The Sri Lanka-born chef might not have wanted to work in the kitchen as a child, but he has come full circle to find his happy place.
The science behind why some leftovers are actually tastier.
The story behind one 70-year-old brand’s quest for quality and longevity.
Don't mistake these ingredients for regular produce – they come with unique terroir and a long history that crosses generations. The co-founder and managing director of Greek restaurant Alati explains.
Spike up your knowledge on thorny varieties with our guide on the different durian flavour profiles.
Choi Gok Tung, or more fondly known as Ah Tung, shares his family secret behind the long-running congee stall that draws a loyal following in Hong Kong.
Here's the spark to create a blossoming romance between wild yeast, flour and water.
Chef Masakazu Ishibashi of two-Michelin-starred sushi restaurant Shoukouwa talks about what it takes to make good sushi.
A look back at the MICHELIN guide Singapore Star Event 2017.
We get the chefs and restaurateurs behind the new one-Michelin-starred restaurants to pick their favourites from this year's list of Bib Gourmand awardees.