Chef Interview
9 min.
From Folk Song to Feast: Jordy Navarra’s Bahay Kubo Dish Reinvents Local Filipino Food
At MICHELIN-Starred Toyo Eatery in the Philippines, the iconic “Bahay Kubo” song is transformed into a dish of 18 vegetables that redefines Filipino food.
10 min.
Asia's Chefs Unfiltered: The Hidden Passions Behind the Kitchen Doors
Eight of Asia's top chefs reveal the secret lives that fuel their creativity beyond the kitchen.
4 min.
From Stalls to Stars: Street Food’s Mark on Asia’s Cuisine
MICHELIN-Starred restaurant chefs from Bangkok, Hong Kong, Kuala Lumpur, Penang and Singapore share how street food continues to define Asia’s dining identity.
4 min.
To Be Kids Again: Massimo Bottura on Tortellini and Cooking with Childlike Wonder
As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.
2 min.
Kyoto Through the Eyes (and Palate) of Chef Jean-Georges Vongerichten
Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.
3 min.
How Kyoto Sparked Chef Mauro Colagreco’s Lifelong Fascination With Japan
Mauro Colagreco, the chef behind the Three-MICHELIN-Starred Mirazur in Menton, traces his deep-rooted affinity for Japanese culture back to Kyoto — the city where it all began. Now, years later, he’s returned with his family, eager to share the place that first awakened his fascination.
3 min.
Légume: Asia’s First-Ever MICHELIN-Starred Vegan Restaurant
Owner-chef Sung Si-woo turned concern for his mother’s meat allergy into a groundbreaking path for plant-based cuisine in South Korea.
5 min.
Filipino Chef Johanne Siy’s Singapore is a Feast of Memories and Bold Flavours
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.
5 min.
Chef Hoang Tung’s Hanoi Is Soulful, Timeless, and Simply Delicious
For Chef Hoang Tung, Hanoi is more than home—it’s a living, breathing muse.
6 min.
Three MICHELIN Stars, Now What? Chefs on Evolution Beyond Excellence
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.
