Chef Interview

Nicolas Tam of newly minted MICHELIN-Starred seafood-forward restaurant Willow showcases precision, technique, and heritage in his signature dish of Amadai with crispy scales.

Zor Tan's signature dish of Pigeon / Grains / Corn at MICHELIN-Starred Born has so much more depth than what simply meets the eye.

The chef of MICHELIN-starred and MICHELIN Green Star restaurants L'Enclume in the UK and Roganic in Hong Kong talks about a more sustainability driven Singapore in terms of lifestyle, food preparation, and dining.

In this MICHELIN Guide exclusive, we sit down with Jimmy Lim, chef-founder of the world's first three-MICHELIN-starred Singaporean restaurant, JL Studio, about his restaurant's unconventional beginnings, putting Singaporean food on the world's culinary map, and the biggest influence of his life.

From Cantonese homes to MICHELIN-Starred establishments, many of Hong Kong's kitchens begin the morning similarly — by making one of the most time-consuming and important elements in Cantonese cuisine just in time for lunch: soup.

They say dogs are known as “man’s best friend”, and, indeed, the demographic that could relate the most to this statement comprises, who else, but dog owners themselves. Take it from chef Michael Wilson of MICHELIN-Starred Marguerite and his dog, Milo.

The dessert doyenne dishes on her favorite New York addresses.

Nancy Silverton of MICHELIN-Starred Osteria Mozza in Los Angeles spills the secrets of her famed Caesar salad.

Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?

27-year-old Mathew Leong is a man with a plan. Currently the head chef of two-MICHELIN-Starred RE-NAA in Norway, the young Singaporean is set out to make his mark in the world.

The renowned chef finally makes a visit to Singapore after three years and talks about his favourite food memories in the Lion City.

Long-distance running energises Andrew Walsh and fuels his creativity in the kitchen for Cure’s deeply personal Nua Irish cuisine menu.

A year on from Singapore’s circuit breaker, the chef of the one MICHELIN star JAAN By Kirk Westaway is looking forward to the arrival of spring after “a very long winter”.

The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.

Find out what’s new from these chefs at Burnt Ends, Pollen, 28 Wilkie and FOC who have debuted at MICHELIN restaurants across Singapore just before or during the peak of the pandemic.

11 chefs of MICHELIN-starred restaurants around Asia share their go-to comfort foods and what they’ve been cooking for their families at home.

The executive chef of Singapore French fine dining stalwart Les Amis talks about his journey to three MICHELIN stars.

The Australian chef-owner behind newly starred restaurant EVETT came to South Korea for its ingredients, and stayed on to tell their stories to the world.