Pete Bingeman, Managing Director of MondElēz Malaysia Sales Sdn Bhd, tells Michael Oh how the world’s leading snacking company keeps on the sweet side of business.
Mango Chili began as a simple idea: to get diners to contribute free meals to those in need. Its ‘Chief Happiness Officer’, Ronald Khoo, who launched the idea, reveals to The Peak the trials and tribulations of practising this unorthodox business model in Malaysia, and why it might just be the future of business.
Corporate social responsibility is no longer a novel idea amongst businesses. After years of working his way up the corporate ladder, Rakesh Mohan, Chairman and Managing Director of Unilever Malaysia, Singapore, Laos, Cambodia and Myanmar, reflects on the incredible challenges of bringing a conscience to the corporate structure, what the future holds for the company, and why doing good can actually be good for business.
Three stars, as they say, is for the gods. If you have yet to dine at Le Bristol Paris’ celebrated dining room, Epicure by Eric Frechon, there’s no better time than now as the legendary grande dame hotel turns 90, and looking all the more marvellous for it, this year.
No food-focused issue is quite complete without a mention of Malaysia’s most talked-about fine dining spot to date. If you have yet to visit Darren Teoh’s Dewakan, do so post-haste.
Part of the fourth generation of the Hériard Dubreuil family that has run the cognac house of Rémy Martin for more than 90 years, Marie-Amélie Jacquet talks about the heritage she inherited and how she hopes to preserve it for the future.
