Firefly Bangkok shines through its warm jazz-lit ambiance and the quiet, heartfelt hospitality of bartender Dicky Hartono, whose thoughtful craft has shaped one of the city’s most intimate drinking experiences.
Four Seasons Hotel Hong Kong has appointed Jonathan Gabbay as Beverage Manager, placing him at the creative helm of ARGO.
Chef Asa Sibcy steps into The Crown by Kirk Westaway with a clear vision—bringing his British roots, curiosity for ingredients, and modern sensibility to Jakarta’s fine-dining scene through a new seasonal menu that blends technique, creativity, and character.
Indonesian chef Ardy Ferguson has been named the winner of the S.Pellegrino Young Chef Academy Competition 2024–2025 in Milan for his dish Archipelago Celebration, earning global recognition for his creative interpretation of Indonesia’s culinary heritage.
At Makase of Hotel Indigo Bali Seminyak Beach, Executive Chef Heri Efendi’s Southeast Asian flavors welcome guests and makes them feel right at home.
Chef Janice Wong reflects on two decades of innovation, her ingredient-driven philosophy, and her vision for chocolate and desserts shaped by curiosity, culture, and creativity.
Known for his minimalist fire-led approach, Chef Yudha Permana brings Southeast Asian and Japanese influences to life at YUKI and Meimei in Bali.
The S.Pellegrino Young Chef Academy Gran Finale 2025 will be held in Milan on 28-29 October, bringing together 15 rising chefs under 30 — including Asia finalist Ardy Ferguson of Belon, Hong Kong — to compete for the title of world’s best young chef.
Founded by Brazilian-born Liza Deubez, Paletas Wey has grown into a nationwide brand over the past decade, offering healthier popsicles made with real fruit and natural ingredients from across Indonesia.