24 Articles found for “Bōl”

Discover Thailand’s beloved cha yen — an instant pick-me-up that delivers a burst of energy with a hit of sweetness.

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.

Arnaud Faye, Executive Chef of the Three-MICHELIN-Star Épicure and Head of Kitchens at Le Bristol, is bringing fresh vision to the iconic Parisian palace-hotel.

How does a chef tell the story of migration, history, and cultural intersections through his signature dish?

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.

From cheap eats to special occasions, the chef behind MICHELIN Starred Semma reveals his go-to spots.

The man who dresses America (and the world) indulges in the best Manhattan has to offer.

With dishes donning edgy names such as "3 Girls with a Dirty Guy", Jenelle Tan, owner of newly MICHELIN Selected restaurant Sambal in Penang, shares how she rose above the naysayers and the countless challenges faced by introducing a unique and modern concept in Penang.

The love story behind one of Bangkok's most highly-rated restaurants.

Chef Josean Alija of one-Michelin-starred Nerua talks about the cooking of his home region.

The winner of GastroMonth’s Innovative and Bold Chef award shares why he likes sake pairings and which seat Big Bang’s G Dragon sat at when he ate at BAM!

Your weekly round-up of headline-making food news in Singapore and beyond

These are the best lake vacations for a summer break, from Lake Tahoe in the US to Lake Como in Italy, and the MICHELIN-recommended restaurants and bolt holes to bed down in when you visit.

These are Asia’s most dramatic hotels for bold design lovers, where more is always more.

Under Hong Kong’s dazzling skyline, typhoon shelter crab stands out for its bold flavors and unmistakable character — an enduring icon of the city’s dining culture.

Shaped by migration and memory, Hakka food blends humble ingredients with heritage, preserving a culture through bold, soulful dishes.

High above the district of Ginza, the artist rooms at Park Hotel Tokyo are some of the boldest in the city. This is room number 3419.

In a city devoted to Tuscan tradition, Xin Ge Liu’s Gusto Xinge brings a bold, fashion-fueled take on Chinese cuisine to Florence.