Chef Interview

MICHELIN-Starred restaurant chefs from Bangkok, Hong Kong, Kuala Lumpur, Penang and Singapore share how street food continues to define Asia’s dining identity.

As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.

Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.

Mauro Colagreco, the chef behind the Three-MICHELIN-Starred Mirazur in Menton, traces his deep-rooted affinity for Japanese culture back to Kyoto — the city where it all began. Now, years later, he’s returned with his family, eager to share the place that first awakened his fascination.

At Leen’s, Hide and Terra Dining, three chefs defy convention, trading law, finance and copywriting for kitchens, conviction and MICHELIN recognition.

Discover which London neighbourhood is his favourite, plus plentiful restaurant recommendations from one of our greatest chefs.

Owner-chef Sung Si-woo turned concern for his mother’s meat allergy into a groundbreaking path for plant-based cuisine in South Korea.

Update your to-visit list with top recommendations from Santiago Lastra, the chef behind MICHELIN-Starred KOL.

For Chef Hoang Tung, Hanoi is more than home—it’s a living, breathing muse.

What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.

How does a chef tell the story of migration, history, and cultural intersections through his signature dish?

The innovative culinary mind behind one of London's most acclaimed restaurants shares his favourite haunts.

The 2024 finalist of the beloved ‘Great British Bake Off’ tells us where he gets his pastries and what it's like working in a MICHELIN-Star kitchen.

Here’s how chef and founder Quang Dung gets innovative and transcends the traditional hallmarks of luxury with his MICHELIN Selected fine dining restaurant Chapter.

How chefs Jack Croft and Will Murray created one of London’s most talked-about restaurants – and what they did next.

Have you met the 26-year-old Vietnamese chef who's taking the culinary world by storm?

When Denis Lucchi of one-MICHELIN-Starred Buona Terra looks at a plate of pasta, he doesn’t see a meal — it is a reminder of home and a way to share his Italian heritage.

We hear from the Chef-Owner of the MICHELIN-Starred Endo at The Rotunda on his favourite places in London.