Chef Interview
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Here's Why Asia is Becoming a Hotspot for Latin American Cuisine
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.
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The Road to Three MICHELIN Stars: Hideaki Sato of Ta Vie
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.
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The Knife Techniques and Spirituality of Seiji Yamamoto, Chef of RyuGin, a Three-Star Michelin Restaurant
Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?
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Fumio Kondo, Owner-Chef of Two-starred Tempura Kondo, and his Tempura Journey
For half a century, Kondo has devoted himself to a single passion: spreading the joy of tempura to the wider world.
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Mentor Chef Award: Kanda’s Hiroyuki Kanda as a Mentor
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?
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Sushiyosi's Hiroki Nakanoue: "Sushi Is My Gateway To The World"
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.
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Meet The Chefs Behind Tokyo's New 3-Star Restaurants: Sazenka's Tomoya Kawada
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.
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Meet The Chefs Behind Tokyo's New 3-Star Restaurants: L'Effervescence's Namae Shinobu
Journalist-turned-chef Namae Shinobu talks about how he presents Japanese hospitality with Western aesthetics and a love for the environment at L'Effervescence.
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The First Day We Got Our Stars: Yusuke Takada
Trace the journey of this Japanese chef who packed his bags for France and returned to open contemporary restaurant La Cime in Osaka.