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  • 1 week ago | optionstheedge.com | Kong Wai Yeng

    For most of its history, filmmaking has been a triumph of the improbable. It is a medium born of the uneasy marriage of art and industry, where imagination must contend with logistical realities: budgets, schedules, volatile weather or the uncooperative glint of late afternoon light that casts a bad shadow.

  • 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.

  • 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.

  • 2 months 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.

  • 2 months ago | optionstheedge.com | Genie Leong |Romy Gill |Yotam Ottolenghi |Nick Curtola

    Reliable reads every culinary enthusiast should have on their shelves. 27 March 2025 - 5:42pm Cook books to help expand your knowledge in the kitchen Made a resolution to cook more this year and still have no clue where to start? These best-selling recipe books are just what you need to get on track. Zaika By Romy GillFrom meat alternatives to nut milks, modern culinary innovations have made plant-based eating so much easier and enjoyable.

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