6 independent online grocery stores to get you through Covid-19 outbreak and MCO Food March 23, 2020 Limit your exposure to Coronavirus and shop for food without endangering others.
Kalimullah Hassan maps out sights on road trip from KL to Penang, via Perak Travel September 26, 2025 He shares what to see, eat and do en route.
Forza Pilates in Bukit Damansara is setting a fresh standard for the practice People September 12, 2025 The luxe boutique studio focuses on authentic, classical techniques, taught by knowledgeable instructors to ensure you are in good hands from start to finish.
With a history tied to espionage, WWII and The Beatles, Blue Nun is generating some serious buzz once again Food September 9, 2025 The sweet German wine is making a comeback with a refreshed line-up, now available in Malaysia.
Review: Is Lavantha by Jon Lee worth its weight in gold, or just riding on Penrose’s coat-tails? Food July 22, 2025 The new bar expands upon its sister establishment’s cocktail philosophy.
Review: Darren Teoh’s latest outpost Bidou is an example of French fine dining done excellently Food July 2, 2025 He has named his dishes after the great chefs who inspired them, such as Michel Guérard, Paul Bocuse and Roger Vergé.
Malaysian artist Wong Perng Fey on how his move from China to Austria inspired his exhibition 'Being.Here' Culture June 17, 2025 Comprising six paintings and 14 sculptures, the show marks a shift in mindset and moment of arrival.
Out now: Haven Summer 2025 Haven May 28, 2025 From pools with panoramic skyline views to cool condos with bold splashes of colour, this issue's Kuala Lumpur homes epitomise tropical sunshine.
Chef Chong Yu Cheng embraces a free-form way of cooking at his casual restaurant Esca Food April 15, 2025 The playful menu incorporates elements from various national and regional cuisines.
K Kaiseki's menu reflects an authentically Japanese spirit that has adapted to the local elements Food March 28, 2025 "It’s about honouring my roots while finding new ways to tell Malaysia’s story through flavours," says chef Hidemichi Seki.
