Gourmet luxury travel - Malaysia and the world
Chef Adu Amran Hassan In this interview, Adu Amran Hassan chef and owner of ADU Sugar Restaurant in Bangsar, shares what it’s like to have a career as a chef and some reflections on the pandemic. What do you do, and how did you get into the industry? I am […]
Jay Desan – Co-founder BoomGrow Malaysia In this interview, Jay Desan (centre photo) co-founder of BoomGrow Malaysia, shares a new way of farming that is better both for the environment and our health. What do you do? We harness analytics and IoT to grow c…
Diego Quintero In this interview, Diego Quintero, sales director for Dictador rum, tells of a luxury collaboration with Lalique and some other things in store for the brand. What do you do, and how did you get into the industry? I joined the industry in 2008. I start…
Rodica Belocosov In this interview, Rodica Belocosov, managing director and founder of My Naturi, shares the story of creating the business over the pandemic and what they have in store for upcoming months. What do you do, and how did you get into the industry? My N…
Dato’ Kenneth Kolb In this interview, Dato’ Kenneth Kolb shares the rise and fall and rise of Havana Bar & Grill and reflects on some challenging times in the industry. How did you get into the industry? It was a quiet scene in KL in 1997. Back then, …
Mark Choo In this interview, Mark Choo explains how Shake Smoothie Bar was founded and her goals for the brand. What do you do, and how did you get into the industry? Currently, I’m one of the co-founders for both Tribe Boxing Studio & Shake Smoothie Bar br…
Wei Han Lim In this interview, chef Wei Han Lim tells of his journey in the kitchen and how he came to be head chef at Bref by Darren Chin in TTDI. What do you do, and how did you get into the industry? I knew I wanted to be […]
Jason Tan In this interview, Jason Tan, founder of Wild Kombucha Co Kuala Lumpur, shares his change of careers and how his passion for fermentation first began. What do you do, and how did you get into the industry? I am a local producer and supplier of kombucha, a hea…
Ke Qian Ang – Cookay Corner In this interview with Ke Qian Ang, founder of Cookay Corner, we learn how her time in the UK influenced her current passion project. Also, do call her Kay – derived from her given name Ke! What do you do and how did you […]
Gerald Chong – Executive Chef In this interview, Gerald Chong, Executive Chef of Four Points by Sheraton Kuala Lumpur, tells of his early passion for cooking and upcoming plans for the hotel kitchens. What do you do and how did you get into the industry? I le…
Dimitri Rosli Dimitri Rosli, chef de cuisine at Delia Wines & Bistro, shares how he became a chef and some challenges behind the scenes. What do you do and how did you get into the industry? Well for starters, the first part of that question is easy. At the end […]
Antoine Commare In this interview, Antoine Commare, founder of Twenty9 Homecooked Foods, tells how the business got started and some food memories. What do you do and how did you get into the industry? I am the co-founder of Twenty9 Foods, which offers home-cooke…