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Modern Fine Dining

Cutting-Edge Cuisine

Cooking with flame using a wok

How we’ll be fine dining this year according to Asia’s best chefs

Chef Pam, smiling.

Snack course: a quick Q&A with Chef Pam

Ibérico Pork ‘Grenobloise’, Cévennes Onions, Fuji Apple at Odette.

Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe

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Chef Tam at Baan Tepa.

Snack course: a quick Q&A with Chef Tam

Challenge

2H 30MIN

Smoked Organic Eggs by Julien Royer

Smoked Organic Eggs by Julien Royer.

Appellation Oysters at Magma in Sydney.

5 refined new Sydney restaurants for your dining radar

Chef Julien Royer seated at Odette.

Snack course: a quick Q&A with chef Julien Royer

Ardy Ferguson wins S.Pellegrino Young Chef Academy Competition 2024-25.

Ardy Ferguson Wins SPYCA Competition 2024–25

Maido team on stage at The World's 50 Best Restaurants 2025.

Maido Is the World’s Best Restaurant 2025

Fine Dining Lovers Food for Thought Award 2024-25.

Have Your Say: Vote for the Fine Dining Lovers Food for Thought Award

Chef Gaggan Anand and team at Asia's 50 Best Restaurants 2025.

Gaggan Back on Top at Asia’s 50 Best Restaurants

Medium

1H 55MIN

Époisses Ice Cream and Grayson Fondue by Aaron Silverman

Époisses ice cream and grayson fondue.

Chef Dani García.

Dani García on bringing a taste of Andalusia to LA and Miami

Mina Park and Kwang Uh of Baroo.

Kwang Uh is deconstructing Korean cuisine at Baroo

Chef Yannick Alléno.

Yannick Alléno: Maestro on the Orient Express

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