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    An oasis of calm

    Guru, Nianne-Lynn Hendricks, Published on 14/09/2018

    » Serene, calm, spiritual -- three words that one would rarely see in a description of Shanghai, but this is not your normal modern-day China. This is Amanyangyun, Aman group of hotels' fourth destination in China and the only one in Shanghai. Meaning "nourishing cloud" in Mandarin, "yangyun" is a reference to expanding the "cloud" of the mind with knowledge.


    Contemporary Swedish

    Life, Nianne-Lynn Hendricks, Published on 14/09/2018

    » At Michelin-starred Gastrologik, chefs Jacob Holmström and Anton Bjuhr's restaurant in Stockholm's Ostermalm district, there is no menu. The menu is so fresh that it is driven by the best local ingredients of the day.


    Let them eat cake

    Guru, Nianne-Lynn Hendricks, Published on 07/09/2018

    » Everyone has heard of the saying, "Let them eat cake", made by a French royal on hearing that the peasants had no bread to eat. And dare I say, you will not be craving bread at this quaint café out in the sticks.


    Bangin' brunches

    Guru, Nianne-Lynn Hendricks, Published on 31/08/2018

    » The Urban Dictionary defines brunch as "A contraction of breakfast and lunch, usually occurring around the hour of 11am. Typically reserved for snobs." Well, if you're not a morning person, like to combine breakfast with lunch and are a snob (we are not judging), then brunch is for you. I do love a good brunch (hey, don't judge me either!) and so I ate my way through a few to bring you the ones that go around the world, while never having to leave the 'Kok!


    Warm, welcoming, rustic

    Guru, Nianne-Lynn Hendricks, Published on 24/08/2018

    » Mallard, a newish Mediterranean eatery is nestled half-way in the popular food soi that is Sukhumvit 49, attached to the Adelphi Forty-Nine Hotel. Named after the dabbling duck known for its adaptability, the restaurant's philosophy is "what we cook is who we are", with a focus on wild and exotic meats. The interior looks like a country farmhouse, with a patio and terrace seating, complete with potted plants, outdoor fans (to keep the hot summer days cool), animal trophies, antler chandeliers and wood and leather furniture. Warm lighting completes the look, which includes a bar in the centre of the restaurant. A very macho restaurant.


    The new black gold

    Guru, Nianne-Lynn Hendricks, Published on 24/08/2018

    » Canadian Blake Dinkin is the creator and owner of the world's rarest and most expensive coffee, refined naturally by elephants — Black Ivory Coffee. Partnering with Ban Taklang in Surin and the Golden Triangle Asian Elephant Foundation, Dinkin produces "elephant dung coffee". However, production of Black Ivory Coffee provides valuable income for elephant care-giving families, as well as students who are taught how to wash and dry the coffee. The mission of Black Ivory Coffee is to take a negative situation, namely human-elephant conflict and turn it into a positive one by creating a luxury product that helps not hurts elephants, as Dinkin tells Guru.


    Hungry for hummus

    Guru, Nianne-Lynn Hendricks, Published on 17/08/2018

    » One of the greatest foods to be put into a bowl is the almighty hummus. It makes a great snack or dip and sometimes, even a great meal. And no longer do the Bangkok hipsters have to be caught dead on Sukhumvit 3 for their hummus fix.


    Committed to local

    Life, Nianne-Lynn Hendricks, Published on 10/08/2018

    » When Indonesian Ray Adriansyah and Dutchman Eelke Plasmeijer first moved from Jakarta to Bali, they had no idea what lay in store for them. Less did they know about the flora and fauna of the land and it is perhaps this lack of knowledge and their curiosity that led them to be who they are today -- chef and patrons of Locavore in Ubud.


    Embraced by the many arms of Ocken

    Life, Nianne-Lynn Hendricks, Published on 27/07/2018

    » It is not surprising that open kitchens in restaurants are all the rage, considering the popularity of chefs cooking on the telly. In Bangkok, it is a growing trend with new restaurants boasting of open kitchens and chef-diner interactions.


    Empowering through training

    Guru, Nianne-Lynn Hendricks, Published on 27/07/2018

    » The Pimali Foundation based on the practical training concept of "learning by doing". The foundation aims at providing hands-on hospitality training for the underprivileged youth and orphans in Thailand's impoverished Northeastern region, with the aim of ensuring them a professional future and financial independence. Founded by Stéphanie des Arts-Loup, and her husband Alexandre des Arts, Pimali operates like a learning and training centre with a school, an application restaurant with professional kitchen and a guesthouse and bungalows for guests. We spoke to Stéphanie des Arts-Loup about her fight to empower the youth in Isan.

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