Tucked in Surabaya’s Darmo neighbourhood, ARPO is built around a deceptively simple idea — food that feels like home, executed with the kind of care that only reveals itself the more you pay attention.

When the heat hits hardest, Thai food hits different — bright, tangy, alive with lemongrass and chili, and built to wake you up rather than slow you down.

Ahead of Waldorf Astoria Kuala Lumpur’s 2026 debut, the French chef’s three new concepts carry a career-long instinct for finding the local in the foreign.

Perched above the Flores Sea at TA’AKTANA resort, Maiga! Bar is doing something most hotel bars in Indonesia do not — building a cocktail program around the place it sits in, not above it.

From intimate 10-seat counters in Ubud to theatric iron-grill dining rooms in Seminyak, Bali’s teppanyaki scene has quietly become one of the most compelling on the island.

Charcoal, binchotan, wood — the fuel beneath a grill is not a footnote. It determines everything that ends up on the plate.