cook sustainably.

Meta received its second MICHELIN Star this 2024 and here's what chef-owner Sun Kim has to say about how evolution and transformation were crucial parts of his journey as a chef, as a restaurateur, and as a person.