Masaru Knives is carving its way into KL’s kitchens. With Chef Wayne Wong at the helm, here’s why every cook should fall in love with these blades too.
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As 2026 approaches, the culinary landscape is shifting—driven by professionals reimagining dining through sustainability, purpose, and long-term impact.
For Chef Abby Lee, cooking is memory work where inherited recipes, instinct, and fearless flavours come together on the plate.
We caught Remy Savage, the mixologist in Kuala Lumpur and tapped into his philosophy, creativity, and life beyond the bar.
Pastry Chef Yeong may have traded blueprints for buttercream, but his methodical touch and creative flair have made him one of The Ritz-Carlton, Langkawi’s sweetest surprises.
From a late-night maggi goreng to designing royal-sized cakes, Chef Yeong of The Ritz-Carlton, Langkawi proves that desserts are as much about heart as they are about skill.
London-based Malaysian Chef Abby Lee of Mambow brings her fiery flavours to The Ritz-Carlton, Langkawi.
Radio host, DJ, and proud fur dad, Prem swapped the mic for kitchen tools to cook up Ayam Masak Merah in this series of Men Who Cook.
Cantonese cuisine is prominent in Chinese culture, yet it often remains underrated. We sit down with Chef Yeap of Shang Palace to uncover this quiet artistry.
Sushi Bell KL reimagines the omakase tradition with seasonal precision, playful storytelling, and a touch of interaction that makes every meal uniquely personal.
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