Chef Jack Weldie of Chipta 11A: How to create a modern Malaysian Omakase dining experience
Chef Jack Weldie is, first and foremost, a formidable chef. On first impression, he is a man of…
Velvety Nama Chocolate from Modern Asian Baking at Home
Recipes excerpted from Modern Asian Baking at Home by Kat Lieu. Reproduced by permission of The Quarto Group.…
“Our simplest bowls have about 12 elements, and the more complex ones around 18!”, Table Talk with Jun Chan, chef-owner of Bowls of Steel
Kuala Lumpur – We caught up with Jun Chan, chef-owner of Bowls of Steel, a modern Malaysian noodle…
“Teamwork and collaboration are imperative for a business to grow and be sustainable.” Table Talk with Head Pastry Chef, Kelly Cheah of Tarte by Cheryl Koh, Singapore
Singapore: We love everything sweet here at Set the Tables, and caught up with Head Pastry Chef, Kelly…
“Education is the future and we should all put some effort into reading, exploring or listening from our peers to set some solid foundations for what’s next.” Table Talk with Silvio Daniele, Principal Bartender of Caffe Fernet
Singapore: We caught up with Silvio Daniele, the newly appointed Principal Bartender of Caffe Fernet. The good-natured 28-year-old…
Doctor turned founder of Subtle Asian Baking community and cookbook author: Kat Lieu tells her story
Covid-19 was a challenge and has brought about unanticipated consequences to many. However, it was an opportunity for…
Chewy Taiwanese Snowflake Crisps from Modern Asian Baking at Home
Recipes excerpted from Modern Asian Baking at Home by Kat Lieu. Reproduced by permission of The Quarto Group.…
Penfolds and Chef Mauro Colagreco on a global quest to “Venture Beyond”
Exploration is exhilarating because it allows you to leave behind the familiar and venture beyond, where no man…
Rising food cost: The switching of ingredients by myBurgerLab is the right move
Editor’s Note by Theri Burhan Recently, I came across an announcement by a beloved local brand, myBurgerLab (Malaysia)…
“Being a force of nature yourself, don’t react, respond.” Letters to my younger self: Ammie Khoo, Rosemead
Ammie Khoo, who is currently the Chef De Cuisine for Rosemead in Singapore, got into this career due…
