
Articles
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1 month ago |
optionstheedge.com | Kong Wai Yeng
Two roasters challenge conventional coffee customs with caffeinated tasting flights. 17 April 2025 - 5:00pm Nonagon is tucked between shop lots in Petaling Jaya’s Seksyen 22 (All photos: Kong Wai Yeng/The Edge) An omakase meal hardly needs embellishment because the tradition behind it speaks louder than any fanfare can.
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1 month ago |
optionstheedge.com | Kong Wai Yeng
The Edge Malaysia editor emeritus Au Foong Yee moderates a panel featuring Kuala Lumpur’s first female mayor Datuk Seri Maimunah Mohd Sharif, Sime Darby Property’s head of Business Unit 6 Chung Chai Yin and Veritas Design Group vice president Lillian Tay to discuss ways of improving the city.
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1 month ago |
optionstheedge.com | Kong Wai Yeng
Set against the sacred temples of Cambodia, the gala dinner and showcase prove that the fusion of imagination and innovation is artistry in motion. 31 March 2025 - 6:05am Guests were immersed in an evening of artistry at the gala dinner with Bayon Temple in the background (Photo: Bvlgari) Right after Christmas in 1859, French naturalist and explorer Alexandre Henri Mouhot, having immersed himself in the charms of Bangkok, ventured into the uncharted territories of Indochina.
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1 month ago |
optionstheedge.com | Kong Wai Yeng
Bangkok’s culinary scene has once again taken centre stage, as Gaggan is crowned the Best Restaurant in Asia at the Asia’s 50 Best Restaurants 2025 awards. The prestigious list, revealed at a grand ceremony in Seoul, South Korea, celebrates the finest dining establishments across the continent, recognising innovation, excellence and sustainability.
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2 months ago |
optionstheedge.com | Kong Wai Yeng
The two Michelin-starred restaurant is leaving an imprint through the ideas it plants and the people it shapes. 17 March 2025 - 11:13am Teoh believes in a chef’s role to help diners appreciate what nature provides (Photo: SooPhye) For a while now, diners seem to think they have a firm grasp on what constitutes eating at Dewakan, where the intertwined strains of cooking — seasonality, sustainability and science — are guided by a distinctly Malaysian narrative.
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