Gourmet luxury travel - Malaysia and the world
Shanan Teo Shanan Teo, founder of Goodie Tarts tells about becoming a home baker and what drove her to make her passion into a business. What do you do and how did you get into the industry? I’m a medical graduate waiting for my junior doctor placement. I bake pineappl…
Samantha Ng Samantha Ng, founder of Wise Crafters tells of her interest in healthy eating and her mission to get more Malaysians on board. What do you do and how did you get into the industry? I used to make my own oatmeal and bring it to the office as […]
Adee Effende Bin Sudin In this interview, chef Adee Effende Bin Sudin tells a surprising story about how he first got into the hotel industry and some crazy things he has seen behind the scenes. What do you do and how did you get into the industry? I am the […]
Neil Frediani In this interview, Neil Frediani reveals how he first became interested in cheffing and share some future plans for Frediani’s Market & Deli. What do you do and how did you get into the industry? I started in the industry at the very early ag…
Owners of Circa Bar KL In this interview, the owners of Circa Bar KL, Kesavan Purusotman (KC) and Roen Cian Nagapan, share some stories from behind the scenes. What do you do and how did you get into the industry? (KC) I primarily run a holdings company, Privilege Axe…
Nabil Rahiman In this interview, Nabil Rahiman, food and beverage director at Traders KL, shares his love for food and passion for working with people. What do you do and how did you get into the industry? I am the Director of Food & Beverage at Traders Hotel Kual…
Peter Lamb In this interview, Peter Lamb, General Manager of Wy & Co, tells how he first entered the industry and shares some current projects. What do you do and how did you get into the industry? I am a General Manager with Wy & Co, managing PS150, Tickets an…
Indian Food Explained In this article, Chef Yogesh Upadhyay of FLOUR Restaurant, explains traditional Indian recipes and his insistence on balance in its preparation. There can be no cream in carbonara, there can be no mayonnaise in sushi and there can be no Indi…
Dr Adam Ong In this interview, Dr Adam Ong, Aesthetic Physician, Ozhean A.M. Clinic shares some stories from behind the skins and his interest in the aesthetic industry. What do you do and how did you get into the industry? I am an aesthetic physician. I was always in…
Digby Leddin – Winemaker Digby Leddin, the winemaker at RiverBank Estate in the Swan Valley, shares with The Yum List some stories behind the scenes and some of his most memorable food and wine pairings. What do you do and how did you get into the industry…
Tan Boon Wy In this interview, Tan Boon Wy, CEO of Wy and CO, tells how his career in Food and Beverage began and shares some memorable moments along the way. What do you do and how did you get into the industry? I am the CEO of Wy and […]
Kevin Ng The Yum List chats with Kevin Ng about his new role as head chef of Gén Communal Table in Penang and some of his perceptions about the current food scene. What do you do and how did you get into the industry? I am the head chef at […]