Restaurant Secrets

There’s something winsome about the puffed-up face of the fugu, known in English as the blowfish or pufferfish . Yet it’s also known as a dangerous fish, because of the poison in its organs. Why do Japanese people eat this poisonous fish? Let’s talk about this cuddly-looking fish and the hazard that lurks within it.

A Korean noodle dish that's especially popular during the hot summer months, naengmyeon, or Korean cold noodles, is a staple in Korean households. Find out how these MICHELIN-Starred Korean restaurants elevate this humble dish.

Nancy Silverton of MICHELIN-Starred Osteria Mozza in Los Angeles spills the secrets of her famed Caesar salad.

Explore the technique of double-boiling soups at MICHELIN restaurants in Singapore, and learn the secrets behind the craft from the chefs themselves.

Available to those in the know, we spill the top secret and off-menu dishes that regulars order at these MICHELIN-Starred Chinese restaurants in Singapore.

The concluding bite in most sushi-yas, the humble tamagoyaki is elevated into a special treat. Here’s how MICHELIN-Starred sushi-ya chefs in Singapore prepare theirs.

Here’s a not-so-secret recipe for mouth-watering crispy pork belly.

Two chefs from MICHELIN-starred pufferfish specialty restaurants in Osaka explain the appeal of the poisonous fish.

Jeremy Gillon of 1 Star JAG shares his top seven herbs to work with from Savoie, along with some alternatives and substitutes for your home kitchen.