Los Misterios is the latest mezcal to be taking the world by waves. The clay pot distilled mezcal is known for its unique flavour that comes at a sacrifice as the spirit loses a considerable amount of liquid during production. We speak to Co-Founder Eduardo Mestre to learn more about the clay pot distilled mezcals. Continue reading
Chef de Cuisine Marco Caverni joins the Mandarin Grill at the Mandarin Oriental Kuala Lumpur, bringing with him the cuisine of his Venetian-Tuscan heritage, with training from Venice, Milan and across Asia. We speak to Marco Caverni to find out more about the cuisine he makes. Continue reading
After opening Sago House in the times of pandemic, owners Jay Gray, Desiree Jane Silva and George Abishek decided to introduce their own NFTs to commemorate their first years menu. What does this mean, how you can buy these NFTs and what benefits do they give? Let’s find out more as we speak to Jay Gray. Continue reading
The recent Asia’s 50 Best Bars 2022 saw something quite spectacular, agave-centric bar COA from Hong Kong winning for the second year consecutively. We speak to Jay Khan about this second win and also to find out a bit about newly opened COA Shanghai. Continue reading
Royal Salute is known as one of the best blended whiskies in the world, created using 31 malts and grain whiskies. With their current collaboration with Richard Quinn creating two bespoke designs for the celebration, we speak to Sandy Hylsop, Director of Blending at Royal Salute. Continue reading
After a series of pop-ups around Kuala Lumpur, the latest offering by Joeri Timmermans appears in the form of a private dining named Pixies. The latest project sees him focusing on his experience with cooking with coals, and a drink pairing to match. We speak to Joeri about this latest getup. Continue reading
Eat & Cook located in Kuala Lumpur has recently received the Asia’s 50 Best Restaurant 2022’s American Express One To Watch Award, making it historically the first Malaysian restaurant to do so. Serving progressive Malaysian cuisine, we speak to Lee Zhe Xi, one of the chef patrons of Eat & Cook. Continue reading
Horizon Grill at Banyan Tree Kuala Lumpur has curated a new menu which has expanded on the cuts they use, including the flavourful rubia gallega that comes from cows that is at least 12 years old. We speak to newly appointed Chef de Cuisine Francesco Fedrighi on the updated menu. Continue reading
Vermouth is one of those highly used ingredients yet not many people know what makes a vermouth a vermouth, or what sets it apart from other types of alcohol. In conjunction with World Vermouth Day, we speak to Cucielo Vermouth Brand Digital Associate Murray Anderson to find out more. Continue reading
Although many hotels have restaurants, not many show the calibre of carrying quality meats such a Flock at W Kuala Lumpur. The restaurant is an all day dining, but carries some beautiful cuts of beef. We find out a bit more about what the restaurant is really about from Executive Chef Haznizam Hamzah. Continue reading