Food and luxury travel - Malaysia and the world
What do you do and how did you get into the industry? My first real memory of food is my father’s spaghetti bolognaise. Family meals were a must and while we were used to the regular rice and dishes, so this was special. I clearly remember the orangey sauce turn…
Words and photos: Monica Tindall “A little bubbly darling?“ With the pop of a Champagne cork or even the mention of something a little effervescent my speech seems to switch channels, or Chanel should I say, as I relay quotes by the queen of sparkle herself Coco, “I o…
Words and photos: Monica Tindall Recently in Bangkok for the World Gourmet Festival hosted by Anantara Siam Bangkok Hotel, it wasn’t just celebrity chefs showing off their finest, Executive Chef Nicolas Schneller, usually a man behind the scenes, offered a me…
Words: Robin Pascucci Photos: Monica Tindall It’s hard to explain to non-vegetarians what an unexpected joy it is to have your choice of any item on the menu without having to ask what meat-based items might be hidden among the ingredients in the dishes. But th…
Breakfast started off as a simple affair for me. It took off with Kellogg’s under my parents misguided belief that an excess of sugar and milk would keep me awake in school; graduated with the fast and easy roti found at mamaks everywhere; enlightened to incorporat…
Words and photos: Monica Tindall Vibrant and edgy, Cambodia’s capital, Phnom Penh seems to be rapidly rising. As the recent dark past fades into the pages of textbooks, the cultural glory of the Khmer’s rich and long history is resurfacing once again. As temples a…
Razones para visitar: Gula Melaka y Coco Hopper Nasi Lemak Hopper La mayoría de los platos del menu estan libre de gluten Un buen sitio para probar algo diferente Servicio del personal es muy cálido …
Words and photos: Monica Tindall Chef Ana Roš, one of the stars profiled on the Emmy Award winning documentary Chef’s Table and famous for her “Cook it Raw” technique recently delighted guests with a wine paired dinner as part of the World Gourmet Fes…
What do you do and how did you get into the industry? I am a raw cake maker at Freaking Wholesome. I got the inspiration to start this project when I moved back from Bermuda 1 1/2 years ago. I realised that there were not many dessert options available in […]