Shinobu Namae: The Iconic Chef Pioneering Sustainable Fine Dining in Japan
Shinobu Namae of L’Effervescence in Tokyo truly walks the talk when it comes to sustainable practices in gastronomy and has won accolades for his efforts.
Mineral Water Brands In Asia That Adopt Label-Free Packaging
Asian mineral water brands are leading the charge in sustainability by adopting label-free packaging. Discover how industry pioneers across the region : Evian, Spritzer, Jeju Samdasoo and C2 Drinking Water are reshaping the future of eco-friendly hydration.
Burnt Ends: A Melange of Smoke and Flavour in a Mid-Century Colonial Military Barracks
Dive into the union of Dave Pynt’s culinary artistry and Emma Maxwell’s imaginative design in a space that tantalises with mystery and allure.
Are plant-based cocktails a noteworthy emerging trend in Asia’s cocktail bars
Interest in plant-based libations in Asia has not only launched off exponentially — they seem poised to continue their upward trajectory. In conversation with Head Bartender Rohan Matmary of Bar Trigona at the Four Seasons Hotel Kuala Lumpur.
Product Review – #InvisibleBag. The Eco-Friendly Packaging Alternative Aiming To Eliminate Plastic Waste
We discuss the pros and cons of this water-soluble, compostable, and biodegradable packaging option for F&B and hospitality businesses.
Reclaiming Rest
The Rise of Sleep-Enhancing Products
E-Magazine Issue #2
The second issue of the magazine covers unique stories of where the East meets the West, either through gastronomy or caseiculture. From cheese made in Thailand finding its place on Michelin-starred menus, to highlighting Vietnamese produce by a globe-trotting Australian chef. This issue of the magazine focuses on all things culinary excellence is about.
Meet Sam Aisbett: The globetrotting Australian chef putting a gastronomic spotlight on the produce of Vietnam
In his Saigon restaurant Akuna, multi-awarded Aisbett spotlights Vietnamese ingredients and food culture.
How does ecoSPIRITS, the world’s first low-carbon, low-waste spirits distribution technology, work?
The ecoTOTE™ can contain the equivalent of six glass bottles of spirits or wine. It is designed to eliminate up to 1,000 single-use glass bottles over a lifespan of five to seven years.
A Former Rickshaw Depot from the 1900s Is Now Home to Michelin-starred Restaurant Born in Singapore
Housed within the iconic Jinrikisha Station building at Tanjong Pagar, Restaurant Born by Chef Zor Tan represents the culmination of his life’s journey
