Yoshihiro Murata of Kikunoi in Kyoto has been awarded the American Express Icon Award for the Asia’s 50 Best Restaurants 2020, an award voted on by one’s peers. Known not only for his championing of traditional Japanese cuisine, but also originating the Japanese Culinary Academy, we sit down with the esteemed chef to know a bit more about his journey. Continue reading
In recent years Kuala Lumpur has started to become more and more well known for its cocktail scene. With cocktail bars constantly popping up around the city, one thing is clear, that it is no longer difficult to find a good drink. Whether you’re looking for a mezcal negroni or the Malaysian native junglebird, there is always something for everyone. From Chinatown to the outskirts of Taman Tun, the creativity of these bars continue to astound. Continue reading
Grazing tables. Bone broth. If these buzzwords sound familiar to you then you might have been following food trends that were popular in 2019. Every other year we make predictions on what will be on trend, from fine dining to fine casual. From the rise of the flexitarian diet to the rising interest in seacuterie, we’ll take a gander on what will be in, what we think will be in in 2 years, what we want to see and opinions from industry veterans. Continue reading
Singapore is world renown for having some of the best bars in the world. With some of the most talented bartenders gracing the city, Singapore bars offer a plethora of experiences, from luxurious hotel bars to unique concepts of experimental concoctions. With a continuous effort to elevate their bar scene, and so many making the top 10 at the Asia’s 50 Best Bars, we take a look at some of our favourites. Continue reading
It started out over a text from me asking for some thoughts on what would be on trend in 2020. Instead of a lengthy answer, I got a simple reply from Darren saying, “Let’s have a simple makan and chit chat.” And if you are familiar with the dining scene in Kuala Lumpur, you would never pass up an opportunity as such. In all honestly, I thought we were going to have a simple casual lunch with an expectation of fried noodles or something simpler, and obviously that was never going to be the case. Continue reading
If you’ve never heard about Junior The Pocket Bar, you really should. The little 8-seater bar located in Tanjung Pagar, Singapore is one of the most unique of its kind. Not only do they essentially change their concept every 6 months, the pocket-sized bar is unique down to its minute detail, from its previous feature Pacifica, a 1920’s tiki theme, to the Petit Chalet, a 1970’s showcase. Continue reading
The Disney: Magic of Animation is currently exhibiting at the ArtScience Museum at Marina Bay Sands, and gives you an opportunity to allow your childhood come to life. From The Little Mermaid to Frozen 2, this rare opportunity to experience over 90 years of animation and original artworks by the Walt Disney Animation Studios. We sit down with Mary Walsh, Managing Director of the Walt Disney Animation Research Library to learn a bit more about how that Disney magic is brought to life. Continue reading
Located on the edge of Old Klang Road sits a quiet little bar, with a theme that is quite simple yet elegant, Sakura Den. This Japanese sake cocktail bar seeks to do one thing, to serve high quality Asian spirits blended with great local ingredients. With a menu focusing on traditional Asian health remedies to their Cocktail’s Creed programme, you need to see why you should take your horse to the Old Klang Road. Continue reading
Located within the InterContinental Singapore sits Idlewild, a speakeasy cocktail bar taking its name from the original name of the John F. Kennedy International Airport. The theme of the bar is simple, to take you on its transatlantic flights, all within a cocktail glass. With some wonderful cocktails inspired from each international destination, fasten your seatbelt before you depart on you journey. Continue reading
Mouthfeel is key ingredient to the success of many chefs, with those knowing how to play with them creating some of the best food you will have ever eaten. Today, this is made more interesting by molecular gastronomy with a scientific approach. From the crisp of a chicken skin to the warmth of a lobster bisque, you can see how the crunch of a dish or the heat of a soup can make a huge difference. Continue reading