Araya: 1st Chilean Restaurant to Earn Michelin Star in Singapore

Singapore may seem close, but the flight takes more than five hours from Shanghai.A few months ago, aside from attending the Michelin awards ceremony in Singapore, I finally had the chance to visit my old friends — and couple — Francisco and Fernanda at their Chilean restaurant Araya.I first met them when they were head chef and pastry chef at Nappa in Shanghai.

Spain·Girona: Three Days and Nights in the Roca’s Universe

Some restaurants are destined to become legends.From Barcelona Airport, it’s about an hour and a half by car to Girona — a quiet-looking town made famous by El Celler de Can Roca, twice named The World’s Best Restaurant.

【Jocelyn 專欄】Noma台北客座：在熟悉與新意之間的déjà vu

Crowned five times as the world’s best restaurant, Noma held a four-day guest residency in Taipei from August 8–11, set against the lush backdrop of YMS by onefifteen on Yangmingshan. Once a 1950s dormitory compound, YMS has preserved its mid-century modernist architecture while weaving together natural scenery, art curation, and gastronomy—an oasis on the city’s edge. Within its grounds, Lab 10 and Restaurant 12 are the first to open, offering respectively a contemporary tea experience and a seafood-focused menu rooted in local waters.

Exploring MINIMAL, World’s First Michelin-Starred Gelato Shop

In 2024, one restaurant made gelato its star — MINIMAL — and stood out for making gelato its central offering, becoming the world’s only Michelin one-star gelato specialty shop. Its achievement has drawn curious eyes from around the globe.

The Hotels I’ve Slept In – Luxury Is Not My Priority

My work, whether curating gourmet tours or "testing restaurants" around the world for reviews, often takes me to hotels of many different types. Yet over the years, I've rarely shared much about the hotels I personally love, as most of my writing has focused on restaurants.

More Luxury Brands Are Stepping Into the Dining World

The phenomenon of luxury brands stepping into the dining world is gaining momentum globally. From flagship cafés to Michelin-starred collaborations, these ventures blend haute couture with haute cuisine, but do they truly result in a win-win synergy between brand and chef, or is the harmony more elusive than it seems?

Beyond the Rankings: What Restaurants Really Face

In a recent conversation with a chef, I casually asked, “How have things been lately?” He responded with a faint, weary smile, then quietly began talking about the pressure he had been under.

In the Heel of Italy: A Vegetable Meal to Remember

Tucked quietly inside this mock-Mediterranean village is Due Camini, the resort’s fine dining restaurant. The atmosphere is calm and unhurried. The chef, Domingo Schingaro, doesn’t speak much about his philosophy, but by the time you finish the menu, it becomes clear that every choice is intentional.

Den, Tokyo: A Comforting Meal Done Just Right

I remember my first visit to Den in Tokyo—it was still at the old location in Jimbocho, before the move to Jingumae.From earning two Michelin stars, losing one, regaining two, to watching its fluctuating rankings on the World’s 50 Best list, I’ve witnessed Den go through many stages over the years.

The Hunter-Chef of Niigata: The Wild Soul of Uozen

Located in Sanjo, Niigata, Uozen stands quietly amidst rice fields and rural landscapes. It was once a traditional Japanese eatery run by Chef Inoue’s father-in-law. In 2013, the couple took over the space and transformed it into a French restaurant rooted in the land’s essence.

Michelle

Jocelyn Chen

Wechat