SIKI Marks Its Two Years with a New Culinary Chapter
Celebrating its second anniversary, SIKI unveils a new era of its Japanese-Balinese culinary experience with the debut of its Signature Tuna Cutting Show Series and...
TELU Bar Celebrates Three Years of Mixology and Sustainable Design
Paul Minea & Michael Hockey Three years after its launch, TELU Bar continues to champion sustainability through repurposed materials, artistic collaboration,...
Four Hands, Three Chefs, Two Culinary Perspectives, and One Love for Authentic Italian Cuisine
Gianni Stargiotti Throughout the month of July, Amerta at Anantara Ubud Bali Resort hosts an elegant evening dedicated to the warmth...
Discover the Art of Aromatherapy at The parlour
The parlour at The edge partners with Tanaman Deodorant for an immersive workshop exploring the craft of natural scent blending through botanical ingredients and personalised...
A Culinary Surprise at the Hamabe and Tsune Four-Hands Collaboration
An exclusive four-hands collaboration brings together two distinctive interpretations of Japanese cuisine, offering diners a rare journey through craftsmanship and flavour. On 10 and 11...
WHAT’S HAPPENING
Tetsuya Wakuda
Restaurateur/Chef
From wanting to learn English in Japan to becoming a chef and opening his first restaurant, Tetsuya in Australia, Tetsuya Wakuda has come a...
The Holy Month of Ramadan at The Ritz-Carlton Jakarta, Pacific Place
Welcoming the month of blessings, The Ritz-Carlton Jakarta, Pacific Place is offering a wide range of special experiences to create lasting memories.
Located right in...
Analogue
Tucked away in the historic Chijmes building, a former Catholic convent, Analogue presents itself as an opportunity to rethink what and how we consume....
Dio Santoso – Chief of Operations Officer at Tasa Group
E: What are your responsibilities?
A: As the COO of Tasa Group, I’m responsible for the operations at our restaurants Rumu and Chanba, which means...
Executive Chef: Guillaume Katola
Having worked with respected chef Alain Ducasse’s brand for years, Guillaume Katola recently headed to Hong Kong to helm Rech by Alain Ducasse. He...
Wine Drinking Terminology
AFTERTASTE: The taste that lingers after the wine is tasted, also termed FINISH, it is the most important factor in judging a wine’s character and...
Soak Up the Season of Love at Hotel Indigo Bali Seminyak...
Savour intimacy with your valentine at a one-of-a-kind romantic dinner.
Immerse yourself in an exclusive evening of luxury this Valentine's Day with the Seminyak Romantic...
Afternoon Tea Indulgence at The Mulia, Mulia Resort & Villas
The Mulia, Mulia Resort & Villas does it again. Proving that you don’t need to travel to great lengths in order to treat yourself...
Mozaic Gastronomic Bali
Mozaic Gastronomic Bali, led by Head Chef Blake Thornley alongside Chef Chris Salans, stands as a beacon for culinary enthusiasts seeking exceptional dining experiences....
Five Foot Assassin
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Joe Alessandroni
Creative Director
at 28 HongKong Street
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28 HongKong Street is Singapore's legendary prohibition-style bar that has built itself a lasting legacy as the number one...
WHAT TO READ
Andrew Loudon
Andrew Loudon Head Bartender of TIPPLING CLUB singapore What do you enjoy most about bartending? A: Constantly meeting new people. The creative outlet. The nitty...
Auspicious New Year at Pullman Jakarta Indonesia
Lobster Kung Pao Welcoming the Chinese Year of the Dog, Pullman Jakarta Indonesia is sharing some prosperous offers, including gourmet treats,...
Taste of the Islands
On the full-moon evening of 11th April, Copper Kitchen & Bar replaced its monthly Moonlight Dinner with something more special, featuring Executive Chef Ben McRae...
WHAT TO WATCH
EDITORS’ PICK
A Legacy on the Move
With roots deep in the French countryside and a vision shaped by modern refinement, Cognac Menier arrives in Jakarta as a symbol of artisanal...
King Cole Bar at The St. Regis Bali Resort
King Cole Bar needs no introduction. First established in The St. Regis New York in Manhattan, King Cole Bar continues the legacy at The...
Federico Alan Tiseyra
E: Describe your typical day in a sentence.
A: Starts with planning the activities in the kitchen, improving on the recipes and incorporating new ideas....
A Wine To Remember
Peter Lehmann Wine Dinner at Kayuputi Restaurant at The St. Regis Bali Resort.
Found within the well-manicured lawns of The St. Regis Bali Resort, Kayuputi...
Yutaka Nakashima
Founder & CEO of Koda
E: What are your responsibilities?
A: At Koda we take our cocktails very seriously. Here I play the role of curator and...
Michael Fox
Chef de Cuisine at Carbone
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Carbone’s Chef de Cuisine Michael Fox is not short of experience and achievements in the culinary scene. He started early...
Dripping in Glam
Dazzling diamonds, sculptural cuffs and jewels that shine with personality show how luxury can feel timeless while still being irresistibly chic.
The Winston Pink Legacy
by...
Cuban Delights
With a suave interior, exotic Cuban-inspired cuisine and an enviable collection of spirits, HAVANA welcomes visitors to sit back and enjoy its warm hospitality.
Ensconced...
Anom Putra
Operational Manager at Seminyak Italian Food, Double-Six Luxury Hotel
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E: Describe your typical day in a sentence.
Anom: You’ll never know what today will bring you, so always...
The Third Generation Taste
Shisen Hanten by Chen Kentaro in Singapore was awarded two stars in the Michelin Guide Singapore in 2016, but the culinary heritage goes way...
