A Food Lover’s Guide to 24 Hours of Eating in Ipoh, Malaysia
If you’re planning a quick stopover between KL and Penang, here are some of the must-visit food spots in Ipoh to check out.
Kitchen Chemistry: Four Hands Dinner at Sudamala Resort, Senggigi
Experience the Four Hands Dinner at Sudamala Resort, Senggigi where flavour, finesse, and culinary mastery are celebrated.
How Top Korean, Vietnamese and Japanese Chefs Experiment With Fermentation
Discovering fermentation: The quest for flavour across diverse culinary traditions.
Kissaten Culture: Exploring Tokyo’s Vintage Coffee Shops
Tokyo’s kissaten offer a slow, nostalgic escape from the modern city—with strong brews, velvet booths, and Showa-era charm in every cup. Text and photos by CK Japan’s kissaten are more than just coffee shops; they are cultural artifacts, reflecting the nation’s complex history of Western influence and domestic reinvention. Born in the Meiji era (1868–1912), […]
Tokyo’s Luxurious Hotel Club Lounges With A View
These three elegantly refurbished club lounges in Tokyo invite guests to unwind over light meals and cocktails, all while taking in sweeping views of the city.
Tasting Austria: A Culinary Road Trip Beyond Vienna and Salzburg
With Austria’s Michelin stars now shining beyond Vienna and Salzburg, we hit the highways and backroads to uncover culinary pit stops in the countryside that are well worth a detour.
France’s Auvergne-Rhône-Alpes Uncorked: Sip, Hike and Savour
From the vineyards of Beaujolais to the trails of Alpe d’Huez and the kitchens of Lyon, France’s Auvergne-Rhône-Alpes region is a destination for wine, food, and culture. By Leyna Poh In the southeast of France, the Auvergne-Rhône-Alpes region offers a compelling cross-section of the country’s most defining pleasures – wine, cuisine and nature – each […]
Rumari and Friends Welcomes ESA for a Bali–Jakarta Gastronomic Exchange
Rumari at Raffles Bali resumes its Rumari and Friends series, inviting Jakarta’s ESA for a four-hands dinner bridging two culinary worlds.
Seasoned with Time: Why Jang Is the Backbone of Korean Cuisine
The Deep Roots of Korea’s traditional fermented sauces: Doenjang, ganjang, and gochujang are vessels of memory, flavour, and philosophy.