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Burnt Ends Opens First Outpost At The Waldorf Astoria Maldives Ithaafushi

Brave the rough weather to get to Under in the North Sea, and you'll be rewarded with a once-in-a-lifetime experience

Snøhetta Designs World’s Largest Underwater Restaurant

Brave the rough weather to get to Under in the North Sea, and you'll be rewarded with a once-in-a-lifetime experience ...

New Scandinavian Cuisine: A Series Of Pungent Events

Jim Lofdahl, head chef at Frantzen’s Kitchen, on what rotting herring does for the palate...

Marco Pierre White: I don’t do small, I only do big

The infamous Englishman gets pithy on life, love and sandwiches ...

ICHU In Hong Kong Is The Real Deal

The head chef is from Korea. The cuisine has modern tweaks. But here, authenticity rules....

Chef Raymond Blanc's Garden Intel

I wanted to challenge God...

Keyyes Insiders: Danny Yip Reveals The Chairman’s Secret Special

The rare delicacy is no larger than a coin...

A Menu Dedicated to Foie Gras at Metis

Pure decadence in every bite...

Luca Fantin of Bvlgari Restaurants, on Cooking Food that Nourishes the Soul

He has only eaten McDonald’s twice in his life...

Bali's Hottest Restaurants for Wood-Fired Meats

Rustic bites — executed with panache...

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