Bernard KohPOTONG: TRANSFORMING A 120-YEAR-OLD HERITAGE HOME INTO A MICHELIN-STARRED RESTAURANTAward-winning Thai chef Pichaya ‘Pam’ Soontornyanakij’s restaurant is set within her family-owned TCM-dispensary and five-storey home in…11h ago11h ago
Bernard KohFROM COLONIAL CROP TO NATIONAL OBSESSION: THE FASCINATING STORY OF INDIAN TEAFrom Colonial Export to National Treasure — A Food Consultant’s Perspective3d ago3d ago
Bernard KohPOP! GOES THE CULTURE: A SOCIAL AND SCIENTIFIC HISTORY OF POPCORNFrom Ancient Mesoamerican Fields to the Multiplex and BeyondJul 25Jul 25
Bernard KohPEDDLERS GIN: SHANGHAI’S ARTISANAL GEM SHAKING UP THE GLOBAL CRAFT SPIRITS SCENEDiscover How Peddlers Gin Showcases the Richness of Chinese Botanicals in Craft Gin-MakingJul 22Jul 22
Bernard KohASIA’S PLANT-BASED POWERHOUSE: Beyond Soy and Almonds, the Rise of Sustainable and Nutritious Dairy…From Bambara Groundnuts to Black Sesame Seeds, Unique Asian Crops are Revolutionizing Plant-Based MilkJul 19Jul 19
Bernard KohPLANT-POWERED PERFECTION: LAMDRE’S SEASONALITY-DRIVEN CUISINE BLOSSOMS IN BEIJINGAward-Winning Restaurant Redefines Vegetarian Fine Dining in ChinaJul 18Jul 18
Bernard KohBURNT ENDS: A SMOKY SYMPHONY OF FLAME, FLAVOR, AND FIREFrom Mid-Century Barracks to Theatrical Feast: Dive into Singapore’s Culinary HotspotJul 17Jul 17
Bernard KohFROM DISHWASHER TO OCEAN CHAMPION: How Shinobu Namae is Redefining Fine Dining Through…L’Effervescence’s Visionary Chef Champions Ethical Cuisine and Coastal ConservationJul 16Jul 16
Bernard KohASIA TAKES THE PLATE: 5 Culinary Stars Redefining Fine Dining with Asian FlavorsA Fusion of Heritage and Innovation: These Asian Chefs Are Leading the Gastronomic RevolutionJul 15Jul 15
Bernard KohHOTPOT TO HIGH ALTITUDE: Sichuan Company Turns Leftovers into Sustainable Jet FuelCulinary Alchemy: How Used Hotpot Oil is Taking FlightJul 12Jul 12