“How would your life be different if…You were conscious about the food you ate, the people you surround yourself with, and the media you watch, listen to, or read? Let today be the day…You pay attention to what you feed your mind, your body, and your life. Create a nourishing environment conducive to your growth and well-being today.” ― Steve Maraboli
Sourdough has been around long before it’s significant rise to fame in the modern food scene. From the simple loafs in Ancient Greek to the bustling bakeries of San Francisco, the story of sourdough is an enthralling one. Fermentation as a method of extending the shelf life of food is deeply intertwined in history and is something that is shared among many civilisations throughout the world. Continue reading
Triptyk is the latest offering in the numerous bars and restaurants popping up around town, and with this project, it really is a three in one. The new offering in the chic neighbourhood of Kampung Attap sees legendary bartender Angel Ng heading the Triptyk Bar, with the restaurant Corridor being led by the people who brought to you Back Alley Pasta. We speak to Angel Ng of Triptyk, and Alfred and Jay of Corridor Grill & Tapas to find out more. Continue reading
With the recent conclusion of the Kita Food Festival, arguably one of the best events of the entire festival, included a stellar line-up of chefs and industry leaders from Kuala Lumpur, Manila, Singapore and Bali shed some light on the various elements of the food and beverage industry, from discussing business stories and tactics to philosophy and hospitality. Here is our summary breakdown of all the talks by the speakers. Continue reading
As the Michelin Guide Malaysia celebrates its inaugural year with 4 Michelin Stars awarded, we speak to Gwendal Poullennec, International Director of the MICHELIN Guide to find out more about the future of Michelin in Malaysia and what exactly is the Michelin Selected and what the Green Star is. Continue reading
What exciting times for the culinary scene of Malaysia, with the completion of the first ever Michelin Guide featuring gastronomic cities Kuala Lumpur and Penang, with 4 Michelin Stars awarded, 32 Bib Gourmand and 61 Michelin Selected eateries, a total of 97 restaurants ranging from street food to fine dining establishments with 3 special awards. Here’s a breakdown and some thoughts. Continue reading
Mandy Goh has just taken over the kitchen at ATAS at the RuMa Hotel and Residences, presenting her style of cuisine that is distinctively hers. The Penang-born chef has created two menus, a Contemporary menu and the local Cultural Heritage menu. We speak to her to find out more about her background and influences, including Rasmus Kofoed of Geranium. Continue reading
Bocado in Damansara Heights is easily one of the most authentic Spanish restaurants in Kuala Lumpur, which is currently headed by ex-El Celler de Can Roca and Barcelona-born Ignasi Prats. We speak to the chef to find out more about the cuisine served, and to get to know his approach and philosophy when it comes to his cuisine. Continue reading
Michelin Guide has just announced its arrival on our shores with the thrilling news that its inaugural official guide for Kuala Lumpur and Penang will be released in December 2022. This is an excellent development for the local culinary scene and will benefit both outstanding restauranteurs and discerning diners alike. Here are 9 key takeaways from the press conference last week. Continue reading
Sorn led by superstar chef Supaksorn “Ice” Jongsiri has made its debut at the prestigious World’s 50 Best Restaurant 2022 at No. 39, making it the first Thai cuisine restaurant on the list. We speak to Chef Ice, known for his ‘gems on crab stick’, to find out more about this win. Continue reading
The World’s Best Restaurants 2022 recently held at historical Old Billingsgate in London celebrates its 20th year anniversary with the coming together of the crème de la crème of the culinary world from across the globe, with Geranium in Copenhagen placing first. Here was what we thought. Continue reading