Showing 1,181 - 1,190 of 1,294
Putting the cure in pedicures
Life, Nianne-Lynn Hendricks, Published on 25/06/2019
» I am a fan of manicures and pedicures and treat myself to them every two weeks. But just when I thought I've had the best there is, enters a pedicure with a difference.
Fun in the sun
Guru, Nianne-Lynn Hendricks, Published on 21/06/2019
» At Phuket airport, all roads lead right. However, travel off the beaten path, turn left (and keep going), cross over the sea on a bridge with a spectacular view and you're in beautiful Phang-Nga Bay. After a pleasant 20-minute drive along the coast, you reach Baba Beach Club. Bang on the serene and extremely clean Natai Beach, Baba Beach Club, part of the Sri Panwa family, is as advertised.
The emotions of nature
Guru, Nianne-Lynn Hendricks, Published on 21/06/2019
» The one Italian restaurant I never hesitate being treated at is La Scala in The Sukhothai Bangkok. Chef David Tamburini's modern Italian cuisine is unlike any other -- light, fresh and highly seasonal. His Spring Menu pays homage to all produce that has eagerly awaited the sun after months of cold.
All things spice
Life, Nianne-Lynn Hendricks, Published on 07/06/2019
» It has been quite a year for chef Garima Arora. Not only did her restaurant, Gaa, become the first helmed by an Indian woman chef to be awarded a Michelin star, she was also named Asia's Best Female Chef 2019. Two major accolades within two years of her opening her first restaurant. No mean feat.
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.
In the comfort of carbs
Guru, Nianne-Lynn Hendricks, Published on 07/06/2019
» BUNKER ASIAN AMERICAN 118/2 Sathon 12 Open daily 5.30pm-midnight Call 092-563-9991 or 02-234-7749 Visit www.facebook.com/BUNKERBKK
Secluded luxury
Guru, Nianne-Lynn Hendricks, Published on 07/06/2019
» Over-crowded Phuket is increasingly becoming the least of my favourite holiday islands. However, to get away from the tourists (the irony doesn't fail me either) I often choose the furthest tip of the island. Having been a fan of Cape Panwa for a while, it was time to try out its neighbour Sri Panwa. Not really a resort to enjoy the beach, Sri Panwa more than makes up with the view.
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!
Chocolate for the soul
Guru, Nianne-Lynn Hendricks, Published on 31/05/2019
» I have always been a fan of The Sukhothai Bangkok's Chocolate Buffet for a number of years, so much so that I drag the Mothership to it every time she is in town!
Redefine your cinema experience
Life, Nianne-Lynn Hendricks, Published on 22/05/2019
» On a recent visit to Singapore I found myself heading to Sentosa. And it wasn't for Universal Studios (give me some credit). I wanted to check out Peroni Sunset Cinema, which was held from May 2-15, to see what all the fuss was about.