Showing 1 - 9 of 9
Find the perfect intimate luxurious hideaway in Ubud at Viceroy Bali
Guru, Nianne-Lynn Hendricks, Published on 20/04/2023
» I will never tire of going to Bali (does one ever?), despite the lengthy immigration queues and long baggage claim wait. Though it is Ubud that I am most fond of. Apart from the quaint little town, Ubud offers a plethora of choices in the private retreat vein and Viceroy Bali is no exception.
Light, bright, full of might
Guru, Nianne-Lynn Hendricks, Published on 27/05/2022
» Ever since I've got the new iPad Air, I have forgotten all about my MacBook. Yes, that happened, especially with the external keyboard and Apple Pencil.
Fruit full
Guru, Nianne-Lynn Hendricks, Published on 04/06/2021
» The hot (rainy) season is upon us and along with the scorching heat comes the magnificence of summer -- tropical fruit. If you don't want to leave the house to buy fruit, they are available straight from the farms to your doorstep.
Edible art
Guru, Nianne-Lynn Hendricks, Published on 17/07/2020
» I have always been a fan of chef Riley Sanders of the Michelin-starred Canvas. As a food journalist and food nerd, my palate welcomes the weird and wonderful, and chef Sanders delivers just that in his 18-course new menu (B4,500++).
Restaurant city
Life, Nianne-Lynn Hendricks, Published on 26/06/2020
» Covid-19 has been a challenge for the world, but never more so for the F&B industry. Most existing restaurants adapted by offering delivery or a private chef experience in the comfort of your home, while others shut shop temporarily, a few permanently. Though the pandemic brought along unknown problems for existing restaurants, it hasn't deterred a few others from starting afresh. Nothing stops the food scene in Bangkok from growing, not even a global pandemic. ELITE speaks to the people behind new restaurants, which have opened or are opening soon
It's always happy hour here!
Guru, Nianne-Lynn Hendricks, Published on 05/07/2019
» With a passion for sincere and straightforwardness of geometric and graphic elements, Bangkok-based Jirayu Koo-Armornpatana, popularly known as Jirayu Koo, has created her own unique happy characters and style from simple shapes and vivid graphic facets, and given them new life.
From greenhouses to tables
Guru, Nianne-Lynn Hendricks, Published on 07/06/2019
» In his pursuit for authenticity, chef Luke Farrell has created a 'living library' of his own. Ryewater Nursey in Dorset, the UK, is the labour of Farrell's love for all things Asian, especially ingredients. On his family's 40-hectare property, the chef-turned-farmer is growing Asian produce, which he supplies to top London restaurants. Using seeds and cuttings brought from his travels in Asia, Farrell is growing, in greenhouses, fresh organic herbs, spices and vegetables, pollinated by his father's tropical butterflies. Guru speaks to Farrell about his growing obsession with Asian ingredients.
Hot off the coals
Guru, Nianne-Lynn Hendricks, Published on 31/05/2019
» Despite modern cooking techniques and fancy equipment making their way to restaurant kitchens, nothing beats the flavour of produce cooked over an open fire. Suddenly everyone and their mother is into barbecue and charcoal and wood-fire cooking are making a comeback in a big way, so much so that chefs are designing and building their own pits for their kitchens. Guru has complied a good (if we may say so ourselves) mix of Bangkok restaurants offering various cuisines from the live fire. After all, it's not just the heat that counts, conquering fire is what made us human!
Lionising Singapore
Life, Nianne-Lynn Hendricks, Published on 02/11/2018
» 'New Sin", chef Han Li Guang explains, is the expression he uses to refer to the way he pushes the boundaries of Singaporean cuisine.