Chef Victor Yap of Fittie Sense makes the case for a more balanced approach to wellness, where rice, pasta and plenty of flavour still have a seat at the table.
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We chat with House of Suntory Brand Ambassador Darwin Ng about what makes Toki Suntory Whisky tick, from the three distilleries that go into the blend to why this particular
Top 30 Media friends came together at House of 30, swapping stories, raising glasses, and celebrating the industry they help make so interesting.
Most people think sharpening is something you do when a knife gets dull. Chef Wayne Wong believes it's something far more meaningful—a practice that teaches patience and respect.
Guest chefs Murat Arslantaş and Yunus Emre Şengüler bring the soulful flavours of Türkiye to Shangri-La KL.
Stig Drageide, Executive Chef at Park Hyatt Kuala Lumpur, shares the dish that defines him, the sounds he loves most in the kitchen, and how his Scandinavian heritage informs the
Wonderbrew founder Joseph Poh traces kombucha's unlikely rise and why it’s the right drink at exactly the right time.
Marco Erba is set to shape the hotel's next chapter through seasonal menus and thoughtful cooking.
In kitchens across Malaysia,sustainability is taking shapethrough thoughtful sourcing, deeper connections to local producers, and a renewed respect for every ingredient.
The One Michelin Key hotel introduces a new chef collaboration series, bringing together international craftsmanship and Malaysian flavours.
