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Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

Even though shipping wine via cold chain means a higher cost, Taste of Tradition’s executive director Emil Teo insists on it as it delivers quality to his clients.

The chef of three-Michelin-starred Frantzén in Sweden gives us an insight into his new Nordic cuisine.

Self-made restaurateur Beppe De Vito of the ilLido group, who helms the one-Michelin-starred Braci, remains a child at heart.

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.

Resident chef Kazuhiro Hamamoto is so dedicated to seeking out undiscovered ingredients that he uses a messaging app every night after closing the restaurant to get his hands on them.

A fitting homage to established home-grown restaurants — Dragon Phoenix Restaurant, Guan Hoe Soon Restaurant, Roland Restaurant and Loy Kee Chicken Rice — and their iconic dishes.

We look back at the third edition of the MICHELIN Guide Singapore gala, in which 39 restaurants were lauded with stars.

A panel of esteemed food and beverage professionals dissect the guide’s dining assessment criteria and share their views at the MICHELIN Guide Singapore Trade Seminar 2018.

We catch up with some of newly-minted starred restaurants on the list, which recognises 39 establishments this year.

From getting to know the origins of the meat and vegetables to collaborating on the design of the dinnerware, chef Julien Royer of Odette takes pride in all things made by hand.

Michelin-starred Tsuta’s chef-owner Yuki Onishi demonstrates how to eat ramen the right way.

The South Korean chef of the one-Michelin-starred contemporary Asian restaurant makes brave choices inside and outside of the kitchen.

Top French chef Joel Robuchon’s passion for cooking means he never stops learning and sees him setting up a culinary school to pass on what he has learnt.

Third-generation owner Ryk Chew quit his engineering job to run his family’s Bib Gourmand-lauded 70-year-old bak chang.

One of the French pastry world's most talked-about patissiers, Cédric Grolet, tells us what lies behind his visually stunning confections.

Be inspired by the celebrity chef’s can-do spirit.

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