Showing 1 - 6 of 6
An awakening in nature
Guru, Nianne-Lynn Hendricks, Published on 05/01/2026
» According to the leading travel firms and trend forecasters, 2026 may just be the year to rest and recharge.
Afternoon tea festivities
Guru, Nianne-Lynn Hendricks, Published on 15/12/2025
» A little bit of naughty and a little bit of nice could easily translate to a little bit of savoury and a little bit sweet. Guru By Bangkok Post lists some of the festive afternoon teas around down to get the holiday fever going.
The sanctuary within
Guru, Nianne-Lynn Hendricks, Published on 18/07/2024
» Discover a unique blend of artistry and environmental mindfulness at The Peninsula Bangkok's newest exhibition, "Sanctuary Within", featuring the work of textile artist Jarupatcha Achavasmit.
Experience the iconic garden-in-a-hotel
Guru, Nianne-Lynn Hendricks, Published on 23/11/2023
» One is never short of hotels in Singapore and I always like to choose one that is near an MRT and possibly with a view of the city or water. The ParkRoyal Collection Marina Bay was a top choice, not merely for its location but also because the hotel isn’t short of restaurants.
Say hello to legume pasta!
Guru, Nianne-Lynn Hendricks, Published on 18/11/2019
» Pastas that are made from spinach, pumpkin and other veggies are hardly new on supermarket shelves. However, taking it one step further is OrganicManic Pasta.
From greenhouses to tables
Guru, Nianne-Lynn Hendricks, Published on 07/06/2019
» In his pursuit for traditional values, 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.