74 Articles found for “The Modern”

The chef-founder of the modern Israeli restaurant, which has a Bib Gourmand award, shares about the growing food movement.

Chefs Lee Jun, Ryu Tae-hwan and Yim Jung-sik talk about the modernisation of Korean cuisine.

Meat packs, video tutorials, wine deliveries and even a brand new, full-fledged bakery arm, head chef Yvette Lin rallied her team behind the popular modern Australian barbecue restaurant to trial new innovations, even in these challenging times.

The celebrated modern British chef gets his fix of English pork sausages whenever he is back home in the British capital.

The Song of India and Thevar in Singapore and Gaa in Bangkok are writing a new chapter in the age-old cuisine.

As the father of modern wine criticism retires today, Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, pays tribute to his legacy.

Find out how this Labyrinth classic has evolved since the Michelin-starred modern Singaporean restaurant was established five years ago.

These creative establishments are flying the flag for modern Korean gastronomy.

Soho’s neon-lit drinking scene is constantly evolving, with a fresh new crew of chefs and landlords heralding a modern take on the British pub restaurant. We hear what makes the neighbourhood special from those who know it best: the locals.

Six Senses brings its renowned brand of luxury wellness to Rome, with a big, bright, shining star of a hotel and a modern take on the Eternal City’s ancient baths.

Chef Aitor Jeronimo Orive, head chef of the one Michelin-starred modern European restaurant, lets his imagination run with smart use of technology.

The Japanese chef is modernising Kappo cuisine with Western cooking techniques, global ingredients and more intimate service.

The MICHELIN Guide unveils its 2025 Jiangsu Province selection in Nanjing, a historic yet modern culinary powerhouse along the Yangtze River.

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

The menu gets an inspired update by chef Eric Neo while the dining room undergoes a modern makeover.

At Kuala Lumpur’s MICHELIN Key hotels, storied heritage and sky-high luxury meet the city’s blend of tradition, modernity and ever-evolving cuisine.

The chef of one-Michelin-starred Saint Pierre translates the spirit of yusheng into a modern French dish replete with auspicious meaning.

Chef Darren Teoh pays homage to the country’s native produce at his modern Malaysian fine dining restaurant, Dewakan, in KL.