Traversing The Orient Magazine

Ben Hopkins laps up the spice in one of Bangkok’s favorite Indian restaurants, Indus Indus, like India itself offers the visitor a rich and colorful abode full of spice and surprises. Built into a 1960’s art deco house the restaurant’s design theme ...

David Pardo de Ayala is corporate chef of the Dis­covery Shores, Boracay Island. As corporate chef, Pardo de Ayala is responsi­ble for the direction and de­velopment of a 30 member culinary team. He oversees the menu of the Sands and the ...

By Maria Elena Executive Chef Armin Brandtner sees to it that Dusit Thani Ma­nila’s kitchen is anything but boring. Keeping staff on their toes with ideas on how to keep the cuisine interesting means there’s never a dull moment either in the ...

Honing his trade in some of London and New York’s finest restaurants Chef Gilbert Pangilinan knows how to deliver when the pressures on. Maria Elena discovers more Kai is a Japanese restaurant located at the posh Greenbelt 5 Mall ...

Tara Mitchell meets Thailand’s favourite chef – Norbert Kostner Norbert Kostner, the Head Chef at The Oriental, has learned that anything can happen when serving Thai Royalty. Take the opening party for the Sirikit Oil Fields in Tak over twenty years ago. ...

JA Ventura, Culinary Programs Director with the Philippine Academy for International Arts talks with TTO about what lies behind a great chef In the 1970’s the smash hit TV show Let’s Cook with Nora opened the eyes of Filipinos ...

By Thitima Bundhumasuta As night falls, lanterns set aglow the white washed exterior of Lyon, creating a homely glow for dinners in search of tradi­tional French cuisine. The cobbled paving and lattice awn­ings surrounding this two story house adds to ...

By Peter Butler “I am from the Swiss canton of Berne. I had been working aboard QEII, finished my duty and headed back to Europe. I found I couldn’t settle, needed some adventure and came to Thailand in 1993 to work at ...