
Pulau Projects’ Yudha Permana Focuses on Flavor, Freshness and Fire in His Dishes
Known for his minimalist fire-led approach, Chef Yudha Permana brings Southeast Asian and Japanese influences to life at YUKI and Meimei in Bali.
Known for his minimalist fire-led approach, Chef Yudha Permana brings Southeast Asian and Japanese influences to life at YUKI and Meimei in Bali.
In less than a year, Cosmo Pony has gone from a bold idea in Jakarta to a debut on Asia’s 50 Best Bars — a breakthrough that signals the city’s growing voice in the region’s cocktail scene.
At Sanur’s Byrdhouse Bali, executive chef Luca Masini blends his Tuscan roots with Mediterranean inspiration.
Irfan Wahyudi, also known as Ippe, is a photographer and entrepreneur in the entertainment and culinary field. Aside from his passion for cycling, Ippe also has some exciting food recommendations, including his favorite local dish and coffee.
Several famous and must-have pastries are usually available during the Eid celebration, such as Nastar, Kastangels, Putri Salju, and many more. But did you know how those pastries become the must-have pastries during Eid?
In “Bukber di Mad Grass Vol. 2”, Mad Grass aims to invite the public to embrace a plant-based lifestyle during Ramadan
Now in its second year, the initiative celebrates three powerful game-changers in the hospitality community taking positive action
Takjil, or dishes for breaking the fast, are usually light and sweet foods. Each place has a different special takjil.
As Muslim people are celebrating the holy month of Ramadan, we share what people from seven countries with most Muslims eat for break the fast.