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.
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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.
Chef Wan has cooked for royalty and eaten his way across the world. But ask him about the meal he thinks about most, and the answer is disarmingly simple.
With its custom dry-ageing programme and exclusive beef cuts, Marble 8 has spent over a decade refining the art of steak.
Sazerac master blender Drew Mayville explains how American rye whiskey is challenging the Scotch single malt hegemony in Malaysia.
