E-Magazine Issue #6
This issue covers luxury safari lodges in Africa to luxurious design and Pan-Asian cuisine in Dubai, and focuses on all things related to sustainability, technology and trends shaping the hospitality scene around the globe.
E-Magazine Issue #5
This issue features acclaimed chefs and LGBTQ+ advocates who have transformed the landscape of inclusive gastronomy, sustainable neo-Indian cuisine in Thailand, women in the F&B revolutionizing the dining landscape in the Middle East, celebrating Asia’s best female chef of 2022, Malaysia’s mixologist and sustainability champion, an all-women-run-bar in Saigon dedicated to showcasing the finest female bartending talent in the region, and Singapore’s longstanding restaurant group nurturing inclusivity in the workplace. Also included in this issue are stories on restaurants bringing mental health into focus, focus on eco-friendly liquor, landless and sustainable agriculture, and restaurant marketing automation. Amongst other stories, this issue also includes a special FOCUS ON Report on Australia, sharing key insights from the foodservice industry in the country.
E-Magazine Issue #4
This issue of the magazine includes a story on the transformation of a traditional Indian dessert ‘Mithai’ and presenting Bombay’s sweet shops to a global audience. We take a closer look at how restaurants are introducing new sustainability measures, and how an artisanal gin is placing Shanghai on the global craft spirits map. Amongst other stories, this issue also includes a special FOCUS ON Report on Malaysia, sharing key insights from the foodservice industry in the country.
E-Magazine Issue #3
The third issue of the magazine features a cover story that dives into the union of Dave Pynt’s culinary artistry and Emma Maxwell’s imaginative design in a space that tantalises with mystery and allure at the famous Singapore-based Burnt Ends – a one Michelin-star restaurant since 2018, #65 on the 2023 World’s 50 Best Restaurants List and #24 on the 2023 Asia’s 50 Best Restaurants List. Amongst other stories, this issue also includes a special FOCUS ON Report on Singapore, sharing key insights from the foodservice industry in the country.
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.
E-Magazine Issue #6
This issue covers luxury safari lodges in Africa to luxurious design and Pan-Asian cuisine in Dubai, and focuses on all things related to sustainability, technology and trends shaping the hospitality scene around the globe.
E-Magazine Issue #5
This issue features acclaimed chefs and LGBTQ+ advocates who have transformed the landscape of inclusive gastronomy, sustainable neo-Indian cuisine in Thailand, women in the F&B revolutionizing the dining landscape in the Middle East, celebrating Asia’s best female chef of 2022, Malaysia’s mixologist and sustainability champion, an all-women-run-bar in Saigon dedicated to showcasing the finest female bartending talent in the region, and Singapore’s longstanding restaurant group nurturing inclusivity in the workplace. Also included in this issue are stories on restaurants bringing mental health into focus, focus on eco-friendly liquor, landless and sustainable agriculture, and restaurant marketing automation. Amongst other stories, this issue also includes a special FOCUS ON Report on Australia, sharing key insights from the foodservice industry in the country.
E-Magazine Issue #4
This issue of the magazine includes a story on the transformation of a traditional Indian dessert ‘Mithai’ and presenting Bombay’s sweet shops to a global audience. We take a closer look at how restaurants are introducing new sustainability measures, and how an artisanal gin is placing Shanghai on the global craft spirits map. Amongst other stories, this issue also includes a special FOCUS ON Report on Malaysia, sharing key insights from the foodservice industry in the country.
E-Magazine Issue #3
The third issue of the magazine features a cover story that dives into the union of Dave Pynt’s culinary artistry and Emma Maxwell’s imaginative design in a space that tantalises with mystery and allure at the famous Singapore-based Burnt Ends – a one Michelin-star restaurant since 2018, #65 on the 2023 World’s 50 Best Restaurants List and #24 on the 2023 Asia’s 50 Best Restaurants List. Amongst other stories, this issue also includes a special FOCUS ON Report on Singapore, sharing key insights from the foodservice industry in the country.
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.
