Besides bringing new depths of flavour to a dish, the age-old technique of fermentation also boosts nutritional value whilst also reducing waste.
The Michelin-starred chef discusses his upcoming guest shift.
Daisuke Shibuya, head sommelier at one-Michelin-starred Terra, shares his penchant for collecting cups and glasses and how his eclectic collection mirrors his approach to wine.
The Grammy-Award winning violinist performs with the MPO this April
Airline food may have a poor reputation, but Santan has proven that with the latest innovations and fresh ideas, inflight dining can actually be a memorable experience.
Kapten Batik co-founders Ekram Faiz and Farhan Omar on transforming the traditional batik shirt into a successful retail venture.
V-Ho and Giselle Khoo, the brother-sister duo behind Dad’s Woods has built up a solid business making bespoke furniture with a highlight on local Malaysian wood.
The exclusive and indulgent culinary experience takes place in April.
One of the latest additions to Kuala Lumpur’s fine dining scene, Molina is already making waves with its unique European cuisine.
Valentin Waldman shares his unexpected journey of managing a “hotel on wheels”.
