With over 85 restaurants around the world, a booming social media presence, plus binge-worthy television and digital shows to boot, Gordon Ramsay has earned every stripe, clearly defining his reputation as a culinary juggernaut. Aside from his many more casual outlets, his eponymously named establishment in Chelsea, London has impressively maintained three Michelin star status since 2001. Ramsay also has 2 stars at Le Peressoir d’Argent in Bordeaux, France; and 1 star at both Pétrus, London and Gordon Ramsay au Trianon in Versailles. He recently added to his restaurant empire by opening Gordon Ramsay Bar & Grill in the Philippines and has just paid us a visit on an Asian-tour while filming for a new upcoming Netflix special. 

Tatler was able to sit with him for a face-to-face interview to ask him some deep questions about his take on the industry. Read on to learn some valuable life lessons and advice from this seasoned chef:

See also: Gordon Ramsay plans to open a ‘Hell’s Kitchen’ and three more restaurants in Manila

With an illustrious career that spans decades, Janet Yang is not only a trailblazer but also a storyteller who has dedicated her life to amplifying voices that deserve to be heard.

Yang’s love of film began early. “I grew up watching a lot of films and loving movies,” she says. But the idea of working in the industry felt like too distant a dream. Born to Chinese immigrant parents on the east coast of the United States, Yang’s upbringing was steeped in traditional expectations. “Of course, [my parents] fervently wished that their three children would be doctors, lawyers or engineers,” she says, laughing. While her siblings dutifully followed those paths, Yang’s rebellious streak led her to carve out a different destiny.

“I think my parents knew from the start that I wasn’t going to fit into a mould,” she says. This sense of freedom allowed Yang to explore her interests, which eventually took her to China in the 1980s after college. It was there, in Beijing, that she experienced a profound revelation. “For the first time in my life, I saw films that were made by, for and about people who looked like me,” she recalls. “It was a stunning epiphany.”

You might also like: How Asian producer Janet Yang became the most important person in Hollywood

From capiz (mother of pearl) to piña (pineapple fiber), the use of native materials has long been a celebrated and defining feature of contemporary Philippine furniture design. Blending traditional craftsmanship and modern innovation, and reflecting the country’s rich cultural heritage as well as a growing commitment to sustainability, the dynamic industry has helped position the Philippines as a global leader in fine furniture design. And in this pursuit few are pushing the boundaries design quite so successfully as Asia’s Most Influential honouree Kenneth Cobonpue.  

“There are very few Filipino luxury brands because it’s hard to sell the Philippines abroad as a luxury,” Cobonpue tells Tatler. “When you think luxury, you think of Europe or America. But when people are amazed by Filipino-made designs, I realise that we have a rightful place in the world of design.” 

In case you missed it: ‘It’s That Time of Year’: Apl.de.Ap of Black Eyed Peas pays it forward—this time with the Sisters of Mary Schools in the Philippines

Within a 11-hectare estate tucked away in Taiwan's Miaoli County lies Pouyuenji Hills, a sanctuary for tea lovers that sets a new precedent when it comes to tea curation and collection across the world. Born with the hope of sharing its founder's, Chi-Chien Tsai, love for the beverage, it is home to an extensive library of the world’s finest teas, including a selection of over 100,000 Puer tea cakes. 

The experience-based space offers a journey through interactive galleries as well as tea ceremonies, led by experienced tea masters. During our tasting, we experience the Dong Ding Oolong Tea, crafted using traditional rolling and roasting techniques, which has a roasted rice aroma and floral aftertaste.

Read more: 6 local favourites in the Klang Valley, according to Eat and Cook’s Lee Zhe Xi