Gallery by Chele is the newest restaurant concept of Chef Chele Gonzales and Chef Carlo Villaflor. In many ways, you can look at it as the second coming of Gallery VASK, Chef Chele’s award-winning restaurant that was ranked as high as number 35 on the list of Asia’s 50 Best Restaurants.
Opened in late 2014, RAW is the newest restaurant of Taiwanese-born chef André Chiang. In less than four years, it’s become one of Taipei’s hottest restaurants, praised equally for its striking interiors as it is for its innovative tasting menus.
Gaggan is a restaurant in Bangkok, Thailand named after owner and executive chef, Gaggan Anand. It’s currently ranked number seven on the list of The World’s 50 Best Restaurants. In 2017, it received two stars with the recent release of the first ever Bangkok Michelin Guide.
Number 28 on the 2016 list of Asia’s 50 Best Restaurants, Bo Innovation is known for serving modern interpretations of Chinese cuisine.
There are countless places that offer roast goose in Hong Kong but only a handful can lay claim to being the best. Yat Lok and Kam’s are two of them.
Presented over three courses — starters, mains, and dessert — Chef Malcolm Lee aims to give diners the experience of going to Grandma’s house and being served a thoughtful sequence of lovingly cooked food. It’s an interesting concept we thought, and one that says a lot about Peranakan culture.
For me and Ren, dining at a three Michelin-starred restaurant is something that…
A kaiseki meal by a top Japanese chef and dinner at a Michelin star restaurant…