99 Articles found for “Fan”

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.

The chef at Florence’s only Three-Star MICHELIN restaurant has spent 30 years perfecting the art of giving through food. Now, as executive chef and co-owner of Enoteca Pinchiorri, he’s sharing the places that nourish his own creativity.

Whether it’s your first time in a fine dining restaurant or your fiftieth, these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way.

A hidden gem emerges within Manhattan's mass transit system.

Sun, scandals, and five-star drama—Thailand takes the spotlight in The White Lotus Season 3. From grand riverside icons to secluded island escapes, these stays set the stage for the country’s most lavish drama yet. Here’s where to check in—no murder plots required.

A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!

At the InterContinental Khao Yai Resort in Thailand, Bill Bensley’s vintage railcars draw guests with railway suites dripping with colour.

The legendary chef behind Three Starred Le Bernardin reveals his favorite New York City spots.

From now till March, grab these one-off crossover menus by Thevar and Keng Eng Kee; Yen Yakiniku and Chef Kang’s Noodle House; Cure and Man Man, as well as Akira Back and Song Fa Bak Kut Teh.

Watch Cantonese chef Mike Tan as he expertly matches his modern Chinese cuisine with The Balvenie 14 Year Old Caribbean Cask and 21 Year Old PortWood single malt whisky

“Chef Chats Thailand” is a miniseries that takes you on a delicious journey through Central Thailand with 12 chefs from MICHELIN-Starred restaurants.

Get to know this humble bowl of braised pork rice beloved by the Taiwanese.

Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?

A round-up of good eats and dining news from Singapore in April 2019.

Nic Vanderbeeken, the executive chef of the new contemporary global restaurant Apéritif, believes the time is ripe to step up fine-dining offerings in the balmy Indonesian island.

The annual event, which returned for the third year, saw 4,000 foodies revelled in a plethora of dishes offered by 15 Michelin recognised establishments.

From Mount Fuji to the seas of Japan, the Italian executive chef of one-Michelin-starred contemporary Italian restaurant Il Ristorante — Luca Fantin in Tokyo gets his hands dirty in search of ingredients.

The chef of the one-Michelin-starred restaurant erases the boundaries between the kitchen and the diner, adding transparency and warmth to the fine-dining experience.