Showing 1 - 6 of 6
A destination within a destination
Guru, Nianne-Lynn Hendricks, Published on 29/10/2025
» In all of my years in Thailand and numerous visits to Phuket, it was time to venture into the unseen… to places I’ve never been before.
Enjoy the art of almost doing nothing
Guru, Nianne-Lynn Hendricks, Published on 18/09/2023
» The Maldives is more than just one resort per atoll, sun, sand and clear air. It’s a state of mind and will always hold a special place in my heart. Going back once a year is enough to remind me of the beauty of the planet, especially the ocean. Enter Mirihi, a resort in the south of the Maldives, closer to Madagascar than Asia.
New releases for your streaming pleasure: Jun 7-13
Guru, Nianne-Lynn Hendricks, Published on 07/06/2023
» Looking for a title to binge-watch this weekend? Here's our pick!
Southern Thai goes North
Guru, Nianne-Lynn Hendricks, Published on 08/04/2022
» Considering the West's obsession with Thai food, feeling at home is a mere tube ride away (Tottenham Court Road) when holidaying in London. Opening on April 22, in Arcade Food Hall Centrepoint on Oxford Street is Plaza: Raan Khao Gaeng, Luke Farrell's debut with JKS Restaurants.
Floral legends
Guru, Nianne-Lynn Hendricks, Published on 25/09/2020
» Ken: My father had a small flower nursery, where he grew all kinds of orchids. As a child, I would sneak into the garden and often cut the orchids I liked and arranged them in a vase for the house.
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.