Ikmal Burhanuddin What do you do and how did you get into the industry? I have been a pizzaiolo for five years. Previously, I was in the IT industry as a project manager. I came into F&B five years ago when starting a mobile wood-fired oven pizza business. I came […]

Hanna Peleshok In this interview, Hanna Peleshok, co-founder of L’Estetica Facial Bar, shares some of the salon’s signature treatments and her experience in the industry. What do you do? I am an expert in the aesthetics and beauty industry and co-F…

Chef Mike Pravin In this interview, chef Mike Pravin from The Fire Grill in TTDI, shares some stories from behind the scenes and some of the work the restaurant team has been doing during the MCO. What do you do and how did you get into the industry? I am […]

1.45am Bar Words: Aileen D.    Photos: Rich Callahan “Meet us at 1.45am Bar,” Mon said. I was like, “What an unearthly hour. Way past your bedtime!” But Mon was referring to the name of a new hidden bar in Chinatown: 1.45am. The name was casually blurted out by a […]

Buffet at The Cafe Mulia Resort Words: Kirsten Durward Photos: Monica Tindall The Cafe is one of several Mulia restaurants offering lunchtime dining, and if you are feeling hungry, this is the place to be. No matter what your tummy is craving, you are sure to find a t…

Words: Patricia Podorsek             Photos: Monica Tindall The last time The Yum List reviewed Bangsar’s Portofino, we referred to owners Luca and Keli as “The Vice Squad” for all of the many temptations into overindulgence offered by the menu. With a second …

Words: Monica Larrieu  Photos: Monica Tindall Walking up the stairs that lead to Ikki, I noticed the austere wood-paneled walls, the chevron-patterned wood parquet floor, and a singular leather armchair, but no door. As I landed at the top of the stairs, the wal…