About: I interviewed Singapore's last Kachang Puteh man, Mr Amirthaalangaram Moorthy, as part of a Michelin Guide campaign to promote Singapore heritage food. Mr Amirthaalangaram is a third-generation kachang puteh seller and is one of the last few remaining kachang puteh street peddlers in Singapore.
Once a common sight outside cinemas and markets, the local road-side snack institution is a fading trade.
The video was done in line with the launch of MICHELIN Guide Singapore 2018 on paying homage to Singapore's food heritage.
Read the full story here
About: I traveled to Bangkok to interview Ryuki Kawasaki, executive chef of Mezzaluna, a two-MICHELIN-starred French-Japanese restaurant in Lebua hote. Chef Kawasaki shares his culinary journey, from starting out in Japan to living and breathing the French culture in his overseas cooking stints and how he is incorporating his Japanese culture into his cuisine these days.
What the MICHELIN Guide inspectors said about Mezzaluna: Perched on the 65th floor of the Lebua Hotel, Mezzaluna offers sky-high and breathtaking views. Toast to the high life at Sky Bar before settling in for a gastronomic journey. The accomplished chef and his team deliver European delights with Japanese precision in a seven-course set menu, along with some surprises. The flavours are balanced and sophisticated, and the food is creative and technically precise. A wine list of substantial proportions and prices accompanies.
More info here: https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/mezzaluna