Cheung Siu Kong

Cheung Siu Kong

1 Michelin Star
Summer Pavilion | The Ritz-Carlton, Millenia Singapore

For Cheung Siu Kong, the culinary arts have always been in his orbit. At the tender age of seven, his passion for gastronomy was sparked by cooking with his grandmother. The prodigious chef was inspired to change people’s perceptions of traditional Cantonese cuisine. While he uses traditional techniques to draw out the ingredients’ natural flavors, the presentation employs interactive elements to leave guests eagerly anticipating the next course. His signature dish of poached rice with lobster requires a server to pour a small jug of flavorful broth into the bowl, imprinting the moment onto the senses.

FIND CHEF CHEUNG IN: SINGAPORE | OSAKA | BEIJING

Christophe Gibert

Christophe Gibert

1 Michelin Star
La Baie | The Ritz-Carlton, Osaka

Christophe Gibert’s self-described curiosity may explain the breadth of his ambitious journey as a chef. He started at a young age of fifteen at the patisserie school before realizing his true passion for the culinary arts. After a decade in southern France mastering its regional techniques and working with the freshest seafood, Gibert settled in Osaka and wove local ingredients into his craft. His haute French cuisine is a journey of flavor between the two countries, and reflects his love of Japanese philosophy. Heavenly dishes—such as his baked abalone and white wine cream with liver and shiso flower—showcase seasonal ingredients from his adopted home in elegant, uncomplicated presentations.

FIND CHEF GIBERT IN: OSAKA | BEIJING

Gordon Guo

Gordon Guo

1 Michelin Star
LAI HEEN | The Ritz-Carlton, Guangzhou

Gordon Guo puts a twist on traditional Cantonese dishes with his bold exploration of technique, exceptional ingredients and artful presentation. He forages seasonal elements of his cuisine from their natural sources as well as local markets, attributing his love of nature to a childhood spent by the forest in rural Guangzhou. He channels these earthly sensibilities into intricate dishes such as his signature steamed crab custard with crab meat, caviar and rice wine. The sweet crab and salty roe play off grounding notes of rose tea and aged Shaoxing wine. These sumptuous flavors and textures are served in a porcelain pot atop river stones, evoking scenery from the historied Jiangnan region.

FIND CHEF GUO IN: SINGAPORE

Kenji Fujimoto

Kenji Fujimoto

1 Michelin Star
Tempura Mizuki | The Ritz-Carlton, Kyoto

Kenji Fujimoto, a Michelin-starred chef among The Ritz-Carlton constellation, holds a deep understanding of how to craft a journey for all senses. He elevates the craft of tempura to an art, going to the utmost lengths to source ingredients at their peak and combining them for unique new flavors. One such creation is his Omi beef wrapped in shiso and batter-fried to celestial perfection. Each delicately-prepared morsel of hamo eel, amadai fish or tender bamboo shoot fills the air with the crackling whisper of the fryer and savory aromas of the Benibanayu oil he uses to give his tempura a light, distinctive flavor.

FIND CHEF FUJIMOTO IN: OSAKA

Paul Lau

Paul Lau

2 Michelin Stars
Tin Lung Heen | The Ritz-Carlton, Hong Kong

Paul Lau is regarded as one of the country’s greatest masters of the Cantonese culinary arts. His astronomical fame is backed by 36 years of dedication to the highest standards of authentic Cantonese cuisine. According to Lau, the secret to his coveted two-star rating is deceptively simple. He uses only the best ingredients, cooks with traditional methods perfected over the centuries, and presents them with modern simplicity. Experience his mastery of flavor in dishes such as the double-boiled chicken soup, balanced with the refreshing sweetness of coconut water and served with sumptuous yellow croaker fish maw.

FIND CHEF LAU IN: SINGAPORE | HONG KONG

Shintaro Miyazaki

Shintaro Miyazaki

1 Michelin Star
Azure 45 | The Ritz-Carlton, Tokyo

Shintaro Miyazaki takes you on an unforgettable journey of modern French dining with a signature twist. Informed by Japanese traditions as well as French haute cuisine, Miyazaki takes only the finest ingredients—often locally and seasonally sourced in Japan—and prepares them using innovative techniques. His start as a patissier shows in the delicate craftsmanship of his presentation, such as in his nodoguro dish. The highly sought-after fish from the Sea of Japan is elevated by a half-moon of genboku shiitake, creating a harmony of umami flavors. Despite his meteoric success, the chef’s personal motivations remain humble. “Love. I show love with the food I present to guests”, says Miyazaki.

FIND CHEF MIYAZAKI IN: OSAKA | HONG KONG