37 Articles found for “Kitchen W8”

Filipino cooking has begun to register more widely with the arrival of The MICHELIN Guide in 2025, marking a turning point in how the cuisine is seen beyond the country’s borders. Local dining today moves easily between regions, traditions and dining rooms. In the greater Manila area and coastal Cebu, that movement reveals a cuisine increasingly sure of its voice.

Eight of Asia's top chefs reveal the secret lives that fuel their creativity beyond the kitchen.

These world-class, Two-MICHELIN-Star restaurants are crafting eco-conscious concoctions from leftovers.

Women chefs are at the forefront of culinary innovation in Vietnam. Here we speak to three of them about inspiration, role models, and the country’s shifting perceptions of gender roles and the kitchen.

Nine MICHELIN chefs from all over Asia share what their top songs are when in the kitchen. Give them a listen!

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

These top chefs share their kitchen rules and slogans that set the tone for success.

This little herb packet adds flavourful French flair to stews, stocks and sauces.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Alongside MICHELIN-Starred kitchens, a new wave of casual trattorias and modern pizza counters is reshaping how Italian cuisine is experienced in Hong Kong — relaxed, diverse and woven into the city’s everyday dining culture.

From Seoul to Manila, Asia’s biggest cities can feel overwhelming — but their density of people, cultures and cuisines is exactly what makes them extraordinary places to eat. These nine Asian cities are where generational cooking, local ingredients and modern kitchens are reshaping how — and where — to eat in 2026.

What chefs at Asia’s top MICHELIN restaurants cook for each other, and why the ritual of family meal is central to their kitchens.

Dining in — or with a view of — a restaurant’s kitchen is like visiting an artist’s studio: Being close to masters at work is a chance to see (and savor) where the magic happens. 

Osaka might be a detour off the typical Japan itinerary, but the so-called “Nation’s Kitchen” is an obvious stop for the MICHELIN-minded traveler. At the One Key InterContinental Osaka, everything that makes this city special, all in one place.

Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan.

In a world chasing the new, Corey Lee of 3-Star Benu looks back. Today, he revisits the flavours of his Korean heritage through a humble yet profound dish of buckwheat jeon, a loving tribute to the unspoken rituals of Korean home kitchens and dishes.

Step inside this fabulous Mayfair restaurant where delicious, well-sourced ingredients are the cornerstone of the kitchen.