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Modern Fine Dining

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Cutting-Edge Cuisine
Chef Richard Ekkebus plating at Amber in Hong Kong.
Snack course: a quick Q&A with chef Richard Ekkebus
What does the Amber chef have for breakfast and what did a guest once ask him to do with A5 wagyu? Richard Ekkebus answers our quickfire questions
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Gambo roja by Quique Dacosta.
From cheeks to corals: how to cook (and eat) fish and seafood heads  
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Chef Mauro Colagreco in a garden scene.
Mauro Colagreco on his biggest project to date
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Challenge
2H 0MIN
Slow-cooked turbot, lettuce sauce, fish bone caramel
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Turbot with lettuce sauce and fish bone caramel at Cycene.
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Chef Angus An and the Vancouver cityscape.
Angus An’s Guide to Vancouver
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Chef Anna Chen and the Toronto skyline.
Anna Chen’s Guide to Toronto
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Female food entrepreneurs.
Inspiring tips from successful female food entrepreneurs
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Sollip's beef tartare.
Make these Korean-inspired canapés from Michelin-starred Sollip
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Medium
37MIN
Sollip's gamtae sandwich
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Sollip's gamtae sandwich.
Easy
1H 25MIN
Sollip's beef tartare
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Two beef tartare canapes at sollip.
Through the eyes of the chef sausages Paul Hargrove
00:09
How to Make Sausages with Chefs Dan Barber and Paul Hargrove
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The secrets of Fine Dining watermelon sushi
00:06
BBQ Watermelon Vegan Sashimi
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Through the eyes of the chef Ibrahim Miso eggplant
00:12
How to Make Miso Eggplant Omelette with Chef Aisha Ibrahim
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Sablefish (Black Cod) Chef Aisha Ibrahim
00:15
How to Make Sablefish (Black Cod) with Chef Aisha Ibrahim
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Easy
25H 0MIN
Miso Eggplant Omelette by Aisha Ibrahim
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Eggplant omelette
Through the eyes of the chef Hattab beet tartare
00:10
How to Make Beet Tartare with Chef Zineb Hattab
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