Chef Interview

Asia, without a doubt, is becoming a destination for Latin American dining. We asked eights chefs who run Latin American MICHELIN restaurants in Asia to share their thoughts on the topic, as well as dishes representative of their cuisine and more.

After a rollercoaster eight-year journey, Ta Vie has finally achieved the highest distinction of three MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2023.

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

For half a century, Kondo has devoted himself to a single passion: spreading the joy of tempura to the wider world.

Mentor Chef Award recipient Hiroyuki Kanda says he wants his apprentices to have a clear perspective on life and pursue a goal. What does it mean to him to be a mentor?

The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.

Tomoya Kawada talks about why he hopes to break new ground by bridging — and building on — the deep-rooted histories of traditional Chinese and Japanese culture.

Journalist-turned-chef Namae Shinobu talks about how he presents Japanese hospitality with Western aesthetics and a love for the environment at L'Effervescence.

Trace the journey of this Japanese chef who packed his bags for France and returned to open contemporary restaurant La Cime in Osaka.