Whisky Live Jakarta 2026 Brings Whisky, Wine, and Sake Together
Whisky Live Jakarta 2026 is returning with a broader outlook on how fine drinks are enjoyed today. Whisky is now…
MoVida’s Frank Camorra and Santanera’s Andres Becerra reunite for a two-night collaboration during Ubud Food Festival 2026, presenting sharing menus shaped by Spanish technique, Latin flavours, and Bali’s produce.
People People Brewing Co. opens at Resorts World Sentosa with an on-site brewery, tank-to-tap beer programme, and wood-fired food menu developed by Burnt Ends Hospitality Group.
SKAI Bar & Grill in Legian will host a one-night cocktail takeover with SKOOL Kitchen bartender Deva Diantara on 23 May 2026, featuring shrub-based cocktails and Indonesian ingredients.
Junsei opens in Sanur, Bali, combining Japanese yakitori, binchōtan charcoal grilling, and a vinyl-led listening bar inspired by izakaya culture.
LEELA has introduced a new chapter to its menu called Flavours of Hong Kong, a collection of eight dishes shaped…
Yialos Taverna opens in Menteng, Jakarta, introducing a Greek–Mediterranean dining concept with seafood-focused dishes, new menu additions, and a dedicated seafood station.
At Kilo Jakarta, the latest chapter in its bar program is not about drinks standing alone, but about how they…
Cinco de Mayo Arrives at Carbón Jakarta and Agave & Azul Bali, bringing in the best of flavors from Mexican cuisine
People People Brewing Co. opens at Resorts World Sentosa with an on-site brewery, tank-to-tap beer programme, and wood-fired food menu developed by Burnt Ends Hospitality Group.
SKAI Bar & Grill in Legian will host a one-night cocktail takeover with SKOOL Kitchen bartender Deva Diantara on 23 May 2026, featuring shrub-based cocktails and Indonesian ingredients.
Junsei opens in Sanur, Bali, combining Japanese yakitori, binchōtan charcoal grilling, and a vinyl-led listening bar inspired by izakaya culture.
Cinco de Mayo Arrives at Carbón Jakarta and Agave & Azul Bali, bringing in the best of flavors from Mexican cuisine
In celebration of World Book Day tomorrow, here are some food themed books that go beyond what’s on the plate.
Habibie Legacy Experience by Plataran Indonesia at Wisma Habibie Ainun combines a guided house tour, storytelling, and a curated Indonesian menu inspired by the couple’s life and memories.
The word “warung” has long been tied to everyday life. Across different contemporary dining spaces, it’s starting to show up in new ways.
Whisky Live Jakarta 2026 is returning with a broader outlook on how fine drinks are enjoyed today. Whisky is now…
Chagee has launched Hojicha Genmai Milk Tea in Indonesia, marking the arrival of a seasonal drink inspired by the popularity of roasted Japanese tea.
ARGO at Four Seasons Hotel Hong Kong introduces Exploration, a new cocktail menu led by Beverage Manager Jonathan Gabbay that highlights local collaborations, seasonal ingredients, and the creative culture of Hong Kong’s craft community.
Amanda Wan returns to Tastings Group as Beverage Director
From corporate strategist to Managing and Culinary Director, Adriel M. Simorangkir reshapes Bimasena and The Rooang through a modern Indonesian bistro philosophy built on comfort, heritage, and purposeful leadership.
From barback in Dubai to Beverage Manager at AQUA Bangkok, Ryan Dela Vega brings a philosophy of restraint, balance, and people-first hospitality to The Secret Garden menu at Anantara Siam, where cocktails are crafted to feel calm, intentional, and quietly memorable.
At Kilo Jakarta, the latest chapter in its bar program is not about drinks standing alone, but about how they…
Fleur de New York is a collaboration by The Coach Coffee Shop and Fleur by Raja that highlights salt bread creations with specialty coffee pairings.
Da Maria in Seminyak enters a new phase with an updated Mediterranean-leaning menu, expanded mains, and a cocktail programme centred on martinis and tableside service.
