With 327,000 followers on Instagram and counting, Keem Ooi's edible works of art have become a global sensation.
From travelling to vineyards to deepen her knowledge of the industry, Amy Leese learned all there is to know about wine from the soil up.
More than just visually striking, Trisha Toh's impressive portfolio showcases her ability to bring food to life in the most unexpected ways.
According to Jun Wong, passion sparks curiosity, but resilience keeps you going, and when it comes to making it in the culinary scene, discipline has been crucial to her success.
As Malaysia's leading exporter of frozen durian, Hernan Corporation Sdn Bhd is tapping into the soaring demand of global durian sales.
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.
