It is in the details: More than just ice cream, how Licky Chan is a playground for grown ups
From the team that brought us Chocha Foodstore and JOLOKO, Rick Joore, Kit Yin Chan, Shin Chang and…
A Mental Health Crisis in the Hospitality Industry
“In our society, there is still a stigma around the term ‘mental health’, and seeing a therapist means…
Table Talk with Lee, Flaaah of REXKL Food Hall
It’s always exciting to see old iconic buildings brought back to life, and one notable icon is REXKL. Located…
Table Talk with Meng How, PURO KL of REXKL Food Hall
It’s always exciting to see old iconic buildings brought back to life, and one notable icon is REXKL.…
Nasi Goreng Kampung Recipe from Sambal Shiok: The Malaysian Cookbook
Recipes excerpted from Sambal Shiok: The Malaysian Cookbook by Mandy Yin. Reproduced by permission of Hardie Grant Nasi…
Aspiring entrepreneurs, what to look out for when scaling a homegrown business in a post-pandemic world
The Tapping Tapir started out as a popsicle business called Potong. The three co-founders Ivan Lee, Victor Tee…
Table Talk with Gento Torigata, Jigger & Pony Group
Where and how did you get started in hospitality? I’ve always dreamt of starting my own business,…
Caramel Chicken Feet by Chef Mui, Chocha Food Store
Caramel Chicken Feet Ingredients 10 chicken feet 2 pieces of 1 inch ginger 3 stalk spring onions,…
Spiced Corn Fritters recipe from Coconut & Sambal
Recipes excerpted from Coconut & Sambal: Recipes from my Indonesian Kitchen by Lara Lee. Reproduced by permission of…
Prawn and Chicken Fried Noodles recipe from Coconut and Sambal
Recipes excerpted from Coconut & Sambal: Recipes from my Indonesian Kitchen by Lara Lee. Reproduced by permission of…
