11 Articles found for “Kai”

Fragrant rice, tender chicken, and bold dipping sauce—Thai chicken rice is a must-try classic. We take you through its origins and MICHELIN-approved spots for this iconic dish.

Kai Ho from two-MICHELIN-starred restaurant Taïrroir in Taipei never wastes a second to delve into the local street food scene when he returns to his beloved hometown of Taichung.

The confident young chef serves up a cuisine with personality at two-Michelin-starred Taïrroir in Taipei.

Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.

Cheatsheet: Dine like a kaiseki pro with our 5 quick tips

In Gion, Kyoto’s historic geisha district, kaiseki masters, tempura artisans, and MICHELIN-starred chefs serve up tradition with a modern edge.

Kyoto’s rich culinary heritage goes beyond wagyu and kaiseki, it’s also the best city to try exceptional vegetarian food.

The son of a kaiseki chef speaks to MICHELIN after his restaurant Kei in Paris clinched three stars in the MICHELIN Guide France 2020 selection, and shares his thoughts on getting the top distinction for his brand of French cooking.

Shinichi Nakatake, executive chef of Japanese fine-dining restaurant Keyaki, draws inspiration from nature and global influences for his kaiseki creations.

The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.

Four-hands, six-hands dinners? Acclaimed chefs Hideaki Sato, Julien Royer and Kai Ho discuss what makes or breaks a culinary crossover.