Chef Interview

Cheffe Vicky Lau of two-MICHELIN-Starred TATE Dining Room in Hong Kong uses expressions of Nespresso’s Exclusive Selection Galápagos coffee to bring out the earthy flavours of mushroom in a mesmerising dish.

Get to know the Demon Chef just a little more.

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.

At the 2024 MICHELIN Guide Thailand Ceremony, Garima Arora made culinary history as the first female Indian chef to receive two MICHELIN Stars. She opens up about her achievements, life as a working mother, and shares her plans — and hopes — for the future.

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.

Embracing the pride that comes with being a chef, Ken Chong always considers ways on how to integrate traditional dishes with innovative techniques.

A familiar face in Joël Robuchon’s culinary empire is the friendly and spirited Julien Tongourian, who exudes the warmth and wisdom that can only come from decades of experience. Here's what he has to say about the past, present, and future of Robuchon's legacy.

From Cantonese home to MICHELIN-starred establishments, many of their kitchens begin the morning similarly, by making one of the most time-consuming and important elements in Cantonese cuisine in time for lunch – soup.

Richard Ekkebus revisits the past 18 years growing with two-MICHELIN-starred restaurant Amber and shares more about his eagerness to explore new horizons.

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

In its 2022 edition, the MICHELIN Guide Thailand welcomes Cantonese cuisine to its Star selection with newly minted Yu Ting Yuan as the first and only Cantonese restaurant to be awarded one MICHELIN Star in Thailand.

From helping out at his parents’ dai pai dong to earning a MICHELIN star for Man Ho, chef Jayson Tang talks about his personal journey as a Cantonese chef.

The chef-owner of two-MICHELIN-starred Mingles is back in Hong Kong and ready to take his overseas outpost to the next level.

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.

Chef Nicolas of one-MICHELIN-starred Epure shows how to perfect an omelette at home with flame cooking.

The chef-owner of Mono talks about the restaurant that marks his career, things he learned from Mauro Colagreco, and how life has come full circle for him.

The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.

The head chef of one-MICHELIN-starred Zuicho tells us about his upbringing in his family's kappo restaurant, and why he resisted the idea of being a chef in the first place.